Makes 2 Servings
Macros: 415 cal, fat 32g, carbs 30g, fibre 16g, protein 12g
1 Carrot (medium, grated)
1/2 tsp Cinnamon
1/8 tsp Ground Cloves
1/4 tsp Ground Ginger
1 tsp Stevia Powder (to taste)
2 cups Unsweetened Almond Milk
1/2 cup Chia Seeds
1/4 cup Walnuts (chopped)
2 Tbsps Unsweetened Coconut Flakes
In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger and stevia. Add the almond milk, then whisk in the chia seeds. Let sit for 5 minutes, then stir again to redistribute the chia seeds. Cover the bowl and refrigerate for 3 hours or overnight.
Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!
Leftovers: Keeps well in the fridge for 3 to 4 days.
Extra Creamy: Replace half of the almond milk with full-fat canned coconut milk.