Vanilla Bean Chia Pudding with Fresh Mint and Mango

Vanilla Bean Chia Pudding with Fresh Mint, Mango, Pistachios + Dark Chocolate I howsweeteats.com
Yield: makes 4 to 6 servings
Total Time: 10 minutes to prep, 2 to 4 hours (or even overnight) to chill

Ingredients:

2 cups unsweetened vanilla almond milk
1/3 cup + 2 tablespoons chia seeds
1 tablespoon vanilla bean paste
1 pinch of salt
1 mango, chopped
2 to 3 ounces of dark chocolate, chopped
2 tablespoons roasted pistachios, chopped
1 handful of fresh mint, torn
a drizzle of honey, if desired

Vanilla Bean Chia Pudding with Fresh Mint, Mango, Pistachios + Dark Chocolate I howsweeteats.com

Vanilla Bean Chia Pudding with Fresh Mint, Mango, Pistachios + Dark Chocolate I howsweeteats.com

Vanilla Bean Chia Pudding with Fresh Mint, Mango, Pistachios + Dark Chocolate I howsweeteats.com


Directions:

In a large bowl, whisk together the milk, chia seeds, vanilla bean paste and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight.

When you’re ready to eat the pudding, spoon it into 4 or 6 glasses or jars of your choice. Cover the top with mango, a sprinkle of dark chocolate, a sprinkle of pistachios and fresh mint. Drizzle with a bit of honey and eat.

Note: if you want your pudding sweeter, you can use a sweetened almond milk or add honey to the actual pudding when mixing it up. When I make the pudding, I portion it into jars and cover with plastic wrap, keeping them in the fridge, I add the toppings each time before eating one.

[inspired by giada's feel good food]

Vanilla Bean Chia Pudding with Fresh Mint, Mango, Pistachios + Dark Chocolate I howsweeteats.com

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>