Description
A delightful and healthy twist on a classic Southern dessert, this Pecan Pie Chia Pudding combines the rich flavors of pecan pie with the wholesome goodness of chia seeds, conveniently served in a jar.
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk (or milk of choice)
- 1/4 cup pure maple syrup (or to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1/4 cup chopped pecans, toasted
- Optional: Whipped cream or coconut cream for topping
Instructions
- In a medium bowl, whisk together the chia seeds, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined and no clumps of chia seeds remain.
- Pour the mixture into jars or individual serving containers.
- Cover the jars and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened.
- Before serving, stir the pudding gently.
- Top with toasted chopped pecans and optional whipped cream or coconut cream.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Adjust the sweetness to your preference by adding more or less maple syrup.
- For a richer flavor, you can add a tablespoon of pecan butter to the chia pudding mixture.
- This pudding can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American