Pitaya Chia Pudding Recipe
By Lena's Vegan Living
🔪Prep Time: 10 mins
👩🍳Cook Time: 15 mins
1 ¾ cup Canned coconut milk
1/3 cup White Chia
1 3/4 tbsp Pitaya powder
1/2 cup Maple syrup
1 tbsp lemon juice
½ cup Blackberries
1 cup Plain plant-based yogurt
Blackberries or raspberries to garnish
1Dice blackberries and set aside.
2Blend chia with milk, ¼ cup maple syrup and diced blackberries in a bowl a stir well.
3Divide the mixture into two bowls.
4Add 1tbsp of pitaya powder in one bowl and stir well.
5Add ½ tbsp of pitaya in the other one and stir well.
6Cover bowls with plastic wrap and place into refrigerator for 3hor or overnight.
7When ready, fill your jars trough large funnel, first with the darker shade and then with the lighter.
8Mix yogurt with ¼ tbsp pitaya powder and ¼ cup maple syrup.
9Top all for jars, add berries on top with and serve.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.