I woke up wanting dessert for breakfast. So, I had it, of course! Indulging and enjoying food to the fullest is a must for me…and at times, until my belly is at it’s fullest! Hey, I’m chasing after an 8 month old active baby boy…I need the calories! But there’s no need to worry about calories with this breakfast. My Vegan Almond Chia Pudding with Berry Puree is sooo divine you may feel a little guilty after eating it for breakfast, but you don’t have to! It’s healthy, so easy to make and absolutely delicious. It’s such a flexible dish. You can eat it daily for breakfast, serve it at dinner parties for a special dessert treat or surprise your hubby with this dessert on Valentine’s day. As you can probably tell, I love my chia puddings and have other lovely recipes to mix things up on a daily basis!
Vegan Almond Chia Pudding With Berry Puree
Prep and Cook Time: 1 hour +
1 1/2 cups fresh or frozen mixed berries (I like to use Driscoll’s strawberries and blueberries)
2 T lemon juice
3 T light agave nectar or all natural maple syrup
1 c almond milk or coconut milk (I like So Delicious)
1/2 t almond extract
1/3 cup chia seeds
1/2 t cinnamon
sprig of mint or basil
fresh blueberries for garnish
Mix berries, lemon juice and agave nectar or maple syrup in blender or food processor. I use my Vitamix. Blend until smooth or almost smooth.
Chill this mixture in refrigerator while preparing the chia pudding.
Whisk the almond milk or coconut milk, almond extract, remaining agave nectar or maple syrup and cinnamon in a medium bowl.
Whisk in the chia seeds. Cover and refrigerate for 30 minutes to overnight. (the longer the better!)
Divide chia pudding and serve in beautiful glasses or bowls. Top with sprig of fresh mint or basil and fresh blueberries.
Mama on the Glow