What is sticky toffee chia pudding made of?

It’s a wholesome twist on the classic dessert, made with chia seeds, plant-based milk, Medjool dates, and vanilla . The rich toffee-like flavor comes from blending soft dates into a caramel-like paste — no refined sugar needed.

Is this recipe vegan and gluten-free?

Yes! It’s 100% plant-based and naturally gluten-free (as long as your oats or add-ins are certified GF if using). It’s also dairy-free, egg-free, and refined sugar-free — making it suitable for a variety of diets.

Can I make sticky toffee chia pudding ahead of time?

Absolutely! It’s a meal prep superstar . Make a batch on Sunday and portion it out into jars for the week. Just keep toppings separate until ready to serve.

What toppings go well with sticky toffee chia pudding?

Some favorites include: Banana slices Toasted coconut Chopped pecans or walnuts Tahini or almond butter drizzle A sprinkle of cinnamon or cocoa powder

How long does chia pudding need to sit before it's ready to eat?

Sticky toffee chia pudding needs at least 4 hours in the refrigerator , but it's best when chilled overnight . This gives the chia seeds enough time to absorb the liquid and expand fully, creating a creamy, thick consistency. If you're in a rush, chill it for a minimum of 2 hours and give it a good stir before serving—but expect a looser texture.

Why didn’t my chia pudding firm up properly?

A few things might have gone wrong with your chia pudding recipe : Wrong ratio : Stick to about 3 tablespoons chia seeds per ¾ cup liquid. Didn’t stir twice : Always stir once after mixing, then again after 5–10 minutes to prevent clumps. Too much liquid : Thinner milks or not measuring carefully can throw off the texture. Old seeds : Chia seeds that are too old may not gel properly—check freshness!

Can I use other milks for sticky toffee chia pudding?

Absolutely. While almond milk and coconut milk are most common, you can use oat milk, soy milk, or cashew milk too. Just note that creamier milks will create a richer pudding, while thinner options may require slightly more chia seeds for the same consistency.

How long does sticky toffee chia pudding last in the fridge?

Stored properly in an airtight container, sticky toffee chia pudding lasts for up to 5 days in the refrigerator. Just give it a stir before serving and add extra toppings as needed. For best results, keep fruit toppings separate until ready to eat

Can I freeze chia pudding?

It’s not recommended. Freezing changes the texture of the chia seed dessert , making it watery or clumpy once thawed. For best quality and flavor, enjoy it fresh from the fridge within a few days of making it.

Is sticky toffee chia pudding good for kids?

Yes! Kids love the naturally sweet flavor from the dates, and you’ll love that it's refined sugar-free and loaded with fiber . Add fun toppings like mini chocolate chips, banana slices, or a swirl of almond butter to make it more appealing for picky eaters.

Sticky Toffee Chia Pudding: 7 Reasons It’s Your New Favorite Treat

Name: Sticky Toffee Chia Pudding: 7 Reasons It’s Your New Favorite Treat
Prep time: 10 min
Total time: 4 min
Cuisine: British-Inspired
Ingredients: 6 Medjool dates, pitted and soaked; 1 cup unsweetened almond milk (or coconut milk for richness); 1/4 cup chia seeds; 1 tsp vanilla extract; 1 tbsp maple syrup or coconut sugar (adjust to taste); Pinch of sea salt; Optional toppings: chopped dates, coconut cream, crushed pecans

Description

This Sticky Toffee Chia Pudding is rich, creamy, and naturally sweetened with dates! A healthy, make-ahead treat that’s vegan, gluten-free, and perfect for dessert or breakfast.

Ingredients

Scale

6 Medjool dates, pitted and soaked
1 cup unsweetened almond milk (or coconut milk for richness)
1/4 cup chia seeds
1 tsp vanilla extract
1 tbsp maple syrup or coconut sugar (adjust to taste)
Pinch of sea salt
Optional toppings: chopped dates, coconut cream, crushed pecans

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Instructions

Soak dates in warm water for 10 minutes.
Blend soaked dates with almond milk until smooth and creamy.
In a small bowl or jar, combine date milk, vanilla, sea salt, and chia seeds.
Stir thoroughly to avoid clumping.
Let it sit for 10 minutes, then stir again.
Cover and refrigerate for at least 4 hours, preferably overnight.
Stir before serving. Add extra milk if it’s too thick.
Store in individual containers for grab-and-go.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-bake, Refrigerated
Cuisine: British-Inspired, Plant-Based