This creamy and easy Carrot Cake Chia Pudding is a delicious and healthy make-ahead breakfast or dessert. It’s filling and packed full of protein, fibre, antioxidants and it’s vegan and with no added refined sugar.
MAKING CINNAMON ROLL CHIA PUDDING IS EASY, HERE IS WHAT YOU NEED:
- Almond milk, I love unsweetened almond milk and use it in most of my recipes. If you don’t, substitute for any other kind of milk you want.
- Chia seeds, they are high in fibre, antioxidants and protein
- Carrot juice or finely grated carrot, I used about 1 small carrot. If you like a little texture from the carrot grate it, otherwise use carrot juice.
- Maple syrup. Agave syrup or other liquid sweetener can also be used. Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. I find the almond milk has a sweet flavour on its own.
- Spices, a mix of cinnamon, cardamom and ginger powder. You can also use only cinnamon if you like but I really like the mix of spices.
- Vanilla bean paste, I love this intense flavor of vanilla. Can also be substituted for vanilla extract.
- Vanilla yoghurt for topping. Use whatever yoghurt is your favorite, but a thick consistency works best.
TIPS FOR MAKING THIS Carrot Cake Chia Pudding
- Stir the chia seeds into the milk mixture well, and then stir again! This will prevent lumps of chia seeds forming in you chia pudding.
- For best results, let these chia pudding cakes cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
- Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. I find the almond milk has a sweet flavor on its own. Agave syrup or coconut sugar can also be used. If you are using coconut sugar, add it to the milk when it is hot so it dissolves.
FOR MORE EASY AND HEALTHY CHIA PUDDINGS, CHECK OUT THIS RECIPES:
Peanut Butter Cup Chia Pudding
Warm Chai Spiced Chia Pudding with Cinnamon Apples
Creamy Coconut and Banana Chia Pudding
Mango, Turmeric and Coconut Chia Pudding
Chocolate, Banana and Hazelnut Chia Pudding
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Enjoy!
This creamy and easy Carrot Cake Chia Pudding is a delicious and healthy make-ahead breakfast or dessert. It’s filling and packed full of protein, fibre, antioxidants and it’s vegan and with no added refined sugar.
- 1 ½ Cup (375 ml) almond milk
- 4 tablespoon carrot juice or finely grated carrot, about 1 small carrot
- 1-2 teaspoon maple syrup
- 4 tablespoon chia seeds
- 1-2 teaspoon of cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon dried ginger powder
- ½ vanilla bean paste or vanilla extract
- vanilla yoghurt and cinnamon for topping
-
Add all the ingredients in a bowl and stir well, let sit 5 minutes, stir again and cover. Taste and add more maple syrup if desired.
-
Let the chia pudding chill in the fridge for 4 hours or over night until thickened.
-
Spoon into serving containers and top with vanilla yoghurt and a dusting of cinnamon.
-
Enjoy!
Leave a Reply
You must be logged in to post a comment.