3 Vegan Chia Seed Desserts (Gluten Free)

3 Vegan Chia Seed Desserts - Gluten Free - Snickers Chocolate Pudding, Chia Granola Bars (no bake), Chia Oatmeal Breakfast Cookies - Healthy

Anyone else have a bag of chia seeds that you don’t know what to do with? Dude these are 3 great sweet treats that put your chia seeds to use!

  • Vegan
  • Gluten Free
  • Simple & Easy
  • Kid Friendly
  • Dessert or Breakfast!
3 Vegan Chia Seed Desserts - Gluten Free - Snickers Chocolate Pudding, Chia Granola Bars (no bake), Chia Oatmeal Breakfast Cookies - Healthy

Chia Oatmeal Cookies
I couldn’t stop eating these. They’re a good mix of hippie and pastry. Not too refined and not too earthy. I’m into it. Plus I always need a more luxurious way to eat oats. Cookies are the way πŸ™‚

Makes about 16 cookies using a scoop

1.5 TB chia seeds (18g), 1/4 cup almond milk, 2 bananas, 3/4 cup oatmeal (80g), cinnamon, 1/4 cup coconut flakes (18g), 1 oz raisins (little box), 1/4 cup chocolate chips (50g, I used mini enjoy life), 1 TB almond butter

  1. Mix chia seeds with almond milk. Set aside for 10 minutes to gel up.
  2. Mash bananas then mix everything together
  3. Scoop and flatten cookie batter on a baking sheet
  4. Bake 350 degrees for 15-17 minutes then allow to cool. ENJOY

Inspired by Eating Bird Food

3 Vegan Chia Seed Desserts - Gluten Free - Snickers Chocolate Pudding, Chia Granola Bars (no bake), Chia Oatmeal Breakfast Cookies - Healthy

Chia Snickers Pudding
After I made this recipe I then bought a handful of little glass jars. While you could eat this as a 16oz serving (as shown in the picture) splitting this into 2 or 3 little jars would be better. I’m always surprised by how filling chia pudding is. By the way, the 2 ingredient caramel sauce is amazzzzzzing.

Pudding: 6 TB chia seeds (70g), 3 TB cocoa powder (15g), 1.5 cup unsweetened vanilla almond milk, 3 TB maple syrup (or agave, 66g), salt

Caramel Topping: 2 TB almond butter, 2 TB agave or maple syrup + garnish with nuts & chocolate chunks

  1. Mix pudding ingredients together. Chill in fridge for a minimum of 3 hours or overnight. Mix a couple times while it sits and gels up.
  2. Mix caramel ingredients together. Microwave if needed to mix smoothly. It will thicken again once cooled. Top with nuts & chocolate chunks. ENJOY

Inspired by Crazy Vegan Kitchen

3 Vegan Chia Seed Desserts - Gluten Free - Snickers Chocolate Pudding, Chia Granola Bars (no bake), Chia Oatmeal Breakfast Cookies - Healthy

Chocolate Chia Seed Granola BarsΒ (No-Bake)
So good! They were a bit crumbly straight from the freezer but were perfect after sitting in the fridge overnight. I’m going to be real with you. These are pretty much no-bake cookies in granola form with added chia seeded. Dude this is my crack! I know nothing that tastes better than this!

Makes 6

1.5 cup dry oatmeal (1650g), 1/4 cup coconut flakes (15g), 1/4 cup cocoa powder (15g), 1/4 cup chia seed (45g), 1/4 cup almond butter (65g), 1/4 cup coconut oil (60g), 1/4 cup agave (80g)

  1. Mix dry ingredients together
  2. Soften wet & oily ingredients
  3. Mix wet and dry together
  4. Pack mixture into a pan and chill in freezer til solid then cut into pieces. ENJOY

Inspired by Running on Real Food

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8 comments

    • Thanks! I kinda have an ebook (on amazon under “Anarchist kitchen”) but it’s 100% recipes from the blog. It’s nothing you haven’t seen before! One day I may have a proper cookbook πŸ™‚

  1. Dude, these look amazing! Im DYING to try the chia snickers pudding. Looks easy enough to make but i don’t own a microwave to do the caramel 😞

    • You only need a microwave if your almond butter is too stiff to mix with your sweetener.

      If your nut butter is soft then you won’t need to heat it up! A couple drops of hot water would be another option πŸ™‚

        • I would!

          Maybe google it to double check if there’s a conversion chart that says otherwise but I treat volumes of sweeteners the same.

          Plus the more sticky a sweetener is the more magical it can be in no-bake desserts. So agave or honey would be better than maple syrup as far as being a binding agent for a no bake crust. But if the sweetener is just for sweet factor (and not binding) then changing out the ingredient (honey, maple, agave, etc) would likely all be the same!

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