Chia pudding is the perfect low sugar sweet treat for breakfast, a snack, or dessert! You can top it with fresh fruit like blueberries and mango then add other fun toppings like granola, yogurt, coconut whip, honey to make it your own.
1 cup unsweetened almond milk
1/2 cup chia seeds
2 tbsp maple syrup
1/2 vanilla bean or 1 tsp vanilla
Pinch of cinnamon
Put ingredients in container or bowl and mix together. Place covered in the refrigerator for at least two hours. and mix every 1-2 hours until set. Keep refrigerated. When ready to serve, remove from refrigerator and mix well.
These sweet treats are so refreshing for the summer! They don’t require any baking and have very few ingredients so they’re easy to make any time! They’re bright, pretty and you can share them with friends to cool off after a hot day!
1 bag of Purely Elizabeth granola (I used original but you could use any flavor including the grainless options)
3 tbsp melted coconut oil
2 tbsp honey
1.5 cups soaked raw cashews
Juice of 1 lemon
1 tsp vanilla
1/3 cup melted coconut oil
3 tbsp honey
1.5 tsp pitaya powder (totally optional!!)
Blend crust ingredients in a high power blender or food processor until crumbly but sticky then press into the bottom of a muffin tin/cake pan/8×8 pan and set in the fridge for later.
Add all ingredients for the cashew cream in your blender and blend for 2-5 minutes or until creamy! Pour over crust and top with fresh blueberries/strawberries/nuts/etc. freeze for 1 hour! (Let them thaw out a few minutes before eating them!)