This Vegan Persimmon Chia Pudding is a filling and healthy breakfast which I like to prepare the evening before I wish to eat it. Chia pudding is a fantastic breakfast for vegans. Chia seeds are very rich in fibre which can help you to feel fuller for longer. They are so easy to prepare too – simply soak them for 2 hours or overnight in your favorite plant milk.
I use ripe yellowy-orange, tomato-shaped persimmons which have soft and sweet flesh. I blend the persimmon flesh into a smooth and light puree which I layer into small jars with the chia pudding. Just before eating, I top the puddings with granola and pomegranate seeds.
To make Vegan Persimmon Chia Pudding, you will need the following ingredients:
Mix the chia seeds with the plant-based milk and vanilla extract in a bowl or jar. Cover and refrigerate for a minimum of two hours.
Cut the persimmons in half and scoop the soft sweet flesh out into a blender using a spoon. Blend the fruit until you have a light and smooth puree.
Place a tablespoon of granola on the bottom of two small jars. Add 2 tablespoons of chia pudding to each jar along with 1 tablespoon of persimmon puree. Add a second layer of 2 tablespoons of chia pudding and 2 tablespoons of persimmon puree.
Sprinkle some granola, toasted coconut flakes and pomegranate seeds on top. Crumble the oreo cookie over the top if you are using it.
Serve immediately and enjoy!
This Vegan Persimmon Chia Pudding is a quick and healthy breakfast which you can prepare the night before. Try making these breakfast puddings soon and please come back to leave a review telling me how you get on!
Dairy-Free Recipes
Low Cholesterol Recipes
Vegan Recipes
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