Apple Chia Pudding

Learn how to make this delicious apple chia pudding. A three layer treat with applesauce with a chia seed filling made from almond milk and topped with a sweet sauteed apple topping, served in a small glass.

Course Desserts

Cuisine American

Prep Time 25

Cook Time 1

Total Time 1 25

Servings people

Calories 327kcal

Author Charla

Ingredients

For the base/applesauce

2 large apples peeled and chopped
2 tablespoon maple syrup (40g)
½ teaspoon cinnamon (1g)

For the chia pudding

½ cup chia seeds (85g)
3 cups almond milk (710ml)
3 tablespoon maple syrup (60g)
½ teaspoon cinnamon (1g)
1 teaspoon vanilla (4g)

For the topping

2 large apples chopped and peeled
2 tablespoon maple syrup (40g)
½ teaspoon cinnamon (1g)
3-4 tablespoon water (45g)

US Customary - Metric

Instructions

To make the base

Place the chopped apples in a steaming basket in a saucepan filled by ¼ with water Put the lid on and steam the apples on medium heat until tender. If you don't have a steaming basket, simply place the apples in the saucepan with ¼ cup of water, place the lid on and steam using that method instead.
Once the apple has steamed, allow to slightly cool down before pureeing in a blender or spice grinder (I use the wet container to puree into applesauce) along with the cinnamon and maple syrup.
Once done, set the applesauce aside.

To make the chia seed filling

Place the chia seeds, almond milk, maple syrup, cinnamon and vanilla in a large bowl.
Whisk to combine then wrap the bowl and refrigerate for up to 2 hours or until the seeds are gelatinous and the texture is thick.

To make the sauteed apples

In a medium sized frying pan or skillet on medium heat.
Add the apples, cinnamon and maple syrup.
Continue to saute the apple until they are soft and caramelised (this should take several minutes) adding the water half way through.
Once sauteed, set aside to cool down.
Arrange the applesauce, chia seed filling and sauteed apples (in that order) into small jars or a bowl(s).

Notes

You can use any type of apple for this particular recipe but I highly recommend using naturally sweet apples such as gala or pink lady.

Keep in mind this recipe is for a total serving of 3.

You can prep the chia filling ahead of time to reduce the waiting for the seeds to expand in the almond milk.

You can use any plant based milk, even a 50/50 ratio of almond milk with coconut milk for a richer taste.

Any leftovers should be immediately refrigerated and covered with plastic wrap.

These little puddings should keep (refrigerated) for up to 2 days.

Be sure to saute the apples until they are very soft (this will take several minutes), the colour should be caramel and the water and maple syrup are crucial for this step.

I highly recommend using small glasses i.e whiskey glasses or a glass that is roughly 3.5 inches in height.

Nutrition