Description
This luscious chia pudding is the perfect blend of warming fall spices. The silken tofu layer adds in the creaminess that pairs so well with the thick vanilla chia pudding. Plus, this breakfast is super satiating from the protein in the tofu, and fiber in the chia seeds.
Ingredients
Scale
Chia base:
- 3 Tbsp Chia seeds
- ¾ cup Lite coconut milk, from the can
- 1 tsp Vanilla extract
- Pinch of salt
Chai Cheescake layer:
- ½ block (8 oz) Silken tofu
- 2 Tbsp Joolies Cinnamon Syrup
- ⅛ tsp Cinnamon
- ⅛ tsp Cloves
- ⅛ tsp Cardamom
Instructions
Chia base:
- combine the ingredients and whisk together Combine the chia seeds, coconut milk, vanilla extract and salt in a bowl and whisk well. Let sit for 5 minutes and whisk again. This is a little trick to ensure the chia seeds don't sink to the bottom. Place the chia pudding in the fridge for at least 4 hours or ideally overnight.
Chai Cheescake layer:
- blend silken tofu ingredients Combine the silken tofu, Joolies syrup and spices in a blender or small food processor. Blend the mixture until smooth and creamy and there are no lumps.
Assembly:
- Layer everything and then enjoy! Divide the chia pudding base into two jars and spoon the cheescake mixture overtop. Drizzle an extra little bit of Joolies cinnamon syrup and enjoy!
Notes
*If you want to make this recipe super meal-prep friendly, simply make the cheesecake layer at the same time as the chia pudding and assemble everything right then and there. Store it in the fridge for up to 1 week!
*Snap a pic and tag me on instagram @munchingwithmariyah so I can see!
Nutrition
- Calories: 325