Servings: 2 

Time: 3 hours


  • 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!


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.