Ingredients
-
For the Beetroot Chia Jelly:
-
2 medium-size beetroots (about 1 pound)
-
1 cup water
-
Pinch of salt
-
For the Berry Compote:
-
1 cup fresh or frozen mixed berries (such as blueberries, raspberries, blackberries, and strawberries), thawed if using frozen
-
1 tablespoon maple syrup
-
Juice of half a lemon
-
For the Avocado Mousse:
-
1 ripe avocado
-
1/2 banana, mashed
-
1 teaspoon raw honey
-
1 tablespoon unsweetened cocoa powder
-
1/2 teaspoon vanilla extract
-
Pinch of sea salt
-
For the Coconut Yogurt:
-
1/2 cup full-fat coconut yogurt
-
Toppings:
-
Optional (choose any combination):
-
Sliced almonds, walnuts, pecans, or other nuts
-
Shredded coconut flakes
-
Toasted coconut chips
-
Edible flowers like rose petals or lavender buds
Directions
Subtitle: Satisfy Your Sweet Tooth With This Budget-Friendly, Gluten-Free, Grain-Free, High-Protein, Kid-Friendly, Low-Carb, Nut-Free, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Treat!
Description: Indulge in this vibrant and exotic chia pudding parfait, featuring a rainbow of colors and flavors from around the world! Packed with nutrient-dense superfoods like beets, cacao powder, and maple syrup, this creamy dessert will leave you feeling satisfied and energized – all without compromising your health or ethics. Plus, it’s so easy to whip up that even the busiest weeknights can enjoy this global gastronomic adventure!
Ingredients:
For the Beetroot Chia Jelly:
• 2 medium-size beetroots (about 1 pound)
• 1 cup water
• Pinch of salt
For the Berry Compote:
• 1 cup fresh or frozen mixed berries (such as blueberries, raspberries, blackberries, and strawberries), thawed if using frozen
• 1 tablespoon maple syrup
• Juice of half a lemon
For the Avocado Mousse:
• 1 ripe avocado
• 1/2 banana, mashed
• 1 teaspoon raw honey
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
For the Coconut Yogurt:
• 1/2 cup full-fat coconut yogurt
Toppings:
Optional (choose any combination):
• Sliced almonds, walnuts, pecans, or other nuts
• Shredded coconut flakes
• Toasted coconut chips
• Edible flowers like rose petals or lavender buds
Instructions:
Prepare the Beetroot Chia Jelly:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Peel and slice the beetroots into thin rounds (about 1/4-inch thick). Place them on the prepared baking sheet. Drizzle with a bit of olive oil and toss to coat evenly. Roast in the preheated oven for about 15 minutes, or until they start to soften and caramelize. Remove from heat and set aside to cool completely.
3. Meanwhile, place the sliced beetroots and water in a high-powered blender or food processor. Blend on high speed until smooth and pureed. Stir in the pinch of salt.
4. Transfer the mixture to a small saucepan over low heat. Cook, stirring constantly, for about 5 minutes, or until slightly thickened. Remove from heat and let cool to room temperature. Divide the jelly among four small bowls or jars. Cover each jar tightly with plastic wrap, making sure the surface of the jelly is not exposed to air. Chill in the refrigerator for at least 2 hours or overnight.
Assemble the Parfaits:
5. Prepare the Berry Compote:
• Combine the fresh or frozen mixed berries, maple syrup, and lemon juice in a small saucepan. Heat over low-medium heat, stirring occasionally, for about 5-7 minutes, or until the berries have broken down and released their juices. Remove from heat and let cool to room temperature.
6. To assemble the parfait, layer the following ingredients in individual glasses or clear cups:
• About 1 tablespoon of the roasted beetroot chia jelly
• About 1/4 cup of the cooled compote
• About 2 tablespoons of the avocado m
Steps
|
1
Done
|
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. |
|
2
Done
|
Peel and slice the beetroots into thin rounds (about 1/4-inch thick). Place them on the prepared baking sheet. Drizzle with a bit of olive oil and toss to coat evenly. Roast in the preheated oven for about 15 minutes, or until they start to soften and caramelize. Remove from heat and set aside to cool completely. |
|
3
Done
|
Meanwhile, place the sliced beetroots and water in a high-powered blender or food processor. Blend on high speed until smooth and pureed. Stir in the pinch of salt. |
|
4
Done
|
Transfer the mixture to a small saucepan over low heat. Cook, stirring constantly, for about 5 minutes, or until slightly thickened. Remove from heat and let cool to room temperature. Divide the jelly among four small bowls or jars. Cover each jar tightly with plastic wrap, making sure the surface of the jelly is not exposed to air. Chill in the refrigerator for at least 2 hours or overnight. Assemble the Parfaits: |
|
5
Done
|
Prepare the Berry Compote: |
|
6
Done
|
To assemble the parfait, layer the following ingredients in individual glasses or clear cups: |
