This blueberry chia pudding with figs, hazlenuts and maple syrup is loaded with antioxidants, vitamins and nutrients. It’ll keep you full, healthy and happy! You’re pureeing high antioxidant blueberries and mixing with chia, which are also high in antioxidants and loaded with fiber, protein and heart healthy Omega 3’s. Then, you’re topping with figs (one of my favorite fruits!) which help to lower cholesterol, reduce the risk of heart disease and prevent constipation, all thanks to the numerous vitamins, minerals and nutrients packed in these mini fruits. On top of that, you’re adding crunch and flavor with hazelnuts and sweetness with maple.
Ingredients
Chia Pudding
13.5 oz full fat coconut milk
1/4 cup chia seeds
1 1/2 cups blueberries
1 tbsp maple syrup
1 tsp vanilla extract
Toppings4 figs, quartered
2 tbsp hazelnuts, chopped
2 tbsp maple syrup
Method* Place the blueberries into a food processor and pulse until pureed.
* Add the blueberry puree and all remaining chia pudding ingredients into a bowl and stir.
* Cover the bowl and place in the refrigerator for at least 6 hours or overnight.
* Scoop the chia pudding into two glasses. Equally divide the toppings and add to the chia pudding.