🥣This chia pudding turned out deeelightful. It’s like parfait, the chia way . . . .but make it full-on dessert.
🥥I love coco milk with my chia pudding. It’s so creamy and rich. So glad my local grocery has @nativeforestbrand Simple Coco Milk (organic, unsweetened, no gums, and the cans are BPA-free) back in stock.
🍎Now for the toppings: @sunbutter caramel, Honeycrisp apple, and Let’s Do Organic Shredded Coco (the best:).
😋Make it, refrigerate it, wait an hour an hour or 2-or not, and devour it!
What are your fave chia toppings?
INGREDIENTS
¼ c chia seeds
1 c canned unsweetened full fat coco milk (fave is Native Forest Simple Coco Milk)
Sweetener (optional): I used maple syrup
Sliced Honeycrisp apple
Shredded Coco
Sunbutter caramel (mix 2 tbsp Sunbutter, 2 tbsp maple syrup, 1 tsp extra virgin coco oil-warm for 20s)
MAKE IT
- Mix coco milk and chia seeds. Refrigerate for 15 minutes.
- Remove from the refrigerator, and add a layer of Sunbutter caramel on top. Alternately, you can mix the coco and milk, immediately add the caramel, and refrigerate overnight.
- Refrigerate for a minimum of one hour before devouring it, it enjoy right away:)
- Once ready to eat, top with sliced apple and shredded coco.
**GF/DF/LOW-HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop.)**
