Carrot Cake Chia Pudding

vegan, gluten-free, low-sugar recipe
Perfect breakfast or snack recipe as a guilt-free treat even in the middle of the night....believe me, I can tell! :)  
I recommend you to prepare them the night before so you can enjoy them anytime of the following day - the chia seeds have enough time to soak in milk or make them in the morning so it'll be enjoyable by lunch time!

Nutritional facts / serving

Calories: 415

Carbs: 30g

Sugar: 2g

Protein: 12g

Fat: 32g

Makes 2 servings

  • 1 Carrot (medium, grated)
  • 1g Cinnamon
  • 2g Ground Cloves
  • 3g Ginger (ground or freshly grated)
  • 5g Stevia Powder (to taste)
  • 480ml Unsweetened Almond Milk
  • 96g Chia Seeds
  • 30g Walnuts (chopped)
  • 10g Unsweetened Coconut Flakes

1. In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger
and stevia. Add the almond milk, then whisk in the chia seeds. Let sit for 5 minutes, then
stir again to redistribute the chia seeds. Cover the bowl and refrigerate for 3 hours or overnight.


2. Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts.

Enjoy! :)

Top Tips

Storage
Keeps well in the fridge for 3 to 4 days.

Leave a comment

Please note, comments must be approved before they are published