Q1: Can I substitute the almond milk with another type of milk, and will it affect the recipe?

Yes, you can substitute the almond milk with any plant-based or dairy milk of your choice. Options like coconut milk, oat milk, soy milk, or regular dairy milk will all work well in Step 1 when you combine the liquid ingredients. Keep in mind that different milks will slightly alter the flavor profile - coconut milk will add a tropical note, while dairy milk will create a creamier taste. The chia seeds will absorb and thicken with any milk type equally well during the 2-hour refrigeration period in Step 5, so the pudding-like consistency will remain the same regardless of your milk choice.

Q2: What if I don't have 2-ounce shot glasses? What other containers can I use?

You have several alternatives to the 2-ounce shot glasses mentioned in the Equipment list and Step 7. Small mason jars, ramekins, espresso cups, or even silicone muffin cups work perfectly for portioning the chia pudding. You could also use larger containers like 4-ounce or 8-ounce jars if you prefer fewer, bigger servings - just adjust the number of portions accordingly (the recipe makes about 16 ounces total). Whatever container you choose, make sure it has a lid or can be covered with plastic wrap as instructed in Step 8 for proper refrigeration storage up to 5 days.

Q3: How do I know when the chia pudding is properly set and ready to serve?

The chia pudding is ready when it has transformed from a liquid mixture into a thick, pudding-like consistency after the minimum 2-hour refrigeration period mentioned in Step 5. You'll know it's done when the chia seeds have fully expanded (they'll look like small, gel-coated tapioca pearls) and the mixture holds together when you stir it rather than being watery. If after 2 hours the mixture still seems too thin, refrigerate for another 30-60 minutes. The texture should be spoonable and thick enough that it doesn't immediately run when tilted, which is why Step 6 instructs you to give it a final stir to check for even consistency before portioning in Step 7.

Q4: Can I reduce the sweetness or use a different sweetener instead of maple syrup?

Absolutely! The 2 tablespoons of maple syrup called for in Step 1 can be adjusted to your taste preference or substituted with other sweeteners. You can reduce it to 1 tablespoon for a less sweet version, or replace it entirely with honey, agave nectar, or date syrup in equal amounts. For a sugar-free option, use liquid stevia (start with just a few drops) or monk fruit sweetener, though you may need to experiment with quantities since these are much sweeter than maple syrup. When whisking in Step 2, make sure whatever sweetener you choose is fully incorporated into the almond milk mixture before adding the chia seeds in Step 3.

Vanilla Almond Chia Shots

These Vanilla Almond Chia Shots are the perfect solution for busy mornings and on-the-go nutrition needs. Inspired by the growing trend of functional foods and portion-controlled wellness shots, these tiny two-ounce powerhouses deliver sustained energy, omega-3 fatty acids, and plant-based protein in a convenient, grab-and-go format. The combination of creamy almond milk and aromatic vanilla creates a subtly sweet, dessert-like flavor that makes healthy eating feel indulgent.

Chia seeds have been celebrated since ancient Aztec times for their remarkable ability to provide long-lasting energy and satiety. When combined with liquid, these tiny seeds develop a unique gel-like texture that's both satisfying and nutrient-dense. Each shot contains fiber, antioxidants, and essential minerals, making them an ideal pre-workout boost, mid-afternoon pick-me-up, or healthy dessert alternative.

What makes these chia shots truly special is their versatility and convenience. Prepared in advance and stored in small containers, they're ready whenever you need a quick nutritional boost. The naturally gluten-free recipe requires no cooking, minimal ingredients, and can be customized with your favorite toppings or mix-ins. Perfect for meal prep Sundays, these shots stay fresh in the refrigerator for up to five days, ensuring you always have a healthy option within reach.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

5 minutes

None servings

85 calories

Fat 4.50g

Carbs 9.00g

Protein 3.00g

Ingredients

2 cups	almond milk, unsweetened
1/2 cup	chia seeds
2 tsp	pure vanilla extract
2 tbsp	maple syrup
1/4 tsp	almond extract (optional)
1 pinch	sea salt

Equipment

Whisk

measuring spoons

measuring cups

medium mixing bowl

2-ounce shot glasses or small containers

small ladle or spoon

plastic wrap or container lids

Clean Eating

Perfectly aligned with clean eating principles, this recipe uses minimally processed, whole food ingredients like chia seeds, unsweetened almond milk, pure vanilla extract, and maple syrup, with no artificial additives or refined ingredients.

Gluten-Free Diet

Naturally gluten-free, this recipe uses only gluten-free ingredients like chia seeds, almond milk, and maple syrup, making it safe for those avoiding gluten.

Mindful Eating

Supports mindful eating by featuring whole ingredients with varied textures and natural flavors, encouraging slow, conscious consumption and sensory appreciation of nutritious, simple ingredients.

Plant-Based Diet

This recipe is entirely plant-based, featuring chia seeds, almond milk, and maple syrup as core ingredients. It provides plant-based protein, omega-3 fatty acids, and avoids all animal products, making it perfectly suitable for a plant-based diet.

Vegan Diet

Completely vegan-friendly, this recipe uses only plant-based ingredients like chia seeds, unsweetened almond milk, maple syrup, and vanilla extract, with no animal products or by-products.

Instructions

In a medium mixing bowl, pour the almond milk and add the maple syrup, vanilla extract, almond extract (if using), and pinch of sea salt.

1 min

Whisk the liquid ingredients together thoroughly until the maple syrup is fully incorporated and the mixture is well combined.

1 min

Add the chia seeds to the almond milk mixture and whisk vigorously for 30 seconds to ensure the seeds are evenly distributed and don't clump together.

1 min

Let the mixture sit for 5 minutes at room temperature, then whisk again for 15-20 seconds to break up any clumps that may have formed as the chia seeds begin to absorb liquid.

5 min

Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight, allowing the chia seeds to fully expand and create a pudding-like consistency. Stir once more after the first hour if possible.

Once the chia pudding has set and thickened, give it a final stir to ensure even consistency throughout.

Using a small ladle or spoon, portion the chia pudding into eight 2-ounce shot glasses or small containers, filling each to about 1/4 cup (2 ounces).

2 min

Cover each shot glass with a small lid or plastic wrap and store in the refrigerator for up to 5 days. Serve chilled directly from the refrigerator.

1 min

Vanilla Almond Chia Shots

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Mindful Eating

Plant-Based Diet

Vegan Diet

Instructions

Frequently Asked Questions

Q1: Can I substitute the almond milk with another type of milk, and will it affect the recipe?

Q2: What if I don't have 2-ounce shot glasses? What other containers can I use?

Q3: How do I know when the chia pudding is properly set and ready to serve?

Q4: Can I reduce the sweetness or use a different sweetener instead of maple syrup?