Strawberry Shortcake Chia Pudding Recipe

Introduction

Strawberry Shortcake Chia Pudding is a delightful twist on a classic dessert that’s perfect for breakfast or a healthy snack. Creamy chia pudding layers combine with fresh strawberries and a crunchy nut crumble to create a refreshing and satisfying treat.

Ingredients

• 1 can light coconut milk (full-fat works too)
• 1/2 cup unsweetened vanilla almond milk
• 1/4 cup plus 2 tablespoons chia seeds
• 4 scoops Vital Proteins Collagen Peptides (optional)
• 1 cup raw macadamia nuts
• 1/3 cup shredded coconut
• Dash of fine sea salt
• 1 lb fresh strawberries, thinly sliced, plus 3-4 whole for garnish

Instructions

1. Step 1: In a medium bowl, combine the coconut milk, almond milk, chia seeds, and collagen peptides if using. Stir well, cover, and refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
2. Step 2: Prepare the shortcake crumble by placing macadamia nuts, shredded coconut, and a dash of sea salt in a food processor. Pulse until the mixture reaches a crumbly texture, taking care not to over-process into nut butter.
3. Step 3: Thinly slice the strawberries, reserving 3-4 whole berries for garnish.
4. Step 4: When ready to assemble, stir the chia pudding well. In 3 pint-sized mason jars or 4 smaller jars, layer the ingredients starting with pudding, followed by strawberries, then the shortcake crumble. Finish with a mound of crumble and a whole strawberry on top for garnish.
5. Step 5: If preparing for take-away, screw on the lids. Enjoy immediately or keep chilled until ready to eat.

Tips & Variations

• Use full-fat coconut milk for a richer pudding texture.
• For a nut-free version, substitute macadamia nuts with toasted oats or crushed graham crackers.
• Add a touch of vanilla extract or sweetener of choice if you prefer a sweeter pudding.
• Swap strawberries for raspberries or blueberries for a different berry twist.

Storage

Store assembled jars in the refrigerator for up to 3 days. For best texture, keep the crumble separate and add just before serving to maintain crunch. Reheat is not recommended; enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chia pudding without collagen peptides?

Yes, the collagen peptides are optional and can be omitted without affecting the overall taste or texture.

How long can I store the chia pudding before assembling?

You can prepare and refrigerate the chia pudding mixture for up to 3 days before layering it with the other ingredients.

Strawberry Shortcake Chia Pudding Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

This Strawberry Shortcake Chia Pudding is a refreshing, nutrient-dense dessert or breakfast option that combines creamy chia pudding with a nutty shortcake crumble and fresh strawberries. Dairy-free and packed with healthy fats and protein, it’s perfect for a wholesome and satisfying treat.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including chilling time)
• Yield: 3 pint-sized servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chia Pudding

• 1 can light coconut milk (full-fat will also work, avoid added ingredients)
• 1/2 cup unsweetened vanilla almond milk
• 1/4 cup + 2 tablespoons chia seeds
• 4 scoops Vital Proteins Collagen Peptides (optional)

Shortcake Crumble

• 1 cup raw macadamia nuts
• 1/3 cup shredded coconut
• dash fine sea salt

Fruit and Garnish

• 1 lb fresh strawberries, thinly sliced, with 3-4 whole strawberries reserved for garnish

Instructions

1. Prepare the chia pudding: In a medium bowl, mix together the light coconut milk, unsweetened vanilla almond milk, chia seeds, and the collagen peptides if using. Stir the mixture thoroughly to combine and ensure the chia seeds are evenly distributed. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
2. Make the shortcake crumble: Place the raw macadamia nuts, shredded coconut, and a dash of fine sea salt into a food processor. Pulse the ingredients until they reach a crumbly texture similar to shortcake. Be cautious not to over-process, as this can cause the mixture to turn into nut butter.
3. Prepare the strawberries: Slice the fresh strawberries very thinly, setting aside 3 to 4 whole strawberries for garnish later.
4. Assemble the pudding jars: Once the chia pudding is set, stir it well to break up any clumps. Using 3 pint-sized mason jars or 4 smaller jars, assemble by layering the chia pudding first, followed by a layer of thinly sliced strawberries, then a layer of the shortcake crumble. Repeat the layers as desired, finishing with a mound of crumble on top and garnishing each jar with a whole strawberry.
5. Serve or store: If preparing for grab-and-go, secure the lids on the jars. Serve immediately or store in the refrigerator until ready to enjoy.

Notes

• Chilling the chia pudding overnight results in a thicker, creamier texture.
• The collagen peptides are optional but add extra protein and support for skin and joint health.
• Ensure not to over-process the shortcake crumble to avoid making nut butter.
• This recipe is naturally dairy-free and gluten-free.
• Use fresh, ripe strawberries for the best flavor and sweetness.

Keywords: strawberry shortcake, chia pudding, healthy dessert, dairy-free dessert, gluten-free dessert, raw macadamia nuts, coconut milk pudding, collagen peptides dessert