This creamy chia pudding is topped with sweet, sautéed apples and crunchy California walnuts, and is infused with cinnamon, nutmeg, and cardamom, creating a cozy, feel good breakfast or snack.
1 ¾ cup coconut milk
1 cup California walnuts
1 cup applesauce
3 Tbsp maple syrup
4 Tbsp collagen peptides
2 tsp cinnamon
2 tsp lemon juice
¼ tsp nutmeg
½ tsp cardamom
5 Tbsp chia seeds
¼ cup California walnuts for garnish
1 Tbsp coconut oil
2 Pazazz apples, peeled and chopped (can use Honeycrisp apples as a substitute)
1 tsp cinnamon
1 Tbsp lemon juice
2 Tbsp maple syrup
½ cup California walnuts, chopped
In the base of your blender, combine all chia pudding ingredients except chia seeds and blend until smooth.
Pour creamy mixture into a container and whisk in chia seeds until fully incorporated. Set in the fridge to chill for at least 2 hours or overnight.
Heat the coconut oil in a pan over medium heat. Add in the chopped apples and sauté for 5 minutes. Add ½ cup chopped walnuts, cinnamon, maple syrup, and lemon juice. Sauté until the apples become tender and start to caramelize, about 3-5 more minutes.
Serve your chia pudding with the caramelized apples and walnuts on top.
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