Looking for a light and nutritious breakfast recipe you can essentially call dessert? I've got you covered. Since the holidays, my kids have had a sweet tooth, and this satisfies their cravings. It's not sweet like ice cream, but still tastes great! Check out these vegan pudding beauties, these are definitely not store bought. Jump to recipe to get started.
It's slightly sweet but it's totally up to you how much agave syrup you add. I like to find the sweetest strawberries so it won't need very much. It's light ad fresh and has fiber as well. Not to mention probiotics from Califia Farms Yogurt and protein from the almond milk. This dessert is a two step recipe. It's one of those recipe you can do with your kids if you're looking for an activity to kill a little time.
Why You'll Love This Vegan Appetizer
- Light and refreshing - there's something about a light dessert that makes me happy! It changes up your palate just enough without the overbearing richness of most desserts.
- 30 Minutes to prepare - fast to prepare, then the refrigerator does the work.
How to Make This Plant Based Desserts
The first layer is the strawberry chia jello. First you'll want to remove the stems from the strawberries and place them in a blender.
Combine the strawberries with water, agar agar powder, and agave syrup. Depending on how sweet your strawberries are you can increase the amount of agave syrup to your liking.
Puree it until it's smooth.
You'll then want to strain it to remove the pulp.
Next you'll want to transfer it in a saucepan and cook for 5-10 minutes until the mixture thickens into the consistency of watery jam. Mince remaining strawberries and add it into the saucepan, stirring frequently until the chia seeds have inflated.
Now for the fun part. By the way, you can skip this slanting effect, but it makes it so pretty and more fun. If you choose to do it you'll just need a muffin tin. Just chill in the refrigerator for a couple of hours. If you're wondering what cups these are, you can buy them here, These are size specific so it can fit into a muffin tin comfortably.
Now you'll want to create the panna cotta version, which is an Italian dessert traditionally using cream. This version is vegan and a lighter take to the classic. In a small sauce pan pour almond milk, agar agar and agave syrup and whisk.
Bring to a boil on medium heat, stirring constantly to dissolve agar agar powder. Once everything is dissolved, remove from heat and whisk in probiotic dairy free yogurt. agave syrup and vanilla. Allow mixture to cool slightly about 2-3 minutes. Pour mixture on the top of the set strawberry jello. Cool for 2-3 hours until set
Cook's Tips For Vegan Pudding:
- Don't reduce the chill time or you won't get the pretty effect.
- I wouldn't substitute the sugar with coconut sugar, or omit to make it sugar free. Unfortunately, it won't taste as delicious.
- This may work with soy milk, but I have not tried personally.
- If you don't have agar agar, you may substitute it with cornstarch. So it's a 2 to 1 ratio. So since this recipe calls for 1 tsp of agar agar, you'll use 2 teaspoons of corn starch.
- You may add some coconut cream on top if you want to make it a little different.
FAQ:
- Can you freeze these?
- This recipe is best fresh. There are no preservatives in the recipe and the patty tends to break down over time if frozen.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. Either reheat it in pan for a crispy texture or microwave it for a few seconds
Vegan Panna Cotta
Ingredients
Strawberry Chia Vegan Jello
- ½ c water
- 3 c strawberries, divided
- 1 tsp agar agar powder
- ⅛ c agave syrup, to taste
- 2-3 tbsp chia seeds
- ¼ c sugar
Vanilla Vegan Panna Cotta
- 1 c Califia Farms Almond Milk
- 1 tsp agar agar powder
- ⅛ c agave syrup, to taste
- ½ c Califia Farms Plain Yogurt
- 1 tsp vanilla extract
- ¼ c sugar
Instructions
For the jello
- In a blender, add 2 ½ cups of strawberries and all other ingredients, except chia seeds and puree until smooth. Strain mixture to remove pulp and pour into a small saucepan. Cook 5-10 minutes, until mixture reduces and thickens into the consistency of a watery jam. Turn off heat and set aside. Mince remaining strawberries. Add in strawberries and chia seeds to pan. Stir frequently for 5 minutes until chia seeds have inflated and are consistently spread throughout the mixture. Pour into glass. For angled effect place glasses on their side in a muffin tin. Chill completely for 2-3 hours until set.
For the panna cotta
- In a small saucepan, add almond milk agar agar, and sugar and whisk. Bring to a boil, stirring consistently to dissolve agar agar powder. Once everything has dissolved, remove from heat and whisk in yogurt, and vanilla. Allow mixture to cool slightly, 2-3 minutes. Pour mixture on top of set Strawberry Jello. Cool for 2-3 hours until set.
Nutrition
Looking for more easy desserts? Try these:
No Bake Chocolate Chip Dough Bites
Plant Based Chocolate Pudding Recipe
Tried this recipe and love it? Leave me a comment and rating below. For more inspiration follow us on Instagram Or like us on Facebook
Thanks Califia Farms for sponsoring this post.
This looks great AND I was able to pronounce it correctly with my minimal Italian.