Blueberry Chia Pudding with Figs, Hazlenuts and Maple Syrup
This blueberry chia pudding with figs, hazlenuts and maple syrup is loaded with antioxidants, vitamins and nutrients. It’ll keep you full, healthy and happy!
- 13.5 oz full fat coconut milk
- 1/4 cup chia seeds
- 1 1/2 cups blueberries
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 4 figs quartered
- 2 tbsp hazelnuts chopped
- 2 tbsp maple syrup
Place the blueberries into a food processor and pulse until pureed. Add the blueberry puree and all remaining chia pudding ingredients into a bowl and stir. Cover the bowl and place in the refrigerator for at least 6 hours or overnight.
Scoop the chia pudding into two glasses. Equally divide the toppings and add to the chia pudding.
Calories: 767kcal | Carbohydrates: 71g | Protein: 10g | Fat: 54g | Saturated Fat: 37g | Sodium: 33mg | Potassium: 960mg | Fiber: 13g | Sugar: 45g | Vitamin A: 200IU | Vitamin C: 15.3mg | Calcium: 254mg | Iron: 9.1mg