Whether your weekdays take the shape of office deadlines, an impending final, care of your little one(s), or some hectic version of all three…
This divine chia pudding with creamy sweet potato is easy to prepare in advance. And has the perfect amount of filling protein, fiber, good fats, and sweetness to keep your head straight through the toughest assignments.
Pair it with a cup (or two) of your favorite coffee and a handful of coconut flakes…
6 tablespoons raw Chia Seeds
1 ¾ cups unsweetened Almond Milk
2 medium Sweet Potatoes
¼ cup pure Maple Syrup
½ tablespoon Coconut Oil
1 teaspoon ground Cinnamon
2 tablespoons crunchy Nut Butter of choice
Coconut Flakes (optional)
1n medium bowl; Whisk together chia seeds and 1 ½ cup almond milk. Refrigerate (minimum of 4 hours) until chia forms a creamy gel-like consistency.
Preheat oven to 400°F rack in the middle. Line a baking sheet with parchment paper.
With a fork, pierce each sweet potato’s skin (5 times) going about ½ inch deep.
Place potato on baking sheet. Bake (60-75 minutes) until fork-tender and just beginning to caramelize. Remove from heat, scoop out potato’s insides. (careful, they are hot)
In food processor; Pulse together sweet potato’s, remaining ¼ cup milk, maple, coconut oil, and cinnamon until smooth.
Divide your chia & sweet potato mixture amongst four bowls (or airtight container, refrigerate until you’re ready to enjoy. Optional; Top each with a smear nut butter and coconut flakes.
This dish divine and totaly Vegan!
Whether your weekdays take the shape of office deadlines, an impending final, care of your little one(s),
or some hectic version of all three!