Mango-Chia Pudding with Avocado-Chocolate Mousse

The avocado and white chocolate mousse topping this dessert makes it quite an indulgent dessert, however it is also full of healthy super foods. 

Ingredients for 2 portions:

1 Mango

4 Tablespoons chia seeds 

8 Tablespoons coconut milk

1/2 Avocado

50 g vegan white chocolate

Maple sirup to taste

Total time: 1 hour, 15 minutes

Open the can or packet of coconut milk without shaking it first and transfer 4 tablespoons of the more solid cream on the top into a small bowl. This will be used for the toppping, so place it in the fridge for now. For the pudding, peel the mango, remove the stone and cut the flesh into cubes. Add the chia seeds and the rest of the coconut milk and blend until smooth and silky. Distribute between two glasses and cool in the fridge for half an hour. Then melt the vegan white chocolate, either in the microwave or a water bath and blend with the avocado flesh and coconut cream. Add some maple sirup to taste and spread on top of the mango pudding. Refridgerate for at least half an hour before serving.

Mango-Chia Pudding with Avocado-Chocolate Mousse
Serves 2
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
564 calories
66 g
5 g
34 g
8 g
17 g
332 g
39 g
50 g
0 g
14 g
Nutrition Facts
Serving Size
332g
Servings
2
Amount Per Serving
Calories 564
Calories from Fat 285
% Daily Value *
Total Fat 34g
52%
Saturated Fat 17g
87%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 5mg
2%
Sodium 39mg
2%
Total Carbohydrates 66g
22%
Dietary Fiber 12g
49%
Sugars 50g
Protein 8g
Vitamin A
38%
Vitamin C
112%
Calcium
21%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Mango
  2. 4 Tablespoons chia seeds
  3. 8 Tablespoons coconut milk
  4. 1/2 Avocado
  5. 50 g Vegan white chocolate
  6. Maple sirup to taste
Instructions
  1. Open the can or packet of coconut milk without shaking it first and transfer 4 tablespoons of the more solid cream on the top into a small bowl. This will be used for the toppping, so place it in the fridge for now.
  2. For the pudding, peel the mango, remove the stone and cut the flesh into cubes.
  3. Add the chia seeds and rest of the coconut milk and blend until smooth and silky.
  4. Distribute between two glasses and cool in the fridge for half an hour.
  5. Then melt the vegan white chocolate, either in the microwave or a water bath and blend with the avocado flesh and coconut cream.
  6. Add some maple sirup to taste and spread on top of the mango pudding. Refridgerate for at least half an hour before serving.
beta
calories
564
fat
34g
protein
8g
carbs
66g
more
Von Vegan http://www.vonvegan.com/

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