Apple Pie Chia Seed Pudding
A thick and creamy chia seed pudding topped with apple pie filling. This is a perfect Paleo breakfast, snack or dessert.
Servings: 4 servings
- Chia Seed Pudding
- 1 1/2 cups unsweetened almond milk
- 1/2 cup chia seeds
- 3 tbsp monk fruit sweetener or sub maple syrup
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 3 1/2 cups chopped apples peeled (or 3 medium apples)
- 1 1/2 tbsp coconut sugar
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup water
- 2 tsp arrowroot flour
- 1/2 tsp nutmeg
- 1 tsp pure vanilla extract
- 2 tsp lemon juice
Chia Seed Pudding
Add the monk fruit sweetener, salt, vanilla and unsweetened almond milk to a bowl. Add in the 1/2 cup chia seeds and mix together until combined and smooth.
Allow to sit in the fridge overnight or at least 3 hours until the mixture becomes thick and creamy like pudding.
Apple Pie Filling
Heat a saucepan over medium heat. Peel and chop apples.
In the saucepan add all the ingredients except for the arrowroot flour to the pan and stir with a spoon. Allow mixture to heat for 3 minutes, then add the arrowroot flour, stir until combined and cook until mixture becomes thick.
*If you are looking to make this lower sugar, feel free to swap out for low carb and low sugar sweeteners of choice. Try Monk Fruit, Swerve or Stevia.
*Chia seed pudding will keep in the fridge for up to 1 week.