Mango Lassi Chia Pudding with Cardamom Date Crumble
Ingredients
Pudding
- 1/3 cup unsweetened plain plant-based yogurt
- 1/4 cup full-fat canned coconut milk
- 3/4 cup soy milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 2 honey mangos, peeled and cubed
- 1/2 teaspoon ground cardamom
- 2 tablespoons maple syrup (adjust to taste)
- 1/3 cup chia seeds
Crumble
- 4 tablespoons walnuts
- 3 tablespoons coconut flakes
- 3 medjool dates
- 1/2 teaspoon cardamom
- Pinch of kosher salt
Preparation
Add the yogurt, coconut milk, soy milk, vanilla, salt, mangos, cardamom, and maple syrup to a blender cup and blend until smooth.
Stir the blended mixture together with the chia seeds and set aside for 10 minutes. Then, give it a good stir to break up any clumps.
Cover and place in the refrigerator for at least 1 hour or overnight.
Add the walnuts, coconut flakes, dates, cardamom, and salt to a food processor and pulse until you get a fine crumble.
To assemble, portion out the chia pudding and top with the crumble before serving.
Tips
This is a great way to increase your fiber intake in the morning and meet daily goals.
Adjust the maple syrup based on the sweetness and ripeness of the mango to make it tasty.
