It’s not just another chia pudding. This is decadent, warming, perfect for Fall, and might be your new addiction.
Aside from being rich in healthy fats, this dish is a great source of plant-based protein, and is fibre-packed, and you know how much I love fibre. Fibre is the key to weight management, digestion, heart health, and hormone balance, just to name a few.
With November being home to our plant-based challenge, #nextbitenovember, I thought the timing would be perfect to share this recipe. It’s a favourite with my nutrition clients and it ends up on most of my meal plans.
In a mason jar combine:
- 1 can full fat coconut milk
- 1/4 cup chia seeds
- 1/4 tsp vanilla extract
Place a lid on the jar and shake until combined. Refrigerate overnight or for several hours until the chia seeds expand and create a pudding consistency.
When ready, remove pudding from jar and either warm on stove or serve in a bowl, chilled.
For the topping:
- Sautee 1/2 red apple in 1 Tblsp coconut oil until soft
- add 1/8 tsp each cloves, cinnamon and nutmeg
Serve over the pudding, warm.
Stay cozy this winter, friends! And, if you try this recipe or want to share your plant-based creations this month, upload them to social media and tag us with #nextbitenovember.