Neapolitan Chia Pudding

Neapolitan Chia Pudding

If you want a snack that’s equally delicious and pretty, look no further than this Neapolitan Chia Pudding!

5.0 from 1 reviews
Neapolitan Chia Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 cups hulled and quartered strawberries + ½ cup strawberries
  • 5 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ tsp lemon juice
  • 4 cups vanilla unsweetened almond milk
  • ¾ cup chia seeds + 1 Tbsp
  • 1 Tbsp unsweetened cocoa powder
  • ¼ cup mini semisweet chocolate chips
Instructions
  1. Add the two cups of hulled and quartered strawberries to a saucepan along with 1 tablespoon of maple syrup, ½ teaspoon of the vanilla extract and the lemon juice. Heat the saucepan over medium-low heat and gently press down on the strawberries with a fork to help break them up. Stir the strawberries occasionally and continue to use the fork to break them down. Cook the strawberries down for about 10 minutes until most of the moisture is removed and you are left with a thicker jam-like compote. Remove from the heat and cool slightly.
  2. In a bowl, add one cup of almond milk, three tablespoons of the chia seeds, one tablespoon of the maple syrup and the remaining ½ teaspoon of vanilla extract. Using a whisk, whisk the mixture for 2 minutes until it thickens slightly. Let sit for 2-3 minutes and whisk for an additional minute. Place the chia pudding in the refrigerator for 6-8 hours to set.
  3. In a separate bowl add one cup of almond milk, three tablespoons of the chia seeds, one tablespoon of the maple syrup and cocoa powder. Using a whisk, whisk the mixture for 2 minutes until it thickens slightly. Let sit for 2-3 minutes and whisk for an additional minute. Place the chia pudding in the refrigerator for 6-8 hours to set.
  4. In a separate bowl add the remaining two cups of almond milk, four tablespoons of the chia seeds, 2 tablespoons of the maple syrup and the strawberry compote. Using a whisk, whisk the mixture for 2 minutes until it thickens slightly. Let sit for 2-3 minutes and whisk for an additional minute. Place the chia pudding in the refrigerator for 6-8 hours to set.
  5. Once the chia pudding is set, slice some of the remaining strawberries and line the outside bottom of 4 serving glasses. Evenly pour the strawberry chia pudding amongst the glasses. Then layer with the vanilla and chocolate chia pudding in the same fashion.
  6. To serve, chop the remaining of the strawberries and serve over top of the chia pudding along with the mini chocolate chips.
Nutrition Information
Serving size: 418 g Calories: 412 kcal Fat: 22 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 52 g Sugar: 26 g Sodium: 321 mg Fiber: 23 g Protein: 12 g Cholesterol: 0 mg

 

One thought on “Neapolitan Chia Pudding

  1. Amazing recipe!!! I am always looking for some healthy recipes where chia seeds are used as I am dealing with a hiatal hernia. They contain more fibre, which can help with acid reflux and thus lower the symptoms. Will surely share this recipe with my friends. Thanks.

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