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
- Combine pudding ingredients: In an airtight container, combine all the pudding ingredients. Mix well and refrigerate for at least 4 hours, preferably overnight.
- 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.
- 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.
- 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.
- 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.
- Top with blueberries: In the morning, top each jar with fresh blueberries before serving.
- 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