3 years ago

Blood Orange Mango Chia Cups
[Vegan]

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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These chia cups are perfect to make for a weekly breakfast or have on hand for a snack!

1/2 cup and 2 tablespoons chia seeds
2 cups unsweetened almond milk (or other plant milk)
2 tablespoons pure maple syrup
1 large ripe mango, peeled and sliced * (see note)
2 medium-size blood oranges, peeled and roughly cubed * (see note)
topping (option): 1 blood orange, peeled and cubed small or/and any leftover fruit purée

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In a medium bowl, add the chia seeds and then the almond milk and maple syrup. Hand mix with a fork so that the chia seeds are dispersed evenly. Put this in the refrigerator for 15-20 minutes to slightly gel (closer to 10 minutes if plant milk was already chilled/cold).
Meanwhile, peel and slice the mangoes and oranges. Add the fruit flesh into a small blender or NutriBullet bowl and purée (can semi-purée or purée completely). Measure about 2 cups of purée. Keep any leftover purée and add later to each topping.
Remove the chia mixture from the refrigerator and give it a really good stir with a fork. This second stir is important so that the mixture gels evenly and the seeds don’t clump.
Then, add the fruit purée to the chia mixture and stir well with a fork until the fruit purée is fully combined.
Pour or scoop or transfer the mixture equally into 5 or 6 ramekins, glasses or jars. Add a few small spoonfuls of chopped blood oranges to each topping (option). Add the extra purée on top, if you have some.
Cover with lids or foil and chill in refrigerator for at least an hour or more or overnight. Some people prefer the taste and texture the next day, so as desired!