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Cake Batter Chia Pudding w/ Berry Compote

Prep Time:

10 min

Cook Time:

N/A (3 hours to chill)





About the Recipe


  • 1 cup berries of choice, frozen

  • 1  1/2 cup almond milk, unsweetened (or other non-dairy milk)

  • 1/2 cup chia seeds

  • 2 Tbs maple syrup (or more to taste)

  • 1 tsp vanilla extract

  • 1/4 tsp almond extract (or less according to preference)

  • 2 Tbs almond flour, blanched



  1. Place frozen strawberries in a small saucepot over medium heat, cook until softened. You may need to add a tablespoon or two of water in the beginning to accelerate the defrosting process.

  2. Once strawberries are soft and liquid is syrupy, mash with a fork or potato masher.


  1. Add milk, seeds, maple syrup, vanilla and almond extracts, and almond flour to a large glass container and whisk until combined [you could also add to a mason jar with a lid and shake.] Let sit for 10 minutes, then mix again.

  2. Spoon some of the strawberry mixture into the bottom of the mason jars and pour chia mixture on top. You can layer too!

  3. Cover and refrigerate for 4 hours or overnight.

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