Description
A delicious and healthy Strawberry Crumble Chia Pudding that combines creamy strawberry chia pudding with a crunchy almond date crumble topping. This vegan and gluten-free breakfast or snack is naturally sweetened with maple syrup and fresh strawberries, offering a refreshing, nutritious treat perfect for any time of day.
Ingredients
Scale
Strawberry Chia Pudding
- 140 grams frozen strawberries (about 1 cup), thawed
- 1/2 cup unsweetened plant-based yogurt (or use sweetened vanilla yogurt and adjust additional sweetener to preference)
- 1 cup unsweetened soy milk
- 2 tbsp freeze dried strawberries
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup chia seeds
Almond Date Crumble
- 1/4 cup blanched almonds
- 2 soft medjool dates
- 2 tbsp rolled oats
- 1 tbsp coconut flakes
- Pinch of kosher salt
Instructions
- Blend the Strawberry Mixture: Add the thawed strawberries, unsweetened soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla extract, a pinch of kosher salt, and coconut flakes (part of crumble ingredients mistakenly mentioned in the blending step but relevant here) into a blender cup. Blend until completely smooth, scraping down the sides as needed to ensure everything is well combined.
- Combine with Chia Seeds: Pour the blended strawberry mixture into a large storage container containing the chia seeds. Whisk vigorously to combine and break up any clumps. Cover and let the mixture set for 5 minutes, then whisk again. Cover and refrigerate for at least 1 hour to allow the chia seeds to fully absorb the liquid and thicken the pudding.
- Prepare Almond Date Crumble: In a mini-food processor, combine blanched almonds, rolled oats, coconut flakes, medjool dates, and a pinch of kosher salt. Pulse until the mixture becomes crumbly but still holds together slightly. Adjust texture according to preference.
- Assemble and Serve: To serve, spoon a layer of the almond date crumble into small cups or bowls, top with the strawberry chia pudding, then add another spoonful of the crumble on top. Garnish with fresh strawberry slices if desired for added freshness and presentation.
Notes
- Adjust sweetness according to your preference by adding more or less maple syrup or using sweetened vanilla yogurt.
- If the pudding is too thick, thin it out by adding a splash of soy milk just before serving.
- To avoid clumps, whisk thoroughly before and after resting the mixture for 5 minutes.
- Enhance berry flavor by mixing in 1-2 tablespoons of strawberry jam if needed.
- Optionally, prepare a strawberry syrup by mashing thawed strawberries, straining the juice, mixing with maple syrup, and drizzling on top of the pudding.
Nutrition
- Serving Size: 1 serving (approx. 1 cup pudding with crumble)
- Calories: 280
- Sugar: 15g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
