Mesquite & Coconut Chia Pudding

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Contributed by: Team Goodness

Serves: 4-5

Time: 10 minutes

A delicious treat or even breakfast dish that has very little sweetener. It's creamy smoothness balances well with the passionfruit topping! A small twist on Angie Gluten Free's Caramel Chia Pudding recipe.
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$0.00

PRODUCT INFORMATION

Ingredients

1/3 cup organic chia seeds
1 cup fresh organic almond milk
1 cup organic coconut cream
1/2 tsp organic vanilla powder
1 tbsp organic mesquite powder
2 tbsp organic raw honey (or pure maple syrup for vegans)
2 passionfruit
1/2 cup organic coconut flakes, lightly toasted
1 kiwi fruit, cut into small pieces

method

  1. Mix all ingredients, except the fruit and coconut flakes, together in a medium bowl until well combined.
  2. Place in the fridge for at least 2 hours, until the chia is soaked and has expanded.
  3. Remove from the fridge and and swirl most of the passionfruit pulp into the mixture.
  4. To serve, distribute the pudding out across 4-5 bowls and then top with a few pieces of kiwi fruit, toasted coconut flakes and remaining passionfruit pulp.
Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Low Sodium
Low Sodium
Nut Free
Nut Free
Raw
Raw
Paleo
Paleo
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free
Organic
Organic

Recipe Questions

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