Print
Blueberry & Almond Butter Layered Chia Seed Pudding - a gluten-free, sugar-free, and vegan twist on chia seed pudding with a sweet blueberry compote and topped with a cinnamony almond butter dollop. Guilt-free and SO good. {candida diet friendly}

Blueberry & Almond Butter Layered Chia Seed Pudding {gluten-free, vegan}


  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 puddings

Description

A gluten-free, sugar-free, and vegan twist on chia seed pudding with a sweet blueberry compote, topped with a cinnamony almond butter dollop.


Ingredients

Blueberry Compote

  • 8 3/8 ounces (1 2/3 cup) blueberries
  • 5 teaspoons unsweetened vanilla almond milk*
  • 5 teaspoons chia seeds
  • 6 drops vanilla stevia**
  • 1/4 teaspoon vanilla extract

Almond Butter Chia Seed Pudding

  • 14 7/8 ounces (1 3/4 cup) unsweetened vanilla almond milk*
  • 3 1/2 tablespoons unsweetened almond butter
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoons vanilla bean powder
  • 1/2 teaspoon vanilla extract
  • 10 drops vanilla stevia**
  • pinch sea salt
  • 2 1/8 ounces (3/8 cup) chia seeds

Cinnamon Almond Butter Topping

  • 1 tablespoon unsweetened almond butter
  • 1 tablespoon unsweetened vanilla almond milk*
  • 1/8 teaspoon cinnamon
  • 1 drop vanilla stevia**
  • pinch sea salt
  • extra blueberries, for topping

Instructions

Blueberry Compote

  1. Combine the blueberries and almond milk in a small saucepan and bring to a boil over medium heat, stirring often. Once boiling, cook for another 30-60 seconds, stirring constantly, to break down the berries a bit more and release juices. Remove from heat and stir in chia seeds, stevia, and vanilla extract.
  2. Divide compote evenly between 4 small jars and place in refrigerator to chill and set, about 30-60 minutes. Once set, make chia seed pudding.

Almond Butter Chia Seed Pudding

  1. In a blender, combined the almond milk, almond butter, cinnamon, vanilla bean powder, vanilla extract, stevia, and sea salt. Blend until smooth. Add chia seeds and pulse in briefly, just enough to incorporate while leaving seeds whole.
  2. Pour mixture over compote, dividing evenly between jars. Chill until set, at least 1-2 hours (preferably overnight).

Cinnamon Almond Butter Topping

  1. Place almond butter in a small, microwave-safe bowl and microwave until soft, about 30 seconds.
  2. Add almond milk, cinnamon, stevia, and sea salt and stir until smooth.
  3. Divide mixture evenly between jars and top with fresh blueberries.
  4. Pudding will keep (covered, if possible) in the refrigerator for 3-4 days.

Notes

*Feel free to swap out your favorite type of nut milk in this recipe

**Many stevia brands are not pure stevia. I highly recommend NuNaturals. You could also use honey or maple syrup if you’re not concerned about the recipe being sugar-free.

***This recipe is Candida Diet Friendly according to the diet guidelines I was given from my doctor. The only swap I made was to skip the vanilla extract, although an alcohol-free vanilla extract would be a good alternative. However, please note that there are lots of variations to the Candida diet.

Recipe Adapted From Minimalist Baker