I have a sweet tooth but I like to try to be healthy at the same time especially when it comes to role modelling healthy eating habits for the kids. I found a delicious recipe that satisfies a sweet tooth, fills up the belly with an assortment of healthy fats and contains a list of nutrient dense ingredients that will appease the mind of any parent! Don’t let the name fool you – Chia cake batter pudding . A yummy, healthy idea for Breakfast, Snack or Dessert! Quick and easy to make, this recipe contains healthy choices such as chia seeds, dates, almond butter, oats, and non-dairy milk. So how exactly does something with this list of healthy ingredients taste like cake batter! Edible Perspective, the author of this recipe shares her delightful creation 🙂 http://www.edibleperspective.com/home/2015/2/13/cake-batter-chia-pudding.html
Chia cake batter pudding (gluten-free, vegan // yields 2-3 servings)
- 6 tablespoons chia seeds
- 1 cup unsweetened non-dairy milk (plus more for blending)
- 6-8 medjool dates,pitted + well-chopped
- 1/4 cup almond butter
- 1/4 cup gluten-free rolled oats
- 1 1/2 tablespoons cacao nibs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
Topping (topping is optional but highly recommended!)
- 1 can full-fat coconut milk, refrigerated overnight
- 2-4 teaspoons pure maple syrup
- 1/2 – 1 teaspoon pure vanilla extract
Stir chia seeds with the milk in a bowl and add the dates, almond butter, and oats. Cover and place in the fridge for at least 2 hours (3-4hrs preferred, or overnight).
Scoop the mixture in your blender with the cacao nibs, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract. Add a splash of milk and blend until fully smooth and creamy. Add more milk as needed (slowly) to keep the pudding as thick as possible.
Taste and add 1/2 teaspoon more vanilla extract if desired and few more small drops of almond extract (a little goes a long way!). For more sweetness blend in more chopped dates (soaked for easier blending). Refrigerate in a sealed container until chilled. Mixture will thicken a bit more as it sits.
While chilling, open the can of coconut milk and scrape off the solid white layer (about 1/2 way into the can). Avoid scooping any of the liquid. Place in a metal mixing bowl and beat with 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract until fluffy. Add more maple + vanilla if desired. Chill until ready to use and whisk before serving.
Serve the pudding with coconut whipped cream on top and sprinkling of cacao beans.
Keep extra sealed in the fridge for 3-4 days.