Ingredients

• 4 Tbsp chia seeds
• 1/2 cup almond milk
• 2 Tbsp mashed fruit of choice*(banana, apple or pear work well)
• 2 Tbsp finely grated carrot
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 2 tsp mesquite powder (optional)
• 2 heaped tsp Mayver’s Original Super Spread
• 1 Tbsp roughly chopped hazelnuts

Method

Here’s a super delish sugar-free recipe featuring our pure-state Mayver’s Original Super Spread These carrot cake chia puddings can be made into two snack-sized servings as seen here, or as one serve. If you are preparing this for one serving, you will need to add around 1/3 cup of oats, quinoa flakes, rye flakes or buckwheat, dependent on your individual needs. If you would like to make this for a single serve, simply halve the ingredients.

1. Take two small jars or containers and fill each with 2 tbs of chia seeds. Add ¼ cup of selected milk to each jar and stir it up.
2. Add equal portions of carrot and fruit mash, spices, mesquite, and vanilla. Stir again and leave for 10 minutes with lids to soak. If desired, you can leave them to soak overnight, or later that day, as long as they’re refrigerated.
3. When you’re ready to eat them, add equal portions of Mayver’s Original Super Spread and hazelnuts.

Thanks to the amazing Jessica Cox for the recipe. Visit her website for more yummyliciousness or connect with her through Instagram, Facebook, Twitter and Pinterest. All images are supplied by Jessica Cox.