Ingredients
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For the chia puddings (makes 4):
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1 cup unsweetened plant milk (such as almond, cashew, oat, or soy)
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½ teaspoon vanilla extract
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1 tablespoon maple syrup or agave nectar
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4 (4-ounce) packages firm tofu, drained and crumbled
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For the mango and passion fruit sauce (makes about 1 cup):
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1 ripe mango, peeled and chopped into small pieces
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¼ cup water
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Juice from 1 medium lime
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2 tablespoons honey
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½ cup frozen passion fruit pulp (from about 4 large passion fruits), thawed
Directions
Subtitle: A tropical twist on a classic vegan dessert
Ingredients:
For the chia puddings (makes 4):
* 1 cup unsweetened plant milk (such as almond, cashew, oat, or soy)
* ½ teaspoon vanilla extract
* ⅛ teaspoon ground cinnamon
* 1 tablespoon maple syrup or agave nectar
* 4 (4-ounce) packages firm tofu, drained and crumbled
For the mango and passion fruit sauce (makes about 1 cup):
* 1 ripe mango, peeled and chopped into small pieces
* ¼ cup water
* ⅓ cup unsweetened coconut flakes
* Juice from 1 medium lime
* 2 tablespoons honey
* ½ cup frozen passion fruit pulp (from about 4 large passion fruits), thawed
Instructions:
To make the chia puddings:
1. In a blender, combine all the ingredients for each pudding and mix until smooth.
2. Divide the mixture evenly between four glasses or bowls.
3. Cover and refrigerate overnight or for at least 4 hours to allow the chia seeds to gel.
To prepare the mango and passion fruit sauce:
1. Place the mango, water, and coconut flakes in a blender and puree until smooth.
2. Stir in the lime juice, honey, and frozen passion fruit pulp.
3. Blend again briefly to combine.
Assembly:
Once the chia puddings have set, layer them with the mango and passion fruit sauce in tall glasses or parfait dishes. Garnish with fresh mint leaves, if desired. Serve immediately.
Note: This recipe can be easily adapted to your preferred sweetness levels by adjusting the amount of honey used in both the chia puddings and the mango and passion fruit sauce. You may also use different types of milks, such as rice milk, hazelnut milk, or oat milk, depending on your dietary preferences.
Steps
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1
Done
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In a blender, combine all the ingredients for each pudding and mix until smooth. |
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2
Done
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Divide the mixture evenly between four glasses or bowls. |
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3
Done
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Cover and refrigerate overnight or for at least 4 hours to allow the chia seeds to gel. To prepare the mango and passion fruit sauce: |
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4
Done
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Place the mango, water, and coconut flakes in a blender and puree until smooth. |
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5
Done
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Stir in the lime juice, honey, and frozen passion fruit pulp. |
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6
Done
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Blend again briefly to combine. Assembly: Once the chia puddings have set, layer them with the mango and passion fruit sauce in tall glasses or parfait dishes. Garnish with fresh mint leaves, if desired. Serve immediately. Note: This recipe can be easily adapted to your preferred sweetness levels by adjusting the amount of honey used in both the chia puddings and the mango and passion fruit sauce. You may also use different types of milks, such as rice milk, hazelnut milk, or oat milk, depending on your dietary preferences. |
