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!

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.

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.

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.

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.

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!

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.

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.

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!

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

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

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.
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.
Slice strawberries very thinly, reserving 4 whole ones for garnish.
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!