Berry Cream Pie Chia Pudding

a strawberry slice being dipped into a container of chia pudding.
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This berry cream pie chia pudding is quite easy to make and full of creamy vanilla flavor! This is a simple and quick no-bake recipe that is naturally vegan, gluten-free, and paleo-friendly. It’s a gut-healthy dessert everyone can enjoy.


Chia Pudding Layer

  • 1/4 Cup Chia Seeds
  • 1 Cup Oat Milk
  • 2 Tablespoons Maple Syrup
  • 1/4 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Sea Salt

Vanilla Cream Layer

  • 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
  • 1/2 Cup Oat Milk
  • 2 Tablespoons Maple Syrup
  • 1/2 Teaspoon Vanilla Extract
  • Strawberries
  • Blueberries


  1. Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined.
  2. Place the chia pudding mixture in the fridge and let it set for 1 to 3 hours (or overnight).
  3. Ensure you soaked your cashews for 30 minutes in boiling water, then drain.
  4. Combine all of the vanilla cream ingredients in your blender and blend on high until evenly combined and silky smooth.
  5. Evenly split the chia pudding mixture into three small jars (6-ounce jars are pictured here).
  6. Pour the vanilla cream layer on top of the chia pudding layer.
  7. Place the jars in the fridge to set for 3 hours before eating.
  8. Top with fresh berries and enjoy!


Store in the fridge with an airtight lid for up to five days.