CARROT CAKE CHIA PUDDING:
Calories: ~360 kcal
Protein: ~18g
Carbs: ~22g
Fiber: ~9g
Net Carbs: ~13g
Fats: ~24g
To reduce fats --> swap coconut milk for all almond milk
and Skip the pecans
With those swaps:
Calories: ~300 kcal
Protein: ~18g
Carbs: ~23g
Fiber: ~10g
Net Carbs: ~13g
Fats: ~16g (down from 24g)
Makes 3 servings
INGREDIENTS:
6 tbsp chia seeds
3 tbsp hemp hearts
1 cup lite coconut milk
1 cup almond MALK
1 tsp cinnamon
½ tsp ginger
½ tsp cardamon
4 tsp monk fruit sweetener (or 3 tbsp maple syrup)
1 cup shredded carrots
½ cup chopped toasted pecans
TOPPINGS (optional):
Whipped cream cheese *this is HIGHLY recommended
Extra coconut flakes, pecans, carrots
DIRECTIONS:
1. In a blender, combine all ingredients. Pulse until well combined. Let sit for a few minutes. Then pulse again, breaking up chia seeds. If the texture is too thick, add more milk.
2. Pour into separate Tupperware. Store in fridge overnight. The next day top with cream cheese!!, coconut flakes, pecans, and carrots, if you wish!
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