Persimmon & Chia Seed Pudding
A no-cook creamy dessert with a pudding-like consistency. Similar to overnight oats, this could be great as a breakfast option too.
Substitutes:
- No almond milk? Use any plant-based milk of your choice instead.
- No maple syrup? Try with agave syrup or honey instead.
Prep time: 15 minutes
Cook time: minute
Total time: 15 minutes
Servings: 6
Ingredients:
4 Persimmons
250 ml almond milk (unsweetened )
1 tbsp maple syrup (optional)
1 tsp vanilla paste (optional )
4 tbsp chia seeds
Recipe:
Cut the persimmons into small pieces.
Add them to a blender with the almond milk, maple syrup, vanilla bean paste. Blend until smooth.
Pour the persimmon mixture into an airtight container and mix in the chia seeds until they are evenly dispersed.
Cover with a lid or cling film, then place in the fridge for at least 1.5 hours, or until thickened and set.
Serve on its own, or topped with fresh fruit or granola.
How to store
Store in an airtight container, in the fridge for up to 3 days.
