Strawberry Rhubarb Coconut Chia Pudding
Strawberry Rhubarb Coconut Chia Pudding
Prep
5min
Total
25min
Servings
Ingredients
6
Level
Easy
Prep
5min
Total
25min
Servings
Ingredients
6
Level
Easy
Recipe by:Amie Sue
Strawberry Rhubarb Coconut Chia Pudding
Prep:5minTotal:25minServes:
Ingredients
Strawberry Rhubarb Coconut Chia Pudding
Rustic Style Rhubarb Sauce
Directions
Strawberry Rhubarb Coconut Chia Pudding
  1. In the blender combine the rhubarb, strawberries, coconut cream, almond milk, chia seeds, and stevia. Blend until combined.
  2. Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up. Mix one last time before dishing up just in case any of the ingredients started to settle.
  3. Pour into jars and place in the fridge to firm up or eat right away.
  4. This chia pudding should keep for 3-4 days in the fridge.
Rustic Style Rhubarb Sauce
  1. Wash and dry the rhubarb and slice into 1/4″ slices, discard the leaves (they are toxic).
  2. Place the rhubarb and maple syrup in a ziplock bag, close and shake, coating all the pieces.
  3. Pour everything into a glass container that will fit inside of the dehydrator, cover with plastic wrap and slide the container into the bottom of the dehydrator. I use the Excalibur machine.
  4. Dehydrate at 115 degrees for 8 hours. The rhubarb will soften and create extra sauce.
  5. Use in recipes, eat alone or blend into a sauce and scoop over ice cream or your favorite porridge.
Ingredients
Strawberry Rhubarb Coconut Chia Pudding
Rustic Style Rhubarb Sauce
Directions
Strawberry Rhubarb Coconut Chia Pudding
  1. In the blender combine the rhubarb, strawberries, coconut cream, almond milk, chia seeds, and stevia. Blend until combined.
  2. Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up. Mix one last time before dishing up just in case any of the ingredients started to settle.
  3. Pour into jars and place in the fridge to firm up or eat right away.
  4. This chia pudding should keep for 3-4 days in the fridge.
Rustic Style Rhubarb Sauce
  1. Wash and dry the rhubarb and slice into 1/4″ slices, discard the leaves (they are toxic).
  2. Place the rhubarb and maple syrup in a ziplock bag, close and shake, coating all the pieces.
  3. Pour everything into a glass container that will fit inside of the dehydrator, cover with plastic wrap and slide the container into the bottom of the dehydrator. I use the Excalibur machine.
  4. Dehydrate at 115 degrees for 8 hours. The rhubarb will soften and create extra sauce.
  5. Use in recipes, eat alone or blend into a sauce and scoop over ice cream or your favorite porridge.
Directions
Strawberry Rhubarb Coconut Chia Pudding
  1. In the blender combine the rhubarb, strawberries, coconut cream, almond milk, chia seeds, and stevia. Blend until combined.
  2. Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up. Mix one last time before dishing up just in case any of the ingredients started to settle.
  3. Pour into jars and place in the fridge to firm up or eat right away.
  4. This chia pudding should keep for 3-4 days in the fridge.
Rustic Style Rhubarb Sauce
  1. Wash and dry the rhubarb and slice into 1/4″ slices, discard the leaves (they are toxic).
  2. Place the rhubarb and maple syrup in a ziplock bag, close and shake, coating all the pieces.
  3. Pour everything into a glass container that will fit inside of the dehydrator, cover with plastic wrap and slide the container into the bottom of the dehydrator. I use the Excalibur machine.
  4. Dehydrate at 115 degrees for 8 hours. The rhubarb will soften and create extra sauce.
  5. Use in recipes, eat alone or blend into a sauce and scoop over ice cream or your favorite porridge.
Notes

raw-vegan-recipe-Strawberry-Rubarb-Coconut-Chia-Pudding