Description
This light and fruity vegan Strawberry Hibiscus Chia Seed Pudding takes on a floral upgrade to strawberry chia pudding. Chia seeds are soaked in a plant-based milk infused with strawberry hibiscus tea then served into glasses, topped with dairy-free yogurt and garnished with fresh strawberries and toasted coconut chips for an easy, nutritious breakfast.
Ingredients
- 1 cup plant milk (I used flax milk)
- 1 strawberry hibiscus tea bag
- 3 tablespoons pure maple syrup
- 3 large strawberries for blending, plus more for topping if desired
- 1/4 cup chia seeds (I used white chia seeds)
- dairy-free yogurt (plain, vanilla, or strawberry)
- toasted coconut chips (optional)
Instructions
Pour the plant milk into a small saucepan and add the tea bag and maple syrup. Heat over high heat until it boils, then reduce the heat to low, and let the tea bag steep for 5 minutes.
Add the strawberries to a blender along with the strawberry hibiscus infused milk and blend until all the strawberries are blended.
Next, add the chia seeds to a medium bowl. Pour the strawberry hibiscus milk over the chia seeds and whisk the mixture until well combined. Let it rest on your counter for a couple of minutes and then re-whisk. Continue this process until the chia seeds have absorbed all of the milk and you have a pudding texture.
Spoon the chia seed pudding into glasses or bowls, top with dairy free yogurt, fresh strawberries and toasted coconut chips.
Save any leftover chia pudding in an airtight container in the fridge for up to 4 days.
Notes
* If you can't find strawberry hibiscus tea bags, you can use just hibiscus tea bags and add a few more strawberries to blend with the tea infused milk.
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
- Category: Breakfast