Chia Pudding

A sweet and creamy snack or dessert that is full of heart healthy fat and fiber!

We used unsweetened vanilla almond and coconut blend milk for this recipe. Any plant-based milk will work, just remember to look out for Phosphorus Additives!

Recipe developed and tested by Jessica Prohn, MS, RD, CSR, LDN.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Low Calorie, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, VLPD

Servings: servings

Calories: 168kcal

Author: Jessica Prohn, MS, RD, CSR, LDN

Ingredients

1/2 cup chia seeds
1 1/2 cups plant-based milk
1 tsp. vanilla extract
2 Tbsp. maple syrup can be adjusted to taste
Optional: 1/4 tsp. cinnamon

Instructions

In a mason jar, add all ingredients. Stir well to combine
Cover and place in the refrigerator for at least 4 hours or overnight

Variations and Additions:

Berry: Add fresh or frozen mixed berries as a topping
Cinnamon Apple: Cook chopped apples with vegan butter, sweetener, and a pinch of cinnamon. Use warm as a topping.
Chocolate: Mix in 2 Tbsp. of cocoa powder
Higher Calorie: Substitute rice milk with canned lite coconut milk. Add toppings such as chopped nuts or coconut flakes
Higher Protein: Add nuts, seeds, or nut/seed butters. Substitute rice milk with soy milk

Notes

You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes? We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.

Nutrition

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