Vanilla chia pudding with persimmon and cinnamon
Ripe persimmon becomes a natural sauce for an autumn pudding.
Open in the appPer serving
- Calories
- 399 kcal
- Protein
- 28.1 g
- Carbohydrates
- 44 g
- Fat
- 13.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Chia seeds25 g
- Pea milk220 ml
- Pea protein powder22 g
- Vanilla extract1 teaspoon
- Persimmon150 g
- Cinnamonto taste
In season: October – December
Method
- The evening before, whisk the pea milk with the pea protein and vanilla extract in a bowl, until there are no lumps.
- Add the chia seeds, stir, wait 5 minutes and stir again so lumps don't form; cover and refrigerate overnight.
- In the morning halve the persimmon, scoop out the flesh with a spoon and mash it with a fork together with a pinch of cinnamon, to a purée.
- Stir the pudding and serve it topped with the persimmon purée.
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