Carrot cake chia pudding
This Carrot Cake Chia Pudding combines the classic flavours of carrot cake with healthful chia seeds, creating a nutritious and dairy-free treat. It's easy to prepare, making it a great option for breakfast, snacks, or desserts.
Cook time 0 min
Prep time 5 min
Ingredients:
1/4 cup carrots1 tbsp chia seeds
1/4 tsp cinnamon
1 tbsp honey
1 cup coconut milk
Indulge in a delightful and nutritious treat with this Carrot Cake Chia Pudding. Combining the classic flavors of a carrot cake with the health benefits of chia seeds, this pudding makes for a perfect breakfast, snack, or dessert. It's also dairy-free and easy to prepare, ensuring you can enjoy a guilt-free sweet treat anytime!
Instructions:
- Start by washing, peeling, and finely grating the carrots until you have 1/4 cup (27g). Set aside.
- In a medium-sized bowl or jar, add the grated carrots, chia seeds, and ground cinnamon.
- Stir in the honey until well combined.
- Pour 1 cup (240g) of coconut milk into the mixture. Stir well to combine all ingredients thoroughly.
- Allow the mixture to sit for about 5 minutes. This resting period will let the chia seeds start to absorb the liquid.
- After 5 minutes, give the mixture another good stir to prevent the seeds from clumping together.
- Cover the bowl or jar with a lid or plastic wrap and place it in the refrigerator.
- Let the pudding set for at least 4 hours, or preferably overnight, to allow the chia seeds to fully absorb the liquid and thicken the pudding.
- Once set, give the pudding a good stir. If it’s too thick, you can add a splash more coconut milk to reach your desired consistency.
- Serve chilled, as is, or topped with additional grated carrots, a sprinkle of cinnamon, some nuts, or shredded coconut for added texture and flavor.
Carrot Cake Chia Pudding is not only a delicious treat but also a nutritious option that can easily fit into your diet. With its combination of sweet, creamy, and slightly spicy flavors, it’s bound to be a hit. Remember to experiment with toppings and adjust the sweetness to your liking. Enjoy this healthy and tasty pudding!
Carrot cake chia pudding FAQ:
You should refrigerate the chia pudding for at least 4 hours, but it's best to let it set overnight. This allows the chia seeds to fully absorb the liquid and thicken the mixture.
Yes, you can substitute coconut milk with other plant-based milks like almond, oat, or soy milk. Keep in mind that this may alter the flavor and creaminess of the pudding.
Once the chia pudding has been refrigerated for the recommended time, it should have a thicker consistency. If it's too thick for your liking, stir in a splash of coconut milk or other liquid to reach your desired consistency.
Store any leftover chia pudding in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Stir well before serving again, as it may thicken further.
If the chia seeds clump together after soaking, simply give the pudding a good stir to break up the clumps. You can also mix it again halfway through the setting time to prevent clumping.
Cooking Tips:
- Grate the carrots finely to ensure they blend well with the pudding.
- Use a high-quality cinnamon for the best flavor.
- Make sure to stir the mixture well to prevent the chia seeds from clumping together.
- You can prepare this pudding the night before and let it sit in the refrigerator overnight to allow the chia seeds to fully expand and the flavors to meld.
- Feel free to customize the sweetness to your taste by adjusting the amount of honey used.
- Top with some shredded coconut, nuts, or raisins for added texture and flavor.
Nutrition Facts
1 ServingsCalories 690kcal
Protein 8g
Carbohydrates 40g
Fiber 11g
Sugar 27g
Fat 60g
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