Persimmon & Chia Seed Pudding
This creamy, no-cook dessert is perfect for breakfast too - give yourself an extra-tasty start to the day.
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:
Chop the persimmons into small pieces.
Add them to a blender with the almond milk, maple syrup and vanilla bean paste. Blend until smooth.
Pour the mixture into an airtight container and mix in the chia seeds.
Cover with a lid or cling film, then pop in the fridge until thickened and set (at least an hour and a half).
Serve as is or topped with fresh fruit or granola. Enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
