Description
This Strawberry Crumble Chia Pudding is a refreshing, nutritious, and visually appealing plant-based breakfast or snack option. Combining a creamy strawberry-infused chia pudding with a crunchy almond date crumble topping, this recipe offers a delightful contrast of textures and natural sweetness without refined sugars. Perfect for a quick, make-ahead treat, it is easy to customize for taste and consistency.
Ingredients
Scale
Strawberry Chia Pudding
- 140 grams frozen strawberries (about 1 cup), thawed
- 1/2 cup unsweetened plant-based yogurt (or use sweetened vanilla yogurt and adjust additional sweetener to preference)
- 1 cup unsweetened soy milk
- 2 tbsp freeze dried strawberries
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup chia seeds
Almond Date Crumble
- 1/4 cup blanched almonds
- 2 soft medjool dates
- 2 tbsp rolled oats
- 1 tbsp coconut flakes
- Pinch of kosher salt
Instructions
- Blend the Strawberry Base: In a blender cup, combine the thawed strawberries, unsweetened soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla extract, and a pinch of kosher salt. Blend until completely smooth, scraping down the sides as needed to ensure all ingredients are fully incorporated.
- Mix Chia Seeds: Transfer the blended strawberry mixture to a large storage container. Add the chia seeds and whisk thoroughly to combine. Cover and let the mixture sit for 5 minutes to start thickening. Whisk again gently to break up any clumps, then cover and refrigerate for at least one hour to allow the chia pudding to fully set.
- Prepare Almond Date Crumble: In a mini food processor, combine the blanched almonds, rolled oats, coconut flakes, medjool dates, and a pinch of kosher salt. Pulse the mixture until it forms a crumbly texture, being careful not to over-process into a paste.
- Assemble the Pudding: To serve, spoon a layer of the almond date crumble into small cups or bowls, add the chilled strawberry chia pudding on top, and finish with another spoonful of crumble. Optionally, garnish with fresh strawberry slices or a drizzle of strawberry-maple syrup mixture for added flavor and presentation.
Notes
- Sweeten the chia pudding to your personal taste. Adjust the amount of maple syrup depending on the sweetness of your strawberries and plant-based yogurt.
- Adjust pudding consistency by adding a splash of milk before serving if the chia pudding is too thick for your liking.
- To avoid clumps, whisk the chia mixture well initially and again after 5-10 minutes before refrigerating to allow for even soaking of chia seeds.
- If berry flavor is lacking, enhance by stirring in 1-2 tablespoons of strawberry jam to intensify taste.
- For added topping, mash thawed frozen strawberries and mix with maple syrup, then drizzle on the pudding as a fresh fruity finish.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 280
- Sugar: 14g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
