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Baked Apple Cider Donuts - Vegan + Gluten Free

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Baked Apple Cider Donuts - Vegan + Gluten Free

gluten-free-vegan-apple-cider-donuts

Finally, its fall! I haven't had a 'proper' fall in over four years and I am so happy to be here in New England to really 'do the damn thing' - that's right, leaves, pumpkin spice, orchards, boots, all of it. Even though it's still nearly 100*F today here in Connecticut, I am not going to let a minute of this season pass me by and you shouldn't either! This recipe is a healthy, fast, fall-fix that can be made year round - the recipe works well as muffins but if you haven't gotten yourself a pair of donut pans yet, well, what are you waiting for?!

gluten-free-vegan-apple-cider-donuts
gluten-free-vegan-apple-cider-donuts

This recipe is made in just a few minutes with nearly all whole food ingredients. Gluten free baking can be a bit of a mess but I think I've cracked the code with the combination of brown rice flour and quinoa flour here - it creates a soft, light and crisp cake-like consistency which compliments the warming flavors of cinnamon, clove, ginger and nutmeg. This little recipe is the answer to "can a donut be healthy?". YES - High protein, low glycemic, sugar stabilizing, nutrient dense. It is also the answer to "can a healthy donut taste good?!" - absolutely! 

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I first became obsessed with apple cider donuts (you know, the ol' fried-in-oil kind) when living in NYC's Union Square as a college freshman and seeing them served up fresh to lines of hungry city dwellers from my bedroom window. 

It's funny, at the time I had no idea how iconic and special the Union Square farmer's market was. I feel that way about a lot of my NYC Art School experiences but I suppose that is a story for another day. Anyway, I would stop every week to get a glass of warm cider and a few donuts, I ate them without guilt (because I was totally unaware that they were a "bad" food) but I do remember never feeling great afterwards. Once the make-your-own cake donut craze took off a few years ago I dreamed of recreating the warming, rich flavors of that apple cider donut I enjoyed so many years ago. Finally, I've gotten around to it! 

gluten-free-vegan-apple-cider-donuts
gluten-free-vegan-apple-cider-donuts

If you want to go a step or two further (especially if you are making these in the fall), you can make your own delicious roasted apple sauce by cubing up some apples and roasting them in a cast iron pan with a little water til they caramelize - then mash them down and allow to cool before adding to the wet ingredients. 

I am truly proud of this recipe and I hope you try it out - share with friends and watch their smiles as they enjoy!

gluten-free-vegan-apple-cider-donuts

Makes: 12 donuts • Prep Time: 10 min • Bake Time: 12 min


DRY INGREDIENTS

  • 2 cups brown rice flour

  • 1 cup quinoa flour (I use my high-speed blender to pulverize whole quinoa into a flour)

  • 2 tbsp. ground flax

  • 3 tsp. baking powder

  • 1 tsp. baking soda

  • 2 tsp. cinnamon

  • 1 tsp. five spice powder (or pumpkin pie spice)

  • 1 tsp. ground ginger

  • 1/2 tsp. nutmeg

  • 1/2 tsp. salt

  • 1/3 cup coconut sugar

WET INGREDIENTS

  • 1/3 pure maple syrup

  • 2/3 cup apple cider OR apple juice

  • 1/2 cup no sugar added apple sauce

  • 1/4 coconut oil, melted

  • 2 tbsp. apple cider vinegar

CINNAMON SUGAR TOPPING

  • 1/4 cup unrefined cane sugar OR coconut sugar

  • 2 tbsp. ground cinnamon/five spice powder


Preheat your oven to 350*F and coat your donut pans with some coconut oil spray. 

In a large bowl whisk together all of the dry ingredients. 

In another small bowl combine all of the wet ingredients and whisk them together as well. 

Add the wet to the dry and use a large spoon to mix until a smooth, fairy thick batter is achieved.

Use a spoon to scoop portions of the batter into each donut hole, spreading it around with your finger or the back of the spoon to ensure even distribution. The batter should fill 3/4 of the donut hole well, as they will rise as they bake. 

Add the pans to the oven and bake for 12 minutes. 

Remove from the oven and allow the donut to cool for a few minutes before flipping them out onto a cooling rack while still warm. Be delicate here as the donuts can be a bit crumbly when hot.

To ensure the cinnamon sugar coating sticks, coat the top and bottom of the donuts with coconut oil spray and then dip each one in the topping. 

Serve warm or room temp with warm, spiced apple cider or a cup of coffee with almond milk.

 

LOVE THROUGH FOOD, LIVECLEAN KITCHEN

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Triple Chocolate Sour Cherry Cookies - Gluten Free + Vegan

vegantriplechocolatecherrycookies

Vegan baking goes like this: complete failure or complete success. When struck with the inspiration for this cookie the first try was a true win and  nothing gets me more revved up than when that happens! The flavor combo is SO GOOD! Tart, sour cherries combined with rich, dark chocolate. Fudgey, dense, delicious! Give these a try today.

vegantriplechocolatecherrycookies
vegantriplechocolatecherrycookies
vegantriplechocolatecherrycookies

Makes: Apx. 18-20 cookies • Prep Time: 10 min • Cook Time: 20 min


WET INGREDIENTS

  • 3/4 cup vegan chocolate chips + 1 tbsp coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 cup apple sauce (or sub mashed banana)
  • 1/4 nut butter of choice (I used almond)
  • 2-3 tbsp. plant milk
  • 1 tsp. vanilla extract

DRY INGREDIENTS

  • 1 cup + 2 tbsp. brown rice flour (OR sub another gluten free flour with varied results)
  • 1/4 cup raw cacao or cocoa powder
  • 1 tsp. baking powder
  • 2 tbsp. whole chia seeds
  • 1 tbsp. instant coffee powder (optional, enhances the chocolate flavor)
  • 1/2 tsp. salt

MIX INS

I used 1/2 cup vegan chocolate chips and 1 cup sour dried cherries. You could also add your favorite nuts, cacao nibs or practically anything else!


Preheat the oven to 350*F and line two baking sheets with parchment paper.

In a medium sized bowl, melt the chocolate chips and coconut oil over simmering water until smooth. Alternatively, you can do this in the microwave in a microwave safe bowl in 30 second increments, stirring in between. 

Next add the rest of the wet ingredients to the melted chocolate and combine. In another bowl, whisk all of the dry ingredients together (save the "mix ins"). Add the dry to the wet until a thick dough forms - then stir in your mix-ins. 

Spoon a scant 1/4 cup of the batter out onto the cookie sheet, using your hands to press it down and spread it out a bit (these cookies will not spread on their own much). Repeat this process until all of the batter is distributed on the sheet pan. 

Before adding the cookies to the oven drop the temp. down to 300*. Place them in the oven and bake for 20 minutes. When the timer goes off, remove the cookies from the oven but don't touch them until they FULLY cool. Due to the use of melted chocolate in the batter, these cookies need to cool and firm up to ensure the rich texture - I like to put them in the fridge for at least an hour.

Serve with a glass of almond milk! They store well in the fridge for up to a week.  

 

LOVE THROUGH FOOD, LIVECLEAN KITCHEN

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Crisp + Chewy Orange Vanilla Granola Bars - Chocolate Covered!

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Does the smell of fresh oranges remind anyone else of the holidays? Growing up my mom...I mean, Santa, would always top our stocking with a fresh, juicy orange, and we had to eat it before we could open any gifts. That unmistakable citrusy scent takes me directly to Christmas morning, especially when paired with sweet spices like vanilla and cardamom. So when planning recipes for the holidays I knew orange had to be involved... but I wanted it to be something totally unique.

Now, I make your standard, pour-and-go granola at home pretty often - it's cheaper than store bought, super quick and I can make any flavor I want. But when I recently went make a fresh batch I realized I haven't EVER made a granola bar recipe on the blog! That had to change. While regular granola is great for a quick breakfast or snack these are even more on-the-go efficient and better for gifting (food makes the best gifts, right?). Naturally sweetened, filled with healthy ingredients and scented with the elegant combination of vanilla and orange - these granola bars will leave your sweet tooth satisfied anytime. They are the perfect mid-point between crispy and chewy so they will satisfy everyone's preference and if the texture doesn't do it, the chocolate coating certainly will.

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This recipe also makes a great base for different flavors - once you get the hang of the method and proportions you can easily omit and sub in the nuts, buckwheat, orange zest and vanilla and mix in your favorite flavors - like coconut, chocolate, cinnamon, etc. 

Let me know if you give them a try!

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Serves: 12 large granola bars/24 small • Total Time: 45 minutes 


Dry Ingredients

  • 1.5 cups oats
  • 1/4 cut buckwheat groats (or sub more oats)
  • 1 cup slivered raw almonds
  • 1 cup packed and pitted dates, dried apricots or any combination of the two

Wet Ingredients

  • Rounded 1/4 cup almond butter or other neutral nut/seed butter
  • 1/4 cup maple syrup or agave 
  • 1 tsp. fresh orange zest
  • 1 tsp. vanilla extract (using the seeds from a vanilla bean would be INCREDIBLE here)
  • 1/2 tsp. sea salt
  • 1/2 tsp. cardamom (optional)
  • 1 tbsp. chia seeds
  • 1 tbsp. ground flax seeds

Chocolate Coating (optional)

  • 1/2 cup vegan chocolate chips
  • 1 tbsp. coconut oil 

Toppings: sea salt, orange zest, almonds, goji berries, pumpkin seeds, cacao nibs, etc.


1. Preheat your oven to 350*F. On a parchment lined sheet pan, mix together the oats, buckwheat and silvered almonds - add to the oven and toast dry for 10-15 minutes or until lightly golden brown. Check often and toss with a spatula to make sure no over browning occurs. 

NOTE: If your almonds are already toasted, add them in after this step.

2. While the mixture is toasting, use a food processor to puree together the dates/apricots until there are no more large chunks of fruit and it forms into a mass. 

NOTE: I used a combination of dates and apricots for this recipe. If you do plan to use all apricots or another dried fruit (raisins and figs should work quite well), make sure they are quite moist. If you notice that they are a bit dry you can soak your fruit in boiling water for about an hour and drain before adding to the food processor - that should do the trick. 

3. In a small sauce pan on low heat combine the wet ingredients - almond butter, maple syrup and pureed dried fruit. Break up the dried fruit and stir with a whisk or spatula until the entire mixture becomes well blended. Turn off the heat and add orange zest, vanilla, salt and cardamom. 

4. When the oat mixture comes out of the oven, let it cool slightly before transferring to a bowl and add in the wet ingredients. Stir until well combined, then add the chia and flax seeds, stirring once more.

5. Re-line your sheet pan with parchment paper and spray lightly with coconut oil spray. Dump the granola mixture onto the pan and press it into a thin, compact, even layer with a spatula or your hands.

TIP: To prevent a huge mess you can dampen your palms and fingers with water or coconut oil when pressing the granola into the pan - it will prevent the mixture from sticking to your hands.

6. For a toasted taste and crisp yet chewy texture, add the granola back into the oven for 15 minutes, checking often. When you remove the granola from the oven you want it to be golden brown and slightly darker at the edges. 

7. Allow the granola to come to room temperature before moving the entire sheet pan to the freezer for at least a half hour (or overnight) to firm up. 

8. When you're ready to slice and coat your granola in chocolate remove the pan from the freezer and use a sharp knife to cut the granola into the shape and size of your choosing (I opted for 12 large squares here). 

9. Melt the chocolate and coconut oil together in a small sauce pan on low heat or in the microwave in 20 second intervals. Once you have a smooth mixture, coat half or all of each granola square with the hot chocolate and place them on another parchment lined plate or sheet pan.

10. Sprinkle the chocolate coating with toppings if desired and then add the bars back into the freezer to set up for at least 10 minutes. 

These bars store well in the fridge or freezer for up to two weeks! 

 

LIMITLESS LOVE,  LIVECLEAN KITCHEN

 

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Healthy & Delicious Vegan Chocolate Chip Cookies

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Whole foods, plant based, gluten free, no oil, no refined sugar and just-like-the-original chocolate chip cookies. I swear, if you love crispy yet chewy chocolate chip cookies these will leave you 100% satisfied and if  they don't then, well, I don't know what to do for you!

I've probably only had plant based cookies once or twice since going vegan but I had always wanted to come up with my own recipe for chocolate chip cookies I wouldn't feel bad about eating - and now that I've done it, I'm just stuck wondering ...what was I waiting for?! 

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This recipe was a total experiment and I didn't know if it was going to work out. I used no guidelines except for the classic tollhouse cookie recipe I know by heart (I make 8 dozen every week at my day job). My main inspiration was that I finally wanted to use aquafaba in a recipe as an egg replacer and wooo-weeee that stuff is magic! I also love the texture that the combination of oat, quinoa, chia and almond flour gives the cookie - crisp on the outside, chewy on the inside chocolate chip cookie that you can eat the whole batch of and not feel bad about. Enjoy!

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P.S - As with most batters, It's worth noting that the raw cookie dough is just as good as the baked cookies themselves and it's totally safe to eat because there's no eggs! 


Serves: Apx. 18 cookies • Prep Time: 10 min • Cook Time: 12 min


  • 1.5 cups GF oats, blended into flour
  • 1/2 cup uncooked quinoa, blended into flour
  • 1/4 cup almonds, blended into flour
  • 2 tbsp. chia seeds
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup/other liquid sweetener
  • 1.5 tsp. baking soda
  • 1/2 cup aquafaba (aka the liquid from a can of chic peas)
  • 3-4 tbsp. plant milk
  • 1/2 tsp. sea salt, vanilla extract and cinnamon (all optional)
  • 3/4 cup vegan chocolate chips (I used the mini's from the brand Enjoy Life)

1. Preheat your oven to 375*F. Add oats, quinoa, almond and chia seeds in a high speed blender and blend until a fine, flour like consistency is reached. Pour the flour mixture into a large bowl.

2. Add the rest of the ingredients to the bowl and stir to combine.

NOTE: Start with one or two tablespoons of plant milk and increase in tbsp. increments till you reach a stiff classic-cookie-dough consistency. 

NOTE: You don't have to worry about over-mixing because there's no gluten!

3. Scoop rounded tablespoons of dough onto a parchment lined cookie sheet sprayed with a teensy bit of coconut oil. Before baking, flatten out the cookies slightly and leave about a 1" diameter around each cookie.

4. Bake in the oven for 12 minutes, checking at the 10 minute mark. 

5. Remove from the oven and allow the cookies to cool for a few minutes before enjoying. 

 

LIGHT & LOVE, LIVECLEAN KITCHEN

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Easy Layered Vegan Chocolate Cheesecake

At the risk of you doubting the deliciousness of this recipe I do want to say that this is the first time I went all out on testing a cashew 'cheese'cake recipe of my own. Maybe it's that I thought it would be too much work (it isn't, just takes some patience) or that I didn't trust myself with *that* much dessert just laying around (I shouldn't have) but I made this extra creamy, chocolatey, layered dream for very good reason - my mom's 60th birthday! She is also vegan and I really wanted to surprise her with something truly special for such a momentous occasion and lets just say that neither she, nor our omnivore family members were disappointed. This is a 'cheese'cake to suit everyone - rich flavor, crunchy crust, creamy filling, chocolatey, tangy, ultra indulgent and fairly healthy. Best part? No one will know it's good for you! It is the perfect thing to bring to a summer party or a birthday event - the presentation is alone gets people all worked up in a chocolate tizzy! 

My Mom always loved chocolate and she used to make a crazy mousse cake topped with whipped cream and fresh berries in the summer months that people would go nuts for. I used her favorite flavor and texture profiles to inform this recipe because the day was about her, after all. In the weeks approaching my Mom's big day, I researched and tested - looking at different methods and recipes for vegan 'cheese'cakes. I even bought cashews in bulk. I was ultimately most informed by Minimalist Baker's killer 'cheese'cake recipes but I took notes from a few other sources as well finding the perfect blend of ingredients to make for a truly decadent dessert.

I should warn that this cheesecake does take some time to prepare - so plan to make it in advance. Upside: It stores in the freezer wonderfully. I topped mine with raspberries (mainly for presentations sake) but next time I'd love to try adding a layer of coconut, a drizzle of peanut butter sauce or even some vegan whipped cream - it will be great any way you 'slice' it (that pun is for you Mom). Happy birthday, I love you.


Serves: 16 small pieces • Prep Time: 30 minutes • Chill Time: 6 hrs - Overnight


EQUIPMENT

  • Spring form pan (8-10" will work best)
  • Food processor
  • High Speed Blender

Crust

  • 20 Medjool dates, pitted (apx. 1.5 cups, packed tightly)
  • 1 cup nuts (I used toasted hazelnuts but almost any nut will do)
  • 3/4 cup oats
  • 1 tsp. vanilla extract
  • 1/2 tsp. pink salt

Filling

  • 3 cups raw cashews soaked overnight
  • the juice of two large lemons (scant 2/3 cup)
  • 1 tsp. apple cider vinegar
  • 1/2 cup coconut oil, melted
  • 1, 14 oz. can full fat coconut milk (add both the solid and liquid)
  • 1/2 cup maple syrup or coconut sugar
  • 1 tsp. vanilla
  • 1/4 cup cacao/coco powder, divided and added to half the mixture to make the chocolate layer
  • 1/2 tsp. pink salt

Ganache

  • 1/2, 14 oz. can coconut cream (not coconut milk, can be found at Trader Joe's)
  • 2 tbsp. coconut oil
  • 1/4 cup cacao/coco powder
  • 2-4 tbsp. maple syrup, to taste
  • 1/3-1/2 cup vegan chocolate chips
  • 1 tsp. instant coffee powder
  • 1/2 tsp. pink salt

Topping (optional)

  • 1 large carton raspberries

1. A day or two before you want to serve the cake make the crust and filling to ensure ample chill time so the layers can set up. To make the crust combine dates, oats and nuts in a high speed blender on high power till you reach an even, crumbly consistency. Add in vanilla and salt, pulse again. The mixture should come together when pressed between your fingers - if it is too dry, add a tablespoon or two of maple syrup.

2. Press crust into the bottom of a springform pan that is sprayed lightly with oil (to make sure the cake doesn't stick). Work your way up the sides slightly with the crust to make a lip. Set in the freezer to firm up while you make the filling.

3. To make the cheesecake layers add all of the filling ingredients listed above (excluding the coco powder if you want a chocolate and vanilla layer) to a high speed blender. Blend on high till fully combined. The mixture will look thin, but not to worry, it will set in the freezer.

4. Pour half of the cheesecake mixture into a storage vessel and hold in the fridge. This will serve as your "plain" or vanilla layer. Blend the cacao powder into the remainder for your chocolate layer.

5. Remove the springform pan from the freezer and pour the chocolate layer over the crust. Put back in the freezer to set for at least one hour before pouring over the vanilla layer. 

6. Cover the springform pan with plastic wrap and put the whole cheesecake back the freezer to set for at least three hours or ideally overnight.

7. Once the cheesecake is completely solid it's time to make the ganache. Simply combine all ingredients in a small sauce pan on low-medium heat - whisk till just fully melted and combined. You can also do this ahead of time and store in a glass vessel - reheat to a pourable consistency simply place the jar in simmering water for a few minutes stirring occasionally. 

8. Pour the hot ganache evenly over the cheesecake while still in the springform pan. Decorate with raspberries and set in the fridge for at least an hour or until the ganache is fully set. 

9. About 20-30 minutes before you're ready to serve remove from the fridge and release the springform mold. Slice into pieces and plate it up!

Leftovers: Stores great in the freezer for a week or two - just be sure to keep it covered with some plastic wrap or transfer to a storage container. Allow the slices to defrost for a half hour or so before enjoying!

 

LIGHT & LOVE, LIVECLEAN KITCHEN

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Get Glowing Swirled Superfood Bark

This is one decadent and sexy recipe that makes the perfect Valentine's gift or eat-in-bed dessert. I am not the hugest fan of the phrase "super-food" but these particular ingredients truly deserve that notoriety. I also tried to make sure that with this variety of toppings you got a deep sensory experience in fragrance, flavor and texture - crunchy, chewy, crisp, soft, tangy, spicy, earthy, salty, sweet. Simple to make and packed with hormone balancing ingredients - this bark will get you glowing from the inside out. 

Antioxidant-rich dark chocolate pairs gorgeously with ruby-hued cacao butter to make a stunning base. Pile on the toppings for a truly guilt-less indulgence - balancing rose petals, inflammation banishing turmeric, and tummy-loving cardamom make quiet the pair. Just the benefits of pistachios alone are amazing - heart healthy, dry-skin banishing, iron absorbing and fiber rich - this nut will have you on your way to feeling great in no time.  


Servings: 20 • Prep Time: 20 min • Freezer Time: 30 min


BASE

1. Begin by finely chopping or grating the dark chocolate and cacao butter and placing them in separate glass bowls, each with 1 tbsp. of coconut oil which will help to get things moving.

TIP: I find that grating the cacao butter on a cheese grater works best to get an even and fast melt.

2. Microwave the cacao butter 30-40 second increments, stirring intermittently. It will take apx. 3 minutes to become fully melted.

Alternatively, you can of course do this over a double boiler. 

3. Once both are fully melted, incorporate the beet root powder and vanilla to the cacao butter - this will turn it a gorgeous pinky red color.

4. While the cacao butter is firming up, perform the same melting method with the chocolate - it will take a bit less time - apx. 2 minutes - to become fully melted.

5. Line a sheet tray with parchment paper and pour the melted chocolate over the top, spreading into an even 1/4 layer with a spatula. 

6. Using a tablespoon, drizzle the cacao and beet powder mixture in long vertical lines over the melted chocolate. Then take a knife and drag it diagonally first left to right and then right to left creating a marbled effect (sort of like this image).

NOTE: Although it looks incredibly cool, you can totally skip the 'marbled' part of this recipe, shaving off time and money - under all those toppings no one will hardly be the wiser anyway.

TOPPINGS

  • 1/2 cup raw pistachios 
  • 1/4 cup dried goji berries
  • 1 tbsp. dried rose petals
  • 2 tbsp. coconut flakes
  • 1 tsp. ground cardamom 
  • 1 tsp. ground turmeric 
  • 1/2 tsp. pink salt

7. While the chocolate is still warm, sprinkle over all of the toppings evenly and gently press down with the back of your hand to secure the pieces. 

8. Place the entire sheet tray in the freezer and allow it to set up for at least a half hour.

9. Use a knife to break up the bark into jagged pieces. Serve immediately or store in an airtight container in the fridge for up to 2 weeks!

 

LIGHT & LOVE, LIVECLEANKITCHEN

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Earl Gray Chia Pudding

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If you love tea, then you are going to love this filling little treat! Earl gray tea has always been my favorite, it's was my go-to long before I started drinking coffee and the smell of bergamot will always have a special place in my heart. 

Chia seeds are full of fiber and healthy fat. I don't eat them in this volume often but I find myself fully satisfied when I do. Among other benefits, they really aid in digestion.

I was blown away by how flavorful and delicious the tea was in this recipe - I could not get enough...and I'm sure the caffiene boost helped! I certainly want to find more creative ways to incorporate my favorite tea blends into cooking. I find that not everyone loves chia pudding but if you are looking for a creative rendition, take it from a tea lover ... this recipe is for you!


Serves: 2 • Prep time: 1-2 hours or overnight


  • 1.5 cups plant milk (I used coconut almond blend)
  • 1 earl gray tea bag - any black tea you love will do
  • 1-2 tbsp maple syrup, to taste
  • 1/4 cup chia seeds

1. Warm the milk in a saucepan over medium heat and bring to a simmer.

2. Once you're there, remove the milk from the heat, add the tea bag and cover with a lid and allow the tea to steep and the milk to come to room temperature.

3. Once cool, remove the tea bag ringing out excess moisture. Stir in the maple syrup and pour into a jar with the chia seeds - seal the jar and shake until the seeds are fully distributed. 

4. Store the jar in the fridge for 1-2 hours or overnight to set up. You can add more milk if you prefer a thinner consistency.

5. Serve in the jar or in a tea cup with fruit, and a garnish of black tea leaves - so good!

 

LIGHT & LOVE, LIVECLEAN KITCHEN

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Tiramisu Chia Seed Pudding

A recipe for coffee lovers, and texture coneseurs alike; it will delight you with all the same flavor notes as the classic Italian "pick-me-up" dessert, Tiramisu. It's light whipped texture, achieved by the aeration of your blender will totally surprise you, especially knowing that this dish is so healthful it can be eaten as breakfast, dessert and every meal in between. 

Chia seeds are a digestive superhero in that they are full of natural fiber that...ahem...moves things along naturally. Paired with rich cacao and a hint of coffee flavor (achieved here with instant coffee grounds) you are sure to impress yourself and guests alike. All of the flavor, none of the guilt or tummy troubles the classically rich and dairy laden dessert may cause.   

This recipe is a chia seed pudding for those who don't like chia seeds in that the seeds are ground into a fine powder, leaving you with a smooth, irresistible consistency rather than the tapioca-like lumps many choose to avoid. 


Serves: 4-6 • Active Time: 7 min • Inactive Time: 1 hr - Overnight


  • 1/2 cup chia seeds
  • 2 cups unsweetened plant milk (I used almond)
  • 1/4 - 1/2 cup liquid sweeter, to taste (I used a combination of maple syrup and agave but you could also use brown rice syrup, coconut syrup, date syrup, or even a few drops of stevia. The amount and thickness of the sweetener you choose might effect the final consistency of the pudding. If its too loose add a bit more milk, if it's too thin add in some whole or ground chia seeds)
  • 3 tbsp. cacao powder
  • 2 tsp. instant coffee grounds
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon

1. Add chia seeds to a high speed blender and blend on high til the chia seeds turn into a fine "flour"

NOTE: Make sure your blender is totally dry, or else you'll end up with some of the powder stuck to the sides of the blender...I totally don't know this from experience :)

2. Add in the rest of your ingredients and blend to combine - the mixture will be light, fluffy and look very loose - that's okay, it will firm up

3. Move the pudding to a container with a lid and let it chill in the fridge for at least 1 hour ( make the day ahead and chill overnight) to set up

4. Serve cold, with any variety of toppings including this simple chocolate coffee sauce.... 2 tbsp. maple syrup, 1 tbsp. cacao powder, 1 tsp. instant coffee, 1 tbsp. hot water. I layered mine and then topped it with a sprinkle of ground coffee and cacao nibs. 

 

LOVE & LIGHT, LIVECLEAN KITCHEN

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