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
Ingredients
- ½ cup chia seeds + 2 tablespoons
- 2 cups unsweetened vanilla nut milk
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 3 cups quartered strawberries
- ¼ cup pure maple syrup
- 1 tablespoon lemon juice
- ¼ teaspoon cardamom
- 2 teaspoons arrowroot powder
Instructions
- 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.
- 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.
- 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.
- 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.