Hello My Dearest Foodies,
I just made this delicious dessert yesterday, specially for our amazing @vegan.niinja. I know it is the last minute, but I am having hard time keeping up with everything I am doing. Nevertheless, I would't miss it for the world, because she is my Dear Friend and she always participates in my #fruitsandveggiesmonday contest with her absolutely dreamy creations. Although this recipe is very simple, it is super yummy and I hope she will like it. So again, HAPPY BIRTHDAY Dear Nina and sorry for being almost late.
RASPBERRY MARBLE CHIA
White Chia Pudding with Raspberry Puree
Vegan – Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS for 2
• Light coconut milk 1 3/4 cup
• White Chia 1/3 cup
• Pure Vanilla extract 1tsp
• Maple syrup to 1/4 cup plus 1 tbs
• Frozen raspberries 1/2 cup
• Fresh Raspberries 1 cup
• Pistachios 1tbs (shelled & grind)
PROCESS
• Let the frozen raspberries defrost in a bowl on the counter or if you are in a hurry, you can do it above the steam.
• When ready, add 1 tbs maple syrup and whisk thoroughly until you have a puree.
• Divide in two halves; pour into your chosen jars and pace it into refrigerator.
• Mix the coconut milk with Chia and maple syrup thoroughly in a bowl.
• Leave it in the refrigerator for 1 hour.
• When ready, pour half in to each jar on top of raspberry puree.
• Place into refrigerator for couple more hours or even better over night.
• Top with fresh raspberries, pistachios and serve.
THANK YOU FOR VISITING & BON APPETIT 🍇🍍💚🍓🍉
MORE RECIPES AT Lena's Vegan Living