Easy Quinoa Chocolate Pudding with Raspberry Purée
This dreamy dessert is a triple-layered delight! Creamy chocolate quinoa pudding, silky vanilla quinoa pudding, and a tangy raspberry purée come together in a perfect harmony of flavors and textures. It's as beautiful as it is delicious.
Total Time
40min
0.0
0 Ratings
Author: Mandy at SideChef
Servings:
4
Ingredients
Quinoa
•
1/2
cup
Quinoa
•
1
cup
Water
Chocolate Quinoa Pudding
•
1 1/2
cups
Unsweetened Almond Milk
•
3
tbsp
Unsweetened Cocoa Powder
•
3
tbsp
Maple Syrup
or Honey
•
1/2
tsp
Vanilla Extract
•
1
pinch
Sea Salt
Vanilla Quinoa Pudding
•
1/2
cup
Unsweetened Almond Milk
•
2
tbsp
Maple Syrup
or honey
(optional)
•
1/2
tsp
Vanilla Extract
Raspberry Purée
•
1
cup
Fresh Raspberries
•
1
tbsp
Maple Syrup
or Honey
(optional)
•
1/2
Lemon
, freshly squeezed
Toppings
•
4
Fresh Raspberries
•
4
Fresh Mint Leaves
Cooking Instructions
1.
Rinse 1/2 cup uncooked Quinoa (1/2 cup) thoroughly under cold water. Combine it with Water (1 cup) in a saucepan and bring to a boil.
2.
Reduce heat, cover, and simmer for 15 minutes or until all the water is absorbed.
3.
After 15 Minutes fluff with a fork and let cool. Use 3/4 cup cooked quinoa for the chocolate pudding and 1/4 cup for the vanilla pudding.
4.
In a blender, combine 3/4 cup cooked quinoa, Almond Milk (1 1/2 cups), Cocoa Powder (3 tbsp), Maple Syrup (3 tbsp), Vanilla Extract (1/2 tsp), and Sea Salt (1 pinch). Blend until smooth.
5.
Pour into a saucepan and cook over medium heat, stirring frequently, and cook 5-7 minutes until thickened. Set aside to cool slightly.
6.
For the vanilla pudding, rinse the blender and combine 1/4 cup cooked quinoa, Almond Milk (1/2 cup), Maple Syrup (2 tbsp), and Vanilla Extract (1/2 tsp). Blend until smooth.
7.
Pour into a saucepan and cook over medium heat, stirring, and cook it for about 3-5 minutes, until it thickens. Set aside to cool.
8.
To prepare the raspberry purée, blend Raspberries (1 cup), Maple Syrup (1 tbsp), and juice of Lemon (1/2) until smooth. Strain through a fine mesh sieve to remove seeds. Chill in the refrigerator.
9.
In 4 serving glasses, divide the chocolate pudding to fill 3/4 of each glass. Add the vanilla pudding to create the second layer, filling the next 1/4. Top with a layer of raspberry purée. Finish with a Fresh Raspberries (4) and a Mint Leaf (4) on top of each glass. Chill for at least 1 hour before serving to allow the layers to set.
Author's Notes
Make a double batch because you’ll definitely want seconds. Or breakfast. We won’t judge!
Nutrition Per Serving
CALORIES
209
FAT
3.1 g
PROTEIN
4.9 g
CARBS
43.2 g
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