Saffron Cardamom Chia Pudding
Prep time
Total time
Cardamom and saffron make this chia pudding rich, flavorful, and satisfying!
Recipe type: Snacks
  • 1¾ cups non dairy milk (use a raw milk such as almond or hemp to keep raw)
  • a few strings of saffron
  • ¼ tsp freshly ground cardamom
  • 1-3 tbsp maple syrup (substitute to keep raw)
  • pinch of salt (optional)
  • ¼ cup chia seeds
  1. Place milk, saffron, cardamom, 1 tbsp maple syrup and salt (optional) in a 2-3 cup capacity jar
  2. Add in chia seeds and immediately close jar shake vigorously.Alternatively you can make this in a large bowl and whisk it really well.
  3. Open and taste. Adjust sweetness.
  4. Let sit 10 minutes, and cover and shake once more (not necessary but helps the seeds keep from forming clumps)
  5. Keep in the fridge for at least 30 minutes, up to overnight.
  6. Mix to distribute the dissolving saffron* and serve as is or with fresh fruit layered in the pudding.
*As the pudding sits, the saffron will start to dissolve and the area around the strings will look yellow. This is normal!!
Recipe by Plant Bellies at