Description
A refreshing and nutritious Mango Lassi Chia Pudding topped with a flavorful sticky walnut crumble. This vegan and gluten-free breakfast or snack combines creamy plant-based yogurt, coconut milk, and fresh mango blended with aromatic cardamom and sweet maple syrup. Chia seeds create a satisfying pudding texture after soaking, while the walnut and date crumble adds a delightful crunch and depth of flavor.
Ingredients
Scale
Chia Pudding
- 1/3 cup unsweetened plain plant-based yogurt
- 1/4 cup full-fat canned coconut milk
- 3/4 cup unsweetened soy milk
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 2 honey mangos, peeled and cubed
- 1/2 tsp ground cardamom
- 2 tbsp maple syrup (adjust to taste)
- 1/3 cup chia seeds
Sticky Walnut Crumble
- 4 tbsp walnuts
- 3 tbsp coconut flakes
- 3 medjool dates
- 1/2 tsp ground cardamom
- Pinch of kosher salt
Instructions
- Blend the Mango Lassi Base: Add the plant-based yogurt, full-fat canned coconut milk, unsweetened soy milk, vanilla, kosher salt, peeled and cubed honey mangos, ground cardamom, and maple syrup into a blender cup. Blend until the mixture is smooth and creamy.
- Prepare the Chia Pudding: Pour the chia seeds into an airtight container, then add the blended mango mixture. Whisk together thoroughly to combine. Let sit for 10 minutes, then stir again to break up any clumps. Cover the container and refrigerate for at least 3 hours or preferably overnight to allow the chia seeds to swell and thicken into pudding.
- Make the Sticky Walnut Crumble: In a food processor, combine the walnuts, coconut flakes, medjool dates, ground cardamom, and a pinch of kosher salt. Pulse until the mixture forms a fine, sticky crumble.
- Assemble and Serve: Portion out the chilled chia pudding into serving bowls or glasses, then generously top each with the sticky walnut crumble. Enjoy immediately for a refreshing, nutritious treat.
Notes
- You can adjust the sweetness by varying the amount of maple syrup or dates used in both the pudding and crumble.
- Ensure the chia seeds are well dispersed to avoid clumps and achieve a smooth pudding texture.
- Use ripe honey mangos for the best flavor and natural sweetness.
- This pudding can be prepared up to a day in advance and stored in the fridge.
- For extra crunch, toast the walnuts and coconut flakes lightly before pulsing in the food processor.
