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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.
  • Prep time: 15 min
  • Servings: 4
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Instructions

For the blue chia pudding, add all ingredients (except chia seeds) to a bowl, and whisk together. Then pour into a container and add chia. Shake container so that chia is well dispersed, then place in fridge to soak overnight; to prevent chia from clumping, stir the chia again after chilling for an hour. 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!

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 ¼ tsp salt Coconut Whipped Cream 1 can coconut cream 2 tbsp powdered monk fruit 1 tsp vanilla extract

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