Carrot Cake Chia Pudding

• 4 tablespoons tablespoons chia seeds
• 1/2 cup non dairy milk ( I used unsweetened rice milk)
• 2 tablespoons mashed fruit of choice (banana/pureed apple or pear work well)
• 2 tablespoons finely grated carrot
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 2 teaspoons mesquite powder (optional)
• 2 teaspoons (heaped) nut or seed butter of choice ( I used tahini and chocolate nut butter)
• 1 tablespoon roughly chopped hazelnuts

1. Take two small jars or containers and fill each with equal amounts of chia seeds. Top chia seeds with 1/4 cup each of rice milk and give this a stir to incorporate. Now top the chia and rice milk with equal portions of your carrot, mashed or pureed fruit of choice, spices, mesquite if using and vanilla extract. Stir again and leave to soak for at least 10 minutes covered with the lids. You can also at this point leave them to soak overnight or till the afternoon if you like, as long as you keep them refridgerated.
2. On serving, add a equal portion each of the nut or seed butter and the chopped hazelnuts. You can also just add the nut or seed butter and nuts before popping them in the fridge if you like, as this is easier for an on the go portable option.

chia seeds, non dairy milk, choice, carrot, cinnamon, vanilla, ground nutmeg, mesquite powder, butter, hazelnuts

Taken from food52.com/recipes/29303-carrot-cake-chia-pudding (may not work)