Tuesday, July 17, 2018
Ingredients
- 1 1/2 cups Soy Milk (or Almond/Coconut Milk)
- 1 1/2 tablespoons Maple Syrup or Agave Nectar
- Pinch of Sea Salt
- 1 teaspoon Pure Vanilla Extract
- 6 tablespoons Chia Seeds
- Flesh of 1 Mango
- 1/2 cup fresh Raspberries
- 2 teaspoon Maple Syrup
Instructions
- In a measuring jug or bowl, combine Soy Milk, Maple Syrup, Sea Salt, Vanilla and Chia Seeds. Stir well and leave to set in the fridge for between 4-6 hours, or ideally, overnight. You may want to stir the pudding halfway through the process to loosen as it will get thicker at the bottom.
- Once your pudding is ready and before assembling, purée the flesh of your Mango to form a simple, healthy Mango Coulis.
- Combine Raspberries and Maple Syrup in a bowl and crush lightly with a fork. You don't want a smooth coulis, but rather a chunky Raspberry Coulis.
- Layer Chia Seed Pudding, Mango Coulis and Raspberries in a glass. I do 2 layers of each, just for a pretty effect.
- Stuff into your face and enjoy! Leftovers can be kept in the fridge for up to 2 days, and make a great quick breakfast.
http://www.crazyvegankitchen.com/mango-raspberry-chia-seed-pudding/
