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No-Bake Chocolate Raspberry Cheesecakes

· Natalie 14 Comments

These No-Bake Chocolate Raspberry Cheesecakes are the perfect Valentine’s treat with a creamy pink filling and vegan gluten-free chocolate cookie crust!

No-Bake Chocolate Raspberry Cheesecakes
THIS POST IS SPONSORED BY EDWARD & SONS

Usually I semi forget about Valentine’s Day until, well, Valentine’s Day. But not this year (apparently). I’m over here cranking out the heart/pink/sweet things like it’s my job. Wait…

I’m not sure what changed, but I’m definitely not mad about more berry + chocolate leftovers in my life. Cotton candy pink raspberry cream on top of a crunchy chocolate hazelnut cookie crust…mmmmm. A batch of these petite little no-bake treats stashed close by for impromptu dessert-ing – now that’s how you show yourself and your freezer that you care ♡

No-Bake Chocolate Raspberry Cheesecakes
No-Bake Chocolate Raspberry Cheesecakes
No-Bake Chocolate Raspberry Cheesecakes

Between Instagram scrolling and the absurd frequency with which I visit Whole Foods, I try new healthy food products all the time. I know too much and am too good at rationalizing three dollars for a raw vegan grain-free superfood bar. Occupational hazard of being a food blogger, I suppose.

Honestly the shiny glittery excitement wears off after a while and it all just becomes a blur of snacks.

No-Bake Chocolate Raspberry Cheesecakes

But every once in a while one of them comes out of nowhere and really surprises me. Like ingredient list double take “how is this vegan and gluten-free?” surprised. That was the situation with these new Carino™ Wafer Rolls from Edward & Sons.

Imagine the most flaky buttery cookie (or chocolate cookie!) wrapped around a core of chocolate fudge cream. Just whoa. They taste like something you’d find in a showy glass jar by the checkout at a cozy coffee shop and never in a million years guess to be vegan AND gluten-free. Yet somehow these are! My money’s on magic…

No-Bake Chocolate Raspberry Cheesecakes
No-Bake Chocolate Raspberry Cheesecakes

After tasting them, I had to put them back in the shipping box, shut the lid, and remove them from the kitchen just so there would be some left for cheesecake making.

So yeah, they’re pretty good.

No-Bake Chocolate Raspberry Cheesecakes

But what’s even BETTER is a cookie crust made from them to go underneath our pretty pink cream filling.

And with the fudge center for moisture and delicate cookie outside for crunch, they were basically born to be turned into a crust. Just grind them up in a blender or food processor, add a couple of tablespoons of almond butter to hold everything together, and you have what is probably my favorite chocolate crust on the blog to date.

The raspberry layer is just as easy – soaked cashews, non-dairy yogurt, maple syrup, beet juice (for color), lemon juice, berries, and blend!

Patience while they freeze overnight – now that’s tricky.

No-Bake Chocolate Raspberry Cheesecakes

This cheesecake filling is coconut oil free, unlike most no-bake vegan cheesecakes, so they do need to stay frozen. Five to ten minutes out on the counter to soften and the texture will be perfectly lush and creamy to bite into though. You can mix up the kind of berry you use too – blueberries, blackberries, strawberries, etc.

And even though they are very Valentine’s apropos, no one said you have to wait until next week…

No-Bake Chocolate Raspberry Cheesecakes 8
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No-Bake Chocolate Raspberry Cheesecakes

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 8:00 (chilling time)
  • Total Time: 8 hours 15 minutes
  • Yield: 8 mini cheesecakes 1x
  • Category: desserts
  • Method: no bake
  • Cuisine: american
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Description

These No-Bake Chocolate Raspberry Cheesecakes are the perfect Valentine’s treat with a creamy pink filling and vegan gluten-free chocolate cookie crust!

Ingredients

Scale

Chocolate Crust

Raspberry Beet Filling

  • 1 1/2 cups (180g) raw cashews (soaked overnight)**
  • 1/2 cup (120g) nondairy yogurt***
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (60g) beet juice****
  • 1/2 cup (60g) raspberries (fresh or frozen)
  • 2 tbsp lemon juice
  • 1/4 tsp salt

Instructions

  1. For the crust, grind the wafers in a food processor or blender into small crumbs.
  2. Add the nut butter. Blend again until sticky and clumpy.
  3. Place a strip of parchment paper in each muffin tin.
  4. Drop two tablespoons of the crust mixture into the bottom of each muffin. Press in firmly.
  5. Blend everything for the filling on high until smooth and creamy.
  6. Pour on top of the crusts, filling each to the top.
  7. Press a few frozen raspberries on top of each.
  8. Freeze overnight.
  9. Remove from the freezer for 10 minutes to soften. Enjoy!
  10. Keep leftovers in the freezer.

Notes

*I used a mix of the Hazelnut and Cocoa varieties.

**Or if you forget, 1 hour in boiling water will work as long as you have a high speed blender like a Vitamix.

***I used full-fat coconut yogurt. You can substitute with coconut cream.

****I used 100% beet juice from a bottle. You can also substitute with nondairy milk, but the color won’t be as bright.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 442
  • Sugar: 26g
  • Fat: 25g
  • Saturated Fat: 8g
  • Carbohydrates: 49g
  • Protein: 7g

Keywords: vegan, gluten free, oil free, healthy, valentines day, no bake, pink

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No-Bake Chocolate Raspberry Cheesecakes

Matcha Sugar Cookies

· Natalie 28 Comments

Matcha Sugar Cookies! Your favorite green tea latte transformed into a soft sweet cookie, with more fluffy matcha frosted on top. Vegan and gluten-free!

Matcha Sugar Cookies
THIS POST IS SPONSORED BY ENCHA

I’m sipping an iced matcha as I write this (duh…what else does one drink while blog post writing?), but if I possessed the superpower to turn it from latte to cookie I’d do it. Every single time. Yup, these are better-than-a-latte Matcha Sugar Cookies.

With the simplest seven ingredient roll-out dough. Cut into cookie hearts because a) it’s almost Valentine’s Day and b) that cookie cutter represents my feelings towards matcha the best. Frosted with a fluffy two-ingredient coyo matcha frosting. And topped with a dusting of more matcha because why not be a little extra.

Matcha Sugar Cookies

I know that sounds like a lot of matcha on matcha on matcha. And it is. But when you are working with the very BEST matcha you want plenty of that deliciously grassy flavor in every bite.

Shoutout to Encha for making that very best matcha, and for making my green tea cookie dreams possible.

Matcha Sugar Cookies
Matcha Sugar Cookies
Matcha Sugar Cookies

Encha Matcha

If you follow me on Instagram, you’ve seen quite a few homemade matcha lattes always made with Encha. I love their latte grade matcha because the flavor is bright and not at all bitter, so I don’t even have to add sweetener.

For these cookies I used their culinary grade matcha, which has a stronger tea flavor than the latte grade but still 100x less bitter than any other matcha I’ve tried. And trust me, I’ve tried a LOT of matcha.

It’s also cheaper than the latte grade, although we are only using one tablespoon for this entire batch of cookies so that bag will last you a while. I thought I hated matcha until I tried Encha, so trust me paying a little extra is worth it.

All Encha matcha is organic too! And much brighter in color than other brands – I mean we want our cookies to look nice for the 3 seconds before we devour them too, right?

Matcha Sugar Cookies

Matcha Sugar Cookies

Okay I know that was a lot of matcha talk (if you can’t tell, I really really genuinely really love it a lot ♡), so let’s get into the cookie specifics.

We’re working with:

  • Coconut butter
  • Agave or honey
  • Oat flour
  • Baking powder
  • Matcha
  • Vanilla
  • Salt

I chose coconut butter because the flavor of coconut goes much better with matcha than any other nut/seed butters. And I wanted to keep them moist but still oil free.

I chose agave or honey instead of my usual maple syrup for the same reason. Matcha is a deliciously delicate flavor, we don’t want to overpower it. The lighter color of agave/honey keeps them a prettier shade of green too.

Matcha Sugar Cookies

For Valentine’s Day or any day because you just really love matcha, you’re gonna want to be making these. Soon!

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Matcha Sugar Cookies

★★★★★ 4.3 from 4 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:10
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Matcha Sugar Cookies! Your favorite green tea latte transformed into a soft sweet cookie, with more fluffy matcha frosted on top. Vegan and gluten-free!

Ingredients

Scale

Matcha Yogurt Frosting (or try this coconut butter matcha glaze)

Optional: Ceremonial Grade Encha Matcha Powder for dusting

Instructions

  1. Preheat the oven to 350ºF.
  2. Melt together the coconut butter and agave/honey. I microwaved it for about 30 seconds.
  3. Stir in the vanilla extract.
  4. In a mixing bowl, whisk together the oat flour, baking powder, matcha, and salt.
  5. Add the coconut butter mixture, and mix to form a dough.
  6. Roll out to 1/4 inch thickness, between two pieces of wax paper is easiest so it doesn’t stick.
  7. Cut into hearts using a cookie cutter (or whatever shape you want!)
  8. Transfer to a baking sheet lined with parchment paper. 
  9. Bake for 10-12 minutes at 350ºF.
  10. Cool completely before frosting.
  11. For the frosting, simply mix together the yogurt and matcha until thick and lump-free.
  12. Frost the cooled cookies. Dust with ceremonial grade matcha powder if desired. Enjoy!

Notes

*I used light agave because it’s pale color and neutral flavor won’t overpower the matcha like maple syrup. Honey would be okay too if not vegan.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 252
  • Sugar: 7g
  • Fat: 15g
  • Saturated Fat: 6g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 5g

Keywords: vegan, gluten free, tea, green tea, dessert, easy, roll out, valentines day

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Matcha Sugar Cookies

SunButter Baked Oatmeal Cups

· Natalie 32 Comments

SunButter Baked Oatmeal Cups! The ultimate healthy make-ahead breakfast with good stuff like oats, hemp seeds, chia, applesauce, and endless topping ideas!

SunButter Baked Oatmeal Cups
THIS POST IS SPONSORED BY SUNBUTTER®

I have been SERIOUSLY underestimating baked oatmeal. And for that I am sorry.

To you. To baked oatmeal. To myself.

And it’s not like one of those things I simply forgot about for 6 months and then got to rediscovered and eat daily for weeks until the love affair faded into a comfortable part-of-my-breakfast-life-but-not-my-whole-breakfast-existence rhythm. We’re talking it’s been years of underestimating. It’s not cute.

SunButter Baked Oatmeal Cups

Here is what I *think* happened…

  1. Grew up eating instant oatmeal packets.
  2. Realized it contains about as much sugar as ice cream. Chose ice cream.
  3. Made my own hot oatmeal. Realized I live in Florida so hot oatmeal = sweating through breakfast 90% of the year.
  4. Discovered overnight oats (which are easier and faster and don’t make me feel as nap-y afterwards)
  5. Never looked back. Never considered other ways to oatmeal.

But baked oatmeal. It’s the perfect middle ground between baked good and bowl breakfast. It can be made in muffin form (my favorite form). It was born to be meal prepped. It can be customized 327 different ways. It can double as a snack or – with enough chocolate chips – a dessert.

I should’ve made/posted this years ago. But let’s not waste time on regrets that we could spend baked oatmeal-ing.

SunButter Baked Oatmeal Cups
SunButter Baked Oatmeal Cups

It’s not that I never made baked oatmeal before, I have. It just never HOOKED me…if you know what I mean. And I think that is because I wasn’t making it with SunButter.

A lot of vegan baked oatmeal recipes use mashed banana or flax eggs to hold everything together, but adding a seed or nut butter makes things extra muffin-y and delicious in a way that I find much more lovable.

SunButter Baked Oatmeal Cups

Because SunButter is my hands down favorite nut/seed butter, of course that’s what I used here. If you still haven’t tried it, the flavor is similar to peanut butter but less overpowering and just…well…better! In my opinion. Although based on the response I get anytime I post a recipe with it, you guys seem to love it too. And it makes this yummy hand-held breakfast or snack nut free too.

Now if we’re getting real specific, the no sugar added variety is my true jam. Only 2 ingredients (roasted sunflower seeds + salt), but the silky texture and perfect salt-sweet balance…ugh so good.

SunButter Baked Oatmeal Cups

The SunButter makes these baked oatmeal cups tastier than any baked oatmeal you’ve had before, but the flavor is neutral enough to work with any/all toppings – nuts, seeds, coconut flakes, jam of any flavor, berries, banana slices, dried fruit, chocolate chips, etc.

While I sincerely hope you relationship with baked oatmeal has not been as neglectful as mine, if so now is the time to change that. This is your moment. SunButter Baked Oatmeal Cups are here to help.

SunButter Baked Oatmeal Cups
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SunButter Baked Oatmeal Cups

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 00:10
  • Cook Time: 00:25
  • Total Time: 35 minutes
  • Yield: 12 cups 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american
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Description

SunButter Baked Oatmeal Cups – the ultimate healthy make-ahead breakfast with good stuff like oats, hemp seeds, chia, applesauce, and endless topping ideas!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350ºF. Spray/grease a 12 cup muffin pan with coconut oil.
  2. Whisk together the applesauce, coconut sugar, SunButter, and milk.
  3. Add the oats, hemp seeds, chia seeds, cinnamon, and salt. Stir to combine.
  4. Fill each muffin tin with a heaping spoonful of batter. 
  5. Add toppings of choice and press in lightly.
  6. Bake for 20-25 minutes at 350ºF or until golden brown around the edges.
  7. Cool for 10-15 minutes before removing from the pan. Enjoy!
  8. Keep leftovers in the fridge in an airtight container for up to a week, or freeze for longer storage.

Notes

*Or substitute with pumpkin puree or mashed banana.

**Or seeds/nuts of choice.

Nutrition

  • Serving Size: 1 cup
  • Calories: 153
  • Sugar: 5g
  • Fat: 8g
  • Saturated Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 5g

Keywords: vegan, gluten free, meal prep, healthy, snack, easy, muffin

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SunButter Baked Oatmeal Cups

Medjool Date Buckwheat Brownie Crunch Balls

· Natalie 27 Comments

A fudgy brownie ball rolled in crunchy cinnamon toasted buckwheat into the perfect easy bite-sized snack. Vegan, gluten-free, naturally sweetened!

Buckwheat Brownie Crunch Balls
THIS POST IS SPONSORED BY NATURAL DELIGHTS®

Still workshopping that title, but we’ll stick with it for now. If your mind is having trouble breaking it all down, allow me…

A naturally sweetened chocolate brownie ball that falls somewhere in between fudgy brownie and cakey brownie rolled in crunchy buckwheat bits that have been toasted in a combination of cacao, cinnamon, and salt. They are a snack, they are a dessert, they are truly a textural experience to bite into.

Or the short version: no-bake brownie meets chocolate crunch bar but round not rectangle.

Whichever description is doing more for you, you know you gotta try them at this point, right? Not a question.

Medjool Date Buckwheat Brownie Crunch Balls

As seems to be the (unofficial) theme with everything I’ve posted so far this year, these are no-bake and super easy. The ingredient list is looking like:

  • Medjool dates. I used my favorite Medjools from Natural Delights®, which, as you may have noticed, have gotten a 2019 packaging facelift!
  • Cacao powder. Or cocoa powder works too.
  • Coconut flour. This is what gives them the “baked” texture.
  • Coconut cream. Scooped out of a can of full fat coconut milk. Or substitute with nut/seed butter, but they will be more squishy.
  • Vanilla extract.
  • Salt.
  • Buckwheat. That we’re going to toast to deliciousness in coconut oil, cacao, cinnamon, and salt. Or if you are feeling too lazy for all that, just roll your brownie balls in chopped hazelnuts or hemp seeds or something low key like that – still delicious!

I chose to toast my buckwheat stovetop, but you can do it on a baking sheet in the oven too. Either way it takes less than ten minutes, and those crunchy little cinna-chocolate buckwheat sprinkles are good for more than just brownie balls so save any extras for topping your next smoothie bowl and thank me later.

For the brownie center, you are going to combine everything in a food processor, blitz, scoop, roll, and coat in buckwheat crunchies. Then eat one now because you are chocolate impatient. And refrigerate the rest because the taste and texture is much better chilled. Just trust me.

Medjool Date Buckwheat Brownie Crunch Balls

Now obviously these little balls are simply delicious. Reason number one to love them.

But (completely NOT related to new years/January) I’ve been branching out from my yoga only movement routine lately and getting back into more strength-based workouts. I don’t believe in #newyearnewme, but I do believe when I am feeling bored with one kind of movement it’s time to change it up. So I’ve been going to the gym again for the first time since…college I think, and really enjoying it!

Buckwheat Brownie Crunch Balls

I am a morning workout person and don’t like to eat a full meal before I workout, so little bite-sized energy packed balls like this are just the thing. Medjool dates are high in fruit-based carbs and potassium, so snacks sweetened with only Medjool dates like this are perfect pre or post workout.

Also if getting out of bed when it’s cold to go the gym is sometimes a struggle for you, what better motivation than a scrumptious little Buckwheat Brownie Crunch Ball waiting in the fridge?

Buckwheat Brownie Crunch Balls
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Medjool Date Buckwheat Brownie Crunch Balls

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 00:20
  • Total Time: 20 minutes
  • Yield: 12 balls 1x
  • Category: snack
  • Method: no bake
  • Cuisine: american
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Description

A fudgy brownie ball rolled in crunchy cinnamon toasted buckwheat into the perfect easy bite-sized snack. Vegan, gluten-free, naturally sweetened!

Ingredients

Scale

Toasted Buckwheat Coating

  • 1/3 cup (60g) raw buckwheat groats
  • 2 tsps coconut oil
  • 1 tbsp cacao powder (or cocoa powder)
  • 1 tsp cinnamon
  • Pinch of salt

Instructions

  1. In a non-stick pan, stir together the buckwheat, coconut oil, cacao powder, cinnamon, and salt until evenly coated.
  2. Toast on medium low heat stirring constantly for 6-8 minutes until it is starting to brown and looks dry. You will also start to smell the toasty scent when it’s done too.
  3. Remove from heat and transfer to a dish to cool.
  4. In a food processor, process the dates until broken down into a sticky paste with no large chunks remaining.
  5. Add the cacao powder, coconut flour, coconut cream, salt, and vanilla. 
  6. Process to form a sticky dough.
  7. Scoop out one tablespoon at a time, roll into a ball, and roll to coat in the toasted buckwheat.
  8. Refrigerate for a couple of hours until firm (and they just taste better cold in my opinion).
  9. Enjoy straight from the fridge. Keep the leftovers in the fridge in an airtight container for up to a week.

Notes

*Or scooped out of the top of a can of full fat coconut milk that has been chilled overnight. You can sub with nut/seed butter but they will be squishier. Or try coconut oil, but reduce the amount to 1/4 cup.

Nutrition

  • Serving Size: 1 ball
  • Calories: 90
  • Sugar: 11g
  • Fat: 2g
  • Saturated Fat: 1g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 2g

Keywords: vegan, gluten free, snack, chocolate, dessert, no bake, healthy

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Buckwheat Brownie Crunch Balls

3 Latte-Inspired Chia Puddings (in the blender!)

· Natalie 4 Comments

The BEST ultra creamy chia seed pudding made in the blender with 3 latte inspired flavors to choose from – breakfast, dessert, or perfect prep ahead snack!

3 Latte-Inspired Chia Puddings (in the blender!)
THIS POST IS SPONSORED BY VITAMIX

Last year about this time I published a post titled: Favorite Chia Pudding. It is still my favorite. And it has become a favorite for many of you too, so much so that it was actually the most popular recipe on the blog for 2018.

Because of all the love for that recipe, and because I could do eat chia pudding every day, and because there are approximately 12 billion flavor directions you can go with chia pudding – it’s time for part 2.

3 Latte-Inspired Chia Puddings (in the blender!)

With chia pudding it’s more about the ratio/method than the ingredients/flavors. Which is what set that recipe apart from the rest, and had so many of you saying things like: “Solid recipe! Doing this in the Vitamix is the trick” and “The consistency was perfect!”

So what makes this recipe – if I’m being humble – the best of all the chia puddings? There are a 3 key things:

  1. The extra creamy combination of full-fat coconut milk and almond milk (or in this case, coffee).
  2. The slightly higher ratio of chia seeds to liquid, I use 1:4.
  3. The blender pulsing method for mixing everything together so there are zero clumps. And it’s less effort too!

Oh and honorable mention to SALT. If you haven’t been pinch-of-salting your chia pudding, you’ve been doing it wrong.

All of the above combined will create the perfect pudding of your chia seed dreams. But it’s that last one, the blender one, that I really need you to try. It’s a game/life changer.

Vitamix A3500

Now of course when I say blender I mean my beloved Vitamix A3500 ♡ And you know that pulse lever/button on the Vitamix opposite the on/off lever that you don’t get to use nearly often enough? THIS IS YOUR CHANCE.

Here’s what you’re gonna do:

  • Add all the ingredients to the blender, liquids first.
  • Pulse 3-4 times on low speed.
  • Let it sit for a couple of minutes (the seeds will sink to the bottom), then pulse again.
  • Let it sit again. Pulse again. Sit. Pulse. You get the idea. Until the seeds remain evenly distributed (usually 3-4 rounds of pulsing).
  • Pour into a jar and refrigerate (ideally overnight). It will be MUCH thicker after chilling thanks to the full fat coconut milk.

The gentleness of the pulse function on the Vitamix and the lowest speed setting won’t grind up the chia seeds, it will just mix and eliminate any lumps. Trust me, this works much better than stirring or shaking in a jar. I usually prep a batch while I’m already in the kitchen cooking, so pulsing every few minutes is nbd.

3 Latte-Inspired Chia Puddings (in the blender!)

So now to the fun part – these flavors!

Because I am currently obsessed with all the warm beverages (who isn’t, it’s January?) and I spend way too much time (read: money) at coffee shops working, they are all inspired by favorite latte flavors.

Vanilla Latte Chia Pudding

Vanilla latte. My go-to order if I’m getting coffee – with almond milk, hot or iced depending on the weather, please and thank you.

Spiced Chai Chia Pudding

Spiced chai. A coffee-free option for you, but so flavorful with a combination of cinnamon, cardamom, ginger, cloves, and vanilla.

Mint Mocha Chia Pudding

Mint mocha. You knew I had to include chocolate somehow. With mint and coffee in creamy chia form, it’s the definition of dessert for breakfast.

Or if you are looking for less caffeinated chia options, try: chocolate, vanilla, matcha (okay still a lil caffeinated), or banana instead!

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3 Latte-Inspired Chia Puddings

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 00:10
  • Cook Time: 4:00 (chilling time)
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: breakfast
  • Method: blender
  • Cuisine: american
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Description

The BEST ultra creamy chia seed pudding made in the blender with 3 latte inspired flavors to choose from – breakfast, dessert, or perfect prep ahead snack!

Ingredients

Scale

Vanilla Latte Chia Pudding

Spiced Chai Chia Pudding

Mint Mocha Chia Pudding

Instructions

  1. Combine all the ingredients (for any flavor) in the Vitamix blender, in the order listed (a.k.a. liquids first).
  2. Pulse/blend briefly on low speed to mix.
  3. Let it sit for a couple of minutes. The seeds will sink to the bottom.
  4. Pulse to re-mix.
  5. Let it sit again. Pulse again. Repeat 3-4 times every few minutes until seeds remain evenly distributed and pudding is starting to thicken.
  6. Pour into a jar. Refrigerate overnight (or at least 4 hours).
  7. Serve with fresh fruit and toppings of choice.

Notes

*Collagen peptides are not vegan, so use a vegan protein powder if you are vegan. If you are curious why I am using a non-vegan ingredient, more about why I do not follow a vegan diet anymore HERE

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 255
  • Sugar: 7g
  • Fat: 17g
  • Saturated Fat: 9g
  • Carbohydrates: 21g
  • Fiber: 9g
  • Protein: 5g

Keywords: snack, breakfast, chia, healthy, vegan, paleo, dessert, gluten-free

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3 Latte-Inspired Chia Puddings (in the blender!)