["[\"Orange Cream Pie Chia Seed Pudding | Recipes | ["[\"The thirsty kitchen\"]"]\"]"]

Ingredients
Method

Ingredients

Chia Pudding
- 710 ml Tropicana Orange Juice
- 310 g plain almond milk yoghurt
- 35 g whole almonds
- 2 Medjool dates (pitted)
- 1 tsp vanilla extract
- 0.25 tsp salt
- 80 g chia seeds
- Zest of half an orange
Toppings
- 1 banana (sliced)
- digestive biscuits
- 2 tbsp almonds (sliced)

Method

1

In a blender, combine 470ml of the orange juice, yoghurt, almonds, dates, vanilla extract, and salt and blend on high until smooth and creamy. Transfer to an airtight container or bowl and stir in the chia seeds and orange zest until well distributed.

2

Cover and set in the refrigerator for at least 2 hours or overnight to let the chia seeds bloom.

3

In a small pan over medium-high heat, add the remaining orange juice and simmer until reduced by half. Transfer to a small pitcher or bowl and set in the refrigerator to chill.

4

To serve, give the pudding a good mix, breaking apart any clumps. Add sliced banana, graham cracker crumbs, and sliced almonds to the bottom of single-serve jars or individual bowls. Spoon the chia pudding to cover and begin by alternating layers of the pudding with the orange juice reduction. Top with sliced banana, crumbled digestive biscuits, and sliced almonds. Serve immediately.

Comments & Ratings

More Tropicana recipes

	710 ml	Tropicana Orange Juice
	310 g	Plain Almond Milk Yoghurt
	35 g	Whole Almonds
	2	Medjool Dates (pitted)
	1 tsp	Vanilla Extract
	0.25 tsp	Salt
	80 g	Chia Seeds
	0 Zest of half an	Orange
	1	Banana (sliced)
	0	Digestive Biscuits
	2 tbsp	Almonds (sliced)

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Orange Cream Pie Chia Seed Pudding

Ingredients

Chia Pudding

Toppings

Method

1

2

3

4

Comments & Ratings