Cardamom Saffron Mango Chia Pudding
A healthy vegan Indian-inspired dessert!
Servings: 4 servings
Ingredients
Chia Pudding
- ½ cup chia seeds
- 2 cups soy milk or plant milk of choice
- 4 tsp date syrup or sweetner of choice
- 1 tsp vanilla extract optional
- 1 tsp cardamom powder
Toppings
- 1/3 cup pistachios chopped
- 1 8 oz container blackberries or fruit of choice
- 12 oz mango puree
Instructions
Prepare the Chia Pudding
- Combine all ingredients listed in a large mixing bowl
- Whisk together incorporating the plant based milk
- Wait 10 minutes and mix again
- Meanwhile you can toast and chop your pistachios for topping.
- Once chia pudding forms a gelatinous consistency, you are ready to distribute into cups.
Chia pudding cups
- Divide chia pudding into 4 equal cups (you could also use mason jars if storing in the fridge)
- Add a layer of mango puree (about 2-3 tbsp)
- Add toasted pistachios and blackberries
- Store in the fridge until you are ready to serve
Notes
- If storing overnight, you may add the toppings shortly before you are able to serve
- If making just a single serving cup, you may use 2 tbsp chia seeds and 1/2 cup soy milk, a pinch of cardamom and 2 -3 strands of saffron.