Dessert parfait with buckwheat cream and chia pudding
A creamy parfait jar with naturally colored buckwheat cream and coconut chia pudding
Servings: 2 people
- 100 g raw buckwheat
- 150 g vegan yogurt (I used soy yogurt)
- 1 tsp beetroot powder
- 1 tbsp cashew butter (1 tbsp = 25g)
- 0.5 tsp ground psyllium husks
- 0.5 tsp vanilla powder
- Sweetener of your choice
- 50 g chia seeds
- 120 g coconut milk
- 300 g water
- 1 tbsp coconut blossom syrup
Soak the buckwheat. The best is 4-6 hours but you can also sprout the buckwheat for 1-2 days (until little tails start to grow out). Do not forget to flush the buckwheat 2-3x during germination.
Prepare the chia pudding. Mix all ingredients in a jar and let stand for 10 minutes. Then stir again or shake the sealed jar and put it in the fridge for at least 4 hours (or even better: for 24 hours).
Rinse the buckwheat well and place it in a high-speed blender together with the remaining ingredients for the cream.
Mix first at low level, then at the highest level to turn the ingredients into a cream.
Layer chia pudding and buckwheat cream in 2 jars. Arrange the toppings.
Enjoy right away or put it in the fridge overnight.