- Hide menu

Tapioca Vanilla Custard and Mixed Berries

FavoriteLoadingAdd to favorites

~ raw, gluten-free ~ I have made this recipe many times over, and it always delights me with every bite I take. This “tapioca” recipe has a non-dairy, sweet, creamy custard base and instead of tapioca pearls which require cooking, I used chia seeds. Somewhat similar in texture, they create a fun experience. If you are able to get your hands on white chia seeds, it would be all that much better.. more authentic looking but don’t lock yourself into them. I have had great success with the black ones. This recipe can be made without the kelp paste since…

This content is for Culinary Journey with Amie Sue ( Monthly Subscription ) and Culinary Journey with Amie Sue ( Annual Subscription ) members only.
Log In Join Now

Related Posts

Comments are closed.