Makes about 3 servings

Ingredients

Pudding

  • 6 Tbsp chia seeds
  • 1 cup milk of choice (I used grass-fed whole milk)
  • 1/4 cup almond butter (unsalted, no sugar added)
  • 1/4 cup oats
  • 6 Medjool dates, well chopped and pitted
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 heaping Tbsp of collagen hydrolysate (optional, but adds a super boost of protein and amino acids for gut health)

Whipped Topping (optional, but delicious and recommended)

  • 1 can full-fat coconut milk, refrigerated overnight
  • 1 tsp  maple syrup
  • 1/2 tsp vanilla extract

Instructions

  1. Combine pudding ingredients: In an airtight container, combine all the pudding ingredients. Mix well and refrigerate for at least 4 hours, preferably overnight.
  2. Blend the pudding: The next day, scoop the pudding into a blender and blend until smooth (some chia seeds may remain, which is fine). Add milk as needed to help blend, but avoid making it too soupy.
  3. Taste and adjust: Taste the pudding and add more vanilla or almond extract if desired (be cautious with almond extract as it’s strong). Set the pudding aside.
  4. Prepare whipped cream: Open the chilled coconut milk and scoop out the thick cream (not the liquid) into a mixing bowl. Add maple syrup and vanilla, then beat until light and fluffy.
  5. Assemble in jars: In mason jars, add a scoop of pudding, followed by a dollop of whipped cream. Repeat the layers for two more jars.
  6. Top with blueberries: In the morning, top each jar with fresh blueberries before serving.
  7. Serve and enjoy: Sometimes, you can have your cake and eat it too!

Delicious and creamy! Enjoy!

⋅ Adapted from Edible Perspective

Aubrey Phelps MS RDN LDN