This pudding hits the spot fo real.
2 cups of Milk (almond, hemp, soy, etc)
Chia Seeds 6 tablespoons
Cocoa powder 6 tablespoons
Peanut Butter (or almond butter) 4 tablespoons
sweetner ( i used local honey or agave) to taste
pinch of salt ( i used kelp powder)
Blend baby blend. The chia seeds will make it thick but, the peanut butter is to help it give it that creamy pudding consistency. Scrape the bottom because the chia seeds will not blend completely the first time. I used powdered kelp instead if salt for extra nutrition with a salty flavor, because I misplaced my bag of sea salt so, use what works. There was no fishy taste. I also used coconut milk but, there are so many milk options like hemp and almond that are very nutritious. If peanut butter is not a good option,use almond butter or some other nut butter. The great thing with these pudding recipes is they are so quick and easy to make. They sure beat the store brand puddings in flavor and health.You can also play around with the ingredients to make sure you have the perfect pudding. There you have a super quick, yummy superfood pudding. Enjoy!
COMMENTARY:I was looking for a healthy vegan chocolate pudding recipe and stumbled across this one. It is off the chain fo real good. It has chocolate and peanut butter so if you love reeses this will hit the spot. Its super nutritious because of the chia seeds which is an amazing superfood I am now in love with. After I ate it, I felt so energized and very happy. I will be incorporating chia seeds into my life like all the time now.
Acorn Squash Soup
Halve acorn squash, scrape out seeds
sprinkle w/ olive oil and S & P
halve side down on pan roast on 350 for 30mins or until soft and golden brown
Cool, scrape out blend w/ vegetable stock
simmer on medium and add S & P
Add milk (i like un sweetened almond)
Kale Chips wash and cut or rip bite size pieces of kale
sprinkle generously w/olive oil (you can use a ziplock bag to ensure eveness)
sprinkle w/salt and pepper ( S & P) sprinkle
Bake 400 2-3 mins each side till desired crispiness or softness
This is an amzing soup. It so easy and so affordable. Top w/ Pine Nuts for extra protein and nutrition. It's vegan and packed full of nutrients. Yummy!
I didn't have stock or nutmeg so.....I mixed onion, garlic, thyme, water with acorn squash and blended. Then, I simmered with unsweetened almond milk and added cinnamon and some maple syrup. For extra protein for my husband, I added tofu. It was so yummy.
VEGAN MEXICAN HOT CHOCOLATE MOOSE PIE
1 prepared 9-inch (vegan) chocolate cookie crumb crust, homemade or store bought
1 1/2 boxes (12.3 ounce) Silken Tofu
10 ounces chocolate (I found dark to be to bitter), heated in the microwave (mine chocolate bar melted in like 40s) until melted
1 cup powdered sugar
1/4 cup espresso, strong brewed coffee or chocolate soy milk
2 teaspoons vanilla extract
optional: 1 tsp chili powder
a pinch to taste cayenne pepper
Chocolate shavings or chips
1. In a blender, add tofu and blend until smooth. Add espresso, blending again until smooth. Add melted chocolate, powdered sugar, and vanilla and blend until mixture is smooth and fluffy.
2. Spread chocolate mixture into pie shell and top with chocolate shavings. Refrigerate several hours or until firm enough to slice.