Healthy Swedish Deconstructed Semla Chia Pudding (Raw/Vegan)

The Swedish Semla is a traditional pastry historically eaten at a celebratory feast before the beginning of fasting for Lent, but now Swedes basically eat as many of them as possible between Shrove Tuesday and Lent because they’re just that good haha. The pastry consists of a fluffy bun with cardamom flavouring, and it has an almond paste and whipped cream filling. So here is my healthier version that is full of healthy ingredients that you can feel so much better about eating! Don’t worry, this pudding is still just as delicious as the real thing. 🤤

by Baking Me Healthy

Healthy Swedish Deconstructed Semla Chia Pudding (Raw/Vegan)

The semla is a beloved Swedish traditional pastry that is consumed before the fasting for Easter. It is a cardamom flavoured bun filled with almond paste and whipped cream, but here is my deconstructed healthy vegan spin on the traditional Swedish Semla!

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Prep Time 15 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 4

Course: Dessert, Snack

Cuisine: Swedish

Ingredients Method Notes

Ingredients

  

Cardamom Chia Pudding

• 550 ml oat milk
• 6-7 tbsp chia seeds I find the amount of chia seeds needed depends on the fat content of the 'milk' used
• 2 tsp ground cardamom*
• 1 ⅓ tsp pure vanilla extract
• 3 tbsp maple syrup

Whipped 'Cream'

• oat cream for whipping or coconut milk
• ½ tsp pure vanilla extract

Almond Paste

• ¾ cup roasted almonds**
• 5 dates
• 3 tbsp maple syrup
• dash of ground cardamom
• ¼ cup water
• splash of pure vanilla extract

Method

 

1. First mix the cardamom and vanilla extract with the oat milk, preferably using a whisk. Then add the chia seeds while stirring the mixture. Once it's all combined, add maple syrup.
2. Let the pudding rest for about ten minutes, and then lightly whisk again. Place the pudding mixture into the fridge and let the chia seeds work their magic. Mix the pudding a few times while the chia seeds continue to expand and absorb the liquid.
3. Allow the pudding to set for at least 3 hours before consuming. But you can tell when it's done as the pudding gets more firm.
4. While the pudding is in the fridge, add the almonds to a food processor to make the almond paste. Mix them until the texture is almost like sand. Add vanilla, and pitted dates now and mix again. It should result in a slightly wet pasty texture. If you don't want to have dates you can use maple syrup, or you can try adding a teaspoon or so of water to achieve a similar texture, but then it won't be as sweet of course. Add a touch of water if the mixture is too thick.
5. Once the pudding is ready to be enjoyed, whip the whipped cream with maple syrup and vanilla until the desired texture is achieved.
6. Serve the chia pudding with the almond paste and whipped oat cream on top, and optional coconut flakes.
7. Enjoy! 🙂

Notes

*Make sure you aren’t using an old jar of cardamom, then this pudding won’t have enough flavour. Try adding extra cardamom if you know the spice has been in your spice cupboard a while. I used fresh in this recipe, we go through a lot of cardamom in our kitchen. :)) 

**Or raw almonds if you follow a raw diet. I chose to use roasted almonds for this recipe because they become so flavourful! I always roast my own almonds. So easy and so delicious.