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MAPLE PECAN CHIA PUDDING

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MAPLE PECAN CHIA PUDDING CLOSE-UP.jpg

The maple pecan combo is classic for a reason and this make-ahead brekkie is always a hit at my house. Bonus is, it’s SUPER easy to make and packed with micronutrients (vitamins, minerals, antioxidants), fibre, healthy fats, and plant-based protein. It’s also gluten-free, paleo, keto and vegan-friendly.

Ingredients for 4 servings:

  • 2 1/4 cups dairy-free milk (I like to use a combination of unsweetened almond or pecan milk and canned organic coconut milk)

  • 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

  • 1/4 cup raw pecan butter

  • 3 Tbsp Lakanto sugar-free Maple (or pure maple syrup for non-keto), adjusted to taste

  • 1 Tbsp maca powder (optional)

  • 1 tsp ground cinnamon

  • 1 tsp pure vanilla extract

  • pinch of salt

  • 1/2 cup chia seeds

  • optional toppings: berries, toasted pecans, grain-free granola, coconut chips, cacao nibs, pecan butter, Lakanto Maple sugar-free syrup (or pure maple syrup), or toppings of choice

Maple Pecan Chia Pudding topped with warm raspberry compote (frozen berries heated up!), keto granola, toasted pecans, Giddy Yo cacao nibs, coconut chips. pecan butter, and a little drizzle of Lakanto Maple.

Maple Pecan Chia Pudding topped with warm raspberry compote (frozen berries heated up!), keto granola, toasted pecans, Giddy Yo cacao nibs, coconut chips. pecan butter, and a little drizzle of Lakanto Maple.

Directions:

  1. Put the milk, protein powder, pecan butter, sweetener, maca, cinnamon, vanilla, and salt into a blender container and blend until smooth.

  2. Add chia seeds and pulse-blend until just combined (or blend fully if smooth consistency preferred).

  3. Pour into a bowl or single-serving mason jars and cover.

  4. Allow to sit for 10 minutes, then whisk or shake well.  Cover and refrigerate overnight.

Maple Pecan Chia Pudding can be stored in an airtight container in the fridge for up to 5 days. Serve cold or warm with your choice of toppings.