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Carrot Cake Chia Pudding [Vegan]

With sweet maple syrup, gingerbread spice, and carrot, this simple chia pudding is like dessert for breakfast!

Carrot Cake Chia Pudding [Vegan]

This Recipe is :

Dairy FreeVegan


  • 2 cups non-dairy milk
  • 2-3 tablespoons of maple syrup (depending on how sweet you like it)
  • 2 teaspoons of pure vanilla extract, or 1/2 teaspoon of vanilla powder
  • 1 large carrot, peeled and roughly chopped
  • 1/4 to 1/2 teaspoon of gingerbread spice or cinnamon
  • 2 large pinches of Himalayan pink salt or sea salt
  • 1/2 cup of chia seeds
  • Toppings of your choice: raisins, walnuts, hemp seeds, grated carrot, shredded coconut, lemon zest, apple, coconut cream


1. Combine non-dairy milk, maple syrup, vanilla extract, carrot, gingerbread spice, and salt in a blender. Blend until smooth.

2. In a mixing bowl, combine the non-dairy milk mixture with the chia seeds. Stir well and let them rest for a few minutes.

3. After three to four minutes, stir the mixture with a fork until everything is well combined. Place in the refrigerator.

4. After about 1 hour the chia seeds will have soaked up most of the liquid, turning the mixture into a creamy pudding.

5. Serve the carrot cake chia pudding with toppings of your choice.


Chia Seeds




Julie Van den Kerchove is a certified raw food chef and writer graduated from the Living Light Culinary Institute. After successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle where she now offers raw vegan catering, culinary workshops, and raw vegan eBooks.



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