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

vegan triple layered dessert

Ingredients

Blue Chia Pudding
  • 2 cups plant-based 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 (from cashew milk)
  • ¼ cup cocoa powder
  • ¼ cup melted chocolate
  • ¼ cup maple syrup
  • ¼ cup plant-based 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!

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