A new summer treat filled with healthy fats and protein! Try my new Strawberry Chia Pudding with a chocolate peanut butter topping!
I received free samples of the NuGo nutrition bars mentioned in this post. I was compensated for this blog post.
You could say I am on a berry kick! Last week I shared with you my Berry Lavender Lemonade recipe and now, a strawberry chia pudding! It is no coincidence either. As summer approaches, so does berry season! Bursting with vitamin C and fiber, berries should be your next favorite fruit in desserts, sauces, or even breakfast recipes.
Watch your back Flax!
When it comes to summer time desserts, we mostly think of cold pies, scoops of ice cream, and decadent puddings. Trendy versions of ice cream are now “nice cream” made from frozen bananas and pies are now “no bake”. A not-so-new pudding version is slowly taking over at a cafe and smoothie store near you. Yes it’s chia pudding.
I did my first simply chia pudding chia pudding last year. You may notice a difference in the quality of the photos as I continue to learn more about food photography! Many of us may ask, well what is a chia? Sounds like a wild animal, doesn’t it? Chia is a type of plant that provides the nutritious superfood chia seeds. You may recognize chia plants from the tv commercials showing grassy plants shaped as a puppy or even Mickey Mouse. Similar to flaxseed, these tiny, but mighty seeds are packed with healthy fats, protein, and fiber!
How-to: Strawberry Chia Pudding
Just like my simple chia pudding, and most standard recipes, the trick is to let the chia seed pudding chill overnight (or for at least four hours). This gives the seeds time to absorb the milk which results in a more viscous consistency. Most times making chia pudding I have always used almond milk. For this version, I finally tried it with low fat coconut milk. Coconut milk and other milks, like soy or cow’s milk will lend a bit more creaminess thanks to their adequate fat content.
To give the popular chia pudding a new take I used my favorite nutrition bars. I have been eating NuGo Nutrition bars since I first reached out to NuGo several months ago. Their passion for quality, plant-based ingredients in their bars and recipes is such an admiration. I have contributed previously to their blog about plant-based meals and really enjoy the recipes they share. Not only are they extremely considerate of their consumers, but they also value good quality nutrition in their food products.
In this recipe, I used the NuGo Slim Crunchy Peanut Butter bars as a middle layer in the chia pudding. What I love about these bars is that each are packed with 17 grams of protein and 7 grams of fiber! This pudding parfait can be excellent as a dessert or breakfast! If you prefer the strawberry chia pudding without the bars, I highly recommend trying these bars as a new go-to snack. The box of bars doesn’t even last a full week in my house!
- 2 cups strawberries (thawed if frozen), stems removed
- 1 can or 1 1/2 cups lite coconut milk
- 1/3 cup plus two tablespoons chia seeds
- 1 teaspoon pure vanilla extract (for those gluten sensitive, make sure certified gluten free)
- 4 tablespoons pure maple syrup
- 3 NuGo Slim Crunchy Peanut Butter bars, chopped, optional
- In a blender, combine the strawberries and coconut milk. Pulse until well blended and the strawberries resemble a puree. Set aside.
- In a large mixing bowl, combine the chia seeds, strawberries and coconut milk mixture, vanilla extract, and maple syrup. Whisk together until thoroughly combined.
- Transfer the mixture to food containers with an airtight lid and cover.
- Chill for at least 4 hours in the refrigerator. This allows the chia seeds to absorb the liquid and form a viscous consistency.
- Once a desired pudding consistency is achieved, layer with the chopped NuGo bars, optional.