Cannoli Chia Pudding

This cannoli chia pudding is a creamy dairy-free breakfast that tastes like dessert! It's made with a protein chia pudding base, and a creamy ricotta topping.

Servings

Calories 331

Author Michelle

Ingredients

For the chia pudding

¼ cup chia seeds
1 cup almond milk
4 oz vanilla coconut yogurt
2 tsp maple syrup

For the cannoli cream

6 oz dairy free ricotta
2-3 tsp powdered sugar sifted
¼ tsp vanilla extract
Orange zest
Grated chocolate

Instructions

Using a medium bowl, combine the chia seeds, almond milk, vanilla coconut yogurt and maple syrup. Whisk well until combined and transfer to the fridge. Allow to set for at least 2 hours, or preferably overnight for the best texture.
To make the cannoli cream, combine the dairy free ricotta, sifted powdered sugar and vanilla extract. Using a hand mixer, whisk well until fully combined. Alternatively, you can whisk by hand, but it will take a bit longer! Taste cannoli cream and sweeten further to taste.
To assemble, divide the chia pudding into 2 bowls (or 3 smaller bowls) and top with cannoli cream (I prefer to use a piping bag to pipe a small swirl) and top with shaved chocolate and orange zest. Serve chilled!

Video

Notes

Chia seeds need to be soaked in order to be properly digested. They need at least two hours to fully soak, but I prefer to allow them to soak overnight.

Nutrition