Ingredients
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the fruit and nut layer:
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1 cup gluten -free rolled oats (can be replaced with oat flour)
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1/2 cup unsweetened coconut flakes
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1/2 cup chopped walnuts
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1/2 cup pitted dates (about 6 medium), soaked in hot water for 10 minutes, then drained
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1 ripe banana , sliced
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1 small apple , cored and sliced
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1 mango , cubed
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1 kiwi , cubed
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1/4 cup chopped fresh pomegranate arils (optional)
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the chia seed jelly layer:
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1/4 cup black chia seeds
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1/2 cup unsweetened almond milk
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1 tablespoon maple syrup (or agave nectar)
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Juice of half a lime
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Pinch of salt
Directions
Sub_title: A colorful and wholesome vegan dessert inspired by the flavors of Africa.
Description: This vibrant and refreshing African-inspired rainbow bowl is not only visually stunning but also packed with nutrients from whole foods. It’s perfect for any occasion, whether you’re looking to impress your guests or simply satisfy your sweet tooth!
Ingredients:
For the fruit and nut layer:
* 1 cup gluten-free rolled oats (can be replaced with oat flour)
* 1/2 cup unsweetened coconut flakes
* 1/2 cup chopped walnuts
* 1/2 cup pitted dates (about 6 medium), soaked in hot water for 10 minutes, then drained
* 1 ripe banana, sliced
* 1 small apple, cored and sliced
* 1 mango, cubed
* 1 kiwi, cubed
* 1/4 cup chopped fresh pomegranate arils (optional)
For the chia seed jelly layer:
* 1/4 cup black chia seeds
* 1/2 cup unsweetened almond milk
* 1 tablespoon maple syrup (or agave nectar)
* Juice of half a lime
* Pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the oats, coconut flakes, walnuts, date mixture, and banana slices. Mix well to coat everything evenly.
3. Spread the mixture onto the prepared baking sheet, making sure to press down gently on each piece so they stick together. Bake for 10-12 minutes, until lightly golden brown. Remove from heat and set aside.
4. While the base is cooking, prepare the chia seed jelly. Whisk together the black chia seeds, almond milk, maple syrup, lime juice, and pinch of salt in a small bowl. Set aside for 10 minutes to thicken.
5. To assemble the dessert, divide the fruit and nut layer into four equal portions. Spoon about 1/4 cup of the chia seed jelly over each portion. Top with more fruit, if desired. Serve immediately.
Note: The prep time includes 10-12 hours of chilling in the refrigerator to allow the chia seed jelly to set.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. |
|
2
Done
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In a mixing bowl, combine the oats, coconut flakes, walnuts, date mixture, and banana slices. Mix well to coat everything evenly. |
|
3
Done
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Spread the mixture onto the prepared baking sheet, making sure to press down gently on each piece so they stick together. Bake for 10-12 minutes, until lightly golden brown. Remove from heat and set aside. |
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4
Done
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While the base is cooking, prepare the chia seed jelly. Whisk together the black chia seeds, almond milk, maple syrup, lime juice, and pinch of salt in a small bowl. Set aside for 10 minutes to thicken. |
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5
Done
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To assemble the dessert, divide the fruit and nut layer into four equal portions. Spoon about 1/4 cup of the chia seed jelly over each portion. Top with more fruit, if desired. Serve immediately. Note: The prep time includes 10-12 hours of chilling in the refrigerator to allow the chia seed jelly to set. |
