Fig and Almond Butter Chia Pudding
Fig and Almond Butter Chia Pudding is a delightful twist on a no-cook and vegan-friendly breakfast treat. The sweetness of the figs and the creamy texture of the almond butter pair well together to bring a balance to this chia pudding recipe. Enjoy!
Preparation time: 10 minutes + Duration in refrigerator
Ingredients:
200g fresh figs, washed and drained
70g raw almond butter
1 tsp cinnamon powder
1 tsp vanilla extract
1/8 tsp fine pink himalayan salt
45 ml raw honey
500ml coconut milk
116g chia seeds
Directions:
Cut the figs into wedges and lightly chop them. Then set aside.
Prepare a clean glass storage container and have it close by your work station.
Pour in it the coconut milk, together with the almond butter, honey, salt, cinnamon powder, and vanilla extract. Whisk the mixture thoroughly.
Whisk in the chia seeds then the chopped figs.
Allow the contents in the container to settle undisturbed for 5 minutes for the chia seeds to absorb the milk. Then mix again to prevent chia seeds from clumping up or settling at the bottom of the container.
Cover the container with its lid and store in the refrigerator for 30 minutes or overnight for the chia pudding to thicken.
Serve with a few slices of figs and a light dusting of ground cinnamon. Enjoy.
For the recipe video:
Scroll to 00:03:53 on the video for Fig and Almond Butter Chia Pudding.
Notes:
If your chia pudding is too thick, feel free to add in more milk to suit your preferred consistency.
Feel free to use plum or green figs - whichever you prefer.
Watch my 5 minute recipe video for cinnamon powder for you use in your recipes.
Although I have not tried it yet, other than honey, date syrup or maple syrup will also work for this recipe - let me know in the comments which one you opt for.
More delicious chia pudding recipes to try: Pumpkin Chia Pudding, Pear and Ginger Chia Pudding, and Persimmon and Cinnamon Chia Pudding.
