When Sweet Met Salty

Chia Seed Pudding with a Cookie Crumble

Nothing beats the rich, creamy taste of vegan and GF chia seed pudding paired with the soft texture of a cookie crumble.

But wait!

It gets better!

Sounds impossible sigh, I know…

But it does!

This recipe is packed with loads … of protein… of fiber and did I mention it’s the perfect portable snack for any part of your day.

Factor in the brownie points for the aesthetic appeal of the cookie crumble and the mason jar and you’re the coolest adult at the lunch table which makes this recipe an absolute must!

Especially to make your colleague’s envious of your superb food choice.

Before you know it your snack will become the talk of the table, making you look even better and look even cooler than

Dare I say…

What Avocado Toast is to a Millennial (#generationz so yes I get to poke fun at this)

This recipe came to me at a surprising time…

You see I was making the cookies and the pudding at the same time and I knew I needed to add something to the dish,

I felt like goldilocks and the three bears.

Raspberries weren’t sweet enough, Nuts were too chunky and definitely not esthetic enough

But the vegan cookies were just right!

After tasting the combo I knew it was the right move.

To make the sweet, crumble you’ll need a batch of my vegan gluten-free chocolate chip cookies

The prep of the base is one of the greatest things about this recipe as it’s as simple as throw ingredients in a bowl

whisk em’ up, cover, and store in the fridge overnight and BAM

You’re golden!

Print Recipe
Chia Seed Pudding with a Cookie Crumble
The best gluten-free and vegan chia seed pudding you've ever had
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 25 minutes
Servings
Jars
Ingredients
Chia Seed Pudding Base
Crumble Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 25 minutes
Servings
Jars
Ingredients
Chia Seed Pudding Base
Crumble Ingredients
Instructions
  1. To a mixing bowl add the dairy-free milk, vanilla, chia seeds, coconut sugar, and vegan protein powder. Whisk to combine. The batter should appear slightly watery as the chia seeds will thicken it. If the batter is too thick add in more non-dairy milk until the batter yields a watery product.
  2. Cover and refrigerate overnight, or about 6-7 hours. The pudding is ready when the chia seeds soak up the batter yielding a thick and creamy substance. If the pudding hasn’t set simply, add in more chia seeds, give it a good stir, and refrigerate for at least 1-2 hours.
  3. While the pudding is setting whip up my vegan chocolate chip recipe linked above.
  4. When the cookies have been made and the pudding has set simply Pour the contents into mason jars midway and dd in about 1/2 or a while vegan cookie crumbled with your hand. Then pour the rest of the batter till you reach the top and add another crumbled cookie or the other half of the vegan cookie.
  5. Enjoy! It is best kept covered in the refrigerator for up to 4 days.
Recipe Notes

Nutritional Information: Chia Seed Base: 11F/22C/22P = 275 calories

Vegan Chocolate Chip Cookies:7F/12C/2P = 119 calories

Total with Cookie Crumble: 18F/34C/24P = 394 calories per jar with 1 vegan cookie




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