These easy tahini chia pudding cups get a PBJ vibe from earthy tahini & bright fruit compote. A vegan, gluten-free, paleo-friendly, refined sugar-free recipe.
Here’s an easy, no-cook recipe to make with the low-sugar strawberry rhubarb chia jam that I recently shared. I’m a longtime fan of vegan chia seed pudding and all kinds of chia-rich breakfasts. This version has been on the menu lately.
This easy vegan chia pudding gets a peanut butter & jelly vibe from salty tahini chia pudding made extra-creamy with the help of coconut milk. Layer this luscious pudding into glasses with plant yogurt, tangy jam, and crumbled granola bars on top. It makes a nourishing nosh anytime of day.
Ingredients:
- Chia seed works its magic to set the tahini chia pudding, no cooking required. Black or white chia seed both work.
- Tahini adds nutty flavor, but feel free to use any nut or seed butter you like here!
- Plant milk and canned coconut milk form a creamy base.
- Maple syrup adds gentle sweetness and a toasty flavor.
- Vanilla paste or extract adds floral topnotes that makes this vegan pudding recipe taste like dessert.
- Plant yogurt adds creamy, tangy goodness. I like Forager cashew yogurt and Coyo the best.
How to Make Chia Seed Pudding
Vegan chia seed pudding could not be easier to whip up. Simply whisk together the ingredients, let sit for a few minutes, whisk again to redistribute the chia seeds, and chill until firm.
- For this tahini chia pudding recipe, start by whisking the tahini with the maple syrup, vanilla, salt, and coconut milk. This keeps the tahini from clumping up.
- Next, whisk in the plant milk and chia seeds.
- Let sit for a few minutes, whisking a few times to evenly distribute the chia seeds.
- Cover the bowl (or scrape the mixture into another storage container) and chill until firm. Overnight is ideal, but it needs at least 4 hours in the fridge.
Layered PBJ Tahini Chia Pudding Cups
Layer this into cups or mason jars for a fun presentation. I layered mine as follows:
- a few tablespoons jam, such as this maple-sweetened strawberry rhubarb jam
- 1/3-1/2 cup tahini chia pudding
- a big spoonful of plant yogurt
- a smaller spoonful of tahini
- another spoonful of jam
- chopped up grain-free granola bars or toasted nuts or seeds
- fresh berries
Variation: Chocolate Tahini Chia Pudding
Chocophiles will love this cocoa version. Simply add 2-3 tablespoons of cocoa powder to the recipe along with the maple syrup. Increase the maple syrup if you want it sweeter. Serve with red berries and vanilla coconut milk yogurt such as Coyo.
More Healthy Breakfast Recipes that use chia seed:
- Chia Pudding Breakfast Bowls
- Super Seedy Vegan Baked Oatmeal with Peaches & Berries
- Hibiscus Berry Smoothie Bowls
- Golden Milk Overnight Oats
- Super Seeded Nearly-Instant Oatmeal
- Seedy Whole-Grain Gluten-Free Vegan Bread
- Browse more breakfast recipes on TBG
More Delicious Pudding Recipes:
- Chocolate Pudding {vegan option}
- Butterscotch Pudding
- Vegan Chocolate Tapioca Pudding
- Persimmon Pudding
- Creamy Milk Tea Rice Pudding
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this “pbj” tahini chia pudding recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
"PBJ" Tahini Chia Pudding
Print Recipe / Pin RecipeIngredients
- ¼ cup (70 g) tahini, plus more for serving
- 3 tablespoons (50 g) maple syrup, more to taste
- 1 ½ teaspoons vanilla paste or extract
- 1/8 teaspoon fine sea salt
- ½ cup (120 ml) well-shaken full-fat coconut milk, or plain plant yogurt
- 1 cup (245 ml) unsweetened plant milk such as fresh almond milk (I used homemade nut milk)
- ¼ cup + 2 tablespoons (55 g) chia seeds
For serving:
- plain or vanilla plant yogurt
- tahini
- low-sugar strawberry rhubarb jam or other favorite jam
- granola or chopped up granola bar (grain-free if you like)
- fresh berries
Instructions
- In a large bowl, whisk together the tahini, maple syrup, vanilla, and salt.
- Whisk in the coconut milk until smooth, then whisk in the plant milk and chia seeds.
- Let sit for 10 minutes, whisking a few times, to prevent the chia seed from clumping.
- Cover the bowl or pour the pudding into a large jar or other storage container and chill until firm, at least 4 hours or overnight.
To serve, layer the ingredients into cups or jars like so:
- a few tablespoons jam
- ⅓ - ½ cup chia pudding
- a big spoonful of plant yogurt
- a smaller spoonful of tahini
- another spoonful of jam
- chopped up granola bars
Notes
- Be sure to give yourself several hours (or preferably overnight) to chill the pudding and let it set.
- Feel free to swap in any nut or seed butter you like in place of the tahini.
- If you don't have rhubarb, you can make this strawberry chia jam with any berries or frozen berries you like!
