Powered with eight grams of plant protein, this pudding is the perfect post-workout snack. Make it ahead for a quick-to-grab snack to refuel. Want a more portable snack to keep in your gym bag? Store a stash of almonds. A study published in the Journal of International Sport Nutrition suggests that almonds’ unique combination of protein (6 g/oz.), fiber (4 g/oz.), good fats, and vitamins may have benefits for athletic performance in highly trained athletes. Nutrition Information (per serving) Calories: 208; Protein: 8g; Fat: 14g; Carbs: 19g; Sugar: 6g Recipe and photo courtesy of Almond Board of California
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Makes 2 servings
Prep time 12 min.
Ingredients
1 cup unsweetened almond milk 1/4 cup chia seeds 1 Tbsp maple syrup 2 Tbsp unsweetened toasted coconut flakes 1 Tbsp crushed almonds
How to make it
In a medium bowl, blend almond milk with chia seeds and whisk immediately. Set aside for 5–10 minutes while the chia seeds expand, then whisk again. Stir in maple syrup and coconut flakes then divide into two small ramekins or jars. Top with crushed almonds and serve. The pudding will keep in the refrigerator for 1–2 days.
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Powered with eight grams of plant protein, this pudding is the perfect post-workout snack. Make it ahead for a quick-to-grab snack to refuel. Want a more portable snack to keep in your gym bag? Store a stash of almonds. A study published in the Journal of International Sport Nutrition suggests that almonds’ unique combination of protein (6 g/oz.), fiber (4 g/oz.), good fats, and vitamins may have benefits for athletic performance in highly trained athletes.
Nutrition Information (per serving) Calories: 208; Protein: 8g; Fat: 14g; Carbs: 19g; Sugar: 6g
Recipe and photo courtesy of Almond Board of California
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2 servings
Prep time 12 min.
Ingredients
1 cup unsweetened almond milk 1/4 cup chia seeds 1 Tbsp maple syrup 2 Tbsp unsweetened toasted coconut flakes 1 Tbsp crushed almonds
How to make it
In a medium bowl, blend almond milk with chia seeds and whisk immediately. Set aside for 5–10 minutes while the chia seeds expand, then whisk again. Stir in maple syrup and coconut flakes then divide into two small ramekins or jars. Top with crushed almonds and serve. The pudding will keep in the refrigerator for 1–2 days.
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Makes 2 servings
Prep time 12 min.
Ingredients
1 cup unsweetened almond milk 1/4 cup chia seeds 1 Tbsp maple syrup 2 Tbsp unsweetened toasted coconut flakes 1 Tbsp crushed almonds
How to make it
In a medium bowl, blend almond milk with chia seeds and whisk immediately. Set aside for 5–10 minutes while the chia seeds expand, then whisk again. Stir in maple syrup and coconut flakes then divide into two small ramekins or jars. Top with crushed almonds and serve. The pudding will keep in the refrigerator for 1–2 days.
Makes 2 servings
Prep time 12 min.
Prep time 12 min.
Prep time
12 min.
Ingredients
- 1 cup unsweetened almond milk
- 1/4 cup chia seeds
- 1 Tbsp maple syrup
- 2 Tbsp unsweetened toasted coconut flakes
- 1 Tbsp crushed almonds
How to make it
In a medium bowl, blend almond milk with chia seeds and whisk immediately. Set aside for 5–10 minutes while the chia seeds expand, then whisk again. Stir in maple syrup and coconut flakes then divide into two small ramekins or jars. Top with crushed almonds and serve. The pudding will keep in the refrigerator for 1–2 days.
In a medium bowl, blend almond milk with chia seeds and whisk immediately. Set aside for 5–10 minutes while the chia seeds expand, then whisk again.
Stir in maple syrup and coconut flakes then divide into two small ramekins or jars. Top with crushed almonds and serve.
The pudding will keep in the refrigerator for 1–2 days.
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