Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Dessert from Japan!
Ingredients:
For the chia seed puddings:
• 2 cups unsweetened almond milk (or your favorite non-dairy milk)
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
For the matcha mint topping:
• 2 tablespoons raw cacao powder
• 2 tablespoons pure maple syrup
• 1 teaspoon finely chopped fresh ginger (optional)
• 2 tablespoons brewed green tea (unsweetened)
• 1 teaspoon matcha green tea powder
• 2 tablespoons hemp seeds
• 2 tablespoons peppermint extract
For the vegan whipped cream and berry sauce:
• 1 can full-fat coconut milk (chilled overnight)
• 1/2 cup frozen raspberries
• 1/2 cup frozen blueberries
Directions:
1. In a large bowl, combine the almond milk, vanilla extract, and chia seeds. Stir well to break up any clumps.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or until thickened and gelatinous.
3. While the chia puddings are setting, prepare the matcha mint topping. Add all the ingredients to a high-speed blender and blend on high until smooth and combined. Set aside.
4. Once the chia puddings have set, divide them evenly among four parfait glasses or small Mason jars.
5. To prepare the vegan whipped cream, open the can of coconut milk and carefully separate the solidified cream from the liquid water at the bottom. Transfer the cream to a large mixing bowl.
6. Using an electric mixer on medium speed, beat the cream until fluffy and lightened in color, about 3-5 minutes.
7. Add the sugar, xanthan gum, and vanilla extract to the beaten cream and continue to mix until fully incorporated.
8. Fold in the frozen berries into the whipped cream mixture using a spatula.
9. Divide the berry sauce between each serving of chia pudding, reserving some for drizzling on top if desired.
10. Spoon the vegan whipped cream onto the parfait and sprinkle with additional matcha and mint leaves, as well as shredded coconut and more peppermint for extra festive flair.
Note: For a less spicy version, reduce the amount of ginger used in the matcha mint topping.
Steps
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1
Done
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In a large bowl, combine the almond milk, vanilla extract, and chia seeds. Stir well to break up any clumps. |
|
2
Done
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Cover the bowl with plastic wrap and refrigerate for at least 4 hours or until thickened and gelatinous. |
|
3
Done
|
While the chia puddings are setting, prepare the matcha mint topping. Add all the ingredients to a high-speed blender and blend on high until smooth and combined. Set aside. |
|
4
Done
|
Once the chia puddings have set, divide them evenly among four parfait glasses or small Mason jars. |
|
5
Done
|
To prepare the vegan whipped cream, open the can of coconut milk and carefully separate the solidified cream from the liquid water at the bottom. Transfer the cream to a large mixing bowl. |
|
6
Done
|
Using an electric mixer on medium speed, beat the cream until fluffy and lightened in color, about 3-5 minutes. |
|
7
Done
|
Add the sugar, xanthan gum, and vanilla extract to the beaten cream and continue to mix until fully incorporated. |
|
8
Done
|
Fold in the frozen berries into the whipped cream mixture using a spatula. |
|
9
Done
|
Divide the berry sauce between each serving of chia pudding, reserving some for drizzling on top if desired. |
|
10
Done
|
Spoon the vegan whipped cream onto the parfait and sprinkle with additional matcha and mint leaves, as well as shredded coconut and more peppermint for extra festive flair. Note: For a less spicy version, reduce the amount of ginger used in the matcha mint topping. |
