Description
Vegan
Ingredients
Scale
- Pomegranate Layer: 1 pomegranate (or 1/2 cup of pomegranate seeds)
- 1 cup unsweetened vanilla almond milk
- 1/4 cup chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- Chocolate layer: 1 1/2 tablespoons cacao powder
- 1 cup unsweetened vanilla almond milk
- 1/4 cup chia seeds
- 1 ripe banana, mashed (optional)
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- *1 can coconut milk – refrigerated overnight (or 8 hours)
- 2 teaspoons sugar (I used coconut sugar. Cane or raw sugar is good too)
- 1/2 teaspoon vanilla extract
- Cacao nibs or chocolate chips for topping
Instructions
- Cut pomegranate in half and remove seeds with hands (the color will not stain fingers, it washes right off) You should be left with about 1/2 cup of pomegranate seeds.
- Add 1/4 cup of the pomegranate seeds to a blender along with the almond milk. Blend until smooth. Pour into a small bowl. Add the chia seeds, maple syrup and vanilla extract. Whisk until smooth. Add in leftover pomegranate seeds and whisk. I like to taste bursts of pomegranate in my pudding. You can add all the seeds to the blender instead if you want. Refrigerate for 1-2 hours or overnight, until it reaches the consistency you like.
- In another small bowl, add cacao powder, almond milk, chia seeds, mashed banana, maple syrup and vanilla. Whisk until smooth. Refrigerate for 1-2 hours or overnight.
- Meanwhile, prepare the coconut whipped cream. Remove can from refrigerator and remove top. While in the fridge, the milk separated from the water on the bottom. We will only be using the white creamy part on the top. Save the coconut water on the bottom for a smoothie! Scoop out the white part into a medium-sized bowl. Add the sugar and vanilla and whisk until smooth and creamy. Can be placed back in refrigerator, covered, until the pudding is ready.
- When the chia pudding is ready, layer into 2 dessert glasses, add coconut whip and any toppings and enjoy!
Nutrition
- Serving Size: 2
