Blueberry Chia Pudding Vegan And Keto Food

EASY BLUEBERRY CHIA PUDDING

Steps:

• For a chunkier texture: Pulse the blueberries and lemon zest in a blender until broken down - OR - Mash the berries with a fork and mince the zest. Transfer the blueberry mixture to a bowl and stir to combine with the milk. For a smoother texture: Add the blueberries, lemon zest and almond milk to a blender. Blend on high until smooth. Note: The fruit mixture and milk together should make 1.5 cups. Once blended, measure the mixture. If needed, add more coconut milk the mixture measure 1.5 cups total.
• Transfer the fruit or fruit and milk mixture to a bowl. Stir in the chia seeds until well combined.
• Cover and set in the fridge overnight, or for at least 2 hours. Stir the mixture again before serving.

KETO BLUEBERRY CHIA PUDDING RECIPE

Steps:

• In a small saucepan, add the blueberries, lemon zest, and monk fruit sweetener. Bring to a strong simmer and simmer for 8 minutes to reduce until it coats the back of a spoon. Mash up about half of the blueberries in the compote so you still have some chunks of blueberries in the compote.
• Combine the coconut milk, coconut beverage and vanilla extract in a bowl or container. Stir to mix.
• Add your chia seeds to the mixture and stir well so the seeds are thoroughly combined.
• Cover for 2-3 hours or overnight so the mixture thickens to a pudding like texture. Then you can portion out into mason jars with layers of the blueberry compote. They will keep for up to 4 days in the refrigerator.

BLUEBERRY CHIA PUDDING

Steps:

• In a small saucepan, cook the blueberries on medium heat for 8-12 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside. Let cool for 5 minutes
• While the compote cooks, add the chia seeds, coconut milk, almond milk, maple syrup and vanilla extract to a bowl and mix together until well combined.
• Add in the blueberry compote and mix together until combined, then place the mixture in the fridge to set for at least 1 hour.
• Serve in small bowls or jars with your favourite toppings.

BLUEBERRY CHIA PUDDING (VEGAN AND KETO)

Steps:

• Add milk, blueberries, sweetener, vanilla, salt, cinnamon and protein powder (if using) to a blender or food processor.
• Blend or process to combine.
• Pour mixture into a medium sized bowl.
• Add chia seeds to the bowl.
• Whisk until combined.
• Let stand about 5 minutes.
• Stir again, then let stand at least 30 minutes or overnight.
• Top with additional berries or other desired toppings and enjoy!
• Store any leftovers in the fridge for up to approximately 4 days.

BLUEBERRY CHIA PUDDING WITH ALMOND MILK

Steps:

• Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

KETO BLUEBERRY CHIA SEED PUDDING

Steps:

• Add the almond milk and blueberries to a blender and pulse until smooth.
• Combine the blueberry-almond milk mixture with the chia seeds and lemon zest and mix well.
• Divide the mixture between 2 cute glass jars or bowls and refrigerate for at least 2 hours or overnight.
• Serve and enjoy!