Imagine a layered chocolate and vanilla dessert that is healthy, rich and tasty! This Chocolate Chia Pudding Trifle is a dream come true for every chocolate lover, concerned with health! It is made of tasty cocoa and vanilla layers alternated with berries. The recipe is easy and is perfect for breakfast, afternoon snack or dessert.
What is special about this recipe
This is a trifle made of chocolate chia pudding and cashew cheesecake. The two mixtures create the perfect delicious contrast in every bite. And there are also juicy blueberries between the layers which bring nice freshness to this wonderful dessert. Oh, and last but not least it is vegan and gluten-free!
Is this recipe healthy
This dessert contains only natural ingredients full of healthy nutrients: chia seeds, cocoa powder, unsweetened plant milk, cashew nuts maple syrup, oats and berries. That makes it good for you!
Is this recipe keto
This is not a keto recipe but you can make it low-carb with few substitutions. Just use keto friendly sweetener (xylitol, erythritol, stevia) instead of maple syrup and substitute the oats with shredded coconut.
Recipe tips
This Chocolate Chia Pudding Trifle is very easy but you need some time for preparation. The best is to do the initial preparation the night before making the dessert: soak the cashews in water and mix the chia seeds with the milk. In the morning you just need to blend the cashews and layer the mixtures into glasses with berries and oats. This would take about 15 minutes and you can enjoy the trifles right away!
I loved this dessert from the first bite so I really hope you would enjoy it as well! If you made it, please share your experience in the comments!
Here are few more easy and healthy sweet treats that you can make:
- Chia Pudding with Yogurt
- Overnight oats with yogurt and fruit
- Peanut Butter Yogurt Parfait with Mini Pretzels
Chocolate Chia Pudding Trifle
Ingredients
For the chocolate chia pudding:
- ¼ cup/ 40 g chia seeds
- 1 cup/ 240 ml plant milk, unsweetened
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
For the cashew cheesecake layer:
- 1 tbsp maple syrup
- ⅔ cup/ 100 g cashew nuts
- 2-3 tbsp plant milk
- 2 tbsp vanilla extract
To garnish:
- ⅔ cup/ 125 g blueberries
- 2 tbsp rolled oats
- 2-3 fresh strawberries
- whole cashew nuts
Instructions
- In a bowl combine all ingredients for the chia pudding. Mix very well until the cocoa is fully dissolved. Cover the bowl and leave it in the fridge for 4-5 hours or overnight.
- Place the cashew nuts in a medium bowl and pour cold water to cover them. Cover the bowl and leave it for 6-8 hours.
- Drain the cashew nuts and place them in a food processor or a high speed blender. Add 1 tbsp maple syrup, vanilla and 1 tbsp milk and blend for few seconds . Add the rest of the milk, if necessary and keep blending until smooth: the mixture should be like a puree but not too thin.
- Prepare 2 or 3 glasses.
- Sprinkle some oatmeal on the bottoms and then divide half of the chia pudding between the glasses. Top with few blueberries and sprinkle more oatmeal.
- Divide the cashew cheesecake mix between the glasses. Cover with some more blueberries and sprinkle oats.
- Divide the remaining chia pudding between the glasses. Top with the rest of the blueberries and some cashew nuts. Sprinkle the remaining oats. Decorate with fresh strawberries.
- Enjoy the trifles right away or refrigerate them for few hours.
Notes
- Keep the trifles in the fridge for 2-3 days.
- Preferably soak the cashew and prepare the chia pudding the night before assembling the trifles.
- I prefer this recipe with hazelnut milk due to its wonderful flavour but it would go well with any other kind.
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