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Carrot Cake Chia Pudding
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Carrot Cake Chia Pudding

Servings 1 serving
Author Brandon Matzek

Ingredients

  • 1 cup unsweetened almond milk
  • 1 Medjool date, pitted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • Pinch of grated nutmeg
  • Small pinch of sea salt
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons chia seeds
  • 1/2 cup grated carrot, from 1 large peeled carrot
  • 1 tablespoon chopped walnuts

Instructions

  • Add almond milk, dates, cinnamon, cardamom, ginger, nutmeg, salt and vanilla to a blender, and blend until smooth. Place chia seeds in a medium bowl, and pour over spiced almond milk, stirring to combine. Cover and chill in the fridge for at least 15 minutes (or up to 3 days). Stir 3 times during the first 15 minutes to break up any clumps of chia seeds.
  • To serve, stir in grated carrot and walnuts.