Ingredients
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For the Chia Pudding
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1/2 cup chia seeds chia seeds1/2 cup chia seeds
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2 cups unsweetened coconut milk unsweetened coconut milk2 cups unsweetened coconut milk
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1/4 cup maple syrup maple syrup1/4 cup maple syrup
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1 tsp vanilla extract vanilla extract1 tsp vanilla extract
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For the Almond Sponge
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1 cup almond flour almond flour1 cup almond flour
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1/4 cup tapioca flour tapioca flour1/4 cup tapioca flour
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1/2 tsp baking powder baking powder1/2 tsp baking powder
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1/4 tsp salt salt1/4 tsp salt
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1/2 cup unsweetened applesauce unsweetened applesauce1/2 cup unsweetened applesauce
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1/4 cup maple syrup maple syrup1/4 cup maple syrup
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1/4 cup coconut milk1/4 cup coconut milk
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For the Spiced Cacao Sauce
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1/4 cup cacao powder cacao powder1/4 cup cacao powder
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1/4 cup coconut milk1/4 cup coconut milk
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2 tbsp maple syrup maple syrup2 tbsp maple syrup
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1/4 tsp ground cinnamon ground cinnamon1/4 tsp ground cinnamon
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Pinch cayenne pepper cayenne pepperPinch cayenne pepper
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For Garnish
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Fresh mango cubes fresh mangoFresh mango cubes
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Toasted coconut flakes toasted coconut flakesToasted coconut flakes
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Zest of 1 limeZest of 1 lime
Directions
Layer the cooled almond sponge, creamy chia pudding, and spiced cacao sauce in clear glasses. Top with fresh mango, coconut flakes, and lime zest for a vibrant, Mexican-inspired vegan dessert parfait. For a nut-free version, substitute sunflower seed flour for almond flour. Adjust cayenne to taste for desired heat.
Steps
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1
Done
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Make the Chia Pudding: In a bowl, whisk together chia seeds, coconut milk, maple syrup, and vanilla extract. Let sit for 10 minutes, then stir again and refrigerate for at least 1 hour (or overnight) until thickened. |
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2
Done
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Prepare the Almond Sponge: Preheat oven to 350°F (175°C). Line a small baking dish with parchment. In a bowl, mix almond flour, tapioca flour, baking powder, and salt. Add applesauce, maple syrup, and coconut milk. Stir until just combined. Spread in prepared dish and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool, then cut into cubes. |
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3
Done
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Make Spiced Cacao Sauce: In a small saucepan, whisk together cacao powder, coconut milk, maple syrup, cinnamon, and cayenne over low heat until smooth and slightly thickened. Let cool. |
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4
Done
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Assemble Parfaits: In glasses or jars, layer cubes of almond sponge, chia pudding, and drizzle of cacao sauce. Repeat layers as desired. |
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5
Done
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Top with fresh mango cubes, toasted coconut flakes, and a sprinkle of lime zest. |
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6
Done
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Serve chilled and enjoy! |
