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Whole30 Carrot Cake Chia Pudding

Roasted carrots, coconut, raisins and toasted pecans swirled with creamy coconut milk and chia seeds. Refrigerate and wake up to naturally-sweetened, vegan breakfast for the week.

Course Breakfast, Dessert
Cuisine American, Soul Food, Southern
Keyword breakfast, Healthy, Vegan, Whole30
Prep Time 35 minutes
Refrigerated Time 3 hours
Total Time 3 hours 30 minutes
Servings 6
Calories 242 kcal

Ingredients

  • 1 tsp olive oil extra virgin
  • 1/2 cup carrots
  • 1/2 cup chia seeds
  • 3/4 cup coconut milk canned, full fat
  • 3 1/2 cup almond milk
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 pinch nutmeg
  • 1/4 cup raisins
  • 1/2 cup pecans
  • 1 tbsp coconut flakes unsweetened
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp agave or honey optional, more or less to taste

Instructions

  1. Brush carrots with olive oil and bake in oven at 375 degrees for about 35 minutes, or until fork tender. Tip: Cut carrots in half or use baby carrots for a faster cooking process. You can also boil your carrots if you prefer.

  2. While carrots roast, brush pecans with olive oil and toast in oven for 1-2 minutes. Remove, cool and roughly chop while carrots continue to cook

  3. When carrots are fork tender, mash with a fork until they are the consistency of baby food.

  4. Whisk together all ingredients except raisins and pecans in a medium to large bowl. When thoroughly mixed, add in raisins and pecans. Refrigerate 2-3 hours or overnight.

  5. Helpful hint: remove pudding from refrigerator and re-stir about an hour in. When ready to serve, add more almond milk to thin if desired.