Strawberry Chia Pudding

15min

6 pers.

0min

Silken tofu

Lunches and brunches

Completely vegetarian

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Ingredients

4 cups strawberries (frozen or fresh)
¾ cup chia seeds (black or white)
⅓ cup maple syrup
1 ½ tbsp vanilla extract
1 block silken Soykei tofu

Dessert:
¾ cup semi-sweet chocolate chips
2 teaspoons coconut oil

In a high-speed blender, place strawberries, maple syrup, vanilla and silken Soykei tofu block. Blend until smooth.
Pour the mixture over the chia seeds in a large bowl. Mix well with a spoon.
Wait 10 minutes and stir again.
For breakfast portions, pour into 250-500 ml (or 1-2 cup) containers; for a snack, pour into a 125 ml (or ½ cup) container.
For a dessert version, place chocolate chips with coconut oil in a microwave-safe dish. Heat for 1 minute. Stir the hot mixture to help the chocolate melt. Repeat every 30 seconds until the chips are completely melted. Spread a thin layer of chocolate over the chia pudding and chill in the fridge until ready to serve.
For best results and to make things easier, allow the fruit to thaw sufficiently before cooking.