Equipment
Ingredients
Pudding Base
- 240 ml unsweetened almond milk, cold or room temperature
- 40 g chia seeds
- 30 ml maple syrup
- 5 ml vanilla extract
- 1 g sea salt, fine
Toppings
- 100 g mixed berries, washed and chopped if large
- 20 g raw amaranth
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 227 kcal
- Protein
- 6 g
- Carbohydrates
- 36 g
- Fat
- 8 g
- Fiber
- 10 g
- Sugar
- 18 g
- Sodium
- 287 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 248 mg
- Calcium
- 391 mg
- Iron
- 3.0 mg
- Magnesium
- 102 mg
- Phosphorus
- 239 mg
- Zinc
- 1.5 mg
- Vitamin C
- 17 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 7.8 mg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.26 mg
- Niacin
- 2.0 mg
- Folate
- 19 mcg
- Water
- 124 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the almond milk, chia seeds, maple syrup, vanilla extract, and sea salt in a mixing bowl. Whisk vigorously until the seeds are evenly suspended in the liquid.
Allow the mixture to rest at room temperature for 5 minutes. Stir thoroughly one more time to break up the mucilage clumps that naturally form as the seeds begin to hydrate.
Cover the bowl tightly and refrigerate for at least 8 hours, or overnight, to allow the chia seeds to fully swell and create a thick, pudding-like consistency.
Heat a dry skillet over medium-high heat until the surface reaches approximately 200°C/390°F. Add the raw amaranth one tablespoon at a time. Stir continuously with a wooden spoon until the grains pop, turning white and aromatic. Immediately transfer to a cool plate to prevent burning.
Divide the chilled chia pudding evenly between serving glasses. Layer with the fresh mixed berries and garnish generously with the cooled, toasted amaranth just before serving.
Chef's Notes
- For a perfectly smooth, refined dessert texture, you can blend the chia seeds and almond milk in a high-speed blender before chilling. This creates a seamless custard rather than a tapioca-like bite.
- Popping amaranth requires precise heat management. It will not pop if the pan is cold, but will incinerate if left unattended in a hot pan. Total active attention is required.
- The quality of the almond milk drastically dictates the final product. Opt for a brand with a high almond percentage and minimal gums, or make your own by blending 100g soaked almonds with 400ml water.
- Acid from the berries can begin to break down the pudding structure over time. If meal-prepping for the week, store the berries and popped amaranth in separate containers and assemble just before eating.
Storage
Refrigerator: 5 days — Keep in an airtight container. Add popped amaranth just before serving to maintain its crunch.
Troubleshooting
Chia pudding is too runny after resting overnight.
Cause: The chia seeds are old and have lost their hydrating capabilities, or the mixture was not stirred at the 5-minute mark, causing seeds to sink and clump.
Fix: Vigorously whisk in an additional 10g of fresh chia seeds and refrigerate for another 2 hours.
Prevention: Ensure chia seeds are fresh and stored in an airtight container away from light. Always stir thoroughly after the initial 5-minute hydration phase.
Amaranth grains burn instead of popping.
Cause: The skillet was either too hot or the grains were left in the pan too long after popping.
Fix: Cannot be fixed. Discard burnt grains and start over with fresh amaranth.
Prevention: Toast in very small batches, keep the seeds moving constantly, and have a cool plate ready for immediate transfer.
Cultural Context
Chia seeds and amaranth both originate from Central America, where they were staple crops and vital energy sources for ancient Aztec and Mayan civilizations. Combining these indigenous superfoods with modern plant-based milks bridges thousands of years of culinary history, transforming historical survival ingredients into a restorative contemporary dish.
