Creamy Mango Chia Pudding
So easy, so simple, so delicious!
Chia pudding and mango cream were made for each other! Topped with the crunchy amaranth puffs, this breakfast satisfies my taste buds every time on the I make it!
The only thing you have to do in advance is making the chia pudding. The Chia Seeds will soak up the liquid and enlarge the longer you let it stand. I always prepare the chia pudding the night before. Like that, I can simply take the chilled chia pudding out of the fridge the next morning ready to use. Always make sure to stir the pudding again really well before using it because clumps can form very easily.
The amaranth puffs are made in no time and provide the required crunch. Plus, amaranth is a completely gluten-free grain! (And also incredibly tasty to make porridge with.)
A recipe that will convince breakfast-newcomers, dessert-lovers and probably even those who believe they are full already!
Let’s get to the recipe!
Gluten Free | Dairy Free | Vegan | Refined Sugar Free
Yield:
2 puddings
Active Time:
20 minutes
Total Time:
20 minutes
Ingredients
CHIA-MACA PUDDING
- 300 ml almond milk
- 3–4 tbsp Chia Seeds
- 2 tsp Organic Raw Maca Powder
- 1.5 tbsp natural sweetener of choice, e.g coconut blossom sugar
- (if you want to add some extra sweetness, mash up a banana with a fork really well and stir into the chia pudding)
MANGO CREAM
- 2 mangoes, very ripe
- 150–200g coconut or dairy yoghurt
- 1–1.5 tbsp natural sweetener of choice, e.g pure maple syrup (I used coconut blossom sugar again, it’s the best!)
AMARANTH CRUNCH
- 50g puffed amaranth chips, sugar-free
- 2 tbsp almonds, chopped
- 1 tsp Organic Raw Maca Powder
- 2–3 tsp sweetener of choice, e.g pure maple syrup or coconut nectar (use a natural liquid sweetener)
- some pure vanilla extract
TOPPINGS
- Berries of choice
- Passionfruit is also a super yummy choice!
- A dollop of homemade nut butter (cashew or almond butter are a great choice for this recipe)
- Hemp seeds
- A piece of raw chocolate
Directions
- Add the Chia Seeds, almond or soy milk, Raw Maca Powder, natural sweetener (and mashed banana if desired) into a bowl, stir well and let stand for at least 1 hour or overnight in the fridge.
- Preheat the oven to 160° C and line a tray with baking paper.
- In a bowl, mix amaranth puffs, chopped almonds, Raw Maca Powder and vanilla and mix with your hands until well combined.
- Spread onto the baking sheet, bake for about 15 minutes until golden brown. Always keep an eye on them, they burn very easily. Take the puffs out of the oven and let it cool completely so that they get crispy.
- Peel the mangoes and cut into smaller pieces. Place it in the blender with the yoghurt and sweetener and blend for 3–4 minutes to a smooth, creamy and slightly thick consistency. If you like your smoothie not to be as thick, add a splash of milk.
- Add some chia pudding into the jars, then fill up the jars with the mango cream, top with the crunchy amaranth puffs and add your toppings of choice!
- Bon appetit, and don’t forget to use a long spoon to eat this breaky! The secret to get the most of all the flavours is to dive all the way to the bottom so that you get a little bit of everything on the spoon!
TIPS:
Use frozen mango pieces or add some ice to blend with the mango and yoghurt if you want the smoothie to be chilled.
You might as well double the recipe for the crunchy amaranth puffs to use as a topping for smoothies, shakes and creams or have a handful as a little snack.
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