Strawberry picking is such a fun family experience. The low-growing strawberry bush is ideal for small fingers and little ones to harvest the sweet, juicy berries. Wherever you get your strawberries, don’t let spring pass without enjoying these tasty red gems, here layered with a decadent chocolate pudding and reminiscent of chocolate-covered strawberries. Blending the chia seeds with the milk breaks them up and speeds the setting time.
1 cup unsweetened plant-based milk
2 tablespoons cocoa powder
3 tablespoons maple syrup
½ teaspoon vanilla extract
¼ cup chia seeds
5-7 large fresh strawberries, sliced
- Add the milk, cocoa powder, maple syrup, vanilla, and chia seeds to a blender and blend. Pour into a small bowl and chill for about 10-15 minutes to set.
- After the pudding is set, layer the strawberries and pudding into two glass serving containers, starting and ending with the berries.
Felicia Slattery is the best-selling author of Plant-Based Slow Cooker Cookbook and Plant-Based Instant Pot Cookbook and an award-winning home cook. She has been actively sharing her recipes on social media and her food blog for well over a decade. Since shifting to a completely plant-based diet, she has become a popular guest on plant-based cooking shows, speaks at plant-based events with her fun and energetic cooking demos, and teaches online cooking classes to both those new to plant-based eating and long-time vegans alike. She is the creator of PlantBasedHomeCooking.com, and she regularly shares her recipes and stories to help others discover the joy of living a healthy, plant-based lifestyle in her Facebook group and on her YouTube channel, both called Plant-Based Home Cooking with Felicia Slattery.