The last two chia pudding recipes I shared with you included avocado as a featured ingredient.
In the Key Lime Pie Chia Pudding, the avocado acted as the silky “key lime” topping and then in my recipe for Mint Chocolate Chip Chia Pudding, the avocado gave the chia pudding extra creaminess and such a beautiful minty-green colour, too!
Although avocado is one of my favourite healthy fats, snacks, and foods in general, we’re switching it up this week and adding a veggie to this chia pudding recipe!
Say hello to my healthy take on one of my favourite desserts growing up – Carrot Cake Chia Pudding!
This chia pudding has the most perfect texture as I use both grated carrot and shredded coconut to give it that chewy cake-like texture. The full fat coconut milk makes it rich, creamy, and all sorts of delicious as coconut milk tends to do and the blend of spices used within this recipe are warming and perfectly balanced.
As I mentioned, these spices are warming, so not only is your digestion getting the health benefits of chia seeds, but the ginger and cinnamon also up the digestive health benefits of this recipe!
I can’t wait for you to try it and let me know how much you love it!
I chose to top this chia pudding off with a swoosh of a think and tangy full fat yogurt to act like a sort of cream cheese icing without the sweetness, crumbled pecans, although I think walnuts would work just as well, and some extra cinnamon!
If you’re lucky enough to have a garden and access to fresh straight-from-the-garden carrots, I highly recommend you use those! Is there anything better than a garden carrot!?
For as many memories as I have enjoying a freshly baked sliced of carrot cake as a child, I have many more memories of eating carrots, picked straight from our garden in the backyard and rinsed off with the garden hose.
- 1/2 cup full fat coconut milk, from a can (I use Aroy-D)
- 1/2 cup water
- 3 tbsp chia seeds
- 1/8 tsp each ginger, cinnamon, and allspice
- 1/2 cup shredded carrot
- 3 tbsp unsweetened shredded coconut
- Liquid stevia (I use NuNaturals)
- Thick full fat yogurt, pecans or walnuts, and extra cinnamon to serve.
- In a glass jar with a lid, combine coconut milk, water, chia seeds, and spices. Stir for several minutes to combine. Allow to sit for 30 – 60 seconds before stirring again, ensuring all chia seeds are suspended within the liquid.
- Once the chia seeds are all distributed within the coconut milk, secure the lid and place in the fridge for at least 30 minutes, however overnight is best.
- About 30 – 60 minutes before you are about to serve, add shredded carrot and coconut. Stir to combine. Then, add stevia until your desired level of sweetness has been reached. Stir again.
- Allow this completed mixture to sit 30 – 60 minutes so the carrots and coconut can slightly soften.
- Once you’re ready to serve, transfer to your serving bowl and then top it off with a swoosh of full fat yogurt (coconut yogurt if you’re dairy free), crumbled pecans or walnuts, and some extra cinnamon!
- If you’d like, you can pop this chia pudding bowl in the microwave for a few seconds to enjoy it warm!
