I absolutely love making chia puddings. Mainly because they are usually ridiculously easy to make. As much as I love cooking, I also like to maximise my time and always try to create delicious things that can be made in just a few minutes. I think it took me longer to wash the dishes I used than it did to actually make this recipe! Haha!
I came up with this recipe after finding out that I had a bunch of carrots in the fridge that I needed to use (even though I only needed one for this recipe). And it actually tastes like carrot cake! It’s so good!
This chia pudding serves as an awesome snack as it is so filling and satisfying, packed with good fats and some protein. You could also have it for breakfast and/or as a dessert! It is slightly sweet. I only used 4 medjool dates to sweeten it and I used a trail mix as a topping to add a bit more texture and crunch (my trail mix was a mixture of dark and golden sultanas, almonds, walnuts, pepitas and sunflower seeds).
You can serve the pudding in reusable glass jars that can easily be transported if you want to take it with you to work or wherever you’re going and eat later.
Carrot cake chia pudding
- Prep Time: 10m
- Serves: 4
Ingredients
- 1 carrot grated
- 2 cups coconut milk
- 1/2 cup chia seeds
- a handful of chopped walnuts
- 4 medjool dates
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- trail mix for topping
Instructions
- Place the coconut milk, dates, vanilla, cinnamon, ginger and nutmeg in a blender and blend until all ingredients are combined.
- Place blended mixture in a jug and add chia seeds, grated carrots and chopped walnuts and mix until all combined.
- Divide mixture into 4 glasses or small glass jars. You can top with some coconut cream (optional). Leave in the fridge for a few hours and top with your favourite trail mix before serving.
Any thoughts?