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.
Prep Time8 hours hrs 15 minutes mins
Cook Time20 minutes mins
Total Time8 hours hrs 35 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4
- 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
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.