Nutty tahini chia pudding meets sweet-tart fruit compote and creamy plant yogurt in this vegan dessert, breakfast, or anytime snack. Be sure to give yourself several hours (or preferably overnight) to chill the pudding and let it set. With inspiration from Minimalist Baker.
granola or chopped up granola bar (grain-free if you like)
In a large bowl, whisk together the tahini, maple syrup, vanilla, and salt.
Whisk in the coconut milk until smooth, then whisk in the plant milk and chia seeds.
Let sit for 10 minutes, whisking a few times, to prevent the chia seed from clumping.
Cover the bowl or pour the pudding into a large jar or other storage container and chill until firm, at least 4 hours or overnight.
To serve, layer the ingredients into cups or jars like so:
a few tablespoons jam
⅓ - ½ cup chia pudding
a big spoonful of plant yogurt
a smaller spoonful of tahini
another spoonful of jam
chopped up granola bars
Be sure to give yourself several hours (or preferably overnight) to chill the pudding and let it set.
Feel free to swap in any nut or seed butter you like in place of the tahini.
If you don't have rhubarb, you can make this strawberry chia jam with any berries or frozen berries you like!
Variation: Chocolate Tahini Chia PuddingAdd 2-3 tablespoons cocoa powder along with the maple syrup. Increase the maple syrup if you'd like it sweeter. Serve with red berries and vanilla coconut yogurt such as Coyo, or coconut whipped cream. Nutritions facts are for 1 of 4 servings of chia pudding only, without the serving ingredients.