- In a mixing bowl, combine the coconut milk and chia seeds. Set aside until the mixture forms a gel like consistency, about 15-20 minutes.
- If your dates aren’t soft, place them in a bowl and pour hot water over them. Set aside for 10 minutes, then drain. Make sure pits are removed.
- Add the dates or maple syrup and 2/3 of the mango into a high-speed blender and process into a purée. Set aside the remaining 1/3 mango (you'll use it later).
- Add half of the chia gel into the blender. Blend until pretty smooth. This is does not have to be perfect - just blended.
- Next, pour the blended ingredients into the mixing bowl with the remaining chia gel and add (almost all of) the chopped mango and hand-stir it together (saving a few mango chunks to use for a topping).
- Place the mixture in the fridge for 15 minutes (this is where the pudding magic happens). After 15 minutes, get it out, give it a little stir and then bosh it back in the fridge.
- Now... either you leave it in the fridge overnight or wait another 15 minutes and then you can start making those parfaits!
This perfectly sweet and delicious chia pudding parfait is only 5-ingredients and it's so healthy it doubles as breakfast or dessert!
Insanely easy to make (yep). Limited ingredients (check). Chock full of fiber, protein & omegas (ummm hmmm). So dang tasty you might not want to share (hell yea).
You can make the chia pudding and let it set up overnight (so it is ready for a lazy brunch the next day) or make it about an hour before you are ready to eat! Either way, you are in for a treat.
Makes 4 Servings
Superfood Granola Crumble
Here's How to Make It:
Place ingredients in a food processor and blitz to combine. Your crumble should be - well... just that - crumbly. Set aside in the fridge until you are ready to build your parfaits.
Here's How to Make It:
Ohhh you want a nice eco-coconut bowl to eat your cha-cha-cha chia pudding? Luck you, we have those here.
Want to make a pretty parfait to impress your sister-in-law? Let's make some layers! Get out 4 serving glasses and spoon some of the chia pudding into each glass. Top with a good layer of Münki Sweet Beets Crumble and then add another layer of chia pudding and crumble until you have used up all of the ingredients. Finally, add the remaining chunks of chopped mango and serve.
* Coconut Milk: We used full fat canned organic coconut milk. You could also use 2 cups of your favourite plant mylk - it just won't be as creamy.
** If you want a less-sweet-treat, you can always add the maple syrup (or other sweetener) as a topper before you eat!