Chocolate Chia Seed Pudding with a Kick

Catch all, Sweets | January 8, 2017 | By

Ever since making and tasting Rouxbe’s Chocolate Cream Pie, I have been in the habit of putting a little spice in my chocolate desserts. Spicy and sweet just go together. Chocolate can be used to add depth and interest to a spicy dish. Think a Mexican mole sauce. And chilies pair well with chocolate, like in an ancho chili truffle or a Mexican hot chocolate. 

Chia seed pudding is quick and easy to make  (if you don’t mind not eating it right away because it has to firm up in the fridge for a few hours). It is great for breakfast if you add fruit and granola, or sweeten it up and it makes a perfect dessert for when you want a little reward. There are tons of vegan recipes out there. This is how I make mine.

Chocolate Chia Seed Pudding with a Kick
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Ingredients
  1. 1- 14 oz can of full fat coconut milk
  2. 1/2 cup rice, almond, soy or hemp milk
  3. 1/4 cup maple syrup
  4. 1/4 cup chia seeds
  5. 1/4 cup cacao powder
  6. 1 tablespoon vanilla
  7. 1/4 teaspoon chipotle powder
  8. pinch of pink Himalayan, or sea salt
  9. 5 tablespoons mini vegan chocolate chips
Instructions
  1. Put everything except the chocolate chips into a high speed blender, (i.e. a Vitamix) and process on high until thoroughly mixed. The mixture should be fairly thick, but note it will thicken into a pudding overnight in the fridge. Put a tablespoon of chocolate chips into 4 individual serving cups. Pour equal amount of pudding into each and stir so the chips are distributed throughout the pudding. Spoon remaining chocolate chips on top for garnish. Chill in the refrigerator at least 2 hours or overnight.
ginger loves garlic http://www.gingerlovesgarlic.com/
 Process Images

ingredients, except for cacao

cacao

individual serving vessels with chocolate chips

overhead view of finished pudding

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Coffee chocolate mousse + sweet beet cream parfait + brownie crumble

Coffee Chocolate Mousse + Sweet Beet Cream Beet Parfait

Catch all, Sweets | February 14, 2016 | By

Okay. I need to get better at naming these recipes. Either that or start reigning myself in in the kitchen. This one sounds a little complicated, but was actually quite easy to make. It started with my need to use a small jar of leftover coffee I had in the fridge. I knew I wasn’t going to heat it up and drink it, and it is too cold out for iced coffee, so what better use than to put it in a dessert! I also had some silken tofu from a BOGO buying spree at Publix Supermarket that I knew would be perfect in a mousse. Then, with Valentine’s Day coming up, I wanted a pop of color that would make the dessert extra special. Enter beets! Beets in a dessert? “Really,” you say? “Of course!” I say. Beets are naturally sweet and rock a candy pink color that screams “Yummy!” Trust me, even your beet haters will love it! Here is the recipe:

Coffee chocolate mousse and sweet beet cream parfait with a chocolate brownie crumble
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Mousse
  1. 1- 1lb container silken tofu
  2. 3/4 cup cacao powder
  3. 1/3 cup agave
  4. 1/3 cup maple syrup
  5. 1/4 cup brewed coffee
  6. 1/4 teaspoon pink himalayan or seasalt
  7. 2 tablespoons coconut oil, melted
  8. 1 avocado
Beet cream
  1. 1 medium beet, roasted, cooled and peeled
  2. 3/4 cup of cashews, soaked and drained
  3. 3/4 cup maple syrup
  4. 1/4 cup beet powder
  5. 2 tablespoons lemon juice
  6. pinch of pink himalayan or sea salt
  7. water to blend
Crumble
  1. 2 cups walnuts, soaked and dehydrated or just dry
  2. 5 largish dates, chopped
  3. 2 tablespoons cacao
  4. 1/4 teaspoon pink himalayan or sea salt (this makes it)
Mousse
  1. Drain the silken tofu and add to the food processor. Add the cacao powder, agave, maple syrup, coffee and salt and process until smooth. Add the coconut oil and pulse. Add the avocado and pulse - being sure not to over process the avocado. Pour into a bowl, cover and chill in the refrigerator for at least an hour.
Beet Cream
  1. Put the beet, cashews, maple syrup, beet powder, lemon juice and salt into a high performance bender. Add enough water to barely cover the ingredients. Blend into a cream and adding just enough water to blend. Scrape into a bowl and chill in the refrigerator or at least an hour.
Crumble
  1. Put the walnuts, dates, cacao and salt into the food processor and pulse into a crumble.
Assembly
  1. Layer the crumble at the bottom of a bowl, jar or cup. Add a layer of mousse, then beet cream and then another layer of crumble. Continue layering to your heart's desire! Garnish with mint springs.
Notes
  1. You can substitute carob powder for the cacao or use a combination of the two. You can leave the beet powder out. I had some on hand and it made the color of the cream a little more hot pink. You can substitute any number of fruits for the beets: rasberries, strawberries, pears-- or use no fruit and just go with a cashew cream (maybe with some vanilla). Use your imagination! Adjust the sweetener and salt to your taste.
ginger loves garlic http://www.gingerlovesgarlic.com/

Mise en place and process images:

Mousse mise en place

Coffee chocolate mousse mise en place

Crumble mise en place

Brownie crumble mise en place

Brownie Crumble: process image

Brownie Crumble: Process until crumbly. In this one I added maple syrup and it became too wet; so I left this out of the recipe and scaled up the dates.

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