For a german version of this recipe please click here.
I wanted to create an Ombré Chia Pudding Parfait for a very long time, just couldn’t decide which colors to choose. Usually I get inspired by the flowers in our garden. Right now, in the middle of spring, pastel shade took over – tulips, pansys, auriculas and ranunculus. So I knew I wanted to create a parfait in a soft green and a soft pink and a soft orange. Wanna know how I managed to get these colors? Have a glimpse into the bag of my tricks!! If you like this post, please leave a comment. I am thinking about translating my entire blog into english. The more comments, the more likely this will gonna happen ;-).
Ombre Chia Pudding Parfait (1 serving)
3 tbsp chia seeds
200 ml low-fat plantbased milk
4 tbsp coconut milk
½ tsp wheat grass
¼ tsp beet powder
2 tbsp erythritol
6 tbsp plain plant-based joghurt
3 tbsp mango puree (unsweetened)
2 tbsp rasperries (fresh or frozen) or 3 tbsp mango puree
Combine chia seeds and plant-based milk in a mixing bowl and mix vigorously. Sweeten with 1 tbsp erytritol. Allow to rest for at least 1 hour, stirring once in a while. Alternatively put into the fridge overnight. Add more plant-based milk, if it’s too thick.
In a small cup or jar, mix wheat grass with 2 tbsp coconut milk. In another cup or jar, mix beet powder with 2 tbsp beet powder. Halve your chiapudding and add either wheat grass or beet mixture. Stir well.
Mix plant-based joghurt with mango puree and sweeten with 1 tbsp erythritol. Layer both chiapuddings and mango jogurt in a jar or bowl or just mix it. Decorate with raspberries, fresh fruits or mango puree and edible flowers.
390 kcal, 11 g protein, 28 g carbohydrates, 9 g fiber, 24 g fat