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Strawberry Crumble Chia Pudding

A creamy, strawberry-infused dessert with a crunchy almond crumble, perfect for brunch or as a guilt-free treat.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the chia pudding
  • 140 grams frozen strawberries (thawed)
  • 0.5 cup unsweetened plant-based yogurt (or sweetened vanilla yogurt)
  • 1 cup unsweetened soy milk
  • 2 tbsp freeze-dried strawberries
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup chia seeds
  • Kosher salt Kosher salt
For the crumble
  • 1/4 cup blanched almonds
  • 2 soft medjool dates
  • 2 tbsp rolled oats
  • 1 tbsp coconut flakes
  • a pinch of salt

Method
 

Preparation
  1. In a blender cup, add the strawberries, milk, yogurt, maple syrup, freeze-dried strawberries, coconut, vanilla, and a pinch of salt. Blend until smooth.
  2. In a large container, add the chia seeds and pour in the blended mixture. Whisk together, cover, and let set for 5 minutes.
  3. Whisk again to remove clumps, then refrigerate for at least an hour.
  4. In a processor, combine almonds, oats, coconut, dates, and salt. Pulse until crumbly.
Serving
  1. Layer the crumble in cups, top with chia pudding, and add more crumble and fresh strawberries on top.

Notes

Serve in clear glasses to showcase the layers. Store in the fridge for up to four days and keep the crumble separate until serving.