Chia-chai Pudding
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
Chia Pudding
1⁄2 cup (125ml) milk, reduced fat (or dairy-free alternative)
1⁄4 cup (30g) vanilla protein powder (or natural protein powder)
1⁄8 cup (22 1⁄2g) chia seeds
1 medium banana mashed
pinch of salt
Chai Cream
1⁄3 cup (45g) raw cashews
1 1⁄2 chai tea bags or 1/2 tsp ground ginger, 1/4 tsp cinnamon & cardamom
1⁄8 cup (33ml) water boiling
3⁄4 tbs maple syrup (honey or rice malt syrup)
1⁄4 tsp vanilla extract
pinch of salt
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.
At the same time, combine Chia Pudding ingredients together and refrigerate for 15 minutes or as above refrigerate overnight.
Soak teabags for Chai Cream in boiling water and set aside for 5 minutes.
Remove teabags and blend tea with drained cashews, maple syrup, vanilla and salt on high until smooth.
To assemble, divide Chia pudding mixture between glass jars and top with Chai Cream.
Cover and refrigerate until ready to serve.
*If meal prepping, store in the fridge for 4-5 days.
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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