Description
Delicious vegan gluten-free breakfast you can make 1-3 days ahead.
Ingredients
Units
Scale
Tangerine Chia Pudding:
- 3 tbsp chia seeds
- 3/4 cup freshly squeezed tangerine juice (3-4 tangerines)
- 1 tbsp maple syrup (optional)
Chocolate Chia Pudding:
- 3 tbsp chia seeds
- 3/4 cup plant-based milk (I like almond or cashew here)
- 1 tbsp maple syrup (or sub honey, blackstrap molasses, chopped dates, coconut sugar, or stevia)
- 2 tbsp raw cacao powder (or cocoa powder)
- 1/2 tsp vanilla extract (or sub 1/4 tsp vanilla powder)
- 1/4 tsp cinnamon (optional)
- 1/2 tsp Christmas Spice Blend (optional)
- For serving: a tangerine, berries, nuts, seeds, or dried fruit
Instructions
- Prepare two mason jars.
- In the first one, mix all the ingredients for the tangerine chia pudding and in the other all the ingredients for the chocolate chia pudding.
- Leave them to soak for about 5 minutes and stir both to get rid of any clumps. Cover with a lid and refrigerate both for at least an hour or overnight.
- When ready to eat: Divide both chia puddings between two bowls or jars and top with pieces of tangerine, berries, or any other toppings of choice.
- Enjoy!
Notes
The chia pudding lasts in the fridge in an airtight container for up to 4 days.
The nutritional information for this recipe is just an estimate. The accuracy of the nutritional information is not guaranteed.
