I’ve been working on prioritizing my protein lately to help build strength and muscle and keep me satiated which helps with mindless snacking. I’ve also had a bit of a sweet tooth and have been experimenting with protein dense sweet treats. with the onset of springtime, I decided to make a strawberries & cream chia pudding- bursting with protein and healthy fats. it’s also sweetened naturally with fresh strawberries and honey and is gluten and grain-free. it’s a cold & refreshing sweet treat with a comforting pudding-like texture.
chia pudding ingredients:
- plain greek yogurt: I use a grass-fed plain and full fat greek yogurt to add protein. Many yogurts have unnecessary chemicals, artificial sweeteners and strip away the “good,” fat- this is a wonderful option to use instead and we will flavor and sweeten it with the remaining ingredients.
- canned coconut milk: our “cream” component to the strawberries & cream chia pudding.
- fresh strawberries: the star of the show!
- honey: adds natural sweetness and a floral note to the strawberries & cream chia pudding.
- hemp and chia seeds: add healthy fats, fiber, nutrients and thickness to the chia pudding.
- spices: salt, lavender and vanilla enhance the strawberry flavor.
- springtime garnish: I garnish with beautiful edible flowers along with a drizzle of honey and more strawberries.
other ways to serve this:
This strawberries & cream chia pudding is lovely as-is but you can also mix it up with these serving ideas:
- freeze in ice molds for creamy strawberries & cream popsicles.
- layer in a trifle dish with vanilla cake pieces, coconut-whipped cream and sliced strawberries for a lovely chilled trifle.
- sandwich between grain-free pancakes for a power-packed breakfast on the go.
- serve in a larger bowl, smoothie bowl style, topped with diced strawberries & granola.
Strawberries & Cream Chia Pudding
This Strawberries & Cream Chia Pudding is the perfect springtime treat- packed with protein, seasonal strawberries and a touch of lavender.
Ingredients
- 1 cup canned coconut cream (or the white portion of canned coconut milk)
- 1 cup plain Greek yogurt whole milk
- 1/3 cup honey
- 1.5 cups fresh strawberries sliced, plus more for garnish
- 1 Tablespoon hulled hemp seeds
- ½ teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon kosher salt heaping
- ¼ teaspoon dried lavender
- ½ cup chia seeds
- Edible flowers and fresh strawberries for garnishing
Instructions
- In a blender, combine all ingredients except for your garnishes.
- Blend on high until pureed and smooth, 30-45 seconds.
- Divide between 4 dessert bowls, mason jars or cups.
- Transfer serving vessels to a sheet pan and chill in the refrigerator until very cold and thickened, at least 2 hours.
- Serve very cold topped with a drizzle of honey, fresh strawberries and edible flowers.
We enjoyed them at the lake!
sooooo yum!