Carrot Chia Pudding
This is so delicious! And if you love carrot cake, you will definitely want to try this. Keep in mind, though, it will have all the flavours with less sugar so it may not taste exactly like biting into a slice of carrot cake.
Equipment
- 250 ml glass mason jar
- Small glass mixing bowl
- cutting board
- Measuring cups
- measuring spoons
Ingredients
- 1/2 large Carrot grated
- 1/2 tsp Cinnamon ground
- 1/4 tsp Cardamom ground
- 1/4 tsp Ginger ground
- Cloves ground, pinch
- 1/4 tsp Pure Vanilla Extract pure
- 3 tbsp Unsweetened shredded coconut unsweetened, sulfite free
- 1 tsp Walnuts chopped
- 1 1/2 tsp Pure maple syrup or date paste
- 1 cup Unsweetened Almond Milk unsweetened or whole milk
- 1/4 cup Chia seeds
- Pineapple slices or other fresh fruit in season topper
Instructions
- Mix the carrot, spices, maple syrup, walnuts, and coconut in a bowl.
- Add the milk and chia seeds and mix.
- Let sit for 15 minutes. Mixing after 5 and 10 minutes to breakup any lumps.
- Cover and refrigerate for 3 hours or overnight.
- Garnish with pineapple slices and serve.
Notes
Tip! If you like carrot cake, try swapping out the fresh fruit for raisons😊
Want more protein? Add 1/2 - 1 serving of clean protein powder after letting it rest for 10 minutes. And mix well to make sure all clumps are gone.
Other options/additions, try adding grated nutmeg
Prep ahead, mix all the ground spices ahead of time and store in a small glass jar. Even better, make a larger batch to always have on hand. One teaspoon = 1 serving. And please customize the spices accordingly to your taste buds. If you don't like ginger or cinnamon, swap them out for whatever you do like.
Nutrition
Serving: 250gCalories: 418kcalCarbohydrates: 42gProtein: 10gFat: 25gSaturated Fat: 9gTrans Fat: 1gSodium: 417mgPotassium: 410mgFiber: 18gSugar: 18gVitamin A: 6040IUVitamin C: 3mgCalcium: 609mgIron: 4mg
Tried this recipe?Let us know how it was!