CHIA SUNBUTTER PUDDING

5 from 2 votes

A nutrient-dense superfood powerhouse! Chia Sunbutter Pudding made with coconut milk, sunflower seed butter and whole chia seeds. It's great for breakfast or dessert: no flour, no baking, no refined sugar, dairy-free, gluten-free and nut-free!

Prep Time10

Cook Time5

Refrigeration4

Total Time4 15

Course: Breakfast, Dessert

Cuisine: American, International

Keyword: Chia Seeds, Coconut, coconut milk, How to make Chia Pudding, Pudding, Sunbutter, Sunflower Seed Butter

Diet: Dairy-free, Gluten-free, PALEO, Vegan

Servings: people

Calories: 371kcal

Ingredients

PUDDING

1/4 cup chia seeds whole
1/4 cup sunflower seed butter unsweetened
1 cup coconut milk full fat
3 tbsp maple syrup

TOPPING

2 cups blueberries frozen or fresh
1 tbsp maple syrup
4 tbsp coconut shredded

Instructions

Using a whisk or egg beater, combine the coconut milk, maple syrup, chia seeds, and sunbutter.
Transfer the batter to an airtight container and refrigerate at least 4 hours or overnight.
In a small saucepan over medium heat, cook the blueberries with 1 tbsp maple syrup until they are mostly broken down, about 10 minutes.
Refrigerate them separately from the pudding until ready to serve.
To serve, spoon each portion of the pudding into a cup (glass is better, as it'll look prettier).
Top with the blueberry compote and shredded coconut. Enjoy!

Nutrition