Updated: May 1, 2020
2 tbsp macadamia nuts
1 cup fresh strawberries, chopped
3/4 canned light unsweetened coconut milk
1 scoop (1 tbsp) collagen powder
2 tbsp chia seeds
1 tsp raw honey (optional)
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 tbsp unsweetened shredded coconut
Pinch of sea salt
Grated zest 1/2 lemon
Preheat the oven 350 Degrees F. Place macadamia nuts on an un-greased baking sheet and toast for 5 to 7 minutes, until fragrant and slightly golden.
Combine 3/4 cup of strawberries, the coconut milk, collagen powder, chia seeds, honey is using, vanilla, and cinnamon in a small food processor and blend until smooth. Cover the pudding and refrigerate for at-least 4 hours or overnight to set.
Combine the toasted macadamia nuts, shredded coconut, and sea salt in a small food processor and pulse a few times, until crumbly.
Garnish servings of the chia pudding with the remaining 1/4 cup chopped strawberries, the macadamia crumble, and lemon zest.
Source: "Food: What the Heck Should I Cook?" By Dr. Hyman