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I know moms know best, but I think they had the wrong idea when they said you can’t eat cake for breakfast. If they took one bite of the Carrot Cake Chia Seed Puddings, I think they would agree.
The first layer of these jars is a thick, creamy pudding lined with sweet raisins, carrot shreds, and warming spices. On top of that is a healthy “cream cheese” frosting. I love topping mine with extra raisins and nuts before diving in.
These puddings that taste like a spring time dessert are actually nutrient powerhouse in a jar. They’re loaded with healthy omega 3’s from the chia seeds, protein from the Greek yogurt, and vitamins from not just 1, but 2, vegetables. They’re also refined sugar free and can easily be made vegan with a few simple substitutions.
Make a big batch of these on Sunday to enjoy throughout the week. With all the goodness in these Carrot Cake Chia Seed Puddings, even your mom will approve of you having cake everyday for breakfast.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3 servings
Carrot Cake Chia Pudding:
48 g - Chia Seeds
100 g - Frozen Cauliflower Rice*
85 g - Carrots - Grated*
180g - Lite Coconut Milk*
40 g - Raisins
170 g - 0% Greek Yogurt - Sub coconut yogurt for vegan
30 g - Date Syrup - Sub liquid sweetener of choice
15 g - Pecans - Crushed
¼ tsp - Kosher Salt
½ tsp - Vanilla Extract
½ tsp - Almond Extract - Optional
½ tsp - Ground Cinnamon
¼ tsp - Ground Ginger
¼ tsp - Ground Nutmeg
¼ tsp - Ground Allspice
¼ tsp - Ground Turmeric + 1 Small Pinch of Black Pepper* - Optional for color
“Cream Cheese” Frosting Layer:
170 g - 0% Greek Yogurt
24 g - Coconut Butter*
8 g - Coconut Sugar
1-2 tbsp - Water
Add cauliflower rice to a microwave-safe bowl. Microwave for 2 minutes*. Remove and allow to cool.
In a bowl, add chia seeds, cauliflower rice, carrots, raisins, salt, cinnamon, ginger, nutmeg, allspice, and turmeric. Mix until ingredients are well incorporated.
In a separate bowl, mix together coconut milk, yogurt, date syrup, vanilla extract, and almond extract.
Add wet ingredients to dry. Cover and allow to thicken in the fridge for at least 3 hours. Ideally overnight.
To make the frosting layer, add coconut butter, coconut sugar, and water to a microwave safe bowl. Microwave for ten seconds. Stir until ingredients are melted and evenly incorporated. Add greek yogurt and mix until well combined.
When chia seeds have formed a gel, portion them out into bowls or tupperware. Top with a frosting layer.
Before serving add crushed pecans, additional raisins, and/or shredded carrots if desired.
Will last in the fridge for about 3-4 days.
Try to grate your carrots as finely as possible. The more shredded they are, the more they release their sugars, causing them to be sweeter.
You can also use full fat coconut milk, but may need to add water to avoid the pudding becoming too thick.
Pepper helps your body absorb the benefits from turmeric.
Make sure to use coconut butter NOT coconut oil for the frosting layer
Do not overcook the cauliflower rice in the microwave or you will be able to taste it.
Got some extra carrots to use up? Make these Carrot Cake Breakfast Cookies with them!