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CARROT CAKE CHIA POTS
What's great about it
My Carrot Cake Chia Pots make a nutrient packed, energising and satisfying breakfast. They are rich in fibre, antioxidants, protein, and healthy fats to support overall wellness.
Chia seeds are packed with omega-3 fatty acids and fibre, promoting heart health and supporting digestion.
Carrots provide your body with beta-carotene and antioxidants, essential for healthy eyes and glowing skin.
Walnuts add a dose of healthy fats, that include omega-3 and vitamin E, which is great for brain function and cardiovascular health.
A generous spoonful of cinnamon helps regulate blood sugar levels, while Healthy Chef Organic Pea Protein supports lean, toned muscle and keeps you fuller for longer.
You can sweeten to taste by adding a little monk fruit or maple and enjoy with a dollop of yoghurt on top. Try making a batch of these yummy puddings at the beginning of the week, they last about 5 days in the fridge.
Ingredients
Serves 4
2 cups almond milk
¼ cup white chia seeds
2 tablespoons Healthy Chef Organic Pea Protein – you can also use Healthy Chef Marine Collagen, too
1 small carrot grated, see notes
2 generous tablespoons walnuts, chopped
2 tablespoons raisins or cranberries or dates
1 teaspoon ground cinnamon
pinch of nutmeg
1 teaspoon vanilla extract
Greek yoghurt, to serve
Method
COMBINE all ingredients to a large bowl and mix well.
SIT IN THE FRIDGE for 1 hour or overnight to allow the chia seeds to gel and thicken.
SWEETEN to taste if needed. If using Healthy Chef Organic Pea Protein in Vanilla, you don’t need to sweeten.
DIVIDE into 4 serving glasses or jars.
STORE covered in the fridge for up to 5 days.
ENJOY topped with a little yoghurt and a dusting of cinnamon.
Notes and Inspiration
For a smoother consistency, blend all the ingredients in a Vitamix.