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Strawberry Crumble Chia Pudding Recipe

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4.8 from 116 reviews

This Strawberry Crumble Chia Pudding is a delicious and nutritious no-cook dessert or breakfast option that combines the creamy texture of chia pudding with the fresh flavor of strawberries and a crunchy almond date crumble topping. Made with plant-based ingredients and natural sweeteners, it’s perfect for a healthy treat any time of day.

Ingredients

Units Scale

Strawberry Chia Pudding

  • 140 grams frozen strawberries (about 1 cup), thawed
  • 1/2 cup unsweetened plant-based yogurt (or sweetened vanilla yogurt, adjust sweetener accordingly)
  • 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

  1. Blend ingredients: In a blender cup, combine thawed frozen strawberries, soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla extract, a pinch of salt, and coconut flakes. Blend until completely smooth, scraping down the sides of the blender as needed to ensure everything is fully incorporated.
  2. Mix chia seeds: Pour the chia seeds into a large storage container. Pour in the blended strawberry mixture and whisk thoroughly to combine. Cover and let the mixture sit for 5 minutes, then whisk again to break up any clumps. Cover once more and refrigerate for at least one hour to allow the pudding to thicken.
  3. Prepare crumble: In a mini food processor, add blanched almonds, rolled oats, coconut flakes, medjool dates, and a pinch of kosher salt. Pulse until the mixture becomes crumbly to your desired texture, mimicking a crumble topping.
  4. Assemble and serve: In serving cups, spoon a layer of the almond date crumble at the bottom, then add a layer of the chilled chia pudding on top. Finish with another spoonful of crumble on top and garnish with fresh strawberry slices if desired. Serve immediately or keep chilled until ready to enjoy.

Notes

  • For a sweeter pudding, use sweetened vanilla plant-based yogurt and reduce maple syrup accordingly.
  • Make sure to whisk the chia pudding after the initial 5 minutes to prevent clumps from forming.
  • The crumble can be made ahead and stored in an airtight container for up to 3 days.
  • This pudding is best enjoyed within 24 hours for optimal freshness and texture.
  • For variation, try substituting almonds with walnuts or pecans in the crumble.

Find it online: https://queenrecipe.com/strawberry-crumble-chia-pudding-recipe/