Vegan Recipe: Coconut Chia Pudding with Pistachio Chewy Bites

Coconut Chia Pudding with Pistachio Chewy Bites

By vegan sister chefs Heather and Jenny of Spork Foods to celebrate September National Breakfast Month. By incorporating Pistachio Chewy Bites into the recipe ensures that you get a healthy dose of protein, potassium, fiber, and antioxidants!

Ingredients, Serves 4

1 can (13.5 oz) organic coconut milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/3 cup organic black chia seeds
6 Setton Farms Pistachio Chewy Bites, diced
2 tablespoons flaked coconut, for topping *Optional

Directions

– In a mixing bowl, add coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until uniform. Add chia seeds and whisk again until uniform.

– Let mixture rest for about 5-10 minutes and then stir once more. Cover and let rest in refrigerator for 1 hour to overnight.

– To serve, layer half of the diced Setton Farms Pistachio Chewy Bites in the bottom of 4 glasses. Scoop pudding into glasses and top with remaining Setton Farms Pistachio Chewy Bites and flaked coconut, if using.

© Spork Foods, 2015 L.A.-based sisters and celebrity chefs, Heather Goldberg and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell, Dax Shepard, Kristin Bauer van Straten, and Alicia Silverstone.

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