Triple Layered Dessert

Name: Triple Layered Dessert
Prep time: 15 min
Yield: 4 Cups
Ingredients: 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; Blue Chia Pudding: 2 cups plant-based milk of choice (we used cashew milk); Blue Chia Pudding: ½ cup chia seeds; Blue Chia Pudding: 1 tbsp maple syrup; Blue Chia Pudding: 1 tsp vanilla extract; Blue Chia Pudding: ¼ tsp butterfly pea powder; Avocado Chocolate Mousse: flesh of 2 ripe Hass avocados; Avocado Chocolate Mousse: ¼ cup cashew pulp (from cashew milk); Avocado Chocolate Mousse: ¼ cup cocoa powder; Avocado Chocolate Mousse: ¼ cup melted chocolate; Avocado Chocolate Mousse: ¼ cup maple syrup; Avocado Chocolate Mousse: ¼ cup plant-based milk of choice (we used cashew milk); Avocado Chocolate Mousse: ½ tsp vanilla extract; Avocado Chocolate Mousse: ¼ tsp salt; Coconut Whipped Cream: 1 can coconut cream; Coconut Whipped Cream: 2 tbsp powdered monk fruit; Coconut Whipped Cream: 1 tsp vanilla extract

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.

PREP TIME: 15 MINS SERVINGS: 4

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Instructions

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.
For chocolate mousse, add all ingredients to a blender, and blend until smooth and creamy. Set aside.
For coconut whipped cream, add all ingredients to a mixing bowl, and beat with hand-mixer until soft peaks form.
To assemble, add chocolate mousse, then blue chia pudding, then coconut whipped cream, and serve!

Find it online at https://almondcow.co/blogs/pulp-recipes/triple-layered-dessert

Ingredients

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
Blue Chia Pudding: 2 cups plant-based milk of choice (we used cashew milk)
Blue Chia Pudding: ½ cup chia seeds
Blue Chia Pudding: 1 tbsp maple syrup
Blue Chia Pudding: 1 tsp vanilla extract
Blue Chia Pudding: ¼ tsp butterfly pea powder
Avocado Chocolate Mousse: flesh of 2 ripe Hass avocados
Avocado Chocolate Mousse: ¼ cup cashew pulp (from cashew milk)
Avocado Chocolate Mousse: ¼ cup cocoa powder
Avocado Chocolate Mousse: ¼ cup melted chocolate
Avocado Chocolate Mousse: ¼ cup maple syrup
Avocado Chocolate Mousse: ¼ cup plant-based milk of choice (we used cashew milk)
Avocado Chocolate Mousse: ½ tsp vanilla extract
Avocado Chocolate Mousse: ¼ tsp salt
Coconut Whipped Cream: 1 can coconut cream
Coconut Whipped Cream: 2 tbsp powdered monk fruit
Coconut Whipped Cream: 1 tsp vanilla extract