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Chia and beet mousse parfaits

29th April 2017 by bos.kitchen Leave a Comment

chia and beet mousse parfaits Happy almost May! I can’t believe spring is almost on the way out now and I’m finally finding time to bring you a new recipe. I have to apologise for the lack of posts lately, this last month has flown by in the blink of an eye! I’m back with a super powered parfait recipe for you, a sweet, beety treat, the perfect breakfast for a spring morning.

I had the idea for this mousse after spotting a chocolate free avocado mousse on Instagram. I really wanted to give it a try as I love the texture of avocado mousse, but wanted something fruity. I think I overdid it the last time I made chocolate mousse.

Beetroot is one of my favourite veggies, not only does it help with blood pressure, it also helps with liver detoxification, digestive health and boosts the immune system. It’s packed with iron, which is super useful if you’re feeling a little run down or tired. If you don’t like beetroot, beetroot powder is the best way to get the benefits without the taste.

I’ve paired this mousse with chia pudding for the ultimate good for you breakfast. It’s a wonderful way to enjoy avocado for breakfast too! I’m not always a fan of straight up chia pudding, so I find it easy to enjoy with yoghurt, mousse and berries.

I’ve got some exciting news – I’m going to be in two magazines very soon! I can’t wait to share the details with you. If you’re reading this far, thank you for your support, I’m truly grateful for you following me on my journey.

Hope April has treated you well, babes!

xo

 

Chia and beet mousse parfaits
 
Save Print
Prep time
20 mins
Total time
20 mins
 
Author: Bo's Kitchen
Recipe type: breakfast/dessert
Serves: 2 large portions
Ingredients
  • ¼ cup chia seeds
  • 1 cup nut mylk of choice
  • 1 tsp vanilla extract or ½ tsp vanilla bean paste
  • ½ cup plus 4 tbsp dairy free yoghurt (I used coconut yoghurt)
  • 1-2 tbsp organic beetroot powder
  • ½ lemon, juiced
  • 1 mandarin, juiced
  • 2 avocados
  • 4 tbsp maple syrup
  • Figs and fresh berries, for toppings (optional)
Instructions
  1. Make chia pudding at least 20 mins before you want to enjoy the parfait, or prep the night before and keep in the fridge. Mix chia seeds, nut mylk and vanilla extract in a jar and stir well. Set aside, stirring again after five minutes or so.
  2. Add avocado, beet powder, fruit juices, 4 tbsp dairy free yoghurt and maple syrup to a food processor and blend until smooth and creamy. Check the taste and add more sweetener or beet powder as required.
  3. To assemble - stick thin slices of figs on the inside of your glass. Gently spoon a dollop of beet mousse on the bottom of each jar, then the chia pudding. Now layer the mousse and yoghurt and top with fresh figs and berries. Any leftover mousse will keep for up to 2 days in the fridge (cover with a layer of clingfilm to keep smooth).
3.5.3226

chia and beet mousse parfait dairy free

 

 

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Creamy vanilla cheesecakes with cranberry compote❣️ such a deliciously creamy and tangy combo and perfect for your festive table🎄If you don’t have a mini cheesecake tin you can also make this into one big cheesecake instead 😋 The filling is oh so creamy, you’d never guess it was dairy free! 

As a little gift 🎁 before the end of the year I’d love to offer two people the chance to WIN a copy of my cookbook and some dairy free goodies - just tag a friend below and I’ll pick the winners on Friday!😌🌟

Vanilla cheesecakes with cranberry compote (makes 9)

250g ginger nut biscuits
100g dairy free butter
300g cashews, soaked overnight
340g dairy free cream cheese
80g icing sugar
1 tbsp vanilla extract 
200g coconut cream
2-4 tbsp coconut milk 

200g fresh cranberries
5 tbsp water
5 tbsp caster sugar 

Prepare the base by processing ginger biscuits and butter together to a fine crumb. Press into a mini cheesecake tin and set aside in the fridge to chill. 

Add soaked cashews to a food processor and blend on high for 10 minutes until smooth and silky. Add in dairy free cream cheese, icing sugar, vanilla, coconut milk and cream and process until fully incorporated. Pour cheesecake filling on top of the bases and set aside to chill overnight in the fridge. 

To make the compote, add cranberries, water and sugar to a small pan and bring to a simmer. Cook for 10-15 minutes until jammy. Spoon compote on top of the cheesecakes and enjoy!

#dairyfree #vegandessert #dairyfreerecipe #veganrecipes #cheesecake #dairyfreebaking #veganfoodie #veganfoodies #veganlife #festivebaking #dairyfreedesserts #veganuk #eattherainbow
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