Did you grind the seeds first? If you don't mill your seeds or use preground, you really need to let them sit overnight to fully hydrate.

Hi Ursula, I'm so happy to hear you enjoyed this. Thanks for sharing your modifications!

Made this with half whipping cream and half milk and the extra tablespoon of sugar, and turned out lovely. Was ready to eat in about 5 minutes, maybe my Chia seeds are extra strong!

You're welcome Jackie, I'm happy to hear you enjoyed it!

Really love this one thank you

I'm so happy to hear you enjoyed this Jan! Thank you for taking the time to let me know. I kept the amount of sugar down to keep it healthier, but it's definitely flexible!

What a great recipe! We had it for Valentines Day dessert. I think next time I will add just a little bit more sugar if I am making it for dessert. But it is amazing how decadent it tasted and it's all made from healthy ingredients!
Thank you for posting this. Definitely a keeper!

Hi Lynn, that's most likely what happened. The seeds fluff up when you grind it into a powder so you're going to need to increase the volume if you're using pre-ground seeds. The better options would be to use the unit conversion function in the recipe card which will convert grams to ounces so you can use weight measurements with your scale. As for the blender, it's required. Powdered chia seeds are more like a meal than a flour (I suspect grinding it too fine releases the oils in the seeds making it cake up), to get the smooth texture, and to take full advantage of the thickening powder of chia, it needs to be blended in a high speed blender like a Vitamix or Blendtec.

I measured it (3 tablespoons; I don't own a scale that measures grams), so that may be the explanation. The other possibility is that I didn't put it through a blender, since the chia seeds were already well-ground. But it sounds as if you think it was necessary.