Strawberry Glazed Chia Pudding: Erewhon Inspired

Hailey Bieber is so me if I was nepo baby and blonde

Strawberry Glazed Chia Pudding

This week, we are making Erewhon-inspired recipes! For breakfast, we are making a Strawberry Glaze Chia Pudding, inspired by Erewhon’s Hailey Bieber smoothie. It’s packed with similar ingredients but in chia pudding form, which is perfect for meal prep. Erewhon’s smoothie includes Malk almond milk, banana, strawberries, avocado, and dates. Maple syrup, collagen powder, vanilla stevia, sea moss, Zuma Valley coconut cream, and Driscoll’s organic strawberry glaze. 

For my chia pudding version, I’ve kept most of the smoothie ingredients but left out the dates, bananas, and stevia. They’re important for the smoothie’s texture and sweetness, but not necessary in this chia pudding. You’ll still get that creamy texture without them. If you’re looking for a strawberry-glazed chia pudding with hyaluronic acid, this one is for you! 

Notes & Tips:

• Avoid Clumps: Make sure to stir the pudding during the first hour of refrigeration to prevent the chia seeds from clumping. This will help you get a smoother texture.

• Alternative Sweeteners: Feel free to swap agave for maple syrup, honey, or stevia, whatever you have on hand.

• Straining the Syrup: After simmering, strain the mixture well. A mesh strainer will do the trick to separate the pulp from the syrup for that smooth texture.

• Other Uses for the Syrup: If you don’t use all the syrup for the chia pudding, save it! You can make strawberry milk, use it as a topping, or mix it into a strawberry matcha latte.

• Storage: The syrup can be stored in the fridge for up to a week.

  

Recipe:

Hyaluronic Strawberry Syrup:

• 2 cups Driscoll Strawberries

• 1 cup water

• 1 cup white sugar

• 2 Tbsp hyaluronic acid

• Pinch of salt

Strawberry Glaze Chia Pudding:

• ½ cup strawberries, fresh and roughly chopped

• 2 cups almond milk

• 3 Tbsp agave syrup

• ½ cup chia seeds

• ½ avocado

• 2 scoops collagen powder

• 1 cup coconut whipped cream

• 1 Tbsp sea moss

Instructions:

Strawberry Glaze:

1. In a small saucepan over medium heat, add strawberries, water, sugar, and hyaluronic acid. Stir and bring to a boil.

2. Boil for about 10 minutes, then reduce heat to medium-low. Simmer until the strawberries are mushy and the sauce thickens, about another 10 minutes.

3. Strain the liquid into a jar and refrigerate.

Strawberry Chia Pudding:

1. In a food processor, blend the strawberries, almond milk, agave syrup, avocado, collagen powder, and sea moss until smooth.

2. In a large bowl, combine the blended mixture with chia seeds and stir well.

3. Refrigerate for at least 4 hours, stirring occasionally to prevent clumps.

4. To serve: Add strawberry syrup to the bottom of a glass, then spoon in the chia seed mixture. Add coconut whipped cream around the sides of the glass and top with more coconut whipped cream. Garnish with fresh strawberries.

This Strawberry glaze chia pudding was so fun to make, but also made such a yummy and healthy breakfast. The texture of the chia pudding is different from a smoothie, but it serves the same amount of benefits and flavor profile. Overall, I am keeping this chia pudding in my recipe round-up and making it again for future meal prep. 

Let me know if you make it!