Description
A refreshing and nutritious Strawberry Crumble Chia Pudding that combines creamy strawberry-flavored chia pudding with a crunchy almond date crumble topping. This vegan, dairy-free dessert or breakfast option is naturally sweetened with maple syrup and packed with wholesome ingredients, perfect for a healthy, make-ahead treat.
Ingredients
Scale
Strawberry Chia Pudding
- 140 grams frozen strawberries (about 1 cup), thawed
- 1/2 cup unsweetened plant-based yogurt (or sweetened vanilla yogurt, adjust sweetener accordingly)
- 1 cup unsweetened soy milk
- 2 tbsp freeze dried strawberries
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup chia seeds
Almond Date Crumble
- 1/4 cup blanched almonds
- 2 soft Medjool dates
- 2 tbsp rolled oats
- 1 tbsp coconut flakes
- Pinch of kosher salt
Instructions
- Blend the Strawberry Mixture: In a blender cup, combine thawed strawberries, soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla extract, a pinch of salt, and coconut flakes. Blend until completely smooth, scraping down the sides as necessary to fully incorporate all ingredients.
- Mix Chia Seeds and Set: Pour the blended strawberry mixture into a large storage container containing the chia seeds. Whisk thoroughly to combine. Cover and let the mixture rest for 5 minutes, then whisk again to break up any clumps. Cover again and refrigerate for at least one hour to allow the chia seeds to absorb the liquid and thicken.
- Prepare Almond Date Crumble: In a mini food processor, pulse together blanched almonds, rolled oats, coconut flakes, Medjool dates, and a pinch of salt until a crumbly texture forms, adjusting duration to reach desired consistency.
- Assemble to Serve: Spoon a layer of the almond date crumble into small serving cups or bowls. Add a layer of the chilled chia pudding on top, then garnish with another spoonful of crumble and additional fresh strawberry slices if desired. Serve chilled.
Notes
- Sweetness can be adjusted to taste; use more or less maple syrup depending on your preference or if your yogurt is sweetened.
- If the chia pudding is too thick, stir in a splash of soy milk at serving time to reach desired consistency.
- To prevent clumps, whisk the initial mix well, let it stand for 10 minutes, then whisk again before refrigerating.
- For a stronger berry flavor, add 1-2 tablespoons of strawberry jam to the blended mixture.
- Optional topping: Mash three thawed frozen strawberries, strain juice, mix with 1/2 tablespoon maple syrup, and drizzle over the pudding.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 40 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
