Cannoli Chia Pudding
This cannoli chia pudding is a creamy dairy-free breakfast that tastes like dessert! It’s made with a protein chia pudding base, and a creamy ricotta topping.
Chia pudding is one of my favorite ways to reach my fiber goals! I have made many versions of chia seed pudding like my classic 3 ingredient chia pudding, as well as strawberry matcha chia pudding and tiramisu chia seed pudding. Chia pudding is an entirely no-cook recipe that’s made with simple ingredients. And this recipe for cannoli chia pudding tastes even more like dessert! It has a creamy whipped topping that tastes just like cannoli cream, but with zero dairy.
This cannoli chia pudding is the best fiber life hack, that tastes exactly like a cannoli with 8G of fiber per serving!
Table of contents
Why You’ll Love This Cannoli Chia Seed Pudding
- A healthy make ahead breakfast or snack. I love a breakfast that I can meal prep and then enjoy all week without cooking!
- A great source of fiber! Fiber is so important, but can be hard to fit into your day and this packs a serious fiber punch while also being a delicious treat!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Chia Seeds.
- Almond Milk.
- Vanilla Coconut Yogurt. I love using this collagen protein yogurt for an extra boost of protein, making this recipe even more satisfying.
- Powdered Sugar. I recommend using this corn-free powdered sugar.
- Dairy-Free Ricotta. I like to use this dairy-free ricotta.
- Dairy-Free Chocolate. I like to use these dairy-free chocolate chips!
Modifications & Substitutions
- Oat milk or another dairy-free milk. Chia pudding is pretty forgiving, so any dairy free milk will work.
- Greek yogurt. If you tolerate dairy and want to add even more protein, try using Greek yogurt instead of coconut yogurt.
- Regular ricotta. This is another easy swap for the dairy-free ricotta.
How to Make Cannoli Chia Seed Pudding
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Combine the chia seeds, almond milk, vanilla coconut yogurt and maple syrup.
Step two. Whisk well until combined and transfer to the fridge.
Step three. Allow to set for at least 2 hours, or preferably overnight for the best texture.
Step four. Make the cannoli cream by mixing the dairy free ricotta, sifted powdered sugar and vanilla extract.
Step five. Mix until the cannoli cream is fully combined.
Step six. Assemble the cannoli chia pudding and enjoy!
Recipe FAQS
Chia seeds need to be soaked in order to be properly digested. They need at least two hours to fully soak, but I prefer to allow them to soak overnight.
You can easily swap out the almond milk for another dairy-free milk, like oat or coconut milk. The dairy-free ricotta is harder to swap, but you can try a mixture of coconut cream and a touch of orange juice for the acid that ricotta would have.
Other Gluten-Free Chia Seed Pudding Recipes…
If you tried this Cannoli Chia Seed Pudding or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cannoli Chia Pudding
Ingredients
For the chia pudding
- ¼ cup chia seeds
- 1 cup almond milk
- 4 oz vanilla coconut yogurt
- 2 tsp maple syrup
For the cannoli cream
- 6 oz dairy free ricotta
- 2-3 tsp powdered sugar, sifted
- ¼ tsp vanilla extract
- Orange zest
- Grated chocolate
Instructions
- Using a medium bowl, combine the chia seeds, almond milk, vanilla coconut yogurt and maple syrup. Whisk well until combined and transfer to the fridge. Allow to set for at least 2 hours, or preferably overnight for the best texture.
- To make the cannoli cream, combine the dairy free ricotta, sifted powdered sugar and vanilla extract. Using a hand mixer, whisk well until fully combined. Alternatively, you can whisk by hand, but it will take a bit longer! Taste cannoli cream and sweeten further to taste.
- To assemble, divide the chia pudding into 2 bowls (or 3 smaller bowls) and top with cannoli cream (I prefer to use a piping bag to pipe a small swirl) and top with shaved chocolate and orange zest. Serve chilled!
