Description
This chia pudding recipe is minimally sweetened and packed with fiber: almond butter, toasted coconut, and of course, the chia seeds themselves. Maca is a power food for regulating hormone imbalances, so it’s an especially handy thing to add to your meals at the beginning of the day.
Ingredients
- ⅓ cups Chia Seeds
- 1 Tablespoon Maca Powder
- 2 cups Unsweetened Coconut Milk
- 1 Tablespoon Maple Syrup
- ¼ cups Almond Butter, Plus More For Serving
- 2 Tablespoons Unsweetened Finely Grated Coconut
- 2 Tablespoons Roughly Chopped Almonds
Preparation
In a medium mixing bowl, whisk chia seeds and maca until combined. Pour in coconut milk, maple syrup and almond butter; whisk to incorporate. Set aside for 10 minutes. Stir to prevent any clumps from forming, then divide between small mason jars, glasses or bowls. Cover and refrigerate until chia seeds have plumped, at least 3 hours, or overnight.
In a small skillet, toast coconut and almonds over medium-low heat until golden brown, about 3 minutes. Cover and refrigerate until ready to eat, then top the chia pudding with a small spoonful the toasted almonds and coconut.
The pudding cups and coconut mixture will keep for up to 4 days stored separately.
