Yes, it is as close to a snickerdoodle you are going to get during a Whole30.
My dear friend, Mary, introduced me to chia pudding a few years ago during a Whole30, and I have taken the concept and expanded it to something that mirrors one of my favorite cookies. Truthfully, I was inspired by the fact that I spent all of December binging Snickerdoodles and other Christmas cookies and I thought how in the world can I spice up my chia pudding in a way that will just remotely come close to those cookies?
Several months ago, I shared my recipe for Strawberry Almond chia pudding, which is pretty great too, but this Snickerdoodle chia pudding takes the
cake pudding. I want to clarify that while it is Whole30 compatible/compliant, you should be careful on how you enjoy this dish if you are following a strict Whole30. While this recipe was developed with a “SWYPO” mentality, I am very careful not to enjoy this while on a Whole30 for something sweet, or to tame my sugar dragon. Instead, I typically make a few of these for the week and use them as a yogurt alternative, having them for breakfast a couple times as an egg-free Whole30 breakfast option. If you top it with sliced almonds or pecans, it’s basically yogurt and granola.
This pudding is sweetened with a medjool date and is flavored with cinnamon, vanilla, and just a few drops of almond extract. Letting it set overnight is best, as it creates the best pudding texture–thick and custard like.
The chia pudding is thickened by the chia seeds expanding as they absorb the almond milk in this dish. However, it is even thicker because I add a tablespoon of cashew butter as well. I find cashew butter works best because it has a milder taste (unlike almond butter). I recommend whisking the almond milk and cashew butter completely together (1-2 minutes of whisking) before you add the vanilla, almond extract, chopped date, and cinnamon. Once all of those are combined, add the chia seeds and either whisk for another 1-2 minutes, or just put a lid on the dish you are making this in and shake
ya tailfeather it for a minute or two. Store in the fridge overnight for the best results, but these can keep in the fridge for up to a week if you want to make them in bulk.
- 1 chopped medjool date
- ¼ cup of almond milk
- 1 TBSP cashew butter (This one is my favorite)
- 1 tsp vanilla extract
- 5 drops of almond extract
- ½ TBSP chia seeds
- ½ tsp ground cinnamon
- In a jar, container, or bowl, whisk the almond milk and cashew butter together until well-combined (1-2 minutes)
- Add vanilla extract, almond extract, and chopped medjool date. Mix well.
- Add chia seeds and cinnamon and whisk for 1-2 minutes (or put the lid of the jar or dish you are mixing it in and shake for 1-2 minutes).
- Store in the refrigerator for at least 12 hours. (Can be stored in the refrigerator for up to one week.)
- Serving: Makes one serving (~5 oz.). I recommend making several at a time so you are prepped for the week.
- You can also mix the almond milk and cashew butter together with a blender, especially if you are trying to make multiple servings at a time. From there, you would pour into individual jars and then add the remaining ingredients to each, shake/whisk, and store in the refrigerator.
- Noting that while this is Whole30 compliant, please make sure you are not using this as a treat to feed your “sugar dragon.” This can easily become a SWYPO situation, so if you feel that having this while you are on your Whole30 journey is not helping you change your relationship with food, please wait until after your Whole30 to enjoy!