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
- 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
- 1 can coconut cream
- 2 tbsp powdered monk fruit
- 1 tsp vanilla extract
Directions
- 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!
