Carrot Cake Chia Pudding

I'm near the end of my Sugar Crush Challenge so I'm still experimenting with sugar free sweets. And I'm so happy I've stumbled upon this idea of Carrot Cake Chia Pudding, inspired by Ali's smoothie over at Gimme Some Oven.

I used Medjool dates for natural sweetness and instead of a smoothie, I made mine a pudding. If you would like this as a smoothie, just use two tablespoons of chia seeds instead of three.

Oh my, it's everything a carrot cake is - a lightly spiced, sweet delight! All in a healthy chia pudding without all the sugar and calories that comes with a slice of cake.

It even has the same coloring as a slice of carrot cake!

So go ahead and make yourself some of this today and indulge in every bite because....well, because you deserve it after all you've done {smile}!

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Carrot Cake Chia Pudding

Recipe by Julie Murphy

Prep time: 5 minutes

Total time: 5 minutes
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Ingredients

• 1 cup coconut milk
• 1/4 cup plain Greek yogurt
• 1 frozen banana, sliced
• 2 carrots, peeled and sliced
• 3 Medjool dates, pitted
• 2 Tablespoons unsweetened, flaked coconut
• 1 scoop Vanilla protein powder
• 1/4 + 1/8 teaspoon ground cinnamon
• 1/16 teaspoon ground ginger
• dash ground nutmeg
• 3 Tablespoons chia seeds

 

Directions

1. Add coconut milk, yogurt, frozen banana, carrot slices, and dates into a blender.
2. Pulse on High setting for no more than 10-12 seconds, repeating until all ingredients are pureed.
3. Remove lid and add remaining ingredients. Repeat pulsing on High setting, should take no more than 3-5 times to have all ingredients blended together smoothly.
4. Pour into a medium bowl, cover, and refrigerate overnight.
5. Can serve with flaked, unsweetened coconut, raisins, chopped walnuts, fresh or dried pineapple, and/or carrot slices or peelings sprinkled over the top as shown.

       

*Helpful Hints*

- If you're not using a high speed blender, use carrot peelings instead of carrot slices, so you do not damage your blender.

- Easy way of how to prepare your banana - peel, chop into slices, place in Ziploc bag, and freeze overnight.
 

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Shared with: Savoring Saturdays, Munching Mondays #86, Totally Terrific Tuesday Link Party #28