THIS GOURM-EH STRAWBERRY MAPLE CHIA PUDDING IS THE PERFECT DESSERT FOR CANADA DAY (AND PRETTY MUCH ANY OTHER DAY)

July 01, 2020

No-bake, no-stress. This light, creamy, fresh dessert is very simple, requiring only 8 ingredients and 15 minutes prep time (plus chilling). 

This chia pudding is delicious on its own—and even better when layered with home made strawberry compote. The only hard part of making this Strawberry Maple Chia Pudding is waiting six hours for the chia seeds to thicken, chill, and soak up the maple-almond-coconut liquid. 

We love chia seeds (and that's why we add them to our products) because: 

• they absorb 10 times their weight and water and turn just about anything they’re added to into a magical pudding

• they are rich in Omega 3 and 6 fatty acids, fiber, protein, and calcium (just to name a few)

 

You are going to love this chia pudding.

It's: 

〰 Creamy
〰 Maple infused 
〰 Refreshing
〰 Berry-packed
〰 Perfectly sweet
〰 Healthy
〰 Satisfying
〰 Sooo delicious

 

 

 

INGREDIENTS

Compote

• 1 cup fresh strawberries 
• 4 TBSPs water  
• 2 TBSPs maple syrup 
• 1 TBSP chia seeds 

Chia Pudding

• 1 cup unsweetened plain almond milk
• 1/2 cup light coconut milk 
• 1 TSP vanilla (optional)
• 2 TBSPs maple syrup 
• 1/3 cup chia seeds

 

Topping

• fresh strawberries, sliced
• a handful of walnuts 
• 3 pieces Quinoa Fibre Plus Crispbreads
  
• 1 TBSP coconut or brown sugar 

 

 

PREPARATION

1. Add almond and coconut milk to a bowl, along with vanilla (optional) and maple syrup. Whisk to fully combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness. Cover and set in the fridge to begin chilling for at least six hours (preferably overnight).

2. To a small skillet, add the strawberries and water. Warm over medium-high heat until bubbling. Then lower heat to medium and cook for 2 minutes – stirring occasionally. Remove from heat and add maple syrup and chia seeds. Stir to combine. Cover and set in the refrigerator to chill.

3. To make the topping, chop the walnuts, crispbreads and mix them well with sugar. Transfer to a pan and toast for one minute over medium-high heat. 

4. To serve, alternate layering a few spoonfuls of compote and chia pudding in a small ramekin or 8-oz. glass. Drizzle with maple syrup and top with fresh strawberries and  walnut crispbread topping. Will keep covered in the refrigerator for 3-4 days.

 

DO AHEAD: Chia pudding can be made 5 days ahead. Keep chilled.

 

 

 

Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out. 
Tag @smartbitesnacks on Instagram and hashtag it #SmartbiteSnacks

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