If you’ve ever been on a vegan diet, you’ll know that, without a doubt, it comes with some challenges.Those obviously are different for each person, but are challenges nonetheless.
Even being a vegetarian, when I decided to go vegan for a little while, I struggled a little bit giving up certain things. Dairy was definitely one of them. Particularly, yogurt.
Back then, the options for non-dairy yogurt weren’t many. The taste and texture were a bit “off” and most of them were way too sweet for my taste. I became extremely frustrated, so, naturally, I tried to make my own.
Talk about a challenge.
So after six months of eating blended silken tofu and pretending really hard I was eating the real thing, I gave up. My vegan “challenge” ended and I went back to eating dairy again.
But I must say, things are not the same nowadays. Today… well, today it’s a different story. There are so many products out on the market to choose from. With great taste, great texture and very similar to their dairy counterparts. Definitely a plus if you’re thinking about giving the vegan thing a try.
And even if you do eat dairy, we suggest you give them a try. Just to switch it up, you know, broaden you horizons a little bit.
So, whether you feel adventurous or are already familiar with these products, here’s a recipe you might enjoy. Light and refreshing, perfect for breakfast, as a snack or even as a healthy dessert.
Hope you enjoy it!Print
- 3 – 6oz containers of plain cultured coconut milk (we used So Delicious)
- 1 tbsp maple syrup or agave nectar
- 1 tbsp chia seeds
- 1 tsp orange zest
- The juice of half an orange
- 1 tsp grated fresh ginger
- 3 medium size peaches, slightly firm, pealed and diced
- 2 champagne mangoes, slightly firm, pealed and diced
- 1– 6oz container fresh raspberries
- 2 1/2 tbsp shelled pistachios, chopped
- 1 tbsp raw pumpkin seeds
- 1 tbsp raw cocoa nibs
- In a large bowl, combine coconut “yogurt”, maple syrup or agave, chia seeds, orange zest, orange juice and grated ginger. Mix well and set aside
- Mix together diced peaches and mangoes and spoon on the bottom of 4 serving cups
- Top with coconut “yogurt”, a layer of raspberries, and finish with another layer of “yogurt”
- In a separate bowl, combine chopped pistachios, pumpkin seeds and cocoa nibs. Sprinkle over each parfait before serving