I have always found purple yams interesting. You know the yams that actually have purple flesh. They are a bit sweeter and are great as a dessert. The picture of this pudding isn’t the best. This is another recipe that I made a few months ago, but never bothered to photo or post. So here it is now. I think you will really enjoy it.
Purple Yam Chia Pudding
Ingredients.
2 Tb chia seeds (soak in 1/4 cup + 2 Tb water until gelled)
4 pitted Medjool dates (soak in 1/4 cup water, more or less to cover)
2 cups shredded purple yam
1 cup coconut milk (raw)
1/4 cup agave nectar
1 tsp vanilla extract
1 Tb Lucuma powder
Cinnamon to taste
pinch Pink Himalayan salt
2 Tb chia seeds (soak in 1/4 cup + 2 Tb water until gelled)
4 pitted Medjool dates (soak in 1/4 cup water, more or less to cover)
2 cups shredded purple yam
1 cup coconut milk (raw)
1/4 cup agave nectar
1 tsp vanilla extract
1 Tb Lucuma powder
Cinnamon to taste
pinch Pink Himalayan salt
Preparation.
Place all ingredients including chia and date water into a food processor or high speed blender. Mix on high until super smooth and thick like pudding. This makes enough to fill a standard size jar, and will keep in the fridge for about 3 to 4 days.
Place all ingredients including chia and date water into a food processor or high speed blender. Mix on high until super smooth and thick like pudding. This makes enough to fill a standard size jar, and will keep in the fridge for about 3 to 4 days.
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