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