SALTED CARAMEL CHIA PUDDING
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This Salted Caramel Chia Pudding is one to try, folks. It’s super quick and easy to make, tastes amazing, and is packed with antioxidants, fibre, healthy fats, and protein, too! It also happens to be suitable for vegan, gluten-free, paleo, and keto diets.
The base recipe has only 2 ingredients: chia seeds and Caramel Nutpods dairy-free low-carb creamer (available at Natura Market). However, I like to boost my pudding with protein and adaptogens and add a touch of monk fruit & flavour-enhancing salt for a truly satisfying breakfast, snack, or dessert.
Ingredients for 2 servings:
1 cup + 2 Tbsp Caramel Nutpods (see note below*)
2 scoops Nuzest Clean Lean Vanilla protein powder (optional, see note below*)
2 tsp Plant Burst or Organika maca powder (optional)
1/2 tsp pure vanilla extract (optional)
1/8 tsp sea salt (optional)
Lakanto sugar-free monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste
1/4 cup chia seeds
optional toppings: berries, pomegranate arils, coconut chips (white chocolate flavour here), Lily’s Salted Caramel sugar-free chocolate pieces, Fatso Salted Caramel peanut butter, or toppings of choice
*Note: If you omit protein powder, reduce Nutpods to 1 cup.
Directions:
Put the Caramel Nutpods, protein powder, maca, and salt in a blender container and blend until smooth. Sweeten to taste.
Add chia seeds and pulse-blend until just combined (or blend fully if prefer smooth consistency).
Pour into a bowl or single-serving mason jars and cover.
Allow to sit for 10 minutes, then whisk or shake well. Cover and refrigerate overnight.
In the morning, stir and add additional sweetener or creamer as needed for desired taste and consistency. Serve cold or warm with your choice of toppings.
Salted Caramel Chia Pudding can be stored in an airtight container in the fridge for 5 days.