Chocolate Chia Seed Pudding

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With only six ingredients and no fancy kitchen equipment needed, the hardest part of this of this recipe is waiting for it to sit in the fridge overnight!  It might be my new favorite treat!

What you will need:

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1/3 cup chia seeds

4 Tablespoons unsweetened cocoa powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cups unsweetened almond milk

3-4 Tablespoons of maple syrup img_0556

I tend to find it easier to pre measure all my ingredients and have them in small containers. Especially because I can put all the food containers away and clean off any measuring tools and put them away before I start to cook.  That way i don’t have as much clean up after I’m done cooking.  This is obviously completely optional, but I find that it makes clean up easier in general.

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First, put the chia seeds, cocoa powder, cinnamon and salt in a small bowl.  Using a fork, sift and combine the dry ingredients completely.  Keep stirring until all the clumps are gone and the mixture is uniformity combined.

Next, mix in the almond milk and maple syrup.  Mix completely, until you think that you have over mixed it pretty much.

Place in a clean glass container.  Let it rest overnight.

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When it looks like this it’s ready!

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You can enjoy it plain or add toppings such as blueberries, coconut flakes, or pretty much anything vegan!

enjoy!

Note- if the texture is not to your liking, simply put it in a food processor or blender.  It will have the consistency of regular pudding.

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Chocolate oatmeal with pistachios, blueberries and avocado

 

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I can never get enough oatmeal, and it’s so versatile that the flavor possibilities are pretty much endless!  Okay, I know chocolate, pistachios, blueberries and avocado might sound a little out there, but it’s one of my new favorite breakfasts!

What you will need:

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1 cup unsweetened almond or cashew milk

1/2 cup old fashioned oats

2 tsp. Unsweetened cocoa powder

1/4 tsp cinnamon

2 tsp. sweetener of choice (I prefer Splenda )

Avocado

blueberries

pistacios

First, heat the plant milk on the stove on medium high heat.  Once it’s boiling, add the oats, cocoa powder, sweetener of choice and cinnamon.  Lower heat and allow to simmer for about five minutes, until cooked.

Take the avocado and cut in half.  Set the side with the seed aside.  While the skin is still on the avocado half, cut slices lengthwise.  Take a spoon and scoop out the slices.

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Place cooked oatmeal in a bowl, top with pistachios, blueberries and avocados and enjoy!

Three ingredient double chocolate oatmeal

imageDouble chocolate oatmeal really doesn’t get any easier than this.  Three ingredients and five minutes are all you need!  It’s vegan, delicious, easy and another great excuse to eat chocolate for breakfast!

what you will need-

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1 cup chocolate cashew milk

1/2 cup old fashioned oatmeal

1 tablespoon mini vegan chocolate chips

Put the chocolate cashew milk in a pot and heat on medium high heat.  Once it begins to boil, add the oatmeal and bring down to medium heat.  Cook for five minutes, stirring occasionally.

Put the oatmeal in a bowl, and sprinkle the chocolate chips on top.

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Enjoy!

Vegan no bake chocolate, peanut butter and coconut oatmeal cookies

imageThis no bake cookie recipe is perfect for satisfying a sweet tooth!  Chocolate, peanut butter and coconut is my new favorite combination!  Surprisingly easy and healthy snacks that are perfect for a weekend of Netflix and chill.

what you will need-

image1 1/2 tablespoons coconut oil

1 tablespoon unsweetened almond milk

1/4 cup sugar

1 tablespoon cocoa powder

1/4 cup shredded coconut flakes

1 cup oatmeal (you can use a gluten free variety to make the recipe gluten free)

1/4 cup peanut butter

1/2 teaspoon vanilla extract

2 tablespoons vegan mini dark chocolate chips (optional but recommended to use for a topping)

Line a baking sheet with parchment paper.  Put the coconut oil, almond milk, sugar and cocoa powder into a medium pot and set aside.

imageMeasure out the coconut flakes, oatmeal, peanut butter, vanilla extract and chocolate chips and put in separate containers.  This will make adding them later much easier.

imageTake the pot with the coconut oil, almond milk, sugar and cocoa powder and put it on the stove.  Heat on medium heat until it begins to boil gently.  Stir constantly and allow it to simmer for one minute.

After it has been simmering for one minute, remove from heat (or just turn off stove if you are using a gas stovetop).  Add in the coconut flakes, oatmeal, peanut butter and vanilla extract.  Stir until combined completely.

imageScoop the mixture onto the parchment paper lined baking sheet.  I used a big flat plate because it’s prettier.

imageTop with the chocolate chips (again, optional but I recommend it).

allow to harden at room temperature for at least a half an hour.

imageEnjoy!

note- if they are a little bit crumbly and tend to fall apart, stick them in the freezer for a few minutes to make them less likely to fall apart.

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Coconut and chocolate chip pancakes

imageThese coconut and chocolate chip pancakes are so moist, fluffy and amazing.  I honestly don’t even put maple syrup on them!  My boyfriend refuses to believe these are vegan.  These are just so sweet, fluffy and almost cake like!  It is definitely a great way to start the day!

What you will need-

image1 cup flour

1 1/2 teaspoons cream of tartar

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup unsweetened almond milk

2 tablespoons coconut oil (plus extra to use to grease the pan)

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

3 tablespoons unsweetened shredded coconut flakes

1/4 cup vegan mini chocolate chips (I use a brand called enjoy life)

Put the flour, cream of tarter, baking soda and salt in a bowl.  Use a fork to mix.  This will sift the dry ingredients as well as combine them.

Add the almond milk, coconut oil, brown sugar, and vanilla extract.

imageMix with a hand mixer.  When completely blended, add the coconut flakes and use the mixer to mix for a few seconds.

Add the chocolate chips and mix with a spoon.

imageNext, heat a skillet to medium heat and allow to heat up completely.  Once the skillet is hot, put some coconut oil into the pan.

imageCook the pancakes for 2-3 minutes on one side and 1-2 minutes on the other side.

imageEnjoy!

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Vegan peanut butter and chocolate chip cookie dough

imageI love eating raw cookie dough!  One of the perks of being a vegan is that I can eat raw cookie dough without worrying about risks associated with eating raw animal products.  This is one of those “sneakily healthy” recipes, because I use garbanzo beans and peanut butter to add a double dose of protein, as well as fiber to this treat!  This is so easy, and definitely worth a try.

what you will need-

image1 can of chickpeas (also called garbanzo beans)

1/3 cup unsweetened cashew milk

1/4 cup sugar (I used pure cane sugar)

1/2 teaspoon vanilla extract

1/3 cup peanut butter

1/2 cup vegan chocolate chips

Open and drain the can of chickpeas/garbanzo beans.  Put the drained beans into the blender, along with the cashew milk.  Place the cover on the blender, and blend until the beans are broken down, and a paste is formed.  I had to stop the blender and use a spoon to stir the mixture and blend again to get it to mash up all the beans.

Take the mixture out of the blender, and put into a bowl or container.  Add the sugar and vanilla extract.  Stir with a hand mixer until completely combined.

imageAdd the 1/3 cup peanut butter.  Blend with a hand mixer until completely combined and smooth.  Make sure that there aren’t any clumps (those are the beans and if there are clumps it’s because the beans aren’t completely mashed up).

imageAdd the 1/2 cup vegan chocolate chips.  Mix with a spoon to avoid crushing the chocolate chips.

imagePut in small containers to serve, or store in the fridge.  I’m not sure how long they last, because I have honestly never had any vegan cookie dough go bad.

imageEnjoy!

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Vegan Chocolate Pancakes

imageThese are the fluffiest vegan pancakes I’ve made yet, and they are chocolate!  They were very easy to make and came out so fluffy and delicious.  These almost seem too easy to be homemade, but I know, I had you at chocolate for breakfast.

What you will need-

image1 cup flour

1 1/2 teaspoons cream of tartar

3/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cocoa powder

1/2 teaspoon cinnamon

1 cup almond milk

2 tablespoons brown sugar

2 tablespoons melted coconut oil (plus extra to put in the pan)

First, set aside a bowl for all the dry ingredients.  Measure and add the flour, cream of tartar, baking soda, salt, cocoa powder and cinnamon.

Use a fork to mix.  This will sift and mix the dry ingredients.

Next, slowly mix in the almond milk, coconut oil and brown sugar.  Then, I used a hand mixer To blend it uniformly and to make it smooth.

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Heat up a frying pan to medium heat.  Once it has heated up, drizzle some melted coconut oil into the pan.  Scoop the batter into the pan.

imageCook for 2-3 minutes on one side, then flip and cook for an additional minute or two.  Repeat with all the pancakes.

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Enjoy!

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