Strawberry Crunch Chia Pudding Cups

Strawberry Crunch Chia Pudding Cups

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Serves 6-8

Ingredients:

For the Vanilla Chia Pudding:

• 1 can Native Forest Organic Simple Coconut Milk
• 1 1/2 cups unsweetened dairy-free yogurt
• 1/2 cup chia seeds
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• Pinch of salt (optional)

For the Strawberry Compote:

• 3 cups strawberries, tops trimmed and cut in half
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup, plus more to taste
• 2 teaspoons arrowroot powder, or sub cornstarch
• 2 tablespoons cold water
• 1 teaspoon vanilla extract

For the Strawberry Crunch Topping:

• 1/4 cup walnuts
• 4 Let’s Do Organic Sugar Cones 
• 2/3 cup freeze-dried strawberries

Instructions:

1. Make the Chia Pudding: Add all ingredients to a large bowl and whisk well, until combined. Cover and set in the fridge to chill and thicken while you prepare the remaining ingredients.
2. Make the Strawberry Compote: Add the strawberries, lemon juice, and maple syrup to a medium saucepan or sauté pan over medium heat; stir frequently, ensuring that nothing sticks to the bottom of the pan. Bring to a simmer and cook for 5 to 7 minutes, until the strawberries have softened. Use a potato masher, fork, or hard spatula to break the berries up into smaller pieces, so the mixture resembles more of a jam. Mix the arrowroot powder and water together in a small bowl, then add to the strawberries and stir well. Simmer for an additional 2 to 3 minutes, until thickened. Remove from the heat and stir in the vanilla extract; set aside to let cool. Add additional maple syrup to taste, if necessary.
3. Make the Strawberry Crunch Topping: Use your hands to roughly break up the ice cream cones and add them to a food processor with an S-blade attachment. Add the walnuts to the food processor as well, then pulse until a fine crumble is formed. Transfer the crumble to a medium bowl, then return the base to the food processor and repeat this process with the strawberries. Mix the pulsed strawberries together with the ice cream cone crumble and set aside.
4. Assemble: Add a layer of the chia pudding to a small glass jar or cup, followed by a layer of compote and an additional layer of chia pudding. Sprinkle the strawberry crunch generously on top just before serving, to prevent it from getting soggy. Store the pudding, compote, and crunch leftovers in separate airtight containers in the fridge for up to 3 days. Recipe by @frommybowl