Published on March 1st, 2016 | by Catherine Tingey0
Chocolate Chia Pudding
I love anything made with full-fat and chocolate so when I saw this ‘fat-burning’ recipe tauted in some Dr’s office celeb magazine, I was curious how it stacked up to my RAW CHOCOLATE YOGURT from a couple of years ago.
Can we say Taste Test?
For starters, the base is COCONUT MILK and COCONUT OIL instead of LEBNE (essentially a Greek-style yogurt with ADDED CREAM).
So you’ve got VEGETABLE BASED FAT vs DAIRY BASED FAT (I know who’s gonna win this…)
But I had all the ingredients in my pantry so it was an easy prep.
The only mildly time-consuming aspect of this is CHIA SEEDS, which require soaking in any liquid medium to plump up and become digestible.
With my fat little chia seeds, I added the cacao, vanilla, sea salt and honey. The honey was an afterthought as without it the recipe is excessively chalky, IMHO.
The taste? Well,…it’s good, and it has the added benefits of Omega-3 fats which are supposed to reduce inflammation and boost metabolism.
And it’s satisfying.
But it doesn’t have that really scrumptious-yummy-satiating experience of the heavy cream, so I have to say, I prefer my recipe.
That said, this is a totally competent pudding-like dessert, and wonderful alternative to yogurt, dairy or soy-based puddings and…
really great for vegans.
Here’s the recipe, adapted from Mark Hyman.
Prep time: 30 minutes
- 1 C unsweetened coconut milk (full fat)
- 1/3 C chia seeds
- 2 TBSP melted coconut oil
- 3 TBSP raw cacao powder
- 1 TSP vanilla
- 1 TBSP honey
- 1/8 TSP sea salt
Combine the coconut milk, chia seeds and coconut oil in a bowl and mix. Let stand for 30 minutes.
Add the cacao, vanilla, salt, and honey and mix well.
Sprinkle in some love & serve!