Happy Monday folks! I hope everyone had as productive of a weekend as we did. Per usual, I spent most of my weekend involving cats! But we also managed to sprinkle in a good dose of concerts, friends and food this weekend too. It made for a particularly busy and exhausting couple of days, full of good people and good eats. Really good eats, actually. I look forward to sharing some of the things we made in the kitchen, in the future! Things like hash brown casserole and bourbon pecan chocolate chip cookies. You know, tasty, decadent, sinful foods. We saw an old friend (from grad school!), met new friends at a vegan potluck and celebrated the end of the Spurs season with our dear Spurs friends. We went to a choral/orchestra concert, a senior recital and a wind ensemble concert. I played with kittens and hung out with old cats. We cooked, we baked, we drank. All in all, a great weekend.
But for now I share with you this charming little snack, that fills you up *just* enough and gives you a little sugar boost, without overindulging. There are two pitfalls that may scare you off: “vegan” and “chia seed.” But never fear, they are the whole reason this is a great recipe! For me, I could give or take the chia seeds, but I know in my brain (not my belly) that they are really what contributes and makes this a good recipe. And as far as the word vegan goes, I could really have shared this recipe without that indicator, and you’d know no different. But I felt it was important to include, to show you that vegan recipes aren’t scary or difficult. This recipe in particular, couldn’t be any easier. You blend everything, chill it, toss some coconut flakes on top, and enjoy. I mean really. Getting your chia seeds from their bag, to the food processor, and cleaned off in the sink, is actually the hardest part. No joke. So don’t be afraid – if you’re looking for a sweet little snack to pack away in your lunch for that afternoon pick-me-up, this is exactly what you’re looking for!
Notes: I used peanut butter instead of almond butter for this recipe (because $$). I also chose to use unsweetened almond milk, since the recipe didn’t specify. Lastly, the coconut flakes were supposed to be toasted, but I’m lazy, so I skipped that step.
Vegan Chocolate Chia Seed Pudding (adapted from The Kitchn; makes 4-6 servings)
1 1/2 cups unsweetened almond milk
1/3 cup chia seeds
3 tbsp creamy peanut butter
3 tbsp unsweetened cocoa powder
3 tbsp maple syrup
1/4 tsp fine salt
1/3 cup coconut flakes
Place everything except the coconut flakes into a food processer (or blender) and process until smooth. Divide into 4 or 6 jars/ramekins/glasses and cover with plastic wrap (we used the 4-oz. jelly jars). Refrigerate overnight or until chia seeds are hydrated and puffy. Serve topped with coconut flakes and enjoy!