Vegan Chocolate Chia Pudding with Maple Coconut Whipped Cream
** This recipe is sponsored by Bolthouse Farms®**
Chia pudding is something I love in the summer because it reminds me of ice cream when I make it thick enough – only it’s much healthier. I like to really go all out with my pudding and make it a dessert or a very satisfying breakfast for my sweet tooth. It is full of fiber, omega3, proteins and fats. When you add in the milk you now have lots of calcium and even more protein. All of this makes it a guilt-free treat!
I used the velvety Chocolate Bolthouse Farms® Plant Protein Milk It has 50% more calcium than traditional dairy milk and the flavor really takes things up a notch. The milk also contains pea protein, so it makes my pudding even more filling with 10 grams per serving. Bolthouse Farms® Plant Protein Milk is non-GMO, nut free, and free of carrageenan and gluten. Any of their protein plant-based milks would work perfectly with this recipe but I highly recommend the chocolate because it makes the pudding more decadent. You can find Bolthouse Farms Plant Protein Milks at your local grocery store. Click the store locator here for more info
You can add any fresh fruit that you prefer. There are so many great summer fruits that can be added to chia puddings. Strawberries are my favorite this time of year, so I highly suggest using them.
· 1 ½ C of Chocolate Bolthouse Farms® Plant Protein Milk
· ½ C of white chia seeds
· Chopped fresh strawberries
· Small handful of frozen or fresh blueberries
· ¼ C of granola
· ¼ C of coconut whipped cream (see directions below)
· 1 tbs maple syrup
· 1 tbs of chopped almonds (or any nut)
· Mix milk and seeds together with whisk or fork in a small bowl. Refrigerate for 1- 4 hours.
· Coconut cream in a can, full fat. Refrigerated for a few hours (same time as the pudding) Scoop fat off the top of the can and mix in 1
· Once chia pudding is set and thickened add to glass
· Layer with granola, fruit and top with coconut whip cream and almonds