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Sticky bun chia

seed pudding.

Have you tried chia seed pudding? It’s delicious! It’s creamy, and this Sticky Bun Chia Seed Pudding is topped with maple sticky pecans for a bit of extra sweetness and crunch.

It’s also incredibly easy to make. This pudding takes about 10 minutes of total hands-on time (the chilling takes longer, though).

Plus, this pudding is full of good stuff like chia seeds and Silk Unsweetened Cashew Milk.

Silk Almond Milk has long been a favorite around our house, especially the dark chocolate. Silk’s Cashew Milk is a new favorite. It is creamy and is a good source of calcium and vitamin D. Plus, with just 25 calories per serving in the Unsweetened Cashew Milk, it makes this pudding a lighter treat.


  • 2 c. Silk Unsweetened Cashew Milk

  • 1/2 c. chia seeds

  • 2 T. agave

  • 1 T. brown sugar

  • 1 tsp. ground cinnamon

  • 1 tsp. vanilla extract

Sticky Pecans

  • 2 T. real maple syrup

  • 2 T. agave

  • Pinch of salt

  • 3/4 c. chopped pecans


  1. In a medium bowl, whisk together cashew milk, chia seeds, agave, brown sugar, cinnamon, and vanilla.

  2. Cover, and refrigerate overnight.

  3. To make the sticky pecans, add maple syrup, agave, and salt to a saucepan.

  4. Bring to a boil.

  5. Remove from heat, and stir in pecans.

  6. Let pecans sit for 5 minutes.

  7. To serve, spoon sticky pecans over pudding, and enjoy!

Author: Kate at i heart eating

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