Inspired by all the recent raw dessert posts on IG. Stayed up a little too late …


Inspired by all the recent raw dessert posts on IG. Stayed up a little too late making these 🌱Chia Pudding Breakfast Tartlets.
🌱Recipe
Crust:
1c pitted + chopped medjool dates
1c oat bran
2 Tbsp shredded coconut
1 Tbsp coconut flour
1 tsp carob powder
1 Tbsp macadamia or coconut oil
Pulse in food processor. Blend some more by hand. Press into 5 silicone tartlet molds and freeze.
Chia topping:
4 Tbsp white Chia seeds
1c milk
1 tsp vanilla
Mix and separate into 3 bowls. Add beet powder to one, butterfly pea flower tea to another, leave third plain. Refrigerate overnight. Top tartlets with Chia Pudding right before serving.
🙏Inspired by @healthyeating_jo and @abbeyskitchen .
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#healthybreakfast #healthydessert #chiapudding #rawvegan #rawfood #rawdessert #cleaneating #eatclean #vegan #veganfoodshare #nourish #nomnom #eattherainbow #breakfastofchampions #thekitchn #feedfeedvegan #foodblogfeed #thrivemag #heresmyfood #rawdessert28k #chiapuddingparty #friyay



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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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