Vanilla Bean Chia Seed Pudding with Roasted Rhubarb
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Serves: 4-6
Ingredients
  • 3 cups Almond Breeze Almondmilk Hint of Honey Vanilla
  • ½ cup plus 1 tablespoon chia seeds
  • ½ teaspoon vanilla bean paste
  • 1-2 tablespoons maple syrup
  • 3-4 large rhubarb stalks
  • 2 tbsp coconut sugar
  • Raspberries for garnish
Instructions
  1. In a large bowl, combine almond milk, chia seeds, vanilla bean paste, and maple syrup (I start with one tablespoon and adjust later). Stir well and refrigerate for 4 hours (or up to overnight).
  2. When the pudding is set, preheat the oven to 400 degrees.
  3. Slice rhubarb into 2 inch chunks until you have about 4-5 cups worth of rhubarb. Halve the pieces lengthwise if the rhubarb is thick.
  4. Lay rhubarb in a single layer on a lined baking sheet and sprinkle with coconut sugar. Bake for 15-18 minutes.
  5. Taste the chia seed pudding and adjust sweetness if using plain almond milk by adding maple syrup. Divide the chia seed pudding into portions and top with warm rhubarb and raspberries. Serve warm or cold.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/05/15/vanilla-bean-chia-seed-pudding/