Pomegranate Blush Chia Pudding (Edit recipe)

POMEGRANATE BLUSH CHIA PUDDING - pretty in pink & oh so festive! Chia pudding is one of our favs & this newest variation is unbelievably scrumptious! Make this up the day ahead and for breakfast, spoon the goodness into cute little containers, sprinkle on the garnish & enjoy! It’s like a lil' hug in a jar!

10 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	220
Fat:	11 g
Carbohydrates:	28 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	116 mg
Fiber:	8 g
Sugars:	11 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

1 cup Almond Milk
.75 cup pure Pomegranate Juice
.25 cup Vanilla (Unsweetened, Dairy-free Creamer) Nutpods
3 Tbsp Pure Maple Syrup, 3-4 total tbsp depending on preference
.125 tsp Sea Salt
6 Tbsp Chia Seeds, 6-7 total tbsp depending on preference
.25 cup Coconut Whipped Topping (So Delicious CocoWhip), optional for garnish
.25 cup Pomegranate, arils, optional for garnish
.25 cup unsweetened Coconut Flakes, toasted, optional for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour almond milk, pomegranate juice, vanilla creamer, 3 tbsp maple syrup & salt in a 4 cup bowl or measuring cup. Whisk well to combine & taste for sweetness. If you want, add the remaining 1 tbsp syrup & whisk again.
Stir in 6 tbsp of the chia seeds & whisk well. Place in the refrigerator for about 15 mins & whisk again. If you want a thicker pudding, add the additional tbsp of chia seeds, whisk again & place back in the refrigerator.
When ready to serve, whisk well then place a dollop of jam on the bottom of your jar (if using) then spoon in the chia pudding & top with a dollop of whipped cream. Garnish with pomegranate arils & toasted coconut.