Those of you who’ve read my book Zuckerfrei might recall the mention of a “super snack” among the tips for dealing with cravings (page 33): Vanilla Chia Pudding with Cinnamon and Coconut Milk. Yet you won’t find the actual recipe in the book – it’s just too simple! ;-) But since I’ve received so many requests to post the actual recipe, I’m happy to share it with you all today.This chia pudding is suitable for Phase 1 of the Sugar-Free Challenge, makes a great snack or breakfast, and satisfies cravings for sweets. As a topping, I used the nuts from the Millet Porridge (page 46 in Zuckerfrei).Enjoy!

Vanilla Chia Pudding with Cinnamon and Coconut Milk

Rezept drucken
Rezept drucken
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time
  • 400 ml coconut milk
  • 50 g chia seeds *
  • 1 generous pinch ground vanilla* or 1/2 pure vanilla extract
  • 1/2 tsp Ceylon cinnamon*
  • 20 g almonds
  • 20 g walnuts
  • 20 g hazelnuts
  1. Stir chia seeds, ground vanilla, and cinnamon into coconut milk and divide mixture into two glasses or bowls. Let sit in the fridge overnight or for at least 30 minutes until a gel forms.
  2. Shortly before serving, chop almonds, walnuts, and hazelnuts. Toast chopped nuts in a nonstick pan on high heat for 2–3 minutes, until golden brown.
  3. Top chia pudding with toasted nuts and serve.
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