Strawberry Chia Pudding

This vegan strawberry chia pudding is simple yet oh-so-special. Sweet vanilla
chia seed pudding mingles with layers of bright cardamom-infused strawberry
compote. The result is a parfait that's special enough for dessert yet
nourishing enough for an everyday breakfast.

Servings: 4

Author:

Prep Time
8 hours, 15 minutes

Cook Time
20 minutes

Total Time
8 hours, 35 minutes

Course:

Breakfast Dessert Snack

Cuisine:

Vegan plant-based gluten-free Grain-Free

Instructions

1 Add chia seeds, vanilla nut milk, ½ teaspoon cinnamon, ¼ teaspoon cardamom, ⅓
cup maple syrup, and vanilla extract to an airtight container. Whisk together
and refrigerate for at least 8 hours or overnight.
2 Make the strawberry-cardamom topping by adding strawberries, ¼ cup maple syrup,
lemon juice, and ¼ teaspoon cardamom to a medium sauce pan. Heat over medium-low
and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
3 Transfer the strawberry mixture to a blender along with 2 teaspoons arrowroot
powder (or substitute 1 tablespoon cornstarch) and blend for 30 seconds or until
smooth. Return the blended mixture to the sauce pan and heat over medium-low for
another five minutes to thicken the sauce. Thicken the sauce by refrigerating
overnight.
4 In four small glasses or two larger glasses, create layers of chia pudding and
strawberry-cardamom sauce starting with the pudding. I did 6 total layers or 3
layers of each.

Strawberry Chia Pudding

Course:

Cuisine:

🧂 Ingredients

Instructions

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