Almond “Yogurt” with Persimmons and Chia
- Total Time: 2 hours
- Yield: 2 cups
Description
This almond yogurt is a nutritious and delicious snack, featuring creamy blended almonds, chia seeds, and sweet persimmons.
Ingredients
- 1 cup (240 ml) raw almonds
- 2 cups (480 ml) water
- 2 tbsp (30 ml) chia seeds
- 1/2 cup (120 ml) warm water
- 3/4 cup (180 ml) unsweetened vanilla almond milk
- 2 tbsp (30 ml) honey or grade B maple syrup
- 1 tsp vanilla extract
- Sliced persimmons, for topping
Instructions
- Soak the almonds in 2 cups of water for at least 2 hours. Drain and, using your hands, rub the skins off the almonds.
- In a small bowl, combine the chia seeds and 1/2 cup warm water. Set aside and allow the chia seeds to form a gel-like consistency.
- In a blender, combine the soaked almonds, almond milk, honey or maple syrup, and vanilla extract. Blend until smooth and creamy.
- Stir the chia seed gel into the almond mixture until well combined.
- Serve the almond yogurt topped with sliced persimmons.
Notes
- For a thicker consistency, let the almond yogurt chill in the refrigerator for a few hours before serving.
- You can substitute the persimmons with other fruits like berries or mangoes.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 2 hours
- Cook Time: 0 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 7
- Carbohydrates: 18
- Fiber: 4
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
Why do the almonds need to soak for at least 2 hours, and do I have to peel them?
Soaking softens the almonds so they blend into a smooth, creamy base. Peel them — soak first, then rub the skins off with your hands — to remove the tannin-rich skin that would otherwise give the “yogurt” a slightly bitter, gritty finish. Both steps are needed for the silky texture this recipe is going for.
How does the chia seed gel work, and how long does it take?
The 2 tbsp of chia seeds are combined with ½ cup of warm water and set aside while the almonds soak. Chia seeds absorb liquid and swell into a thick gel in about 15–20 minutes, which is then stirred into the blended almond mixture to give the final product a thicker, more yogurt-like consistency.
Can I use a different fruit besides persimmons on top?
Yes — you can substitute the persimmons with other fruits like berries or mangoes. Leftovers keep in an airtight container in the refrigerator for up to 3 days, and I suggest chilling the almond yogurt for a few hours before serving if you want a thicker consistency.
