A fresh and exotic treat like this strawberry and ginger smoothie isn’t something you can say no to. Even if you already had dessert! It was getting so hot in Vancouver this summer that I was constantly making homemade drinks like this rosemary lemonade or this rooibos & blueberry iced tea.
I’ve tried it with raspberries and blueberries so I felt I needed to close the loop of vegan cheesecake testing with this recipe. For the occasion, I also changed the format and opted for mini cheesecakes. Then I realized that it would be super difficult to remove them from the pan….
If you are reading this recipe and it’s the middle of summer, your fate is in really good hands. Why? Because this dessert (or breakfast, you decide!) is such a treat for summer weather! Adding mango to your regular chia seed pudding will definitely bring the exotic touch you were maybe missing. At least I was 🙂 To create this delicious recipe, it is super important that you choose ripe mangos.
I’ve never had a sweet tooth and I fear that I never will. When it comes to dessert, I am very picky and I only eat healthy dessert with as less cream/fat/sugar as possible (except for the sour candies I crave once in a while but every rule has its exception, right?). Since I see them all the time on Instagram, I have been very curious of trying this new trend of chia seed puddings and I have to say: I am very impressed! Chia seed puddings are very easy to prepare and the flavor combinations are endless.