As the ultimate healthy snack, this blended almond yogurt packs in the nutrients with chia seeds and fruit toppings of your liking.
By Vicky Cohen & Ruth Fox
Almond “Yogurt” with Persimmons and Chia
- Total Time: 6 hours
- Yield: 2 cups 1x
Ingredients
Scale
- 1 cup raw almonds plus 2 cups water
- 2 tbsp chia seeds
- ½ cup warm water
- ¾ cup unsweetened vanilla almond milk
- 2 tbsp honey or grade B maple syrup
- 1 tsp all natural vanilla extract
- Sliced persimmons and pomegranate seeds
Instructions
- Soak almonds in water for at least 2 hours. Drain and using your hands, rub the skins off
- Combine chia seeds and warm water in a small bowl. Set aside. (The chia seeds will form a “gel”)
- Combine soaked, skinless almonds, almond milk, honey or maple syrup and vanilla in the food processor. Pulse a few times until the almonds are broken down. Add chia “gel”, and blend until smooth
- Refrigerate for at least 4 hours or overnight
- Top with sliced persimmons or pomegranate seeds (or your favorite fruit) right before serving
- Prep Time: 6 hours
