By W.R.Y Trucking
In a large bowl, combine the almond milk and chia seeds. Stir well until the chia seeds are evenly distributed and not clumping together.
Cover the bowl and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
Once the mixture has thickened, stir it well to ensure even consistency.
Add the diced mangoes and maple syrup to the chia mixture. Stir until everything is well combined.
Spoon the pudding into serving bowls or jars.
Top each serving with a few cashews for added texture and crunch.
Serve chilled and enjoy!
How did this recipe turn out? Let others know!
to rate this recipe
This Dessert Vegan Gluten-Free Breakfast recipe is ready in 4 hours 10 minutes and features almond milk, chia seeds, maple syrup and other delicious ingredients. Contains 310 calories total.
In a large bowl, combine the almond milk and chia seeds. Stir well until the chia seeds are evenly distributed and not clumping together.
Cover the bowl and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
Once the mixture has thickened, stir it well to ensure even consistency.
Add the diced mangoes and maple syrup to the chia mixture. Stir until everything is well combined.
Spoon the pudding into serving bowls or jars.
Top each serving with a few cashews for added texture and crunch.
Serve chilled and enjoy!
Calories per Serving: 310
Your Rating:
