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Carrot Cake Chia Pudding
Servings: 2
Time: 3 hours
Ingredients
- 1 medium carrot, grated
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon stevia powder (to taste)
- 2 cups unsweetened almond milk
- ½ cup chia seeds
- ¼ cup walnuts, chopped
- 2 tablespoons unsweetened coconut flakes
Step 1
In a medium-sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger, and stevia.
Step 2
Add the almond milk, then whisk in the chia seeds. Let it sit for 5 minutes, then stir again to reincorporate the chia seeds.
Step 3
Cover the bowl and refrigerate for at least 3 hours or overnight.
Step 4
To serve, divide the pudding into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!
Notes
This recipe keeps well in the fridge for up to 4 days.
For creamier pudding, replace half of the almond milk with full-fat canned coconut milk.
For creamier pudding, replace half of the almond milk with full-fat canned coconut milk.
