Ingredients
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the Chia Puddings:
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2 cups unsweetened almond milk (or your favorite non-dairy milk)
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1/2 cup raw tapioca starch (or arrowroot powder)
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cardamom pods, crushed
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1/2 teaspoon sea salt
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the Mango Compote:
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1 ripe mango , peeled and chopped into bite-sized pieces
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1 tablespoon maple syrup (or coconut nectar)
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1/4 cup pomegranate seeds (optional; about 1 large pomegranate)
Directions
Sub_title: A Delightful Vegan Dessert Inspired by 36 Cuisines
Description: This delectable chia pudding parfait is not only vegan but also gluten-free, oil-free, and nut-free! It’s packed with exotic Moroccan spices, high in fiber, and perfect for a wholesome yet indulgent dessert.
Ingredients:
For the Chia Puddings:
• 2 cups unsweetened almond milk (or your favorite non-dairy milk)
• 1/2 cup raw tapioca starch (or arrowroot powder)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom pods, crushed
• 1/2 teaspoon sea salt
For the Mango Compote:
• 1 ripe mango, peeled and chopped into bite-sized pieces
• 1 tablespoon maple syrup (or coconut nectar)
• 1/4 cup pomegranate seeds (optional; about 1 large pomegranate)
Instructions:
1. For the chia puddings, combine all the ingredients in a medium bowl and stir well to dissolve the tapioca starch. Cover and refrigerate for at least 4 hours or overnight. Stir occasionally to prevent chia seeds from settling.
2. For the mango compote, place the mango cubes and maple syrup in a small saucepan over low heat. Cook until the liquid has reduced and thickened slightly, about 5 minutes. Remove from heat and set aside.
3. To assemble the parfaits, divide the chilled chia puddings among four serving glasses or ramekins. Spoon half of the mango compote on top of each pudding layer. Sprinkle generously with pomegranate seeds (if using). Refrigerate for another 15 minutes before serving.
Difficulty Level: Easy
Serves: 4
Nutrition Facts:
Calories per serving – 140
Total Fat – 1.5g
Saturated Fat – 0g
Trans Fat – 0g
Cholesterol – 0mg
Sodium – 10mg
Total Carbohydrates – 30g
Dietary Fiber – 5g
Sugars – 20g
Protein – 3g
Steps
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1
Done
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For the chia puddings, combine all the ingredients in a medium bowl and stir well to dissolve the tapioca starch. Cover and refrigerate for at least 4 hours or overnight. Stir occasionally to prevent chia seeds from settling. |
|
2
Done
|
For the mango compote, place the mango cubes and maple syrup in a small saucepan over low heat. Cook until the liquid has reduced and thickened slightly, about 5 minutes. Remove from heat and set aside. |
|
3
Done
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To assemble the parfaits, divide the chilled chia puddings among four serving glasses or ramekins. Spoon half of the mango compote on top of each pudding layer. Sprinkle generously with pomegranate seeds (if using). Refrigerate for another 15 minutes before serving. Difficulty Level: Easy Nutrition Facts: |
