Cannoli Chia Pudding

More of my Italianx journey

Cannoli Chia Pudding

A new week, new chia pudding flavor just dropped. This is a cannoli chia pudding. It features a ricotta chia pudding base with a mascarpone whip topping on top. It is basically a cannoli filling chia pudding without the shell! Let’s make it.

Chia Pudding Ingredients

• ½ cup chia seeds

• 1 cup ricotta

• 1 ½ cups almond milk

• 2-3 Tbsp agave syrup (adjust based on sweetness preference)

• 1 tsp vanilla extract

• ½ tsp salt

Toppings

• 1 cup heavy cream

• ½ cup mascarpone

• 2 Tbsp powdered sugar

• 1 tsp vanilla extract

• ¼ tsp salt

• Chopped pistachios, for garnish

• Mini chocolate chips, for garnish

Directions

1. In a food processor, mix together the chia seeds, ricotta, almond milk, agave syrup, vanilla extract, and salt.

2. Blend on high until smooth.

3. Divide into 6 pudding cups and let them set in the fridge for 60-90 minutes. (once you take them out of the fridge, foam might be on top, mix the chia pudding once it’s set and the bubble will disappear!)

4. Meanwhile, make the mascarpone whip. In a medium bowl, mix together the heavy cream, powdered sugar, vanilla extract, and salt.

5. Using a handheld mixer or stand mixer, beat the heavy cream mixture on low speed, then increase to high until it forms soft peaks.

6. Gently fold in the mascarpone, being careful not to overmix, or the whipped cream will collapse.

7. Once the chia pudding is set, dollop or pipe the mascarpone whip on top.

8. Garnish with chopped pistachios and mini chocolate chips. Enjoy!