Easy Almond Joy Chia Pudding Recipes
EASY ALMOND JOY CHIA PUDDING
I enjoy making this coconut milk chia pudding recipe because it's easy and I can find all of the ingredients at my local market. There is no baking required, and it's served in individual jars for guests. For more flavor, add shredded coconut. -Ashley Altan, Hanover, Maryland
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix coconut milk, chia seeds and maple syrup. Remove half of the mixture to a small bowl; stir in cocoa until blended. Refrigerate, covered, both plain and chocolate mixtures until thickened, at least 6 hours. In dessert dishes, layer a 1/4 of the white pudding, chocolate pudding, almonds and chocolate chips. Repeat layers. Serve immediately or store in the refrigerator up to 3 days.
Nutrition Facts : Calories 414 calories, Fat 24g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 12g fiber), Protein 9g protein.
ALMOND BUTTER AND JELLY CHIA PUDDING
Chia pudding is one of our favorite breakfasts and if you like peanut butter and jam together then this deliciously sweet almond butter and jam delight is for you. It makes a fantastic breakfast or dessert and it's so easy to make too. We like to make ours before bed so it's all ready for when we wake up in the morning.
Provided by MyNutriCounter
Categories Desserts Custards and Pudding Recipes Chia Pudding
Time 8h20m
Yield 2
Number Of Ingredients 9
Steps:
- Cook blueberries and lemon juice in a saucepan over medium-high heat until thickened, about 5 minutes. Divide compote between 2 small jars and refrigerate.
- Place almond milk, almond butter, maple syrup, and vanilla extract in a blender; blend until smooth. Pour into a bowl; stir in chia seeds. Chill in refrigerator until thickened, 8 hours to overnight.
- Layer chia seed pudding over blueberry compote in the jars. Top with honey and fresh blueberries.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 36.2 g, Fat 13.3 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 155.5 mg, Sugar 26 g
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- Combine the milk, 1/4 cup coconut flakes, cocoa powder, erythritol, and vanilla in a blender. Mix until the ingredients are well combined.
- Pour the mixture into a large mixing bowl. Add the chia seeds and whisk vigorously for 1 to 2 minutes.
- Top with almonds, remaining 1/4 cup coconut flakes, and chocolate chips, if desired, before serving.
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- Pour almond milk into a small mason jar, mug, or bowl of your choice. Sprinkle Chia seeds into the almond milk and stir it a few times so that there are no lone seeds floating.
- Put in the refrigerator for 4 hours-or overnight - it will solidify, I usually stir it once or twice after an hour.
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- Combine almond milk, a quarter cup of the coconut flakes, cocoa powder, natural sweetener, and extract in a blender. Mix until the ingredients are well combined.
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