Elderberry Chia Pudding

Recipe & photo courtesy of Dr. Tara Sunshine

Ingredients for 4 servings:

  • 1 can (1.5 cups) organic full-fat coconut milk
  • 1 cup coconut or other milk-based kefir
  • 1/4 cup vanilla protein powder or collagen peptides (omit for vegan variation)
  • 4 scoops Flora Elderberry Crystals
  • 1 tsp pure vanilla extract
  • monkfruit sweetener, pure stevia, or sweetener of choice, adjusted to taste (optional)
  • 1/2 cup white chia seeds
  • toppings (optional): fresh berries, grain-free granola, toasted coconut chips, nuts/seeds, bee pollen, etc.

Directions:

  1. Combine coconut milk, kefir, protein or collagen powder, elderberry crystals, and vanilla into a bowl or blender container with whisk or blend on high until well-mixed.  Sweeten to taste.
  2. Add chia seeds and whisk or pulse-blend until just combined.
  3. Pour into a bowl or single-serving mason jars and cover or seal tightly.
  4. Let sit for 10 minutes, then whisk or shake well and put in fridge overnight or for at least 4 hours.
  5. Before serving, stir in additional non-dairy milk as needed for desired consistency and add your choice of toppings.

Elderberry Chia Protein Pudding can be stored in an airtight container in the fridge for 4 to 5 days.