Coconut Chia Pudding with Roasted Cinnamon Maple Apples & Almonds
Ingredients
Chia Pudding
- 1 1/3 cups room temperature canned coconut milk (use lite canned coconut milk for a lighter version)
- 1 tablespoon pure maple syrup (or more to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- Sea salt, to taste
- 5 tablespoons chia seeds
- Coconut almond milk blend (I use Califia); for thinning, if necessary
Roasted Apples
- 2 tablespoons melted unrefined coconut oil or extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1/4 teaspoon ground cinnamon
- Sea salt, to taste
- 2 cups diced apple (I used 1 medium Honeycrisp)
Toppings
- Toasted almond slices
- Pure maple syrup
Instructions
- For the pudding, in a medium bowl whisk the coconut milk, maple syrup, vanilla, cinnamon, and salt until well combined. Stir in the chia seeds then refrigerate for two hours or until the mixture is very thick. Thin with toasted coconut almond milk as needed before serving.
- For the apples, heat the oven to 425. In a medium bowl whisk the melted coconut oil, maple syrup, cinnamon, and salt until well combined. Toss the apples in the mixture, then spread the apples out on a parchment lined rimmed metal baking sheet. Roast for 10 minutes, flip, then roast another 10 minutes or until the apples are tender.
- For serving, layer the chia pudding with the roasted apples and toasted almonds. Drizzle with more maple syrup, if you wish.