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Caramel Carob Chia Pudding with Coconut Cream
Raw, Vegan, Chia Pudding that doesn't suck!
Author
Crystal Bonnet
Ingredients
Chia Pudding
1
cup
almond milk
1/4
cup
chia seeds
1
tablespoon
maple syrup
1
tablespoon
raw carob powder
1
teaspoon
mesquite powder
1/4
teaspoon
cardamom
1/4
teaspoon
vanilla extract
dash of salt
Coconut Cream
1
can of full fat coconut milk
premium
2
tablespoons
maple syrup
1
teaspoon
vanilla extract
Instructions
Chia Pudding
Place all ingredients in a bowl and whisk until combined.
Cover and place in the fridge overnight.
Coconut Cream
Place a can of full fat coconut milk upside down in the fridge for minimum 8 hours.
Remove from fridge, open can right side up and pour out the coconut water.
Place coconut milk in a bowl with maple syrup and vanilla and mix with an electric mixer until coconut cream is light and fluffy.
Layer a parfait glass with pudding and coconut cream and garnish with your choice of berries!
Notes
Pudding and Coconut cream will keep in a glass container in the fridge for 3 days.