This Carrot Cake Chia Pudding takes the flavors of a classic dessert and turns it into a healthy snack that is paleo, vegan, and dairy & gluten free.
Check out the video to see how easy it comes together!
I never really grew up a fan on carrot cake. Probably because I didn’t really like carrots growing up. If you know me, you know that isn’t the case now. Carrots are my go-to snack. I eat them with hummus, mustard, almond butter or peanut butter, hot sauce…really just about anything. I love the crunch factor and that they have a little sweetness to them.
With Easter being around the corner I figured I should put a spin on the classic dessert this time of year. Since my baking skills are seriously lacking, why not make a chia pudding!? I have pretty much made everything else into chia pudding (pumpkin pie, gingerbread, blood orange, strawberry), what’s one more on the list? And with my love for carrots, carrot cake was the obviously choice.
The beauty of chia pudding is that it requires little to no time and work. All you need to do is add all the ingredients to a Vitamix, blend it up, add the chia seeds, and then wait. The longer you let the chia seeds sit, the more liquid they absorb. I like to do mine overnight and it is perfect the next day for breakfast or a snack later.
Another thing I love about chia pudding is how customizable they are. To amp up the protein, add a scoop of vanilla protein powder or yogurt. You could also add in some raisins or nuts to the mix. I have been combining this carrot cake chia pudding with some Siggi’s yogurt (vanilla is the bomb with this), nut butter, and coconut chips for a snack full of protein, heathy fats, and carbs.
Make sure to check out the video in the recipe card to see how easy this recipe comes together!
Carrot Cake Chia Pudding
- Place chopped carrots, almond milk, coconut butter, maple syrup, and cinnamon in a Vitamix or high powered blender. Blend until smooth and well combined, about 30 seconds.
- Pour mixture into a jar. Add chia seeds, cover, and shake well. Refrigerate for at least 4 hours or overnight.
- Eat as is or top with desired toppings.
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