Blueberry acai chia pudding with a cherry banana vegan ice cream, topped with blueberry chia jam! So many berries, so little time!
Spring is here! Or rather, it was here for a week or two and now it’s cold and rainy again. I went back to wearing sweaters and snuggling under blankets at home because they turned off the heat in our condo building. The only sign of spring is that berries are in season and taste AMAZING. I have probably eaten my weight in blueberries and strawberries already, and I’m not stopping anytime soon. Berries and melons (cantaloupe obsessed over here!) are my favorite part of spring and summer. Spring in Maryland is usually really beautiful because the cherry blossoms bloom all over Washington, D.C. and the streets are covered in pink and white flower petals. I freaking love it! Where do you live and what’s your favorite part of spring?
This blueberry acai chia pudding is the second part of my blueberry and chia jam series, the other post is for banana pancakes with blueberry chia jam. I used the same method for cooking the blueberries, but I strained the berries and used the juice in the chia pudding. To make the chia pudding I combined the blueberry juice, chia seeds, unsweetened almond milk and then added in a tablespoon of freeze-fried acai powder. It definitely helps if you whisk everything together before you add it to an air-tight container in the fridge, otherwise I’ve noticed that the chia seeds clump together and don’t absorb as much of the almond milk, which changes the consistency of the chia pudding. Feel free to experiment with different fruit combinations to make your own unique chia pudding flavor!
I topped my chia pudding with a frozen cherry and banana “nice cream” or vegan ice cream, but that’s totally optional. I just like to make parfait style breakfasts!
Also, since this post is a day late (sorry about that) and today is mother’s day, HAPPY MOTHER’S DAY! I’ve been stuffing my face with something Fred coined, “left-over vegetable pizza”, which was a combination of red kale and purple asparagus on top of corn meal pizza crust – I highly recommend it! I’m also enjoying vegan donuts and vegan cupcakes, thanks Freddie!! I hope you all have a lovely holiday, even though every day is Mother’s Day 😉