KEY LIME PIE CHIA PUDDING #healthy #breakfast

KEY LIME PIE CHIA PUDDING #healthy #breakfast

This vegetarian Key Lime Pie Chia Pudding is a formula idea I've had on my to-make list for almost a year. At that point, when I at long last tried it, I went to and fro and to and fro again on whether I should spare it for the book or offer it on the blog. I (obviously) wound up settling on the last mentioned, in light of the fact that 1) that was my unique goal and 2) it's simply too summery and happy not to share right this exact instant.

Once the chia seeds have done something amazing, you'll have a rich and magnificently smooth pudding that is pressed with key lime season. I love everything all alone for breakfast or a bite, yet for dessert I increase the debauchery by including a touch of coconut whipped cream, a sprinkle of coconut sugar (or squashed graham saltines), and a touch of lime pizzazz.

You could likewise include squashed dried mulberries or nuts for a bite/crunch factor. Also, on the off chance that you need to get your culinary specialty on, include some aquafaba meringue top and light it to toasted flawlessness. I had wanted to check out the aquafaba thing for the photographs, yet I totally overlooked it until this minute. On the off chance that you check out it, I'd love to know how it goes!


KEY LIME PIE CHIA PUDDING #healthy #breakfast

Key Lime Pie Chia Pudding

  1. 1 1/2 cups unsweetened coconut milk (from a carton, not a can)*
  2. 1/2 a medium-sized ripe avocado, pitted and peeled (1/3 a cup mashed avocado)
  3. 1/4 cup plus 2 tablespoons fresh key lime or lime juice
  4. 1/4 cup pure maple syrup or agave nectar
  5. 3 tablespoons coconut butter**
  6. 1/8 teaspoon fine sea salt
  7. 1/4 cup chia seeds

Topping Ideas

  • Coconut whipped cream
  • Aquafaba meringue
  • Coconut sugar
  • Crushed graham crackers
  • Dried mulberries

Lime zest

  1. In a high-speed blender or food processor, combine the coconut milk, avocado, key lime juice, maple syrup, coconut butter, and sea salt. Blend until completely smooth and pour into a medium-sized airtight container. Whisk in the chia seeds until they're evenly distributed throughout the liquid, and refrigerate for at least 8 hours or overnight.
  2. Once the chia pudding has chilled, vigorously whisk to redistribute the chia seeds. If the pudding seems too thin, add in more chia seeds, 1 tablespoon at a time, until desired texture is reached. The pudding will continue to thicken as the newly-added chia seeds have time to expand, so keep this in mind if you opt to add more.
  3. Divide the pudding between small jars or glasses and top as desired. I recommend enjoying this treat within the first 48 hours of making it. The lime juice preserves the avocado for about 2 days (in my experience); however, longer than that and the color and flavor starts to shift.

*You can substitute another unsweetened plant milk if you don't have coconut on hand. Almond milk works great.
**Make your own coconut butter by adding 3 to 4 cups of shredded, unsweetened coconut to a food processor and processing for 10 to 12 minutes or until broken down into a smooth, creamy liquid. You'll want to stop the processor a few times to scrape down the sides to ensure that all of the coconut is blended. Pour into an airtight jar and store in refrigerator.

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