Carrot Cake Chia Pudding

Chia Pudding is a great make ahead breakfast or snack and this is a yummy variation for Fall. For all you carrot cake lovers, this is a great way to make a healthy breakfast double as a sweet treat without the sugar.

Ingredients:

• 1 Carrot (medium, grated)
• 1/2 tsp Cinnamon
• 1/8 tsp Ground Cloves
• 1/4 tsp Ground Ginger
• 1 tsp Stevia Powder (add more or less to taste)
• 2 cups Unsweetened Almond Milk
• 1/2 cup Chia Seeds
• 1/4 cup Walnuts (chopped)
• 2 Tbsp Unsweetened Coconut Flakes

Directions:

1. In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger and stevia. Add the almond milk, then whisk in the chia seeds. Let sit for 5 minutes, then stir again to redistribute the chia seeds. Cover the bowl and refrigerate for 3 hours or overnight.
2. Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!

Keeps well in the fridge for 3 to 4 days.

Variations:

• Extra Creamy or Keto Friendly: Replace half of the almond milk with full-fat canned coconut milk.
• No Stevia: Use about 1 Tbsp Lakanto Monk Fruit sweetener instead or use liquid stevia instead of stevia powder, adding drop by drop until desired sweetness is achieved.