Tag Archives: dessert

Chia Seed Mango Dessert

A cool dessert for cold winter days….simple, healthy and full of energy from Chia seeds, coconut and fruit. 

ChiaPudding
Chia Seed, coconut and Mango

This version is vegan, dairy free and gluten free. You could use honey instead of coconut nectar and real grass fed creamy milk if you like. The gelatin is also a vegetarian brand.

I use Chia seeds in smoothies, oatmeal and desserts abundantly. In the category of superfoods  now these are rich in omega-3 fatty acids, protein, dietary fiber, and other nutrients.

I added a layer of saffron which happen to be my favorite spice purchased directly from the saffron fields of Kashmir.

The pudding consistency can be managed by adding extra milk or reducing chia seeds. You can adjust both ingredients based on the thickness and consistency you want. Mine got too thick at first so I had to add more coconut milk to soften. You want to stir the pudding a couple of times while it refrigerates to get the creaminess.

Fresh sweet mangoes would be delightful but frozen are fine too. I also found the canned mango pulp to work really well. Just ensure that there is no added sugar.

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Chia Seed Mango Dessert

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

For the Chia Pudding:

  • 2 cups unsweetened coconut milk
  • 1/2 cup chia seedsDSC_1956-close
  • 1-2 tablespoons of coconut nectar

For the Mango Layer

  • Fresh or forzen mango chunks
  • 1 tbsp gelatin ( you can use the vegetarian version)
  • 1 tbsp coconut nectar
  • Pinch of saffron flakes

For topping

  • Coconut Flakes
  • Slivered Almonds
  • Berries ( or you could use Mango slices)

 

Putting it together:

  1. Whisk the coconut milk, chia seeds, and nectar together in a large bowl. Let sit for 5-10 minutes and then whisk again . Cover and chill in the fridge for 2.5-3 hours until nice and thick.
  2. Puree the Mango and heat in a pan with 1/4 cup water. Turn off the heat and add the gelatin. Mix well and refrigerate along with the pudding for 2-3 hours until set. You could also use the pureed mango that is readily available and sweeten to taste. I just had some mango chunks in the freezer that I used.
  3.  Portion the pudding into bowls, top with a layer of mango and then the toppings . You can add another layer of syrup over the topping if you desire more sweetness.
  4. Enjoy

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The party  Angie is hosting at Fiesta Friday is waiting for this dessert 🙂 Thanks to the  Lily @ Little Sweet Baker and Julianna @ Foodie On Board for Co-Hosting

Raw Caramel and Walnut Bars

Sweet and savory dance on the senses and such beautiful raw ingredients. I made this as one of the thanksgiving deserts and it was so well received. I could say that it is healthful ( depending on how many slices you eat:) with the use of coconut nectar and honey. The dates also as a sensory sweetness and chewiness. I soaked the dates in orange zest and orange juice for a few hours to add another layer of flavor. You can omit this step if you want.

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Enough said…let’s try it

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Layer 1

  • 1/2 cup almonds (soaked overnight and skin removed)
  • 1/2 cup raw walnuts
  • 1/2 cup mehjool dates (pitted and soaked in orange zest and the juice to moisten)
  • 1/2 cup dry crushed coconut flakes
  • 2 tablespoons coconut oil
  • 2 tablespoons raw cacao powder
  • 2 tablespoons organic raw honey

 

Blend this mixture together and layer in a lined square pan. Press down until you get a flat this layer and put in the freezer for 30 mins

Layer 2 (Caramel)

  • 1 cup medjool dates (pitted and soaked in orange zest and the juice to moisten
  • 1/2 cup organic coconut oil
  • 3 tablespoons tahini
  • 1 teaspoon vanilla
  • 2 tablespoons organic raw honey
  • 1/4 cup chopped raw walnuts

 

Blend dates, coconut oil, tahini, vanilla and raw honey in the food processor. Add the walnut and pulse lightly so you still have the pieces.

 

Pour this on top of layer 1, smooth and return to freezer to set.

 

Layer 3

  • 1/4 cup coconut oil
  • 1/4 cup coconut nectar
  • 1/4 cup raw cacao
  • Coconut Flakes for dusting

 

Blend together the melted coconut oil, raw cacao and coconut nectar until smooth.

Add this as the third layer. Top with coconut flakes. Return to the freezer.

Slice while still frozen and serve.

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This will stay in the fridge for a couple of weeks.