Coconut Chia Pudding with Roasted Cinnamon Maple Apples & Almonds
Try this Coconut Chia Pudding with Roasted Cinnamon Maple Apples and Almonds recipe.
Try this Coconut Chia Pudding with Roasted Cinnamon Maple Apples and Almonds recipe.
- 1/2 teaspoon ground cinnamon
- sea salt to taste
- 1/4 teaspoon ground cinnamon
- toppings:
- 1 tablespoon pure maple syrup
- 1/4 teaspoon pure vanilla extract
- chia pudding:
- 1 1/3 cups room temperature canned coconut milk (use lite ca
- 1 tablespoon pure maple syrup (or more to taste)
- coconut almond milk blend (i use califia); for th if necessary
- roasted apples:
- 2 tablespoons melted unrefined coconut oil or extra virgin oliv
- 2 cups diced apple (i used 1 medium honeycrisp)
- toasted almond slices
- pure maple syrup
- Carbohydrate 86.93886499603 g
- Cholesterol 0 mg
- Fat 0.586404999988165 g
- Fiber 3.42972487831116 g
- Protein 3.0856175 g
- Saturated Fat 0.0910562499978697 g
- Serving Size 1 1 Serving (345g)
- Sodium 228.606749999467 mg
- Sugar 83.5091401177188 g
- Trans Fat 0.0999337499999999 g
- Calories 348 calories
Step-by-step
- For the pudding, in a medium bowl whisk the coconut milk, maple syrup, vanilla, cinnamon, and salt until well combined.
- Stir in the chia seeds then refrigerate for two hours or until the mixture is very thick.
- Thin with toasted coconut almond milk as needed before serving.
- For the apples, heat the oven to 425.
- In a medium bowl whisk the melted coconut oil, maple syrup, cinnamon, and salt until well combined.
- Toss the apples in the mixture, then spread the apples out on a parchment lined rimmed metal baking sheet.
- Roast for 10 minutes, flip, then roast another 10 minutes or until the apples are tender.
- For serving, layer the chia pudding with the roasted apples and toasted almonds.
- Drizzle with more maple syrup, if you wish.
Why does chia pudding sometimes separate into a watery layer beneath a thick gel? Achieving a uniform suspension requires aggressive initial whisking. Chia seeds absorb liquid rapidly upon contact, and failing to whisk the coconut milk, maple syrup, vanilla, cinnamon, and salt thoroughly before adding the seeds leads to clumping. Stir the seeds into the liquid, then let the bowl sit at room temperature for ten minutes before placing it in the refrigerator. Stir the mixture a second time before chilling to redistribute settling seeds and guarantee an even matrix.
High-heat roasting at 425 degrees Fahrenheit transforms diced honeycrisp apples through rapid caramelization of natural sugars combined with maple syrup. Spreading the fruit in a single layer on a parchment-lined rimmed metal baking sheet prevents steaming. If the apples crowd the pan, excess moisture releases and prevents the desired surface browning. Roast for ten minutes, flip the pieces to ensure contact with the hot metal, and cook for an additional ten minutes until tender.
Almond milk thims overly dense pudding efficiently. Substitute maple syrup with agave nectar at a one-to-one ratio if preferred.
