Gut-Friendly Carrot Cake Chia Pudding – Healthy Easter Dessert (Dairy-Free)

 ✨ A Healthier Take on Easter Dessert (That Still Tastes Like Carrot Cake!)

If you love Easter desserts but hate the sugar crash that comes with them, these Carrot Cake Chia Pudding Jars are about to become your new spring staple. They’re made with real, whole ingredients and layered with:

• A soft, buttery almond flour carrot cake base

• Creamy, fiber-rich chia pudding infused with warm spices

• Fluffy whipped coconut cream on top

These jars are gut-friendly, gluten-free, dairy-free, and naturally sweetened with maple syrup. But don’t worry—they still bring all the cozy carrot cake flavor without any of the inflammation.

💛 Why These Chia Pudding Jars Are Good for Your Gut

This isn’t just dessert—it’s functional food.

• Chia seeds are loaded with soluble fiber and omega-3s to support digestion and reduce bloating

• Almond flour + carrots offer prebiotic fiber and a blood sugar–friendly carb

• Coconut cream delivers healthy fats to help keep you full and stabilize energy

• No gluten, dairy, or refined sugar, which means they’re gentle on your gut lining and immune system

Perfect for anyone dealing with bloating, food sensitivities, or wanting to heal from the inside out.

🥣 Make-Ahead Easter Brunch or Dessert Idea

These are the ultimate Easter meal prep treats. You can make them 1–2 days in advance and store them in cute glass jars for a polished presentation.

🎁 Bonus: They’re great for gifting or bringing to an Easter brunch—just tie a ribbon around the lid and you’re done!

🧁 The Recipe: Easter Carrot Cake Chia Pudding Jars (Makes 4)

Layer 1: Almond Flour Carrot Cake Crust

Ingredients:

• 1 cup almond flour

• ¼ cup finely chopped, shredded carrots

• 2 tbsp nut butter (cashew or almond)

• 2 tbsp maple syrup or honey

• 1 tbsp melted coconut oil

• 1 tsp cinnamon

• Pinch of nutmeg

• Pinch of sea salt

• 1/4 cup raisins (optional)

Instructions:

1. Mix all ingredients until dough forms.

2. Press 2–3 tablespoons into the bottom of each 8-oz jar.

3. Chill while you prep the next layer.

Layer 2: Carrot Cake Chia Pudding

Ingredients:

• 4 cups almond milk

• ¾ cup chia seeds

• 4 tbsp maple syrup or monk fruit/stevia to taste if looking for sugar-free

• 1½ tsp cinnamon

• ½ tsp nutmeg

• 2 tsp vanilla extract

• 1 cup finely chopped carrots

• 1/4 scoop of vanilla protein powder (optional)

Instructions:

1. Whisk all ingredients together.

2. Let sit 10 mins, whisk again, and refrigerate 3+ hours or overnight. (I used my frother)

3. Spoon ~½–¾ cup on top of the crust layer in each jar.

Layer 3: Whipped Coconut Cream

Ingredients:

• 2 cans full-fat coconut milk, chilled overnight

• 2–3 tsp maple syrup or stevia drops

• 1 tsp vanilla

• Pinch of salt

Instructions:

1. Scoop cream into a bowl (discard liquid).

2. Whip with a mixer until fluffy.

3. Sweeten to taste and dollop on top of each pudding jar.

Topping Ideas:

• Chopped walnuts

• Shredded coconut

• Cinnamon dusting

• Carrot curls or candied ginger

• Raisins

🌱 Healthy, Delicious, and Gut-Loving

This isn’t your average chia pudding. It’s a spring-forward, gut-nourishing, carrot cake dream—layered in a jar. Whether you’re prepping for Easter brunch or just want a treat that doesn’t wreck your digestion, this one checks all the boxes.

Try it, tag me @drsheenajoseph, and let me know what you think!

🔗 Tools & Favorites I Used:

• Overnight oat jars

• Grating Bowls

• My go-to vanilla protein powder
  (Affiliate links may be used. Thank you for supporting functional gut-friendly recipes!)