Cinnamon Pear Chia Pudding

• portionen: 3 servings
• aktive zeit: 5 minutes
• gesamtzeit: 10 minutes

Zutaten

1 1/2 cups unsweetened non-dairy milk (see notes)

2 Medjool dates, pitted (or sweetener of choice)

1 teaspoon vanilla extract

salt

1/2 cup chia seeds

1 pear, cored and thinly slices

2 teaspoons coconut oil, ghee, or butter

1 teaspoon vanilla extract

salt

1 teaspoon cinnamon

water

chopped nuts (I like toasted hazelnuts), seeds, coconut, pomegranate seeds, and/or toppings of choice

Anweisungen

Make the chia pudding.

Add the almond milk, pitted dates, vanilla extract, and a big pinch of sea salt to a blender and blend until smooth and creamy. Add in 1/2 cup chia seeds and gently blend for a second (just so the chia seeds are mixed but not pulverized). Divide the mixture between three jars or glasses. Cover and put into the fridge to set for a few hours or overnight.

When ready to eat, sauté the pears

Melt the coconut oil in a large cast-iron skillet or non-stick pan over medium heat. Add the pear slices and the vanilla extract and sauté, gently stirring, until they just begin to soften. Lower the heat, add a pinch of salt, the cinnamon, and 1 tablespoon of water (more if needed so that the slices don’t stick to the bottom of the pan). Continue stirring until softened and beginning to caramelize.

Serve

To one chia pudding, top with one-third of the sautéed pear and toppings of choice.