Cake Batter Chia Pudding 

OMG. I’m officially addicted to chia. I’ve already written in other posts that I love them so much but this one takes the cake. Primarily, because well, let’s be real; it tastes like cake. The other reason is because this has been my go-to I’m ‘haaangry’ snack all week. Luckily I made a few portions. It’s ever so sweet and creamy.

I happened to make this the night before a competition because I really (and I mean REALLY) wanted something sweet but I didn’t want to worry about the side effects of dessert or over-indulging. Insert pudding! The texture is perfect and the sweetness from the dates hits the spot. I also love how the chia swells and makes the pudding thick without being gritty or chunky. It’s super yummy!

Cake Batter Chia Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 6 tablespoons Chosen Foods chia seeds
  • 1 cup unsweetened coconut milk (plus more for blending)
  • 8 medjool dates, pitted
  • ¼ cup almond butter
  • ¼ cup gluten-free rolled oats
  • 1½ tablespoons chocolate chips
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
Instructions
  1. Pulse dates in a blender until well chopped.
  2. Lightly pulse the rest of the ingredients in with dates: chia seeds, milk, almond butter, and oats. Mix in chocolate chips, ½ teaspoon vanilla, and ¼ teaspoon almond extract. Add a splash of milk and blend again until fully smooth and creamy. Add more milk as needed (slowly) to keep the pudding as thick as possible.
  3. Cover and place in the fridge for at least 2 hours (3-4hrs preferred, or overnight). Mixture will thicken a bit more as it sits.
  4. Serve the pudding with coconut whipped cream.
  5. Keep extra sealed in the fridge for 3-4 days.

 

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