Hello peach season!
I have been fashionably very late to the “chia pudding party.” This was my first attempt and I have to say it went quite well. I have been wanting to give the chia seed pudding a vegan makeover and no better time than peach season!
My Vegan Peach Cobbler has all the flavors of a summery peach crisp, but in a cute and secretly healthy parfait! The secret…its all RAW ingredients!
It’s one of those healthy dessert or decadent breakfast recipes you crave minus the refined sugar! You’ll be making this heavenly breakfast combo all month long.
4 ripe peaches
3 tablespoons chia seeds
8 oz almond milk
1 teaspoon vanilla
6 medjool dates
3 tablespoons fresh water
Pinch of cinnamon
1/3 cup raw walnuts
Pinch of salt
1/4 cup walnuts, for topping
To make the vanilla chia pudding, combine three tablespoons of chia seeds with 1 cup of almond milk, a teaspoon of vanilla into a jar. Stir well and refrigerate for an hour until the chia seeds absorb the water and turn into a pudding.
For the crust you will need a food processor to combine three of the pitted dates (reserving the others for later), 1/3 cup of raw walnuts, and a pinch of salt. Run the processor until it breaks down into a consistent mixture. Remove from the processor and divide evenly between your serving dishes. Make sure to press the mixture into the bottom of the dish to form a crust. Place these in the freezer harden.
Wipe out the food processor of any remaining crumbs. Combine the other three pitted dates with one whole peach (peeled, with the stone removed), a dash of cinnamon, and about three tablespoons of fresh water into the food processor. Pulse repeatedly and scrape down the sides as needed until you have a pretty peach mixture. When it’s smooth transfer to a large bowl. Peel and slice the three other peaches into small wedges and toss with the syrup.
To finish it off, grab the serving dishes with the crust and layer like this… a bit of the peaches, a layer of the chia cream, another layer of peaches, a final dollop of cream, and then sprinkle the chopped walnuts to cover the surface.
Serve immediately or allow to chill for several hours.