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Happy Monday!
Spring has definitely sprung over here in Northern Italy. To celebrate it I’ve decided to prepare a suuuuper easy peasy cold dessert: a chia pudding that will require 7 ingredients, 10 minutes of your time and 2 hours of patience while it sets in the fridge. Go!
BLUEBERRY AND MANGO CHIA PUDDING {vegan + gluten free}
by Marta Giaccone
Recipe
1 large or 2 medium servings
prep time: 10 mins, total: 10 mins + 2 hrs rest time
Chia pudding
1 cup plant-based milk
1/3 cup chia seeds
1 tsp maple syrup (or other sweetener)
a dash of cinnamon
Blueberry chia pudding
1 cup blueberries
1 tbsp chia seeds
½ tsp cinnamon
1 mango, small and ripe
1 passion fruit
Method
- To make the chia pudding combine all ingredients in a container that can be closed with a lid. Shake. Let sit in the fridge for a minimum of two hours, shaking every half hour or so, so that the seeds are spread evenly.
- In a separate bowl, puree the blueberries and cinnamon with an immersion blender. Add 1 tbsp chia seeds. Let set in the fridge as well.
- In another bowl, peel, chop and puree the mango. Set aside.
- In a tall glass or 2 smaller glasses layer the four ingredients: plain pudding, blueberry pudding, mango puree and passion fruit pulp.
