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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:
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
INSTRUCTIONS
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. 😍😍😍
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All the avo + shroom devotees out there, this one's for you.
This special take on classic avo toast is excellent for an on-the-fly breakfast, midday snack or late-ish brunch, because the recipe is more “assembling” than “cooking.” It starts with a perfectly toasted and ends with a heap of
This recipe is everything an avo toast recipe aspires to be:
Light
Crunchy
Creamy
Filling
Flavourful
Quick
+ Easy
If you've got a calendar and can count a little bit in Spanish, you know what's happening today: Cinco de Mayo! It's that annual celebration of all things Mexican that is celebrated mainly in the Estados Unidos but we love to participate in the holiday by enjoying the dishes from one of the most beautiful countries in the world.
This year, we are keeping it simple. Lately we’ve been all about that salad life. Salads are easy, light and there are so many options you can go for. Cinco de Mayo is the perfect occasion to expand out of your taco truck state of mind and try something other than a cheese quesadilla.
