Ingredients
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the Chia Puddings (makes 4 servings):
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1 cup unsweetened almond milk
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cup water
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cup rolled oats
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cup tapioca starch
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teaspoon ground cinnamon
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teaspoon ground ginger
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teaspoon ground cardamom
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teaspoon ground nutmeg
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teaspoon sea salt
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4 tablespoons chia seeds
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1 ripe medium -sized mango, chopped (about 1 cup)
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cup plant -based yogurt or coconut yogurt
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the Pomegranate Mole Sauce (serves as a topping for all 4 chia puddings):
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cup vegan butter or Earth Balance spread
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cup packed light brown sugar
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2 garlic cloves , minced
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1 small onion , finely chopped
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1 jalape ño pepper, seeded and minced (optional - adjust heat according to your preference)
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cup unsweetened cocoa powder
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cup unsweetened natural applesauce
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1 tablespoon tomato paste
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cup agave nectar
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cup water
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cup unsulfured apricot jam
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1 tablespoon maple syrup
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2 tablespoons balsamic vinegar
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cup fresh lime juice
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cup roughly chopped walnuts
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cup sliced dates
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cup pomegranate arils
Directions
Sub-title: A Delightful Twist on an Ancient Tradition!
Description: This vegan chia pudding gets its exotic flavor from pomegranate molé sauce, which takes inspiration from traditional Mexican cuisine. The combination of sweet and spicy creates a perfect balance that will tantalize your taste buds.
Ingredients:
For the Chia Puddings (makes 4 servings):
1 cup unsweetened almond milk
½ cup water
½ cup rolled oats
¼ cup tapioca starch
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
4 tablespoons chia seeds
1 ripe medium-sized mango, chopped (about 1 cup)
¾ cup plant-based yogurt or coconut yogurt
For the Pomegranate Mole Sauce (serves as a topping for all 4 chia puddings):
⅓ cup vegan butter or Earth Balance spread
⅓ cup packed light brown sugar
2 garlic cloves, minced
1 small onion, finely chopped
1 jalapeño pepper, seeded and minced (optional – adjust heat according to your preference)
½ cup unsweetened cocoa powder
½ cup unsweetened natural applesauce
1 tablespoon tomato paste
⅓ cup agave nectar
½ cup water
½ cup unsulfured apricot jam
1 tablespoon maple syrup
2 tablespoons balsamic vinegar
¼ cup fresh lime juice
½ cup roughly chopped walnuts
½ cup sliced dates
½ cup pomegranate arils
Instructions:
For the Chia Puddings:
1. In a blender, combine the almond milk, water, oats, tapioca starch, cinnamon, ginger, cardamom, nutmeg, and salt until smooth. Set aside.
2. In a bowl, whisk together the chia seeds and plant-based milk mixture until well combined. Stir in the mango and yogurt. Cover and refrigerate while you prepare the mole sauce.
For the Pomegranate Mole Sauce:
3. In a large non-stick skillet over medium heat, melt the butter and sauté the brown sugar, stirring constantly until the mixture comes to a boil. Reduce the heat to low and simmer for about 5 minutes.
4. Add the garlic, onion, and jalapeño (if using), and cook until tender, about 5 more minutes.
5. Whisk in the cocoa powder, applesauce, tomato paste, agave nectar, and water. Cook for another minute or two, until the mixture thickens slightly. Remove from heat.
6. Stir in the apricot jam, maple syrup, balsamic vinegar, and lime juice. Season with salt and pepper to taste.
7. Transfer the mixture to a blender and puree until smooth. Return the sauce to the pan and warm over low heat if desired.
To Serve:
7. Divide the chia puddings between four serving bowls or ramekins. Top each one with about ⅓ cup of the warm pomegranate mole sauce and sprinkle with walnuts, dates, and pomegranate arils.
Difficulty Level: Easy
Serving Size: 1 chia pudding with ⅓ cup of Pomegranate Mole Sauce and Toppings
Servings per Recipe: 4
Calories: 412
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 0mg
Sodium: 120mg
Carbohydrates: 61g
Dietary Fiber: 11g
Net Carbs: 50g
Protein: 11g
Note: If you prefer a thicker consistency for your ch
Steps
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1
Done
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In a blender, combine the almond milk, water, oats, tapioca starch, cinnamon, ginger, cardamom, nutmeg, and salt until smooth. Set aside. |
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2
Done
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In a bowl, whisk together the chia seeds and plant-based milk mixture until well combined. Stir in the mango and yogurt. Cover and refrigerate while you prepare the mole sauce. For the Pomegranate Mole Sauce: |
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3
Done
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In a large non-stick skillet over medium heat, melt the butter and sauté the brown sugar, stirring constantly until the mixture comes to a boil. Reduce the heat to low and simmer for about 5 minutes. |
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4
Done
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Add the garlic, onion, and jalapeño (if using), and cook until tender, about 5 more minutes. |
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5
Done
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Whisk in the cocoa powder, applesauce, tomato paste, agave nectar, and water. Cook for another minute or two, until the mixture thickens slightly. Remove from heat. |
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6
Done
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Stir in the apricot jam, maple syrup, balsamic vinegar, and lime juice. Season with salt and pepper to taste. |
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7
Done
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Transfer the mixture to a blender and puree until smooth. Return the sauce to the pan and warm over low heat if desired. To Serve: |
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8
Done
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Divide the chia puddings between four serving bowls or ramekins. Top each one with about ⅓ cup of the warm pomegranate mole sauce and sprinkle with walnuts, dates, and pomegranate arils. Difficulty Level: Easy Serving Size: 1 chia pudding with ⅓ cup of Pomegranate Mole Sauce and Toppings Calories: 412 Note: If you prefer a thicker consistency for your ch |
