Carrot Cake Chia Pudding
Time: 3 hours
In a medium-sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger, and stevia.
Add the almond milk, then whisk in the chia seeds. Let it sit for 5 minutes, then stir again to reincorporate the chia seeds.
Cover the bowl and refrigerate for at least 3 hours or overnight.
To serve, divide the pudding into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!
This recipe keeps well in the fridge for up to 4 days.
For creamier pudding, replace half of the almond milk with full-fat canned coconut milk.