Ingredients
-
1 cup unsweetened almond milk (or use more water if you prefer a thinner consistency)
-
1/2 cup rolled oats (not instant)
-
1/2 cup chia seeds
-
1/4 cup maple syrup (more or less to taste)
-
1 ripe medium mango, chopped into small cubes
-
1 tablespoon raw organic cacao nibs (optional)
-
1 teaspoon ground cardamom
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground turmeric
-
1/4 teaspoon sea salt
Directions
Subtitle: This delicious chia pudding takes inspiration from traditional Moroccan cuisine, featuring exotic spices like cardamom, cinnamon, and turmeric. It’s perfect as a light dessert or snack anytime!
Description: Looking for a vegan dessert that’s both healthy and decadent? Look no further than our Exotic Moroccan Spiced Chia Pudding with Mango and Pomegranate Seeds! Made with wholesome ingredients like chia seeds, coconut milk, dates, and unsweetened cocoa powder, this recipe packs a powerful nutritional punch while satisfying your sweet tooth. The addition of warming spices like cardamom, cinnamon, and turmeric gives it a unique and complex flavor profile that’s perfect for cool weather. And best of all, it comes together quickly and easily, making it ideal for busy weeknights or entertaining guests. Serve this beautiful bowl of goodness at your next gathering and watch everyone rave about how amazing it tastes!
Ingredients:
• 1 cup unsweetened almond milk (or use more water if you prefer a thinner consistency)
• 1/2 cup rolled oats (not instant)
• 1/2 cup chia seeds
• 1/4 cup maple syrup (more or less to taste)
• 1 ripe medium mango, chopped into small cubes
• 1 tablespoon raw organic cacao nibs (optional)
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon sea salt
Instructions:
1. In a high-speed blender, combine the first six ingredients and blend until smooth and creamy. Set aside.
2. In a large mixing bowl, whisk together the mashed banana, maple syrup, and vanilla extract. Add the oat mixture and stir well.
3. Pour the wet ingredients into the prepared baking dish and spread evenly. Top with the mango and pomegranate seeds.
4. Cover the baking dish with plastic wrap and place it in the refrigerator overnight (or at least 4 hours). This will allow the chia seed mixture to gel and thicken.
5. Once the chia pudding has set, serve immediately and enjoy! Store leftovers in an airtight container in the refrigerator for up to three days.
Note: For a non-dairy version, simply substitute the unsweetened almond milk with more water (1 cup plus enough extra to cover the bottom of the baking dish).
Steps
|
1
Done
|
In a high-speed blender, combine the first six ingredients and blend until smooth and creamy. Set aside. |
|
2
Done
|
In a large mixing bowl, whisk together the mashed banana, maple syrup, and vanilla extract. Add the oat mixture and stir well. |
|
3
Done
|
Pour the wet ingredients into the prepared baking dish and spread evenly. Top with the mango and pomegranate seeds. |
|
4
Done
|
Cover the baking dish with plastic wrap and place it in the refrigerator overnight (or at least 4 hours). This will allow the chia seed mixture to gel and thicken. |
|
5
Done
|
Once the chia pudding has set, serve immediately and enjoy! Store leftovers in an airtight container in the refrigerator for up to three days. Note: For a non-dairy version, simply substitute the unsweetened almond milk with more water (1 cup plus enough extra to cover the bottom of the baking dish). |
-400x400.png)
