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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