RECIPE for APRIL

CHOCOLATE CHIA SEED PUDDING - No Cooking!

Chia is no longer just for growing a furry green pet to sit on your desk!

It's actually a highly nutritious edible seed. And you can make a very healthy dessert with it. A fairly recent discovery on my part - check it out!

1/2 Cup whole organic chia seeds (any color)

3 Tablespoons organic unsweetened cacao powder (I use Dagoba brand)

scant 1/4 teaspoon powdered Stevia (I use Better Stevia brand)

 

2 1/4 Cups Unsweetened plant milk  (I use Ripple brand)

4 teaspoons organic vanilla extract

 

2/3 Cup no-sugar organic chocolate chips (optional; I use Lakanto brand, monkfruit-sweetened)

 

 

IN a 1 quart container, MIX thoroughly the chia seeds, cacao, and Stevia

STIR IN (use a fork or whisk) the Ripple milk and vanilla

COVER and REFRIGERATE 30 minutes

 

STIR mixture thoroughly (you’ll see that the seeds have floated to the surface and are forming a “skin” on the surface; that has to be mixed back into the plant milk)

[stir in chocolate chips if using]

COVER and REFRIGERATE for another 30 minutes

 

STIR thoroughly again

CHECK after another 30-60 minutes, to make sure all seeds are soaking evenly; STIR AGAIN if needed

REFRIGERATE another hour, or more, until thoroughly “gelled”; serve any time after that

KEEP REFRIGERATED; keeps well for several days

Makes 6-8 servings

Recipe from forthcoming cookbook

Hell with Nouvelle: unfussy vegan cookery copyright 2018, 2019, 2020 Patricia A. Leslie

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