Packed with fibre, vitamins and other good things, they are great to have at breakfast, for dessert or as a mid-day snack. And, they are SO EASY to put together. You can even add your own personal touch by substituting the mango and orange with other fresh fruit or berries that you prefer or have.
Tropical Chia Fruit Cups [Vegan]
For the Chia Pudding:
- 2 cups unsweetened almond milk (preferably at room temperature); homemade or store-bought
- 2 tablespoons pure maple syrup
- 1 teaspoon orange zest (finely grated orange peel)
- 1/2 cup and 2 tablespoons chia seeds
- Fruit purée (enough fruit to make 2 cups of purée): 1 ripe large mango, peeled and sliced in chunks & 1 large or 2 medium-size oranges, peeled and sliced in chunks
- Pomegranate seeds or as desired
- Give your almond milk container a REALLY good shake and measure 2 cups.
- In a bowl, hand mix together the almond milk, maple syrup, orange zest and chia seeds. Mix well so that the chia seeds are evenly dispersed. Put this in the refrigerator for 15-20 minutes to gel. If using chilled almond milk, put in fridge for 10 minutes. Time it so it doesn’t over gel.
- Meanwhile, peel and slice the mango and orange and purée in a small blender or high speed blender. Measure 2 cups of the purée.
- Give the refrigerated almond/chia mixture a good stir with a fork. This second stir is important so that the chia seeds are evenly dispersed. Add the fruit purée and stir/mix well with fork.
- Pour the mixture equally into 5 or 6 ramekins, glasses or jars. Cover with lids or foil and chill in fridge for an hour or overnight. They taste even better the next day!
- Enjoy as is or with toppings of choice.
If you have some leftover fruit purée, keep it and mix it in with some fresh fruit and add this later to each topping.
- Chia Seeds