Made with chia seeds and TWO servings of vegetables, this gluten-free, vegan treat will have you “hopping” to the kitchen to make again and again!
So you know how I said last week’s Carrot Cake Quinoa was going to be your new favorite breakfast? Well, now I’m going to make it hard for you to choose, because this baby? Yeah, how about I’ve already made it FOUR times?!
I’ll tell you the truth, I’ve always been a bit skeptical of chia pudding. I’m not a HUGE fan of chia seeds in general…how they get stuck in your teeth, to your clothes, in your hair, on the dog…and oh my god, heaven forbid you spill some anywhere near the sink!
But then I made Laura’s Berry Chia Pudding on the third day of my cleanse and everything changed…mainly because it kept me full for, are you ready for this? FIVE HOURS! For me, the trick is adding a serving of protein powder to the mix for staying power…otherwise I’m sure I would’ve been hungry in thirty minutes…but that’s just me. Feel free to mix as your heart (or should I say your gut?) desires!
Going off the same idea from the Carrot Cake Quinoa (actually I made this one first so I guess it’s the other way around), I combined creamy pumpkin puree with sweet shredded carrots to give you TWO servings of veggies. How about that to get your morning off to a healthy start?
And just like most of my recipes that I’m constantly sneaking pumpkin into, I promise you can’t taste it…so all you pumpkin haters out there can rest easy…I’m looking at you, Meg…all you taste is the warm spicy flavors of cinnamon and ginger combined with the silky smooth taste of coconut milk.
If you can get your hands on this cream cheese bakery emulsion, I HIGHLY recommend it. I tried the recipe out with a variety of extracts but the combination of coconut and cream cheese was my absolute favorite! I found mine at TJ Maxx (of course), but I’ve also seen them at Walmart…or you can purchase them online!
OR you could always give your pudding a little decadent flair and drizzle on a bit of cream cheese “icing” by mixing cream cheese (regular or vegan) with a bit of coconut milk and stevia…you’re welcome! 😉
Carrot Cake Chia Pudding
Prep Time: 10 minutes
Cook Time: At least 2 hours for chilling,
Keywords: overnight breakfast dessert snack gluten-free high fiber nut-free vegan vegetarian Easter pudding spring
Ingredients (Serves 1)
- 1/3 cup coconut milk
- 1 Tablespoon chia seeds
- 1/3 cup pumpkin puree (not pie filling)
- 1/3 cup shredded carrots
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon coconut extract (or vanilla)
- 1/2 teaspoon cream cheese bakery emulsion (optional)
- 1 scoop plant-based protein powder (optional)
- 3-5 drops liquid vanilla stevia (if not using a sweetened protein powder)
- Toppings: dates, raisins, shredded coconut, and/or walnuts
1. Combine all ingredients in a bowl, stir well, cover and refrigerate for 2-3 hours or overnight.
2.When ready to serve, add a bit of water if needed to thin and top with desired toppings (I used chopped dates, coconut, and more chia seeds).
And yeah, maybe you tell I had a hard time narrowing down the pics for this one?? 😉
Disclaimer: Lorann’s Oils doesn’t know WHO the heck I am so of course had nothing to do with this post. I’m just obsessed with their stuff!
Are you a chia seed fan?
What is your favorite way to use them?