Description

This vibrant Strawberry Crumble Chia Pudding is a refreshing and nutritious plant-based breakfast or snack. Creamy chia pudding infused with blended strawberries and vanilla is topped with a crunchy almond date crumble, offering a perfect balance of textures and natural sweetness. It’s easy to prepare, gluten-free, and ideal for anyone seeking a wholesome, no-cook treat.

Ingredients

Scale

Strawberry Chia Pudding

140 grams frozen strawberries (about 1 cup), thawed
1/2 cup unsweetened plant-based yogurt (or use sweetened vanilla yogurt and adjust additional sweetener to preference)
1 cup unsweetened soy milk
2 tbsp freeze dried strawberries
2 tbsp maple syrup
1 tsp vanilla extract
1/3 cup chia seeds

Almond Date Crumble

1/4 cup blanched almonds
2 soft medjool dates
2 tbsp rolled oats
1 tbsp coconut flakes
Pinch of kosher salt

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Instructions

Blend Strawberry Base: Place the thawed strawberries, soy milk, unsweetened plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla extract, and a pinch of kosher salt into a blender. Blend until completely smooth, scraping down the sides as needed to ensure even blending.
Prepare Chia Pudding: In a large container, add the chia seeds. Pour the blended strawberry mixture over the chia seeds and whisk thoroughly to combine. Cover and let it sit for 5 minutes, then whisk again to break up any chia clumps. Cover once more and refrigerate for at least one hour to allow the pudding to thicken.
Make Almond Date Crumble: In a mini-food processor, combine the blanched almonds, rolled oats, coconut flakes, medjool dates, and a pinch of kosher salt. Pulse until the mixture becomes crumbly to your desired texture.
Assemble and Serve: Spoon a layer of the almond date crumble into a small serving cup. Add a generous portion of the strawberry chia pudding on top, then finish with another layer of crumble. Optionally, garnish with fresh strawberry slices or a drizzle of strawberry-maple syrup for extra flavor.

Notes

Adjust the sweetness of the chia pudding to your taste. Use more or less maple syrup depending on your preference and the sweetness of the yogurt used.
If the pudding feels too thick, add a splash of soy or plant milk when serving to thin it to your desired consistency.
To avoid chia seed clumps, whisk the mixture well initially, let it rest, then whisk again before refrigeration.
If the strawberry flavor is not strong enough, mix in 1-2 tablespoons of strawberry jam for a concentrated berry taste.
For an optional topping, mash thawed strawberries and mix with maple syrup, then strain to create a syrup to drizzle over the pudding.

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 280 kcal
Sugar: 15 g
Sodium: 50 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 10 g
Protein: 8 g
Cholesterol: 0 mg