Dairy Free Orange Cream Chia Pudding
I’ve been making this orange cream chia pudding for over a 10 years, and it’s still one of the recipes my kids and I eat all the time. It’s creamy, it’s sweet (without any sugar), it’s a dessert, but also breakfast, and made with only 6 basic ingredients. It’s quick to prep, easy to store, and perfect for busy mornings or afternoon snacks.
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This orange chia pudding is a real treat. My kids and I devour it, and I end up making 2 or 3 batches a week. Seriously. You can usually find some kind of orange citrus at the grocery store year round, but if you catch Cara Cara oranges in their peak (about January-April), oh my stars, it’s out of this world.
The recipe below shows Cara Cara oranges because they are our personal preference in my house with their deep orange flavor and sweetness. But naval and Valencia oranges work great too. Sumo citrus is also fantastic. I’ve even made this with cuties (about 12 of them) with success.
However you make it, with whatever in-season oranges you have, this one is going to knock your socks off. We typically eat it plain, but I recently discovered the amazingness of topping with Cocojune unsweetened vanilla yogurt, coconut shreds and little bits of oranges with their peel on. Something about it really takes the pudding to the next level.
It’s kind of breakfast, but it feels like dessert (if you’ve had my gluten free strawberry cake, you’ll know I have a habit of blurring that breakfast/dessert line), is easy to meal prep, and makes a great snack.
Why You’ll Love This Milk Free Chia Pudding
- Made entirely in the blender with about 5 minutes of hands-on time.
- Naturally sweetened with dates and real oranges.
- Easy to meal prep and stays great in the fridge for several days.
Ingredient Notes
Oranges – Cara Cara oranges will give the best flavor (in my humble opinion) and color, but over the years, I have made this with just about every orange citrus and they all work well. Try to get whatever is in season and at peak sweetness.
Cashews – Cashew pieces or whole cashews work. Just make sure they’re raw, unroasted/unsalted. If using whole cashews, you can use a heaping half a cup.
Dates – Adjust the amount of dates depending on how sweet you’d like the pudding. I think 6 Deglet Noor dates is the perfect, just sweet enough amount. Medjool dates will also work. But use half the amount, since they are larger and a tad sweeter.
Vanilla Extract – Since we aren’t cooking, make sure to use a high quality vanilla extract. Don’t use vanilla flavoring. I’ve been really loving a bourbon vanilla extract lately, but a high quality standard vanilla extract works great too.
Full ingredient list can be found in the recipe card below.
How To Make Date Sweetened Orange Chia Pudding
- Add the chia seeds to a large bowl or glass container and set aside.
- Add all remaining ingredients to a high-speed blender. Blend on high for 60–90 seconds, until completely smooth and creamy.
- Pour the orange mixture over the chia seeds. Use a whisk to stir well until the chia seeds are evenly distributed.
- Cover and refrigerate for at least 4 hours or overnight, until thickened.
- Serve chilled with your favorite toppings.
Jen’s Recipe Tips
- A whisk does a much better job than a spoon for stirring the orange mixture with the chia seeds.
- Make sure to mix the seeds and orange cream until the seeds are evenly distributed. You don’t want chunks of clumpy seeds in the pudding.
- If you don’t have a high speed blender, soak your cashews and dates in very hot (almost boiling) water for about 30 minutes to soften. Drain and rinse, then add to the blender with the rest of the ingredients.
- When you blend up the mixture, you should have about 3 cups of liquid, give or take a bit. If you have a lot less, add another orange. If you have a lot more, add a bit more chia seeds.
- Highly recommend: Serve topped with vanilla yogurt (the unsweetened vanilla by Cocojune is insanely incredible with this pudding), coconut shreds and small bits of orange with the peel on. So good!
Orange Chia Pudding FAQs
Yes. Use whatever is in season for best flavor. Cara Cara, Navel, Valencia, Sumo citrus, and Cuties all work well. Flavor and sweetness will vary slightly depending on what’s in season.
A high-speed blender works best, but if you don’t have one, soak the cashews and dates in very hot water for about 30 minutes before blending.
Stored in an airtight container, it keeps well for 4–5 days.
This usually happens if the chia seeds weren’t mixed evenly or if the liquid-to-seed ratio was off. Whisk thoroughly before chilling and adjust if needed.
Dairy Free Orange Cream Chia Pudding
Equipment
Ingredients
- ¼ cup chia seeds (black or white)
- 4 oranges (medium sized, Cara Cara, or whatever is in season)
- 1 tablespoon vanilla extract
- ½ cup raw cashews (pieces or whole)
- 6-9 pitted Deglet Noor dates , depending on sweetness preference (use half as many Medjool dates)
- ¼ teaspoon sea salt
Instructions
- Add the chia seeds to a large bowl or glass container and set aside.
- Add all remaining ingredients to a high-speed blender. Blend on high for 60–90 seconds, until completely smooth and creamy.
- Pour the orange mixture over the chia seeds. Use a whisk to stir well until the chia seeds are evenly distributed.
- Cover and refrigerate for at least 4 hours or overnight, until thickened.
- Serve chilled as-is, or with your favorite toppings (see notes for suggestions).
Notes
- A whisk does a much better job than a spoon for stirring the orange mixture with the chia seeds.
- Make sure to mix the seeds and orange cream until the seeds are evenly distributed. You don’t want chunks of clumpy seeds in the pudding.
- If you don’t have a high speed blender, soak your cashews and dates in very hot (almost boiling) water for about 30 minutes to soften. Drain and rinse, then add to the blender with the rest of the ingredients.
- When you blend up the mixture, you should have about 3 cups of liquid, give or take a bit. If you have a lot less, add another orange. If you have a lot more, add a bit more chia seeds.
- Store for up to 4 days in the refrigerator.
- Highly recommend: Serve topped with vanilla yogurt (the unsweetened vanilla by Cocojune is insanely incredible with this pudding), coconut shreds and small bits of orange with the peel on. So good!
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
