Description
A refreshing and healthy Key Lime Pie Chia Pudding that combines the tartness of key lime with creamy coconut and cashew mousse. This no-bake dessert features a chia seed pudding base topped with a smooth, tangy lime mousse, perfect for a light and satisfying treat.
Ingredients
Chia Pudding Base
- 4 tbsp chia seeds
- 1 cup almond milk
- Zest of 3 key limes (or 1 regular lime)
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
Lime Mousse Topping
- 1/2 cup raw cashews, soaked in hot water for 1 hour then drained
- 6 tbsp full-fat coconut milk (from a can)
- 2 tbsp maple syrup
- 1/4 cup key lime juice (or lime juice)
- Zest of 2 key limes (or 1 regular lime)
- 1/2 tsp matcha powder (optional, for color)
Instructions
- Prepare the chia pudding base: In a bowl, combine the chia seeds, almond milk, key lime zest, maple syrup, and vanilla extract. Whisk thoroughly for about 30 seconds until the mixture is well combined and the chia seeds are evenly distributed.
- Chill to set: Place the bowl in the refrigerator and allow the chia pudding to firm up for at least 2 hours or preferably overnight, so it attains a pudding-like consistency.
- Make the lime mousse: Drain the soaked cashews and place them into a blender or food processor along with the coconut milk, maple syrup, key lime juice, lime zest, and optional matcha powder. Blend until completely smooth and creamy, scraping down the sides as needed to ensure an even texture.
- Assemble the pudding jars: Spoon the set chia pudding evenly into 4 small jars or serving glasses. Pour the lime mousse mixture smoothly on top of the chia pudding layer to create distinct layers.
- Final chill: Return the assembled jars to the fridge and let them set for an additional 2 hours before serving to allow the flavors to meld and the mousse to firm up slightly.
Notes
- Soaking the cashews is essential for a smooth mousse texture; use hot water to speed the process.
- Matcha powder is optional and solely for adding a hint of green color without altering the flavor significantly.
- This pudding can be stored covered in the refrigerator for up to 3 days.
- To make it vegan and dairy-free, ensure all ingredients like maple syrup and coconut milk are plant-based as listed.
- If you prefer a sweeter dessert, adjust the maple syrup quantity to taste.
