Chia Pudding 2 Ways: Key Lime Pie & Strawberry Rhubarb
Hey friends! Today I have 2 wonderful vegan chia pudding recipes to share with you. They're both light and fruity - perfect for the warm weather! I shared these recipes in an Instagram LIVE video on the weekend. I sure do love doing those and interacting with you that way!! More great recipes are on the way. I promised that I'd get them up on the blog, and so here they are.
Vegan Peanut Butter Protein Balls
I shared the recipe for these in an Instagram LIVE 2 weekends ago. They're a really great protein packed version of my peanut butter balls balls and they make a great snack or treat!
I posted a replay of the peanut butter protein ball video along with the written recipe, in an Instagram post today.
You can watch it HERE.
As I write this, it's an absolutely beautiful evening. I'm sitting in my living room with the sun streaming in and I'm looking out at the sparkly ocean with a few sail boats floating around. I hope you're enjoying some lovely weather too!
Now, onto those chia pudding recipes!
People have already been making the recipes and posting them on Instagram and I absolutely love seeing them!
Why do I love these so much?!
- Chia is packed is protein, fiber and healthy fat
- This makes a nourishing, filling, and satisfying breakfast, lunch, or even dessert
- They're easy to make! Whip them up in a few minutes and let them thicken overnight
- Each of these recipes is only 5 ingredients!
- They're delicious and creamy and it feels like I'm eating something decadent but they're super healthy
- Vegan - Paleo - Gluten Free
Key Lime Pie Chia Pudding
- 1 cup almond or coconut milk
- 1 whole avocado
- 1/3 cup lime juice
- 2 teaspoons lime zest (or as much as you get get from the limes you juice)
- 3 tablespoons maple syrup
- 1/3 cup chia seeds
Blend the milk, avocado, lime juice/zest, and maple syrup in a blender until smooth. Pour the cream into a bowl. Add the chia seeds and stir in. Let the mixture sit on the counter for about 30 minutes to help the seeds expand and then transfer it to the fridge for at least 4 hours (if you put it straight into the fridge it will slow the thickening and may keep the seeds a little bit crunchy still). I like to let it sit in the fridge overnight for full thickening. It keeps in the fridge for up to 4 days.
I topped mine with coconut whipped cream, coconut flakes, and coconut sugar.
Strawberry Rhubarb Chia Pudding
First you'll make the compote which can be served warm or cold - I personally prefer to make it and chill it before layering with the chia pudding. It's also delicious on ice cream, smoothie bowls, or you can add a spoonful on top of your oatmeal.
Strawberry Rhubarb Compote
- 1 cup diced strawberries
- 1 cup roughly chopped rhubarb
- 2 tablespoons maple syrup
- 2 tablespoons water
Add all ingredients to a pot. Bring to a boil and then low the heat and simmer (uncovered) for 15 minutes until the mixture is cooked down. Remove from the heat, transfer to a bowl and mash it with a fork. Transfer to the fridge to cool down.
- 1 1/2 cups almond milk
- 1/3 cup chia seeds
Whisk both ingredients together in a bowl. Let sit on the counter for about 30 minutes if possible, whisking periodically to avoid it lumping at the bottom of the bowl. Once it starts to thicken, transfer it to the fridge for at least 2 hours. I find that its best to let it sit 6-12 hours for full thickening. Layer the chia with the strawberry compote and eat! Each part will keep in the fridge for up to 6 days.
I hope you give these recipes a try. Since rhubarb is in season here, it's a really nice way to use it up.
As always, if you try a recipe, be sure to tag me on Instagram @sweetlyraw so that I can share - and I LOVE seeing remakes.
And if you live in Victoria, BC, you can buy my vegan treats at Lifestyle Markets in the Deli (Douglas Street location). I am there every Sunday making treats 🙂
Wishing you a wonderful rest of the week!