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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
Triple Layered Dessert
15 minutes active
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
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
Step 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.
Step 2
For chocolate mousse, add all ingredients to a blender, and blend until smooth and creamy. Set aside.
Step 3
For coconut whipped cream, add all ingredients to a mixing bowl, and beat with hand-mixer until soft peaks form.
Step 4
To assemble, add chocolate mousse, then blue chia pudding, then coconut whipped cream, and serve!