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Almond “Yogurt” with Persimmons and Chia

Almond “Yogurt” with Persimmons and Chia

Almond "Yogurt" with Persimmons and Chia

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 recipe

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Almond “Yogurt” with Persimmons and Chia


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  • Author: Vicky Cohen & Ruth Fox
  • 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

  1. Soak almonds in water for at least 2 hours. Drain and using your hands, rub the skins off
  2. Combine chia seeds and warm water in a small bowl. Set aside. (The chia seeds will form a “gel”)
  3. 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
  4. Refrigerate for at least 4 hours or overnight
  5. Top with sliced persimmons or pomegranate seeds (or your favorite fruit) right before serving
  • Prep Time: 6 hours

 


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