Carrot Cake Chia Pudding Recipe

Name: Carrot Cake Chia Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons tablespoons chia seeds; 1/2 cup non dairy milk ( I used unsweetened rice milk); 2 tablespoons mashed fruit of choice (banana/pureed apple or pear work well); 2 tablespoons finely grated carrot; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg; 2 teaspoons mesquite powder (optional); 2 teaspoons (heaped) nut or seed butter of choice ( I used tahini and chocolate nut butter); 1 tablespoon roughly chopped hazelnuts

Servings: persons

4 tablespoons tablespoons chia seeds
1/2 cup non dairy milk ( I used unsweetened rice milk)
2 tablespoons mashed fruit of choice (banana/pureed apple or pear work well)
2 tablespoons finely grated carrot
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
2 teaspoons mesquite powder (optional)
2 teaspoons (heaped) nut or seed butter of choice ( I used tahini and chocolate nut butter)
1 tablespoon roughly chopped hazelnuts

1
Take two small jars or containers and fill each with equal amounts of chia seeds. Top chia seeds with 1/4 cup each of rice milk and give this a stir to incorporate. Now top the chia and rice milk with equal portions of your carrot, mashed or pureed fruit of choice, spices, mesquite if using and vanilla extract. Stir again and leave to soak for at least 10 minutes covered with the lids. You can also at this point leave them to soak overnight or till the afternoon if you like, as long as you keep them refridgerated.
2
On serving, add a equal portion each of the nut or seed butter and the chopped hazelnuts. You can also just add the nut or seed butter and nuts before popping them in the fridge if you like, as this is easier for an on the go portable option.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons tablespoons chia seeds, 1/2 cup non dairy milk ( I used unsweetened rice milk), 2 tablespoons mashed fruit of choice (banana/pureed apple or pear work well), 2 tablespoons finely grated carrot, and more.

Yes, Carrot Cake Chia Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Chia Pudding

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