Fructose Free Berry Chia Pudding Parfait
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Learn more →Ingredients
4 servings
For the chia pudding
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
- ⅓ cup chia seeds
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
For the berry layer
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and sliced
Ingredient noteA serving of up to about five medium strawberries is low in fructose. This recipe contains only about 1/4 cup per serving, making it likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- ½ cup fresh raspberries
Ingredient noteA serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 2 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 1 tsp pure maple syrup
For topping
- ½ cup dry-roasted almonds, roughly chopped
- 2 tbsp raw pumpkin seeds
- 1 tbsp hemp seeds (optional)
Instructions
- 1
In a mixing bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, ground cinnamon, and ground turmeric until smooth and evenly combined.
- 2
Add the chia seeds and whisk again vigorously for about 1 minute, making sure no seeds clump at the bottom. Let the mixture sit for 5 minutes, then whisk once more to redistribute any seeds that have begun to settle.
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