Spring Chia Pudding
Spring into the season with this vibrant Spring Chia Pudding! This recipe brings together rich, creamy textures of chia seeds and coconut milk with a burst of colourful fruit. The ideal choice for a nutritious breakfast or a delightful snack that's both easy and filling. Easy to prepare and fun to decorate, it transforms simple ingredients into a spectacular meal!
Equipment
- fridge, sharp knife
Ingredients
- 1 tbsp @artisanamarket cashew butter extra for serving
- 4 tbsp chia seeds
- 1 cup coconut milk
- 2 tbsp maple syrup
- 2 tsp pink pitaya powder
- fresh mango roses
- fresh apple roses stained with pink dragon fruit powder
- fresh mint garnish
Instructions
- in a bowl, whisk together the chia seeds, coconut milk, maple syrup, macadamia nut butter and pink pitaya powder until very well combined.
- Let the mixture rest for 5 minutes then whisk again to remove any lumps.
- Cover and refrigerate for 1 hour or if prepping, overnight.
- Once the pudding has set, let’s grab some fruits
- To create some fun fruit flowers, see notes below
- Serve the pudding in a shallow bowl and top with fruit flowers, macadamia nut butter and fresh mint for garnish.
Notes
Learn how to make fruit roses by clicking here
** I have a blast making fun flowers with fruits. However, this is completely optional! This pudding tastes amazing with just fruit OR you can even add granola or any of your favorite toppings!
** To create the pink apple flowers, I sliced 1 apple into very thin slices, then soaked them for 1 hour in 3 cups warm water, with 1 tbs of prickly pear powder (dragon fruit powder will also work) the warm water will soften the apple making it perfect for molding into a rose
** For the mango roses, check out my tutorial peel one cheek of fresh mango and slice lengthways across the cheek very thinly. Take 6-8 slices and spread them into an overlapping row, curl the mango into itself creating a spiral rose shape.
** For the apple flowers, just like the mango use 6-8 slices of those beautiful pink apple slices. Lay the slices, overlapping into a row then simply curl from one end to the other
** I used macadamia nut butter for this recipe, but any creamy nut butter will be delicious. cashew works perfectly. Or any seed butter.
** I love the creamy tropical flavors of coconut milk. You can however sub for oat milk