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Carrot Cake Chia Pudding

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.

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