Overnight Chocolate Chia Pudding Trifle

Everyone deserves a little treat during all that post-holiday dieting! How about a dessert that won’t make you feel so guilty, that's super nutritious and good for you at the same time? This Overnight Chocolate Chia Pudding Trifle totally hits the sweet spot, with layers of gluten-free vanilla cake, chocolate chia pudding and sprinkled chocolate chips.

Cook time: 4-5 hours or overnight | Prep time: 15 minutes | Serves: 4

Ingredients:

Pudding:

1½ cups Simple Truth® Almond Milk

⅓ cup Simple Truth® Chia Seeds

¼ cup cacao or unsweetened cocoa powder

4 Tbsp. Simple Truth Organic® Blue Agave

¼ tsp. sea salt

1 tsp. Simple Truth Organic® Vanilla Extract

¼ cup Simple Truth Organic® Chocolate Chips

Heavy coconut cream (optional)

Gluten Free Vanilla Cake:

2 cups Simple Truth Organic® Sugar

1 cup Simple Truth Organic® Unsalted Butter, melted

3 cups gluten-free flour

1 Tbsp. Simple Truth Organic® Vanilla Extract

2 tsp. baking powder

1 cup Simple Truth® Almond Milk

Tools:

Cake pan or baking dish – the shape doesn’t matter, because the cake will be torn into pieces

Mason jars

Plastic wrap

Rubber spatula

Bowls

Hand mixer or stand mixer

Directions:

1. Heat the oven to 350° F. Grease the baking pan and set aside.

2. Combine the sugar and melted butter in a bowl. Mix on medium speed until the batter is smooth. Gradually add the eggs, beating well after each addition. Add the vanilla and mix until incorporated.

3. Stir together the gluten-free flour and the baking powder in bowl. Gradually add the flour, alternating with 1 cup of almond milk and butter, mixing until the ingredients are well incorporated.

4. Pour the batter into a baking pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool slightly, then cover with plastic wrap to keep it moist. Set aside.

5. Add the chia seeds, cocoa powder, vanilla and 1½ cups almond milk to a bowl. Whisk with lots of agitation to combine.

6. Let the mixture rest, covered in plastic wrap, in the fridge overnight or for at least 4-5 hours (until it turns into pudding!)

7. Add 4 tablespoons blue agave. Here’s an excuse to taste a spoonful to see if it’s sweet enough for your liking.

8. Cut and tear the vanilla cake into bite-size pieces. Place in a separate bowl.

9. Layer the pudding and cake in the mason jars until they fill to the top. Sprinkle chocolate chips in between the layers. You can limit the amount of chocolate chips morsels in your trifle if you're counting calories. Chill the mason jars in the refrigerator or indulge right away. You’re off to a great start with a healthy and happy new year! Sweet!

Variations:

You can also whip up heavy coconut cream and use it like whipping cream, adding it to the layers. Another trick is to add some crunch with your favorite granola or gluten-free cookies. Just remember – as I’m sure you’ve been told many times – it’s all about moderation.

I’m all about making things from scratch, but if you’re short on time, you can skip the baking part and get store-bought gluten-free, vegan or dairy-free vanilla cake. Then just make the pudding!

If you want to keep the entire dessert gluten-free, make sure every ingredient, including the baking powder and vanilla, are gluten-free.

*This content was created in partnership with Kroger Family Stores using free products provided by Kroger.

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