Carrot Chia Pudding with Indian Spices - Plant Based Cooking

Ingredients

• 5-6 carrots ( peeled and shredded, I shred mine in the food processor)
• 1 1/2 cups unsweetened almond milk (store-bought or homemade)
• 1 cup light canned coconut milk (split)
• OR 3/4 tsp coconut extract (mixed with 1 cup non-dairy milk)
• 1/2 cup chia seeds ((light is best for color but any will do))
• 1/4 cup maple syrup ((to reduce the sugar add 1/8 tbl maple syrup plus 1/3 tsp. liquid stevia))
• 1 tsp vanilla extract (non-alcoholic preferred)
• 1/3 tsp ground cardamom ((this is a pretty strong spice to use sparingly taste and add more if needed))
• 1/4 tsp ground ginger
• 1/2 tsp Ceylon cinnamon*
• 1/4 tsp ground cloves