Strawberry Shortcake Chia Pudding Recipe
This refreshing Strawberry Shortcake Chia Pudding is a nutritious and delicious option perfect for summertime breakfasts or desserts. Combining creamy chia pudding with a crunchy macadamia nut shortcake crumble and fresh strawberries, this Paleo and vegan recipe is free from added sugars and easy to prepare ahead for convenient meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (including chilling time)
- Yield: 3 pint-sized servings or 4 smaller servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Chia Pudding
- 1 can light coconut milk (full-fat can be used, avoid added ingredients)
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons chia seeds
- 4 scoops Vital Proteins Collagen Peptides (optional)
Shortcake Crumble
- 1 cup raw macadamia nuts
- 1/3 cup shredded coconut
- Dash of fine sea salt
Fruit & Garnish
- 1 lb fresh strawberries, thinly sliced (reserve 3-4 whole for garnish)
Instructions
- Prepare the chia pudding: In a medium bowl, combine the coconut milk, almond milk, chia seeds, and collagen peptides if using. Stir thoroughly to incorporate all ingredients, then cover and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like texture.
- Make the shortcake crumble: Place the macadamia nuts, shredded coconut, and sea salt into a food processor. Pulse gently until the mixture reaches a crumble consistency, being careful not to over-process to avoid turning it into nut butter.
- Slice the strawberries: Thinly slice the strawberries, setting aside 3-4 whole berries for garnish later.
- Assemble the jars: Once the chia pudding is chilled and set, stir it well. In 3 pint-sized mason jars or 4 smaller jars, layer the pudding first, followed by a layer of sliced strawberries, then a layer of the shortcake crumble. Repeat layering if desired, finishing with a generous mound of shortcake crumble on top. Garnish each jar with a whole strawberry. If preparing for grab-and-go, secure lids tightly.
Notes
- For a nut-free version, consider substituting macadamia nuts with seeds such as pumpkin or sunflower.
- Collagen peptides are optional; omit for a fully vegan version.
- Adjust sweetness by adding a drizzle of natural sweetener like maple syrup if desired.
- This pudding thickens up more the longer it sits; overnight refrigeration is ideal.
- Use full-fat coconut milk for creamier texture if preferred.
