Cardamom Chia Pudding with Plum Sauce (vegan, gluten-free)

Cardamom Chia Pudding with Plum Sauce (vegan & gluten-free) | curlsnchard.com

Happy Monday guys! Plum season is here in Austria, so what would be better than actually using them for a recipe? I’ve had several ideas, but a Cardamom Chia Pudding with Plum Sauce kind of got stuck in my head. You might already know my love for chia pudding after posting this Lemon Chia Pudding, or the Spring Rhubarb Chia Pudding version, so this shouldn’t be too much of a surprise!

Chia pudding is super simple to make and a perfect breakfast or dessert. Just let the seeds soak over night and you have a healthy, fiber filled pudding. We currently have tons of plums in the house, and believe me when I tell you that cardamom chia pudding and a warm plum sauce are a perfect match. It’s also delicious if you let the sauce cool down, so you can prepare it in little jars, layer it up and store in the fridge for dessert. The amounts in the recipe are for 1 serving, but simply multiply it by how many people you want to make it for. The serving is a breakfast size, so if you have a substantial meal before it, this single serving chia pudding might actually be enough for two as a dessert. Without making you wait any longer, let’s jump right to the recipe!

Cardamom Chia Pudding with Plum Sauce (vegan & gluten-free) | curlsnchard.comCardamom Chia Pudding with Plum Sauce (vegan & gluten-free) | curlsnchard.com

Cardamom Chia Pudding with Plum Sauce (vegan, gluten-free)
 
Author:
Serves: 1
Ingredients
  • 2 tbsp chia seeds
  • ½ tsp cardamom
  • ½ light coconut milk (or other non-dairy milk that you enjoy)
  • 3 plums*
  • maple syrup to taste
  • 1 squeeze lemon
Instructions
  1. The night before (or at least an hour before serving), mix chia seeds, cardamom and milk. Stir very well every 5 minutes for the first 15 minutes, then let it gel up in the fridge.
  2. Cut the plums in half, take the stone out and put them on the stove in a little pot.
  3. Add a splash of water and let them start cooking.
  4. With a fork, help them break down, add a squeeze of lemon to prevent discoloration and add maple syrup to taste.
  5. Layer the plum sauce and chia pudding in a small glass and enjoy!
Notes
*If the plums are on the smaller side, use more!

If you enjoy this Cardamom Chia Pudding recipe, please share with your friends and let me know! If you try it, tag me on Instagram, share it with me on Facebook or tweet me!

Cardamom Chia Pudding with Plum Sauce (vegan & gluten-free) | curlsnchard.com

26 thoughts on “Cardamom Chia Pudding with Plum Sauce (vegan, gluten-free)

  1. It’s fruit on the bottom chia pudding!!! I love the look of this, I rarely cook with plums but the color is gorgeous I need to start 🙂

    1. Yes! Now you reminded me of those yogurts with the fruit on the bottom – my Dad loves those so much 😀 I really love the color plums have, and I love putting them inside dumplings and cakes. I rarely make a sauce like this though!

  2. This sounds fantastic! I LOVE chia pudding, and I really like the addition of the cardamom – I never think to use it though. The plums here at the moment are pretty amazing as well, so perfect for this dish!

    1. Oh yes, I’m so in love with chia pudding 😀 and also cardamom, it’s one of my favorite spices and I personally think totally underrated!

    1. Thank you so much! That’s a bummer that they are hard to find there. Probably there is a health food store in a bigger city? Otherwise shipping might really be the best idea to get them. 🙂

    1. Awww, thank you so much! Hahaha, I hope you can convince them 😀 You can make it a bit sweeter with adding maple syrup to the chia pudding too, if they have a very sweet tooth!

    1. Don’t be afraid of chia, Brittany! It’s an amazing little seed and so good for your body 🙂 I also put them into smoothies (pulverized), oatmeal, pancakes…pretty much everything! They are also awesome in baked goods to replace eggs.

    1. Ah, give it a try again! I know some people can’t stand the texture, for them I always recommend to just pulverize the seed in a blender. They still work, but you don’t have the little seeds in your food 🙂

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