Description
Indulge in the delightful flavors of a Blueberry Pie Chia Pudding – a luscious layered dessert featuring a silky coconut chia pudding, tangy blueberry compote, and crunchy nut crumble topping. This recipe is a perfect balance of sweetness and texture!
Ingredients
Units
Scale
Pudding
- 1 can light unsweetened coconut milk (one 13.5 fl oz can)
- 1/2 cup chia seeds
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Blueberry Compote
- 2 cups fresh or frozen blueberries
- 1 1/2 tablespoon fresh lemon juice
- 3 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of sea salt
Crumble Topping
- 1/3 cup chopped pecans
- 1/3 cup sliced almonds
- 1/4 cup gluten free old fashioned oats
- 2 teaspoon honey
- 1 teaspoon ground cinnamon
- 3 whole medjool dates (pitted)
- 1/4 teaspoon vanilla extract
Instructions
- Make the pudding: To make the pudding, add coconut milk, chia seeds, maple syrup, and vanilla extract to a bowl. Stir to combine. Cover and refrigerate overnight.
- Make the blueberry compote: Add the blueberries, lemon juice, and honey to a small saucepan. Heat over medium-high heat until bubbling. Stir and mash the fruit with a spoon. Once bubbling, continue to cook over medium-low heat for about 10 minutes. Stirring and mashing the fruit as it cooks. Remove from heat and add the ground cinnamon, ground nutmeg, and sea salt. Stir to combine. Set aside in the refrigerator to cool off.
- Make the crumble topping: To a blender or food processor, add the pecans, almonds, oats, honey, ground cinnamon, dates, and vanilla. Blend for 30 seconds until crumble forms.
- Assemble the pudding parfait: Once the compote is cooled, take it out of the refrigerator and divide into four serving dishes. Next, add the pudding that soaked overnight. Then finally top with the nut crumble topping. Serve immediately or cover and store in the refrigerator for up to 3-4 days.
Notes
- Pudding recipe adapted from Minimalist Baker
- You can make the pudding, compote, and crumble topping ahead of time. Just put the pudding and compote in the refrigerator until ready to use.
- This recipe gives you extra crumble so you can use it on other recipes or roll the excess into 1-inch balls for quick bite-size energy balls.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg
