Ever go to the fridge in search of the perfect little pick-me-up snack? Something sweet and light that’ll hit the spot. These pudding cups are just the thing! Make them in advance and have them ready for those snack attacks. They’re not just a great dessert, but because of their nutritional powerhouse, you could even have this as a meal.
Pretty in pink that tastes like tropical vanilla with a coconut kissed topping. It’s as tasty as it is pretty. Pink pitaya or dragonfruit powder lends it’s vibrant hue and nutrition to this quick whipped pudding.
Chia seeds are loaded with vitamins, minerals and healthy fats. They’re excellent at keeping you hydrated longer too. Tiny but mighty little chia seeds! I’ll take a cup of that!
Here’s my recipe:
- 1 cup almond milk
- 1/4 cup white chia seeds
- 2 Tablespoons sweetener of choice (I used agave)
- 1 Tablespoon Pitaya Powder
- 1 teaspoon vanilla
Add all ingredients, except pitaya powder, to a bowl and whisk to combine. Set in fridge for at least an hour or overnight. Add the pitaya powder and mix well to incorporate. You could use a hand blender to really mix everything and make sure the color is uniform throughout.
Top with a dollop of my Coconut Cream if you like, or enjoy as is. Will keep in the fridge for up to 4 days.
Eat to your health my friends!
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