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You are here: Home / Breakfast / Strawberry Shortcake Chia Pudding

Strawberry Shortcake Chia Pudding

July 12, 2018 By Food to Feel Good 6 Comments

I love me some fresh summer strawberries. I just don’t know if any food so perfectly evokes the taste of summertime. And what better to pair with these sweet red berries than creamy coconut milk made into a delicious pudding and studded with buttery, crunchy macadamia nuts? Nothing, nothing is better. This Strawberry Shortcake Chia Pudding is an amazing breakfast or dessert—its super healthy and filling without any added sugar, yay!

Stawberry Shortcake Chia Pudding layered in a pint-sized mason jar with fresh strawberries scattered all around a white wooden table

If you haven’t heard of chia pudding, it’s a dreamy combo of a milk-alternative (almond, cashew, coconut, whatever you fancy) and chia seeds. When chia seeds soak in liquid they get all gooey and gelatinous, creating a smooth pudding texture. Coconut milk is my personal favorite to mix with these little guys because it’s thicker and creamier than other non-dairy milks, so it creates a thicker and creamier pudding. I add in a little unsweetened vanilla almond milk to get the flavor and consistency just right. Layer it with perfectly in-season strawberries and macadamia coconut “shortcake” crumble? Whole new level of good.

two mason jars of Strawberry Shortcake Chia Pudding with fresh strawberries scattered around

Chia seeds are a now-easy-to-find superfood. They’re rich in omega-3’s, fiber, protein, and minerals like magnesium and phosphorus. I usually use them in a pudding like this, or smoothies and granola, but they’re also great in baked goods as an egg replacement, for those who don’t eat eggs. They won’t fluff up when baking the way eggs do, but they do help to hold everything together.

overhead view of two mason jars filled with layers of chia pudding fresh strawberries and macadamia coconut shortbread crumbles on an old pan on white table with iron spoons

Strawberries are one of my favorite fruits. They’re so delightfully sweet but, like most berries, they have a lower glycemic index than other fruits so they don’t spike your blood sugar. They’re also high in vitamins C, K, and folate, while providing a whole lot of really beneficial antioxidants, including polyphenols which are linked to cooling down inflammation. Strawberries are one type of produce that you should always buy organic, since they’re so commonly treated with dangerous pesticides, herbicides, etc. that have been linked to severe health problems.

close up side view of two mason jars layered with chia pudding fresh strawberries and macadamia coconut shortbread crumble

On to the macadamia nuts, which are my latest addiction. I was kinda in an almond rut, but oh baby I opened the macadamia door and I don’t think I’ll ever close it. These are one of the fattier nuts, but like I always say fat is your friend! They’re rich in monounsaturated fats, which are excellent for heart health, along with palmitoleic fat that has been found to help reduce appetite and even reduce fat storage. Because of these wonderful nutrients, they’re extremely satiating, so even if I just grab a handful in the morning they keep me full and energized for quite a long time. Macadamia nuts contain lots of beneficial minerals, too, like phosphorus, manganese, and magnesium—all of which benefit bone health. Their buttery texture and flavor make them the perfect addition to this Strawberry Shortcake Chia Pudding, instead of actual cake. I also like to add some Vital Proteins Collagen Peptides to this recipe, for extra protein and beauty-boosting power.

Strawberry Shortcake Chia Pudding layered in a mason jar, placed on an old pan on white wood table with fresh strawberries scattered around

One of the many things I love about chia pudding is how easy it is to make and take on the go. Just mix together the coconut and almond milk, add collagen if using, then mix in your chia seeds. Allow this to soak for at least 2 hours or overnight (which is easiest for meal prep) and then in the morning, you’re ready to chow!

bowl of chia seeds soaking in coconut and almond milk with fresh strawberries scattered around

To make this totally yummy “shortcake” crumble, just toss some raw, unsalted macadamia nuts, unsweetened shredded coconut, and a pinch of fine sea salt in a food processor and pulse until good and chopped. Just be careful—if you keep blending you’ll get an (albeit delicious) macadamia coconut butter.

food processor filled with macadamia nuts and coconut blended into a shortbread crumble

To make these pretty jars of Strawberry Shortcake Chia Pudding, slice your organic strawberries nice and thin and then layer away! With the amounts listed in this recipe, you can make about 3 pint-sized mason jars, or 4 if you use smaller ones or even wine glasses.

layers of chia pudding, fresh strawberries, and macadamia coconut shortbread in a mason jar

That’s it! Just pop on a lid for a quick grab-and-go breakfast or snack. I hope you love this summertime recipe as much as I do. Please leave me a comment or question below, I love hearing from you all and making nutrition knowledge more approachable and fun for anyone eating their way to better health.

If you’re looking for more berry recipes, check out my Raw Vegan Blackberry Lavender Cheesecake, Coconut Flour Blueberry Skillet Bread, and Baby Kale Berry Breakfast Salad. Enjoy!

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layers of chia pudding thinly sliced fresh strawberries and macadamia coconut shortbread in a mason jar with spoons and berries scattered around

Strawberry Shortcake Chia Pudding

  • Author: Food to Feel Good
  • Prep Time: 10 minuts + 2 hours
  • Total Time: 10 minuts + 2 hours
  • Category: Breakfast, Brunch, Dessert, Snack
  • Method: No-Bake
  • Cuisine: Simple Healthy Food
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Description

This delicious and simple recipe makes the perfect summertime breakfast or dessert. It’s kid-friendly and easy to make in large batches for your healthy meal prep, too! It’s Paleo, vegan, and has no added sugar.


Ingredients

  • 1 can light coconut milk (full-fat will also work, just avoid any weird added ingredients in either)
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup + 2 tablespoons chia seeds
  • 4 scoops Vital Proteins Collagen Peptides (optional)*
  • 1 cup raw macadamia nuts
  • 1/3 cup shredded coconut
  • dash fine sea salt
  • 1 lb fresh strawberries, thinly sliced, 3-4 whole ones reserved for garnish

Instructions

  1. In a medium bowl, mix coconut milk, almond milk, chia seeds, and collagen powder, if using. Stir well, cover, and let sit in the fridge for 2 hours or overnight.
  2. To make shortcake, place macadamia nuts, shredded coconut, and sea salt in food processor and pulse until it forms a crumble consistency. Be careful not to over process, or you’ll end up with a nut butter.
  3. Slice strawberries very thinly, reserving 4 whole ones for garnish.
  4. After removing chia pudding from the fridge, stir well. In 3 pint-sized mason jars or 4 smaller ones, layer ingredients starting with the chia pudding, then strawberries, then the shortcake crumble. End with a nice mound of shortcake crumble at the top with a whole strawberry for garnish. If using for grab-and-go, screw on a lid. Enjoy!

Notes

*Vital Proteins is not a vegan collagen product.

*Nutritional Analysis is for 4 servings, including collagen peptides.


Nutrition

  • Serving Size: 1 jar
  • Calories: 535
  • Sugar: 9g (0g added sugar)
  • Fat: 44g
  • Carbohydrates: 23g
  • Protein: 18g

Did you make this recipe?

Tag @foodtofeelgoodblog on Instagram and hashtag it #foodtofeelgood

Strawberry Shortcake Chia Pudding | Paleo | Vegan | No Added Sugar | This no-bake parfait is the perfect summertime recipe, great for breakfast, a snack, and even a healthy dessert! Super easy to make and kid-friendly. Boost the protein with collagen powder. #chiapudding #glutenfree #paleorecipes #vegan #collagen #strawberryshortcake

 

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Related

Filed Under: Breakfast, Desserts, Paleo, Peanut-Free, Raw, Snacks, Soy-Free, Spring, Summer, Vegan, Vegetarian, Whole30

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Reader Interactions

Comments

  1. Robyn says

    June 4, 2019 at 5:26 pm

    I’m so excited to have found your site! I learned less than a week ago that I’m allergic to corn and chocolate. (booo!) But worse, I have a food sensitivity to yeast. The allergist has given me a paper with all kinds of things I have to avoid along with yeast including vinegars and anything made with vinegar, mushrooms, most cheeses including cottage cheese, and yogurt among various other things. Anyway, I feel kind of paralyzed about what I should/can eat outside of veggies/rice/meat. I think your site is going to provide me with many snack/food ideas that will help me adjust. THANKS!

    Reply
    • Food to Feel Good says

      June 6, 2019 at 7:31 pm

      So happy my recipes can give you some hope! Finding out about food sensitivities is for sure frustrating, but once you get the hang of it you’ll find so many amazing new favorite foods 😉

      Reply
  2. Kaitlin Sheridan says

    April 2, 2019 at 7:14 pm

    This looks amazingly delicious! Based off the recipe given, how many people does this feed without doubling any of the recipe?

    Reply
    • Food to Feel Good says

      April 5, 2019 at 4:44 pm

      This makes 3 pint-sized jars or 4 smaller ones. Thanks for commenting!

      Reply
  3. Wanda says

    January 31, 2019 at 6:00 pm

    This recipe looks delicious! It’s something I think my daughter and I would both enjoy. I know she’d love this as a school snack. I’m excited to try it! Quick question: which coconut milk(s) would you recommend? The ones I’ve been finding have some questionable ingredients. Thanks!!!

    Reply
    • Food to Feel Good says

      January 31, 2019 at 9:09 pm

      Hi Wanda! Native Forest Simple Coconut Milk is the cleanest I’ve found- just coconut milk!- but it can be harder to find and more expensive. I also use the Whole Foods 365 brand when I need something easier to find and more affordable. Thanks for commenting!

      Reply

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Hi! I’m Ailsa, an Integrative Nutritionist, self-taught chef, and lover of real food. My recipes are plant-heavy and Paleo(ish), but I've also got a total sweet tooth that I'm not afraid to indulge. I'm excited to share my nourishing recipes and practical nutrition tips with you, thanks for stopping by! Read More…

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