• Alicia Ann Lip

Vegan, Gluten-free CHIA Mango Softee Parfait!



I love how highly nutritional this parfait is! All power packed in one glass. There is loads of Omega-3 fatty acids from the activated chia seeds, Calcium from the almond milk (which helps in soaking the chia seeds to form a pudding-like texture) Vitamin C and antioxidants from the sliced strawberries, frozen mangoes and bananas which are high in potassium and aids in good skin complexion! There is no artificial flavouring or additional sugars added to this. See below for the quick, simple and easy to make recipe.

Ingredients:

  • 7 tbsp of chia seeds

  • 120ml of any nut milk/soy milk

  • 1/2 cup of sliced fresh strawberries

  • 1/2 cup of frozen mangoes

  • 1 cup of frozen bananas

  • Dash of nut milk for the softee

Serving for 1-2 (depending on how hungry you are!)

Method

Firstly, you would need to prepare the chia pudding 30 mins in advance. Place chia seeds and nut milk in a bowl. Stir well until it is properly mixed and set aside for half an hour to thicken into a gelatin-like texture, similar to a pudding. Next, slice the strawberries and set aside. To prepare the softee (ice cream like texture), you need to do this at the very last minute.

Make sure to place the thickened chia pudding into a tall glass, then followed by a layer of fresh strawberries as shown in the picture above. Once you have done that, place the frozen bananas, mangoes and dash of nutmilk in a blender. Blend until it is smooth and texture consistency should be like a creamy sorbet. I recommend brands like eg. Nutribullet or a Vitamix blender for the optimium "softee" texture.

Once blended, you can either use a ice cream scoop to scoop our your "softee" into the glass or you can place the blended softee into a piping bag with a "open star" piping tip to pipe this into the glass. Practise makes perfect to swirl without melting. So don't be disheartened if your first attempt is a result of a melted watery softee.

Let me know how you fair and I can advise accordingly. Hope you like my recipe and enjoy the rest of the week.

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