Carrot Cake Chia Pudding

About This Recipe

This Carrot Cake Chia Pudding takes the flavors of a classic dessert and turns it into a healthy snack that is paleo, vegan, and dairy & gluten free.

Ingredients

• 2 medium-large carrots, peeled and roughly chopped (125 grams)
• 1 cup unsweetened vanilla almond milk
• 2 teaspoons coconut butter
• 1 teaspoon maple syrup*
• 1/4 teaspoon cinnamon
• 2 tablespoons chia seeds

Instructions

1. Place chopped carrots, almond milk, coconut butter, maple syrup, and cinnamon in a Vitamix or high powered blender. Blend until smooth and well combined, about 30 seconds.
2. Pour mixture into a jar. Add chia seeds, cover, and shake well. Refrigerate for at least 4 hours or overnight.
3. Eat as is or top with desired toppings.
4. Enjoy!