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

Carrot Cake Chia Pudding Jars (Gluten-Free, Dairy-Free, Gut-Friendly)

If you love Easter desserts but hate the sugar crash that follows, these Carrot Cake Chia Pudding Jars are your new springtime essential. They’re layered with a buttery almond flour crust, creamy spiced chia pudding, and fluffy whipped coconut cream. Think: all the cozy carrot cake vibes—without the inflammation.

These jars are perfect for meal prep, brunch parties, or guilt-free gifting. They’re made with real-food ingredients, sweetened naturally with maple syrup, and packed with nutrients that nourish your gut, energy, and hormones.

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Why This Recipe Is a Gut-Loving Powerhouse

• Chia seeds: Rich in soluble fiber + omega-3s to reduce bloating and support digestion
• Almond flour + carrots: Provide prebiotics and blood sugar-friendly carbs
• Coconut cream: Offers healthy fats for stable energy and satisfaction
• No gluten, dairy, or refined sugar: Gentle on your gut lining + immune system

This is dessert that works with your body, not against it.

Perfect for Easter Meal Prep

Make them ahead of time and chill for up to 2–3 days. Store them in 8-oz jars for a polished brunch addition or wrap a ribbon around the lid for a super cute edible gift.

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Recipe: Carrot Cake Chia Pudding Jars (Makes 4)

Layer 1: Almond Flour Carrot Cake Crust

• 1 cup almond flour
• 1/4 cup finely chopped or 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: Mix everything together into a soft dough. Press 2–3 tbsp into the bottom of each 8-oz jar. Chill while you make the pudding.

Layer 2: Carrot Cake Chia Pudding

• 4 cups almond milk
• 3/4 cup chia seeds
• 4 tbsp maple syrup or monk fruit
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp vanilla extract
• 1 cup finely chopped carrots
• 1/4 scoop vanilla protein powder (optional)

Instructions: Whisk together all ingredients. Let sit 10 mins, whisk again, then chill for 3+ hours or overnight. Spoon ~1/2 to 3/4 cup into each jar over the crust.

Layer 3: Whipped Coconut Cream

• 2 cans full-fat coconut milk, chilled overnight
• 2–3 tsp maple syrup or stevia
• 1 tsp vanilla
• Pinch of salt

Instructions: Scoop solid coconut cream into a bowl and whip until fluffy. Sweeten to taste. Add a generous dollop to each jar.

Topping Ideas:

• Chopped walnuts
• Shredded coconut
• Cinnamon dusting
• Carrot curls
• Candied ginger

These carrot cake chia jars aren’t just festive—they’re functional. Enjoy the flavor of carrot cake with zero sugar crash. Prep them for brunch, snacks, or an Easter dessert your gut will love.

Try it, tag me @drsheenajoseph, and let me know how you topped yours!

XO,

Dr Sheena