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Triple Layered Dessert

Use your leftover pulp and milk in this decadent Triple Layered Dessert. Creamy chocolate base, blue chia pudding middle and topped with a fluffy coconut whipped cream.

Servings: 4
Time: 15 minutes active

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Ingredients

Blue Chia Pudding
  • 2 cups Plant milk of choice (we used cashew milk)
  • ½ cup Chia seeds
  • 1 tbsp Maple syrup
  • 1 tsp Vanilla extract
  • ¼ tsp Butterfly pea powder
Avocado Chocolate Mousse
  • Flesh of 2 ripe Hass avocados
  • ¼ cup Cashew pulp (this should be all the cashew pulp left after a batch of cashew milk)
  • ¼ cup Cocoa powder
  • ¼ cup Melted chocolate
  • ¼ cup Maple syrup
  • ¼ cup Plant milk of choice (we used cashew milk)
  • ½ tsp Vanilla extract
  • ⅛ tsp Salt
Coconut Whipped Cream
  • 1 can Coconut cream
  • 2 tbsp Powdered monk fruit
  • 1 tsp Vanilla extract

Directions

  1. For the blue chia pudding, add all ingredients (except chia seeds) to a bowl, and whisk together. Add chia seeds to the mixture, and mix. Transfer to a container and into the fridge overnight.
  2. For chocolate mousse, add all ingredients to a blender, and blend until smooth and creamy. Set aside.
  3. For coconut whipped cream, add all ingredients to a mixing bowl, and beat with hand-mixer until soft peaks form.
  4. To assemble, add chocolate mousse, then blue chia pudding, then coconut whipped cream, and serve!