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Carrot Cake Chia Pudding



½ cup almond milk

½ cup carrot juice (about 1 carrot per batch if juicing)

¼ tsp cardamom

½ tsp cinnamon

½ tsp ginger

4 Tbsp chia seeds

½ cup soaked cashews

2 dates, pitted

1 lime zested

½ Tbsp lime juice

½ Tbsp lemon juice

½ Tbsp honey

⅛ tsp vanilla extract

½ Tbsp coconut oil


Whisk the almond milk, carrot juice, cardamom, cinnamon, ginger and chia seeds together. Chop the dates finely and stir into the chia mixture. Allow to swell in the fridge for 20-30 minutes.

Make the frosting by mixing the soaked cashews with the rest of the ingredients in a high-speed blender until it becomes really, really light (it shouldn’t be grainy at all).

Serve in glasses and top with the frosting, grated lime zest and some grated carrots.



If you don’t have the time to soak the cashews, you can replace the frosting with coconut cream whipped with ¼ teaspoon vanilla extract, ½ teaspoon honey + a little grated lime zest.