Roasted Strawberry Chia Pudding
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Roasted Strawberry Chia Pudding! This pudding is not your typical chia pudding. Two pounds of fresh strawberries are roasted with wildflower honey, which gives the fruit a rich and concentrated flavor. The fruit is puréed and then mixed with coconut milk, vanilla, a dash of sea salt and chia seeds. Once the pudding has set, just top it with your favorite fresh berries and go. So the next time you have an overabundance of strawberries, give this roasted chia pudding a try. It’s perfection!
This chia pudding only takes about 30 minutes to make, and contains just 6 simple ingredients. And, since the strawberries will be roasted, the flavors are robust. Everyone will think, based upon the taste, that this took hours to put together. In my book, that is a huge win!
Ingredients Needed For This Roasted Strawberry Chia Pudding:
- Strawberries – Only use fresh for this recipe. Also, I use a full 2 pounds. That amount may seem like a lot, but in all actuality you need that much to get that intense strawberry flavor to come through.
- Honey – My go to is Beeyond The Hive Honey. Always!
- Coconut Milk – I like to use full fat, unsweetened coconut milk, because it is a fantastic dairy-free alternative. The specific brand below, in my opinion, is the best one on the market because it is organic, Non-GMO, vegan and gluten-free. Plus, it contains no guar gum or other additives. This is a major bonus! At the end of the day, it is all about finding the best clean ingredients. So, please be sure to check out the one I mention below. (Note: For those that don’t like coconut, you can’t taste it once it is all mixed together).
- Vanilla Extract – This will enhance all the other flavors.
- Salt – You need some salt for this recipe, because it balances out the sweetness from the fruit and honey.
- Chia Seeds – I love to use the brand Badia or this one by Navitas as well. Both are so good! FYI: The longer the chia seeds have time to set the more time they have to open up and soften. That’s why I like to prepare a batch the night before I want it.
- Toppings – I like to top my pudding with some fruit and cacao nibs. That is it! Don’t get too fancy because you don’t want to mask the beautiful flavor of the pudding itself.
And, for more chia pudding recipes, please give these a try:
- Lemon Curd Chia Parfaits (Vegan)
- Decadent Chocolate-Cherry Chia Pudding
- Autumn-Apple Pie Chia Pudding (Easy & Delicious)
- Loaded Kiwi Chia Pudding (Dairy & Gluten-Free)
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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!
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Roasted Strawberry Chia Pudding
- Prep Time: 10 minutes
- Inactive Time: 10 hours
- Cook Time: 20 minutes
- Total Time: 10 hours 30 minutes
- Yield: 4 servings 1x
Description
This pudding is not your typical chia pudding. Two pounds of fresh strawberries are roasted with wildflower honey, which gives the fruit a rich and concentrated flavor. The fruit is puréed and then mixed with coconut milk, vanilla and a dash of sea salt. Once the pudding has set, just top it with your favorite fresh berries and go.
Ingredients
- 2 lbs. Strawberries, hulled and sliced in half
- 3 tbsp Beeyond The Hive Wildflower Honey
- 1 can Native Forest Simple Organic Coconut Milk, Unsweetened
- 1 1/2 tsp Pure Vanilla Extract
- Himalayan Pink Salt, two small pinches
- 2/3 cup Badia Organic Chia Seeds or Navitas Organics Chia Seeds
- Toppings: Fresh Berries, Navitas Organics Cacao Nibs
Instructions
- Roast the strawberries: Preheat the oven to 350° F. Add the strawberries to a baking sheet covered with parchment paper. Drizzle with honey. Roast for 20-23 minutes. Set aside to cool for about 5 minutes.
- Purée: To a food processor, add the strawberries and their juices. Purée on high until completely smooth.
- Blend: Add the coconut milk, vanilla extract and salt and blend until well combined. Remove the strawberry mixture to a large glass bowl.
- Stir in the seeds: Add the chia seeds and stir a couple of times during the next 15-20 minutes.
- Refrigerate: Cover with plastic wrap and place in the refrigerator for at least 4 hours but preferably overnight.
- Assemble: Right before serving, divide the pudding into 4-6 bowls, and top with fresh berries and cacao nibs.
- Category: Breakfast, Brunch, Dessert, Snack
- Method: Roast
- Cuisine: American
Keywords: Dairy-Free Recipes, Easy Dessert Recipes, Easy Snack Recipes, Fruit Dessert Recipes, Gluten-Free Recipes, Healthy Breakfast Recipes, Pureeing Recipes, Refined Sugar Free Recipes, Roasted Fruit Recipes, Summer Recipes
NOTE:
- My pinch bowls are from Target, but this similar set of Cravings 3 Stoneware Pinch Bowls can be found on Amazon. These Terracotta Pinch Bowls are from Amazon as well and are a best seller.
- The Artisanal Kitchen Supply Marble Trivet in White is from Bed Bath and Beyond.
- Lastly, this Clear Glass Bowl with Lid, Set of 12 from Crate & Barrel is what I use to store my chia puddings in.
This recipe–all her chia recipes–are delicious! Never thought I’d ever eat chia seeds, much less really enjoy them. Definitely give them a try!
★★★★★
Day made! Thank you so much! I work very hard to produce delicious tasting recipes so to hear that means a lot.