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Strawberries and Cream Chia Pudding (Gluten Free, Vegan, Refined Sugar Free)


  • 1 cup hulled, halved strawberries
  • 1 cup canned coconut milk (full fat and lite both work well; you can use other types of non-dairy milk as well, the results may just not be as creamy)
  • 1 tsp vanilla extract
  • ⅛ tsp salt
  • 2 Medjool dates, pitted and soaked in boiling water for 10 minutes before draining well
  • 6 tbsp chia seeds


  1. Blend together all ingredients except for chia seeds until very smooth. Spoon chia seeds into a large jar or container with lid, then pour strawberry milk mixture over. Close the jar lid and shake well to evenly distribute the chia seeds, or simply stir until all chia seeds are well distributed throughout strawberry milk. Let sit for at least 30 minutes (I just do it overnight, so it’s ready to go when I wake up in the morning) in the fridge. Top with additional strawberries, if desired, to serve; serve cold. Makes 2 servings that will keep for up to one week in the fridge.