Chia Pudding with High Protein Carrot Cake 

1. In a medium-sized bowl, combine the almond milk, chia seeds, maple syrup or honey, vanilla extract, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Stir well to ensure the chia seeds are evenly distributed and not clumping together.

1. Let the mixture sit for about 5 minutes, then stir again to prevent the chia seeds from settling at the bottom. 2. Cover the bowl and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and expand, creating a thick, pudding-like consistency.

1. In another bowl, combine the grated carrots, Greek yogurt, vanilla protein powder, crushed pineapple (if using), raisins or chopped dates, chopped walnuts or pecans, and shredded coconut (if using). 2. Mix thoroughly until all ingredients are well combined.

1. Once the chia pudding has set, give it a good stir to ensure it's evenly mixed. 2. Add the high protein carrot cake mix to the chia pudding and fold gently until fully incorporated.

1. Spoon the carrot cake chia pudding into serving bowls or jars. 2. Top with extra shredded coconut, chopped nuts, raisins, and fresh fruits as desired.

1. Serve immediately or cover and refrigerate for up to 2 days.

Consistency: If you prefer a thicker pudding, reduce the amount of almond milk. Conversely, for a thinner consistency, add more almond milk. 

Sweetness: Adjust the level of sweetness to your preference. You can use different sweeteners like agave syrup, stevia, or coconut sugar.

Protein Boost: For an extra protein boost, consider adding a scoop of protein powder directly to the chia pudding mixture.

for more webstories

Each Zodiac Sign's Luckiest Day of the Week July 8–14, 2024