Tuesday, 30 August 2011 18:00
Vanilla Coconut Chia Seed Pudding - inspired by Vida Vegan Con
There is a lot of talk about the scrumptious food at Vida Vegan Con this past weekend, but I was especially excited to hear about the chia seed pudding, a dish many attendees experienced for the first time. Yesterday I posted my favorite recipe for it, Mint Chocolate Coconut, and today I decided to try making the version from the conference, despite it's lack of chocolate. I found a recipe from The Svelte Kitchen and adapted it a little based on my dietary preferences - replaced the agave nectar with stevia powder, the almond milk with cashew butter, skipped the salt, and added in a little coconut oil - pure bliss! Whether you were at VVC and want to mimic the incredible dessert you had or are just looking for something new to do with chia seeds, you're gonna love this!
It's creamy and simply sweet - rolls down the throat and lands happily in the belly. Have for breakfast or dessert. Gluten-free, soy-free, sugar-free, and can be made anti-candida friendly if you use almond butter and leave out the coconut (replace with cinnamon or your other favorite spices). It can also be raw if you use agave or dates to sweeten it.
Time: 25-40 minutes
- water - 1 cup
- nut butter (cashew or almond) - 1 tbsp
- vanilla - 2 tsp
- stevia powder - 1 tsp
- chia seeds - 1/4 cup
- unsweetened coconut flakes - 1 tbsp
- extra virgin coconut oil (raw if possible) - 2 tsp
- Blend water, nut butter, vanilla, and stevia
- Mix well with chia seeds and let sit covered in refrigerator for 20-30 minutes
- Take out, stir well to get rid of any clumps, mix in coconut flakes and coconut oil, and refrigerate for another 5-10 minutes
- Take out and mix one last time