Chia seeds pudding is my all time favorite breakfast. Its persimmons season in California, so this year I’m trying something new. Here’s a simple and nutritious Spirulina Persimmons Chia Seeds Pudding recipe that doesn’t taste like pure spirulina 🙂
Ingredients:
- 2 ripe persimmons, peeled and diced
- 2 tablespoons chia seeds
- 1 cup coconut milk (or any plant-based milk of your choice)
- 1 teaspoon spirulina powder
- Optional: 1 tablespoon maple syrup or honey (adjust to taste)
- Optional: 1/2 teaspoon vanilla extract
Instructions:
- Prepare Persimmons: Peel and dice the ripe persimmons.
- Make Chia Pudding Base: In a bowl, mix chia seeds with almond milk. Stir well to avoid clumps. Let it sit for a few minutes, stirring occasionally to prevent clumping.
- Blend Persimmons: In a blender, combine the diced persimmons, spirulina powder, maple syrup (or honey), and vanilla extract if using. Blend until smooth.
- Combine and Refrigerate: Add the blended persimmon mixture to the chia pudding base. Mix well until evenly combined. Adjust sweetness to your liking.
- Refrigerate: Cover the bowl and refrigerate the mixture for at least 2-3 hours or overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency.
- Serve: Once the pudding has set, give it a good stir. Spoon the pudding into serving bowls or jars.
- Add Toppings: Top the pudding with sliced persimmons
- Enjoy: Serve chilled and enjoy your Spirulina Persimmons Chia Seeds Pudding as a wholesome and nutrient-packed breakfast or snack.
Feel free to customize the recipe to suit your taste preferences and dietary needs. Spirulina adds a nutritional boost with its rich content of vitamins, minerals, and protein.
