Sunday, 28 August 2011 23:34

Mint Chocolate Coconut Tapioca Pudding

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I've been trying to perfect chia seed pudding and have fallen flat so many times...until recently. I was inspired by my friend Vanessa's recipe on The Green Girl Next Door, and with a few little adjustments to fit my diet and palate I came up with something insanely heavenly! As Vanessa mentions in her post, chia seed is not just a great thickener, it's also very nutritious and contains: omega-3 fatty acids, protein, antioxidants, fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

  • water - 1 cup
  • cashew* or almond butter - 1 tbsp
  • cacao powder - 1 tbsp
  • cacao nibs - 1 tbsp
  • unsweetened coconut flakes* - 1 tbsp
  • coconut butter* - 1 tsp
  • vanilla - 1/2 tsp
  • stevia** - 1/4 tsp
  • optional: maca powder - 1 tsp
  • spearmint leaves - 4-10 leaves
  • chia seeds - 1/4 cup
*Coconut & cashew may need to be omitted if you're on an anti-candida diet (depending on what stage you're on). You can also sub out the cacao for carob if need be.
** If you want to do it entirely raw, aren't on the anti-candida diet and/or don't like stevia you can use dates like Vanessa does in her recipe.
  1. Blend everything except the chia seeds
  2. Mix in the chia seeds
  3. Put in the refrigerator for about 30 minutes (or more to make it thicker)
  4. Take out and stir
  5. Top with coconut flakes, cacao nibs & a mint leaf
  6. Try not to eat it all day long (chia seeds are very cleansing...if you know what I mean!) 
Read 36408 times Last modified on Saturday, 10 January 2015 03:36