Chia Pudding with Strawberry Crumble (Printable Version)
Creamy strawberry pudding topped with nutty crumble bits for your morning feast.
# What You'll Need:
→ Strawberry Chia Pudding
01 -
140 grams thawed frozen strawberries
02 -
1/2 cup sugar-free plant yogurt
03 -
1 cup plain soy milk
04 -
2 tbsp strawberry powder (freeze-dried)
05 -
2 tbsp pure maple syrup
06 -
1 tsp vanilla flavoring
07 -
1/3 cup seeds from chia plant
→ Almond Date Crumble
08 -
1/4 cup skinned almonds
09 -
2 juicy medjool dates
10 -
2 tbsp basic oats
11 -
1 tbsp flaked coconut
12 -
Small amount of kosher salt
# Step-by-Step Guide:
01 -
Dump your strawberries, milk, yogurt, maple syrup, strawberry powder, coconut, vanilla, and a tiny bit of salt into your blender. Whizz it all up till it's totally smooth. You might need to push down stuff from the sides as you go.
02 -
Put your chia seeds in a big container, then pour your pink strawberry mix over them. Stir it really well, put the lid on and let it sit for about 5 minutes. Give it another good stir to break up any lumps, cover it again and stick it in the fridge for at least an hour before you dig in.
03 -
Throw your almonds, oats, coconut bits, dates and a tiny sprinkle of salt into a small food processor. Press the button a few times until everything looks crumbly but not too fine.
04 -
First drop some crumble into the bottom of a small cup. Next spoon your chia mixture on top of that. Finish with another bit of crumble and some fresh strawberry pieces if you want.
# Additional Notes:
01 -
Add more or less maple syrup depending on how sweet you like things.
02 -
Stir the mix several times before cooling it to stop any lumps from forming.
03 -
For stronger strawberry flavor, try adding a spoonful or two of strawberry jam.
04 -
Want it runnier? Just add a bit more milk right before you eat it.