Chia Seed Breakfast Pudding Recipe ( Rainbow Pudding )
Ingredients
Instructions
For the chocolate chia: heat up 1 cup of almond milk and stir in the 1.5 oz dark chocolate bar until melted. Sweeten with 1 tablespoon of agave or to your taste, then whisk in 3 tablespoons of chia seeds and 1 teaspoon of vanilla extract. Cover with plastic wrap and refrigerate fora few hours until set.
In the bowl of a mini food processor puree together the sliced mango with a splash of almond milk until you have a smooth puree. Sweeten to taste with the agave and stir in 1 teaspoon of vanilla extract and 2.5 tablespoons of chia seeds. Cover with plastic wrap and refrigerate.
In another cup whisk together 1 cup pf almond milk with 0.28 oz wheat grass powder and the juice from half a lime. Sweeten to taste with the agave and whisk in 3 tablespoons of chia seeds. Cover and refrigerate.
Using the food processor puree the avocado with 1/2 cup of almond milk, and the juice from 1 lemon. Sweeten to taste with agave and whisk in 3 tablespoons of chia seeds. Cover and refrigerate.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Ciaoflorentina →
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Wow! What a stunning dish! It looks a bit intimidating to make, but I bet it is totally worth it!
This recipe is definitely food for your eyes as well as food for your tummy. I need to explore the world of chia more.
Did you make this recipe?
Leave a Comment