Motivated Vegan: Desserts

Inspiration Sources:
Minimalist Baker, A Saucy Kitchen

Chia puddings have become a new favorite snack. They are tasty, satisfy a sweet tooth, and pack a wallop of nutrition as well. Chia seeds are high in fiber and protein. They are great sources of protein and omega-3 fatty acids. They give the pudding a wonderful little crunch. It's also easy to add other ingredients to bump up the nutritional value - like ground flax.

Chia puddings are quite versatile. Add a bit of cacao (chocolate goodness, but healthier than cocoa). Add a bit of powdered matcha tea - it turns the pudding a beautiful green and adds a little energy boost. AND of course, add fruits and nuts. You can add the extras as toppers or get fancy and create a layered effect, You can serve it in a bowl or make it more fun by serving in a wine glass.

One point - most of the chia puddings I make are not very sweet. The fruit toppings provide the sweet boost.

Chia Puddings

My first try at a chocolate chia pudding - it's a keeper!

Note: The amounts below allow for making different flavors for each person. If both want the same flavor, then double the amount.

Basic Chia Pudding

3/4 cup almond milk, cashew milk, coconut milk or oat milk
1/4 cup chia seeds
2-4 Tbsp maple syrup ***
1/4 tsp vanilla extract
1/4 tsp ground cinnamon (optional)
1 pinch sea salt

*** If avoiding maple syrup, blend 1-3 dates with milk.

Pudding - Flavor and Extra Nutrition Options

1/8 cup cacao powder (or unsweetened cocoa powder)
3 TBSP cocoa/cacao -and- 2 TBSP peanut butter or almond butter
matcha (makes it green)
turmeric (Golden Milk)
3 TBSP hemp seeds

To a small mixing bowl add basic pudding ingredients except chia and whisk to combine. Then add a little dairy-free milk at a time and whisk until smooth.

Taste it to see if it's sweet enough. Getting the maple syrup right with the least amount is tricky.

Add chia seeds and whisk once more to combine. After 15 minutes, whisk again to be sure the chi seeds are evenly distributed.

Cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency). Leftovers keep covered in the fridge for 4-5 days, though best when fresh.

Topping Options
Serve chilled with desired toppings, such as -

fruit - strawberries, raspberries, bananas...
granola or toasted oats
nuts - toasted is good
coconut whipped cream
shaved dark chocolate
orange slice
mint leaves

If Making Nut Milk, Sweeten With Dates!

This is an even healthier version!

Make your own cashew milk,

sweeten with dates (no maple syrup),

add in hemp seeds, as well.

This example is for cashew milk -

Place raw cashews in a bowl and cover with cold water. Allow to soak for at least one hour up to overnight, then drain and rinse.

Add 1 cup of water, hemp seeds, cashews and dates to a blender. Blend on high speed for 2-3 minutes, until a smooth milk is made.

Add 1-1/2 more cups of water, chia seeds, and other pudding ingredients and pulse until combined, leaving chia seeds whole.

Layering!

Make the pudding. Making several batches of different colors is fun!
Let the mixture sit for about 30 minutes at room temperature.
Mix once more, cover, and refrigerate for at least 3 hours (for best results, refrigerate overnight).
Remove the bowl with the pudding from the fridge about 15 minutes prior to serving.
Layer some pudding into the bottom each serving glasses. Layer CHILLED AND DICED FRUIT on top of the pudding layer. Alternate layers of pudding and fruit until glasses are filled to the top, ending with fruit.
Serve immediately or keep in the fridge until ready to serve.