Carrot Cake Chia Pudding Parfait

Carrot Cake Chia Pudding Parfait – recipe courtesy of Kristen Larimer
Makes 1 serving

1 recipe Carrot Cake Chia Pudding
1/2 medium carrot, finely grated
3 ounces whole fat, plain Greek yogurt (I used Sohha Tangy Savory Yogurt)
1 tablespoon unsweetened flaked coconut
1/4 ounce hazelnuts, toasted and crushed
1/2 tablespoon dried cranberries
1/2 teaspoon hemp seeds
To assemble parfait:
Spoon half of the yogurt into a glass, jar, or bowl.
Top with half of the grated carrot, and then half of the carrot cake chia pudding.
Repeat layering process with remaining ingredients.
Top with hemp seeds, coconut, hazelnuts, and cranberries.

Carrot Cake Chia Pudding
Makes 1 serving

2 tablespoons chia seeds
1/2 medium carrot, finely grated
1/2 cup unsweetened almond milk
1/4 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice (or a combination of ground cinnamon, nutmeg, and ginger)
10 grams vanilla (or natural) whey protein powder
Pinch salt

Combine all ingredients in a bowl, and whisk to combine.  Cover, and refrigerate for at least 4 hours –  approximately 353 calories, 19 g fat, 24 g carbs, 24 g protein.

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