Name: Tangelo Creamsicle Chia Pudding (Paleo Vegan)
Prep time: 8 min
Total time: 8 min
Yield: 4
Ingredients: ½ cup canned coconut milk; ¾ cup unsweetened plant milk of your choice(I used macadamia nut milk); ¼ cup freshly squeezed tangelo or orange juice; zest of 1-2 large tangerines or oranges*; 4 drops tangerine essential oil*; 3 -4 tbsp grape nectar or other liquid sweetener like raw honey, maple syrup, coconut nectar; ½ tsp vanilla extract; ¼ tsp sea salt; ½ cup chia seeds; 1.20 tsp 1/2 tsp grated fresh ginger root; ¼ cup fresh or frozen blueberries

DifficultyBeginner

What do you call dessert, breakfast and snack all rolled into one-Chia pudding!! It is protein packed, lightly sweet, creamy, and just plain delicious. You can use orange instead of tangerine, however tangelos are in season right now and I simply can’t get enough. I used culinary grade tangerine essential oil in this to give it even more tangerine-ey flavour. Typically essential oils should not be ingested, however some companies such as DoTerra do make culinary grade essential oils that are safe to consume. The best sweeteners for chia pudding are liquid sweeteners. They blend seamlessly and add sweetness, without making the pudding too sweet.: My favourite lower glycemic sweeteners are: grape nectar, coconut nectar, and date syrup. Other healthier sweeteners I like are pure maple syrup and raw honey. In terms of keto sweeteners that can be used, I recommend liquid monk fruit sweetener/keto maple syrup or liquid stevia (SweetLeaf brand is the best I have tasted). Canned coconut milk(not “lite”) is essential in my opinion for getting a thick creamy chia pudding and in this “creamsicle” chia pudding it gives a silky texture. In the winter months coconut milk can be quite thick and lumpy so it may require extra whisking to removing the lumps. Preparation time does not include the time required for pudding to set (typically overnight).

Yields4 Servings

Prep Time8 minsTotal Time8 mins

½ cup canned coconut milk

¾ cup unsweetened plant milk of your choice(I used macadamia nut milk) depending on type of plant milk you’re using you may need to reduce to 1/2 cup or pudding will be too runny

¼ cup freshly squeezed tangelo or orange juice

zest of 1-2 large tangerines or oranges*

4 drops tangerine essential oil*omit if you do not have tangerine oil and sub with zest of another tangerine/orange

3 -4 tbsp grape nectar or other liquid sweetener like raw honey, maple syrup, coconut nectar

½ tsp vanilla extract

¼ tsp sea salt

½ cup chia seeds

Orange Blueberry

1.20 tsp 1/2 tsp grated fresh ginger root I use a Microplane grater to as to get a fine texture

¼ cup fresh or frozen blueberries

If you are opening a fresh can of coconut milk for the pudding, whisk the coconut milk before you measure it to mix the coconut cream and coconut water together (when coconut milk is cold the cream and the water separate in the can) Measure coconut milk and rest of ingredients for the pudding and whisk well.

Pour into a glass container and cover with a lid and allow to set overnight. By morning you will have a luscious chia pudding. Top with fruit, granola or whatever you like and enjoy for breakfast, snack or layer with fruit and whipped topping, fruit compote for a delicious dessert.

Orange Blueberry Ginger

Stir in grated ginger root to the pudding before adding the berries. Add blueberries to the chia pudding once you have stirred it. Do not stir the berries in or they will break. Just drop them into the mixed pudding and place them in the fridge overnight to firm up.

CategoryBreakfast, Brunch, Dairy Free, Dessert, Grain Free, Low Carb, Paleo, Snack, Treats, vegan, Vegetarian

Ingredients