Chocolate Chip Cookie Dough Chia Seed Pudding
Combine dessert with breakfast in this wholesome, vegan and gluten-free Chocolate Chip Cookie Dough Chia Seed Pudding!
Equipment
- High-speed blender or food processor
Ingredients
For the Cookie Dough
- 1 batch Tahini Cookie Dough Bars linked under notes, make without optional chocolate topping
For the Chia Pudding
- 1¼ cups chia seeds
- 4 cups oat milk
- ¼ cup pure maple syrup
- 1 tbsp + 1 tsp vanilla extract
- 4 pinches pink salt
Instructions
- Mix together all chia seed pudding ingredients in a large bowl.
- Refrigerate for 15 minutes.
- Follow the instructions linked in the notes below to make the whole batch of cookie dough in a food processor.
- Once the cookie dough is made and the chia pudding is set (it should have a pudding texture), get four clear cups, individual jars or one large mason jar.
- In each cup, layer some chia pudding, followed by cookie dough, then repeat. There should be 4 layers in each cup.
- Once all four cups are layered, place in the refrigerator to eat later, or top with optional vegan cool whip and enjoy right away!
Notes
- Tahini Cookie Dough Bars linked here.
-
Storage
- Store in an airtight container in the refrigerator for up to two days.