Carrot Cake Chia Pudding
This Carrot Cake Chia Pudding takes the flavors of a classic dessert and turns it into a healthy snack that is paleo, vegan, and dairy & gluten free.
Servings 1 -2 servings
Calories 281kcal
Ingredients
- 2 medium-large carrots, peeled and roughly chopped (125 grams)
- 1 cup unsweetened vanilla almond milk
- 2 teaspoons coconut butter
- 1 teaspoon maple syrup*
- 1/4 teaspoon cinnamon
- 2 tablespoons chia seeds
Instructions
- Place chopped carrots, almond milk, coconut butter, maple syrup, and cinnamon in a Vitamix or high powered blender. Blend until smooth and well combined, about 30 seconds.
- Pour mixture into a jar. Add chia seeds, cover, and shake well. Refrigerate for at least 4 hours or overnight.
- Eat as is or top with desired toppings.
- Enjoy!
Video
Notes
*optional.
Nutrition
Serving: 1g | Calories: 281kcal | Carbohydrates: 29g | Protein: 9.4g | Fat: 14.5g | Fiber: 16g | Sugar: 10g