Peach Cobbler Chia Pudding
This peach cobbler chia pudding offers a bright and sweet way to get in your fiber. Made with a caramelized peach milk and topped with a sweet and buttery crumb.
Ingredients
- 2ripe large peaches, thinly sliced
- 2 tbspmaple syrup or 2 tbsp brown sugar (adjust to taste)
- 1 tspvanilla bean paste
- ½ tspground cardamom
- juice and zest of half a lemon
- ½ cupunsweetened plain plant-based yogurt
- ¾ cupunsweetened soy milk or pea milk
- ½ tspkosher salt
- ⅓ cupchia seeds
- 3 tbspgluten-free rolled oats
- 3 tbspalmond flour
- ½ tspvanilla bean paste
- 3soft medjool dates
- kosher salt
Directions
- 1
To a sauté pan over medium low heat, add the peaches, brown sugar, vanilla, lemon zest and juice, cardamom and a pinch of salt. Stir well to combine, then cook for about 8-10 minutes, stirring occasionally until the peaches have softened and the juices have slightly thickened.
- 2
Add a cups worth of the cooked peaches to a blender cup with the yogurt, milk and salt. Blend together until smooth.
- 3
Pour the milk into a resealable container along with the chia seeds then stir together to combine. Let the mixture sit for 10 minutes, then stir again making sure the chia seeds are evenly mixed with no large clumps. Cover and place in the fridge overnight to gel.
- 4
To a mini food processor, add the oats then blend on high to make a chunky flour. Add the almond flour, dates, vanilla, and a generous pinch of salt, then pulse together until a fine crumb forms.
- 5
Use a serving glass or bowl to enjoy a portion of the chia pudding. Pinch the crumble together with your fingers to form bigger clumps then sprinkle a generous portion on top and enjoy!