Carrot Cake Chia Pudding
Raw carrot gives this filling and healthy Carrot Cake Chia Seed Pudding a boost of nutrition and a beautiful color.
Servings: 1 serving
Calories: 57kcal
Equipment
Ingredients
- 1 ½ cup homemade unsweetened almond milk
- ½ large carrot
- 2 pitted medjool dates
- ¼ inch vanilla bean*
- ¼ teaspoon cinnamon
- Pinch nutmeg
- ¼ cup chia seeds
Instructions
- Blend the milk, carrots, dates, vanilla bean, and spices in a high speed blender until smooth.
- Pour the carrot mixture into a bowl or glass and stir in the chia seeds. Allow the mixture to sit for about 5 minutes and then stir again to keep any lumps from forming.
- Cover the bowl with plastic wrap and let it sit overnight in the fridge to thicken.
- In the morning stir again, adding more almond milk if desired, and top with optional toppings.
- Enjoy!
Notes
*You can use ½ teaspoon pure vanilla extract instead of the vanilla bean.
OPTIONAL TOPPINGS: sautéed cinnamon apples, chopped pecans, coconut milk whipped cream
I don't include the overnight soaking time in the preparation time.
Nutrition
Serving: 1g | Calories: 57kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 17mg | Fiber: 2g | Sugar: 1g