Ingrid Clay

Chia-chai Pudding

Ingrid Clay
PREP 20 MIN
COOK NONE

This recipe has been adapted from Ingrid's e-book Your Plant Reset.

DF

EF

GF

VE

V

Number of servings
2
Ingredients

Chia Pudding

12 cup (125ml) milk, reduced fat (or dairy-free alternative)

14 cup (30g) vanilla protein powder (or natural protein powder)

18 cup (22 12g) chia seeds

1 medium banana mashed

pinch of salt

Chai Cream

13 cup (45g) raw cashews

1 12 chai tea bags or 1/2 tsp ground ginger, 1/4 tsp cinnamon & cardamom

18 cup (33ml) water boiling

34 tbs maple syrup (honey or rice malt syrup)

14 tsp vanilla extract

pinch of salt

Methodbased on 4 servings
1

Cover cashews for the Chai Cream with boiling water and cover bowl with a saucer or cling wrap and set aside for 20 minutes. Or for a much creamier consistency, soak overnight.

2

At the same time, combine Chia Pudding ingredients together and refrigerate for 15 minutes or as above refrigerate overnight.

3

Soak teabags for Chai Cream in boiling water and set aside for 5 minutes.

4

Remove teabags and blend tea with drained cashews, maple syrup, vanilla and salt on high until smooth.

5

To assemble, divide Chia pudding mixture between glass jars and top with Chai Cream.

6

Cover and refrigerate until ready to serve.

 

*If meal prepping, store in the fridge for 4-5 days. 

Nutritional Informationper serving

Energy (kJ)

1447 kJ / 346 cals

Protein

20.7 g

Fat

16 g

Sat. Fat

3 g

Carbs

26.2 g

Sugar

16.1 g

Fiber

7.7 g

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