I have always loved chocolate! And when I got the idea to add cocoa-powder to the chiapudding – I did so! And it became sooooooooo delicious!
To one serving (well…) you’ll need:
- 2 tablespoons chia seeds
- about 1,5 deciliter liquid – I always use the creamy coconut milk so I had half of that and half water. Later you’ll need a bit more coconut milk.
- a dash of vanilla
- some ginger (optional)
Blend this together and let soak for at least 45 minutes. Stir at least once while soaking so there will be no lumps. After soaking, add – and this might be difficult –
- one heaped tablespoon of cocoa powder – or more if you’re really keen on chocolate
- coconut milk/cream – and that’s the tricky part. NOT. TOO. MUCH.
The cocoa powder soaks up the coconut cream, but since you want this pudding to be rather firm, not rinny, add just a little at a time. Probably you just have to add something like a tablespoon. But if the pudding anyway becomes too rinny, you can always add some more cocoa powder. … hehe… me chocolate lover…
You can, if you want, spice the pudding with f.ex. ginger, cinnamon, chili, lemon zest, orange zest… or anything else of your liking.
Perhaps not all spices at the same time though…
When serving the pudding, put it in a glas, bowl or cup of some sort. Then add:
- Mango cubes
- Drizzle hemp seeds on the top and
- Some extra coconut cream
And ofcourse, you can add any berries and/or fruit.
Only the imagination is the limit!
… and I can share this treat with a friend…
A filling, satisfying, delicious breakfast. A treat for a cloudy day or a happy occasion
I bought myself a waffle iron at the spring-market at church this Saturday, and since then I have been experimenting.
The first I did, was to use at as a toaster. Had some bread lying around that could need a bit of crispiness.
Then it was waffles.
These ones I had yesterday for breakfast. Chocolate-waffles.
- The flour: about one third each of chickpea-, coconut- and rice-. Maybe a little more rice flour. For my 2 waffles – roughly 1 decilitre altogether.
- About half a tablespoon of psyllium seeds and chia seeds – each.
- About 1/4 teaspoon of sugar and some lemon juice – to help the 1/4 teaspoon of baking powder.
- And some oil. Not too much – not too little! It mustn’t be greasy, and it mustn’t be dry. I guess… about 1 – 2 tablespoons.
- And then of course cocoa powder and a hint of salt. And the more you like cocoa the more you add. I had 2 BIG tablespoons in my waffles.
- Water! Or any other liquid of your choice. Almond milk is another suggestion.
Coconut flour takes quite a lot of liquid, and so does psyllium seeds. I used about 1,5 decilitre of water. The batter should be thick byt yet somewhat runny.
This gave me 2 waffles. A bit small… but quite enough.
And to this I had chia seeds soaked in coconut milk and some vanilla and a dash of lemon juice; some strawberries; a couple of cubes of mango; and a small banana. Couldn’t resist some extra coconut milk on top of it all.
And today I had the same – but with cinnamon instead of cocoa.
It was so delicious I could almost die!!!! And I was comfortably full for several hours!
I have to remind you – and myself – of this delicious chocolaty cake…. 😉
I love chocolate. Always have!
So mostly when I make myself a cake, a afternoon snack, I make a chocolate cake.
Sometimes I instead bake a cake with cinnamon, vanilla, and a small apple in bits and pieces!
Which also tastes delicious!
But chocolate is always chocolate!
Here is how it’s done!
- 1 egg
- 1 dl of rolled oats
- 20 grams butter (room temperature)
- 4 teespoon cocoa
- 1 tablespoon honey
- 1/2 dl sunflower seeds
- 1/2 teespoon baking powder (can do without)
- 1/2 dl water
- Some cranberries
Mix thoroughly in a porcelain bowl (ca 0,5 dl) and bake i microwave owen 4 minutes (750 Watt)
Enjoy to a cup of tea! It’s a rich, lovely tasting cake for the chocolate lover!