Question ID: 3000-742-0-2-4-5
Recipe Description
CHOCOLATE CHIA:1 cup unsweetened almond milk or other non-dairy milk.3 tsp agave nectar or any liquid sweetener (i.e. maple syrup or raw honey).1 tbsp cacao powder.3 tbsp chia seeds.A sprinkle of cinnamon.MANGO CHIA:1 ripe mango.½ cup unsweetened almond milk or other non-dairy milk.1 tsp agave nectar or any liquid sweetener (i.e. maple syrup or raw honey).1 tsp vanilla extract or half vanilla bean.1 tbsp chia seeds.GARNISH (optional):Shaved chocolate.Mango cubes.Almond flakes.Serves: 4
a. Combine almond milk, agave nectar, cacao powder, ground cinnamon and chia seeds in a glass.b. Stir with folk until chia seeds are covered with the almond milk.c. Cover the glass with a tight lid.d. Place in the refrigerator for at least 4 hours or overnight.
a. 3/4 mango for pudding.b. Cut the remaining mango into small cubes for mango layer and garnishing.
a. Place the 3/4 mango, almond milk into a blender.b. Add in agave nectar and process into a smooth mango cream.c. Pour the mixture in a glass container.d. Add the vanilla extract/vanilla bean seeds.e. Stir in chia seeds. Mix until well incorporated.f. Cover with a tight lid or plastic wrap and refrigerate this for at least 4 hours or overnight.
a. Pudding will be ready when the chia seeds have plumped up.b. When the pudding is ready to eat, stir well again.c. Alternately layer the chocolate pudding and mango pudding in 2 large glass or 4 small glass until you have a parfait.
Garnish with mango cubes, almond flakes and shaved chocolate.
Serve chilled.Have fun with it!
Question & Answer
Question: Select the incoherent image in the following sequence of images.
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