Triple Layered Dessert

Use your leftover pulp and milk in this decadent Triple Layered Dessert. Creamy chocolate base, blue chia pudding middle and topped with a fluffy coconut whipped cream.

Servings: 4
Time: 15 minutes active

Ingredients

Blue Chia Pudding

2 cups plant-based milk of choice (we used cashew milk)
½ cup chia seeds
1 tbsp maple syrup
1 tsp vanilla extract
¼ tsp butterfly pea powder

Avocado Chocolate Mousse

flesh of 2 ripe Hass avocados
¼ cup cashew pulp (from cashew milk)
¼ cup cocoa powder
¼ cup melted chocolate
¼ cup maple syrup
¼ cup plant-based milk of choice (we used cashew milk)
½ tsp vanilla extract
⅛ tsp salt

Coconut Whipped Cream

1 can coconut cream
2 tbsp powdered monk fruit
1 tsp vanilla extract

Directions

For the blue chia pudding, add all ingredients (except chia seeds) to a bowl, and whisk together. Add chia seeds to the mixture, and mix. Transfer to a container and into the fridge overnight.
For chocolate mousse, add all ingredients to a blender, and blend until smooth and creamy. Set aside.
For coconut whipped cream, add all ingredients to a mixing bowl, and beat with hand-mixer until soft peaks form.
To assemble, add chocolate mousse, then blue chia pudding, then coconut whipped cream, and serve!