Polar Bear Chia Pudding
Creamy chia pudding with coconutty polar bear bliss balls that are almost to cute to eat. But I really think you should anyways!
Equipment
- 1 Food processor
Ingredients
Chia Pudding
- 3 tbsp chia seeds
- 1 cup non-dairy milk
- 1-2 tbsp agave syrup
- 1 tsp vanilla extract
- ½ tsp blue spirulina optional
- Plant-based yogurt to serve
Polar Bears
- 1 cup shredded coconut (plus extra for coating)
- 8 Medjool dates, pitted
- 2 TBSP coconut cream
- 1 tsp vanilla extract
- A pinch of salt
- Vegan white chocolate chips or slivered almonds for ears and nose
- Dark chocolate, melted for eyes and nose
Instructions
Chia Pudding
- In a bowl, whisk together chia seeds, plant-based milk, agave syrup, vanilla extract and blue spirulina or butterfly pea powder.1 cup non-dairy milk, 3 tbsp chia seeds, 1-2 tbsp agave syrup, 1 tsp vanilla extract, ½ tsp blue spirulina
- Cover and refrigerate for at least 2 hours, or overnight, until the mixture thickens into a pudding-like consistency.
Polar Bears
- In food processor, blend shredded coconut, dates, coconut cream, and salt until the mixture sticks together.1 cup shredded coconut (plus extra for coating), 8 Medjool dates, pitted, 2 TBSP coconut cream, 1 tsp vanilla extract, A pinch of salt
- Roll the mixture into small balls (about 1 tablespoon each).
- Roll the balls in shredded coconut to coat them completely.
- Add white chocolate or slivered almonds for the ears and part where the nose goes, and use melted dark chocolate for eyes and nose to create polar bear faces.
Assemble
- Divide the chia pudding into two serving glasses or bowls.
- Top each with plant-based yogurt. and two polar bears bliss balls.
- Garnish with extra shredded coconut and/or fresh berries for extra flair.
Notes
