Summer is definitely there, it is starting to be very hot in France, like 96F yesterday, and with that heat I certainly don’t want to turn on my oven. Even more, I think that like most of the people, I tend to be pretty less hungry during summer and head for healthy, fresh and light quickly prepared food, including lot of fresh fruits, high water contain vegetables, smoothies, juices and salads. And for breakfast, I fuel my self during all the weekdays with delicious smoothie bowls made of a mix of fruits and veggies like cucumber, kale or zucchini (I will make a dedicated post about it later), so when the weekend comes, I want something a little different. And chia pudding is always a very great option for a healthy, nourishing, quick and delicious breakfast or snack. You may have already heard about these little magic seeds, it is not just because they are becoming very popular, but also because they have tons of benefits for you health and body.

Chia seeds are original grown in Mexico and are one of the most nutrient-dense food, packed with  a punch of energy-boosting power. Among many others, chia seeds benefits include promoting healthy skin, reducing signs of aging, supporting the heart and digestive system, building stronger bones and muscles. The reason chia seeds are so beneficial is due to them being very rich in fibers, omega-3 fats, protein, vitamins and minerals, and all that for small amount of calories! The best healthy way to fuel and keep your belly full for all the morning.

In this chia pudding recipe, you will have to mix the chia seeds in almond and coconut milk. In fact, chia seeds have a very high power of liquid absorption. This way, they can expand to about 10 times their size, leading to a creamy and nutritious pudding. Chia pudding is also very handy as you can prepare a big batch and store in a bowl in your fridge for several days. However, chia seeds can also be eaten dry, sprinkled on top of your smoothie bowl or in your salads.

I often make chia pudding but this time I wanted something a little more fancy, that you can serve for breakfast as well as snack or diner dessert. So I though about a chia parfait, with a mint and matcha flavor to bring a very pleasant after-eight like freshness, a layer of coconut granola to add some crunchiness (and because I love granola so much), and a creamy chocolate avocado mousse on top. It was a very long time I wanted to try chocolate avocado mousse and I think this was the perfect opportunity. The chocolate flavor pairs very well with the mint and matcha, and the mousse brings the perfect creamy texture to balance the parfait. Not to mention all the benefits of the raw cacao: it contains a lot of minerals like iron an magnesium that helps support your body’s immune system and is a very good mood booster! And you might know that avocado is full of healthy fats and fibers.

So this chia parfait is definitely a very healthy and nutritious breakfast option that will make you glow  from the inside out!

Alice xx

MINT CHIA PARFAIT W/ AVOCADO MOUSSE

Prep time: 30 minutes
Total time: 1.5 hour
Serves: about 4 servings

INGREDIENTS:

For the coconut granola:

Dry ingredients:

– 1 cup large flaked oats (gluten free if needed)
– 1/4 cup amaranth
– 1/4 tsp cardamome powder
– pinch of salt
– 3 tbsp shredded coconut

Wet ingredients:

– 1 tbsp + 1 tsp melted coconut oil
– 1 tbsp maple syrup
– 1 tsp vanilla extract

For the chia pudding:

– 1/2 cup chia seeds
– 1 cup coconut milk
– 1 cup almond milk
– 1/2 tsp mint extract
– 1 tbsp matcha powder
– 2 tbsp maple syrup

For the avocado mousse:

– 1 ripe avocado
– 3 tsp agave
– 1 tbsp almond milk
– 1 tbsp raw cacao powder
– 2 tsp coconut oil
– 1 tsp vanilla extract

INSTRUCTIONS:

Prepare the chia pudding:

1. In a large bowl, mix the chia seeds, almond milk, coconut milk, mint extract, matcha powder, and maple syrup. Whisk until everything is well incorporated.

2. Allow to sit for 10 minutes and whisk again to recombine.

3. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour (3 hours or overnight is best) to firm up.

Prepare the granola:

1. Preheat the oven to 300F and line a baking pan with parchment paper.

2. In a large bowl, mix all the dry ingredients except the shredded coconut.

3. In a separate bowl, mix all the wet ingredients together until roughly combined.

4. Pour the liquid mixture in the bowl of dry ingredients and stir well using a spatula until everything is evenly coated.

5. Spread the mixture evenly on the baking pan, forming a compact and thick rectangle, and bake for 10 minutes.

6. After the 10 minutes, remove the granola from the oven and stir using a spatula to ensure an homogeneous baking. Stir gently not to break all the granola and keep some big chunks. Repeat this process one more time, until you reach about 20 minutes total baking. If necessary, allow more baking time until your granola is golden.

7. Remove the granola from the oven and immediately mix in the shredded coconut. Allow to completely cool down before serving or storing.

Prepare the avocado mousse:

1. Blend all the elements together, except the cacao powder and the coconut oil, until you reach a perfectly smooth texture.

2. Add in the cacao powder and the coconut oil and roughly blend to combine.

3. Pour the mixture in a bowl, cover and place in fridge to firm up for about 30 minutes.

Assembly:

1. Once ready, remove the chia pudding from the fridge and whisk one last time to break all the clumps. If your pudding is too thick, you can add a dash of almond milk and mix again.

2. Pour the avocado mousse preparation in a pipping bag and set in fridge.

3. Prepare 4 little glass jars and pour in some chia pudding until about mid-heigh. Add a layer of coconut granola and finish by pipping avocado mousse to top. Decorate with mint leaves and cacao nibs. And enjoy fresh!

PARFAIT DE CHIA A LA MENTHE & CREME CHOCOLAT AVOCAT

Temps de préparation: 30 minutes
Temps de cuisson: 1heure 30 minutes
Quantité: environ 4 parts

INGREDIENTS:

Pour le granola coco:

Ingredients secs:

– 1 cup de gros flocons d’avoine (sans gluten si besoin)
– 1/4 cup d’amaranth
– 1/4 c.à.c de cardamome en poudre
– une pincée de sel
– 3 c.à.s de coco râpée

Ingredients humides:

– 1 c.à.s + 1 c.à.c d’huile de coco fondue
– 1 c.à.s de sirop d’érable
– 1 c.à.c d’extrait de vanille

Pour le pudding de chia:

– 1/2 cup de grains de chia
– 1 cup de lait de coco
– 1 cup de lait d’amande
– 1/2 c.à.c d’extrait/arôme de menthe
– 1 c.à.s de thé matcha en poudre
– 2 c.à.s de sirop d’érable

Pour la crème d’avocat:

– 1 avocat mur
– 3 c.à.c de sirop d’agave
– 1 c.à.s de lait d’amande
– 1 c.à.s de cacao cru en poudre
– 2 c.à.c d’huile de coco fondue
– 1 c.à.c d’extrait de vanille

INSTRUCTIONS:

Preparation du pudding de chia:

1. Dans un grand bol, mélanger les graines de chia, le lait d’amande, le lait de coco, l’extrait de menthe, la poudre de matcha, et le sirop d’érable. Mélanger à l’aide d’un fouet ou d’une fourchette pour bien incorporer.

2. Laisser reposer 10 minutes puis mélanger de nouveau.

3. Couvrir le bol de film plastique et le placer au réfrigérateur pour au moins une heure pour que le mélange épaississe. Le mieux est de le laisser environ 3 heure voir durant toute une nuit.

Préparation du granola:

1. Préchauffer le four à 180°C et chemiser une plaque de cuisson de papier cuisson.

2. Dans un grand bol, mélanger tous les ingrédients secs sauf la coco râpée.

3. Dans un autre bol séparé, mélanger tous les ingrédients liquides et remuer jusqu’à homogénéisation.

4. Verser le mélange liquide dans le bol d’ingrédients secs et mélanger à l’aide d’une spatule jusqu’à ce que tout soit bien enrobé.

5. Etaler le mélange sur la plaque chemisée et à l’aide d’une spatule, former un rectangle compact et assez épais. Enfourner pour 10 premières minutes.

6. Au bout de 10 minutes, retirer la plaque du four et remuer le granola à l’aide d’une spatule, en retournant pour assurer une bonne cuisson. Remuer délicatement afin de ne pas casser toutes les pépites de granola. Répeter cette étape une autre fois, jusqu’à atteindre 20 minutes de cuisson. Si nécessaire, allonger le temps de cuisson pour avoir un granola bien doré.

7. Sortir le granola du four et ajouter immédiatement la coco râpée. Laisser refroidir complètement avant de servir.

Préparation de la crème d’avocat:

1. Mixer tous les ingrédients sauf la poudre de cacao et l’huile de coco à l’aide d’un blender jusqu’à l’obtention d’un mélange parfaitement lisse et crémeux.

2. Ajouter la poudre de cacao et l’huile de coco et mixer brièvement jusqu’à incorporation.

3. Verser la préparation dans un bol, couvrir et placer au réfrigérateur pour 30 minutes.

Assemblage:

1. Une fois que tous les éléments sont prêts, sortir le pudding de chia du réfrigérateur et mélanger une dernière fois pour bien casser les grumeaux. Si le pudding parait trop sec, ajouter un peu de lait d’amande très progressivement et bien mélanger.

2. Placer la mousse d’avocat dans une poche à douille et réserver au frais.

3. Préparer 2 petites jars en verre et placer la préparation de pudding de chia au fond, jusqu’à environ mi-hauteur. Ajouter une couche de granule de coco et finir de remplir avec la mousse d’avocat. Décorer avec quelques feuilles de menthe fraiche, des éclats de cacao et servir bien frais!