This key lime pie chia pudding is anything but difficult to make and incredibly scrumptious! This no-heat formula is normally vegetarian, sans gluten and without grain for a treat everybody can appreciate! This is an old formula from the blog that has been refreshed to make it surprisingly better!
I call this key lime pie chia pudding a "treat" however believe it or not it's really so sound it very well may be appreciated for breakfast or whenever of day.
It's made with a velvety chia pudding base, and finished off with a cashew-cream key lime mousse that is stacked with protein, sound fats and only a modest quantity of maple syrup for sweetness.
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INGREDIENTS
CHIA PUDDING
- 4 tbsp chia seeds
- 1 cups almond milk
- zest of 3 key limes (or 1 regular lime)
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
KEY-LIME PUDDING LAYER
- 1/2 cup raw cashews, soaked in hot water for 1 hour then drained
- 6 tbsp coconut milk (full-fat from a can)
- 2 tbsp maple syrup
- 1/4 cup key-lime juice (or lime juice)
- zest of 2 key-limes (or 1 regular lime)
- 1/2 tsp matcha powder for colour (optional)
INSTRUCTIONS
- Mix the chia seeds, almond milk, key lime zest, maple syrup, and vanilla extract together in a bowl. Whisk for 30 seconds until everything is well combined.
- Place in the fridge and allow to firm up for 2 hours or overnight.
- Add the cashews to a blender or food processor with the coconut milk, maple syrup, lime juice, lime zest, and matcha powder. Blend until completely smooth. (You may need to scrape down the sides a few times as you blend.)
- Spoon the chia pudding evenly into 4 little jars. Pour the lime mousse mixture on top of the chia pudding.
- Place in the fridge and let set for 2 hours before eating.
For more detail : bit.ly/2TJa4jY
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