Vanilla Maple Chia Pudding with Coconut Almond Brittle

I used to be extremely opposed to chia pudding. I just could not fathom how a bunch of seeds, soaked in some kind of milk, could be remotely appetizing. It's probably because at some point I read that chia pudding is similar to tapioca pudding and I do NOT like tapioca pudding. I have this somewhat vivid memory of my dad buying some when I was little, tasting it and being pretty disgusted by the taste and texture. Of course that was when I was maybe 5 or 6 and my taste buds have probably changed since then, but chia pudding was still not on my list of things to try. Despite my lack of interest in the stuff, chia pudding was and continues to be every where. Just type in 'chia seed pudding recipe' into Google and you'll find recipe after recipe with flavor combination after flavor combination.

I'm not sure why, but one day I decided that trying to make a chia pudding was good idea. I have no clue where that idea came from, but suddenly the idea of making a chia pudding sounded...dare I say it...appetizing. I'm not exactly sure why I had them, but there were some chia seeds in the back of my pantry and the next thing you know I was in the kitchen whipping up my first batch of chia pudding, and you know what? It tasted delicious. Now is a great time to remind you and myself to try new things, even if you don't think you'll like them, because you just never know. I'm just thinking of all the years I missed out on delicious chia pudding because I refused to try and make it. Thankfully my chia pudding hating days are over and now I'm in love with the stuff. 

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There's no real way to describe this recipe other than good. No, I'm not trying to brag. I honestly just have no other words to describe this, so you're just going to have work with me here.

One of the things I miss about eating a lot of dairy is yogurt with fruit and granola. Y'all know what I'm talking about right? Those little parfait dishes with the perfect about of tart yogurt, crisp fruit, and crunchy granola. So good. These days I try to avoid eating copious amounts of yogurt because it doesn't work the best for my body. After my last Whole30 I also discovered that oats make me feel sick, which means that my beloved classic crunchy granola is out of the question.

This Vanilla Maple Chia Pudding with Coconut Almond Brittle (whew, that's a mouthful!) is essentially a substitute for all of the tasty things I no longer choose to eat. The flavors are delicious, and topped with fresh berries, I don't even miss that yogurt granola combo anymore!

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Vanilla Maple Chia Pudding with Coconut Almond Brittle

Ingredients

  • 1 c cashew or almond milk
  • 1 tbs. almond or cashew butter 
  • 1/2 tbs. vanilla extract
  • Optional: 4 tbs. collagen protein
  • 2 tbs. maple syrup 
  • 1/4 c chia seeds

Method

Whisk together all of the ingredients, except the chia seeds, until well combined. Add chia seeds and whisk again until well combined. Pour mixture into storage container (I like to use a large mason jar). Place the pudding in the refrigerator to set up.  After 2 hours, take the pudding out of the fridge and stir again to make sure everything stays well combined. Let the pudding set up in the fridge for another 3-4 hours or overnight. The longer the pudding stays in the fridge, the thicker it will become. I prefer to keep it in the fridge overnight before eating. While you're waiting for the pudding to finish, make the Coconut Almond Brittle!

Coconut Almond Brittle

Ingredients

  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup sliced almonds
  • 3 tbs. maple syrup
  • 1/2 tsp. cinnamon 
  • pinch of sea salt

Method

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place all ingredients in mixing bowl and stir until well combined. Pour mixture onto parchment lined baking sheet. Spread into an even layer. Bake for 10-15 minutes, stirring occasionally, until golden brown.