Ingredients
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For the chia seed puddings:
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1 cup unsweetened almond milk (or your preferred non-dairy milk)
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½ cup raw tiger nut flour (or other grain-free flour of choice)
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1 tablespoon ground flaxseed (optional)
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2 teaspoons vanilla extract
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Pinch of sea salt
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For the topping:
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1 ripe mango, flesh only, chopped into small pieces
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1 passionfruit, cut in half, juiced, and seeds removed
Directions
Subtitle: This refreshing and nourishing dessert is not only vegan but also gluten-free, grain-free, high-fiber, and oil-free. It’s perfect for any season!
Description: This delicious and healthy chia seed pudding gets its creaminess from blended mangoes and passionfruits, making it a kid-friendly, low-carb, nut-free, soy-free, and whole food plant-based dessert. Topped with fresh fruits like berries, kiwi, and pineapple, it’s a beautiful and guilt-free way to end your meal!
Ingredients:
For the chia seed puddings:
* 1 cup unsweetened almond milk (or your preferred non-dairy milk)
* ½ cup raw tiger nut flour (or other grain-free flour of choice)
* 1 tablespoon ground flaxseed (optional)
* 2 teaspoons vanilla extract
* Pinch of sea salt
For the topping:
* 1 ripe mango, flesh only, chopped into small pieces
* 1 passionfruit, cut in half, juiced, and seeds removed
Instructions:
1. Whisk together the almond milk, tiger nut flour, and ground flaxseed (if using) in a medium bowl until smooth. Let sit for 5 minutes.
2. Stir in the vanilla extract and pinch of sea salt.
3. Divide the mixture between two serving glasses or ramekins. Cover each serving with plastic wrap and refrigerate for at least 3 hours or overnight.
4. For the topping, combine the mango and passionfruit juice in a blender until smooth. Taste and adjust sweetness as desired.
5. Top each serving of chilled chia seed pudding with about ⅓ cup of the blended fruit mixture and garnish with fresh fruits such as blueberries, raspberries, blackberries, kiwis, pineapples, or strawberries. Serve immediately.
Difficulty Level: Easy
Serves: 2 servings
Note: If you prefer a thicker consistency, feel free to use less liquid when blending the fruit mixture. Also, if you have leftover chia seed pudding, store it in an airtight container in the fridge for up to 3 days.
Steps
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1
Done
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Whisk together the almond milk, tiger nut flour, and ground flaxseed (if using) in a medium bowl until smooth. Let sit for 5 minutes. |
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2
Done
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Stir in the vanilla extract and pinch of sea salt. |
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3
Done
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Divide the mixture between two serving glasses or ramekins. Cover each serving with plastic wrap and refrigerate for at least 3 hours or overnight. |
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4
Done
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For the topping, combine the mango and passionfruit juice in a blender until smooth. Taste and adjust sweetness as desired. |
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5
Done
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Top each serving of chilled chia seed pudding with about ⅓ cup of the blended fruit mixture and garnish with fresh fruits such as blueberries, raspberries, blackberries, kiwis, pineapples, or strawberries. Serve immediately. Difficulty Level: Easy Serves: 2 servings Note: If you prefer a thicker consistency, feel free to use less liquid when blending the fruit mixture. Also, if you have leftover chia seed pudding, store it in an airtight container in the fridge for up to 3 days. |
