Tropical Chia Pudding

This tropical chia pudding seems like a dessert (and is as pretty as one!), but it’s actually good for you! You won’t feel guilty about eating this!

Author: thefitnut.com

Prep time 5 mins

Cook time 1 hour

Total time 1 hour 5 mins

Serves: 2

Ingredients

◈4 T. Chia Seeds

◈1 cup lite canned coconut milk (or regular)

◈2 tsp. maple syrup

◈½ cup diced mango

◈Toasted coconut shreds for topping

Instructions

✖In the bottom of each glass (or air-tight container), add 2 tablespoons of chia seeds and pour ½ cup of coconut milk into each glass.

✖Stir in 1 tsp. of maple syrup into each glass.

✖Stir chia mixture well.

✖You can add more coconut milk if you don't like thick puddings.

✖Cover glasses and set in refrigerator for at least 1 hour, or overnight.

✖Once chia mixture has thickened like pudding, top glasses with diced mango and toasted coconut.

Enjoy immediately!

Chocolate Cookie Dough Candy Bars

Chocolate Cookie Dough Candy Bars...healthy, delicious, and NO food processor needed! {Vegan, Nut-Free, Gluten-Free}

Author:oatmealwithafork.com

Prep time 15 mins

Total time 15 mins

Serves: 9 bars

Ingredients

COOKIE DOUGH BASE:

◈6 T. coconut oil, melted

◈3 T. dairy-free milk of your choice (I used homemade coconut)

◈¼ c. maple syrup

◈1 t. vanilla

◈¼ t. sea salt

◈¼ t. cinnamon

◈⅔ c. oat flour

◈3 T. cacao nibs or dark chocolate pieces, optional

CHOCOLATE LAYER:

◈½ c. cocoa powder

◈¼ c. maple syrup

◈2 T. coconut oil, melted

◈2 T. water

◈pinch sea salt

◈½ t. vanilla

Instructions

✖Lightly oil a 7 x 5 inch glass baking dish.

✖Mix together the ingredients for the cookie dough layer until well combined (try to use room temperature milk or the cold liquid may seize up the coconut oil, making it a bit lumpy).

✖Pour the cookie dough layer into the glass dish and place into the refrigerator until slightly firm to the touch.

✖Mix together the ingredients for the chocolate layer until well combined.

✖Pour atop the cookie dough layer and spread evenly with a spatula (do this quickly so as to get a smooth, uniform layer).

✖Place back into the fridge (or freezer) until set.

✖Cut and serve!

✖Keep in the fridge for best serving results.

Notes

Nutrition facts are based on using unsweetened almond milk and NO cacao nibs or chocolate pieces. Weight Watchers points (new system): 6

Nutrition Information

Serving size: 1/9 of recipe Calories: 190 Fat: 13.3 g Saturated fat: 10.9 g Unsaturated fat: 2.4 g Trans fat: 0 g Carbohydrates: 19.2 g Sugar: 10.6 g Sodium: 84 mg Fiber: 2.1 g Protein: 1.8 g Cholesterol: 0 mg

Vegan and Grain-Free Black Bean Lava Cakes

Vegan & Grain-Free Chocolate Lava Cakes--you won't believe what's in these! Egg & dairy free.

Author: rickiheller.com

ingredients

◈1 flax egg (1 Tbsp/15 ml ground flax mixed with 3 Tbsp/45 ml warm water)

◈1 15 oz (440 ml) can of black beans, drained and rinsed (or 1-1/2 cups/360 ml cooked black beans)

◈1/3 cup (80 ml) pure maple syrup (for ACD, use coconut nectar)

◈1/4 cup (60 ml) unsweetened applesauce

◈1 tsp (5 ml)  apple cider vinegar

◈1/4 tsp (1 ml) cinnamon

◈pinch of cayenne

◈1/2 tsp (2.5 ml) sea salt (divided)

◈1/2 cup (120 ml) unsweetened cocoa powder

◈1/4 cup (60 ml) almond meal

◈1 teaspoon baking powder

◈4 pieces of chocolate (about 1/2 oz or 15 g each)-for ACD, use unsweetened chocolate

Instructions

✖Preheat oven to 350 F (180C). Grease four 5oz ramekins with coconut oil. Make sure to grease well.

✖Make flax egg and set aside.

✖In food processor combine black beans, maple syrup (or coconut nectar), applesauce, apple cider vinegar, cinnamon, cayenne, and half of sea salt. Pulse to combine (about 1 minute).

✖Add in almond meal, cocoa powder and flax egg. Process until combined (about 30 seconds).

✖Add in baking powder and continue processing for another 30 seconds.

✖Add a 1/4 cup (60 ml)  of batter to each ramekin.

✖Place a piece of chocolate on top of batter and cover each ramekin evenly with remaining batter.

✖Place ramekins a baking sheet and bake for 25 minutes.

✖Remove from oven and let cool for 10 minutes.

✖Use a knife to loosen edges and then flip ramekins over on a plate. They should come loose easily.

✖Serve warm. Makes 4 servings. Will keep in fridge for several days.

Hands Down The Most Amazing Vegan Chocolate Pudding

Hands Down The Most Amazing Vegan Chocolate Pudding. No hours of stirring, thermometers, or crazy Amazon ingredients.

Author: thesweet-toothlife.com

Serves: 4

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Ingredients

♦⅔ cup brown sugar

♦¼ cup cornstarch

♦3 tablespoons unsweetened cocoa powder

♦2 teaspoons instant coffee

♦2 cups Silk Coconut Milk (I used unsweetened original)

♦¼ cup Enjoy Life chocolate chips (or regular chocolate chips, if not vegan)

Instructions

►In a medium pot, whisk brown sugar, cornstarch, cocoa powder, and instant coffee.

►Gradually add milk, stirring well over medium heat.

►Bring to a boil and then simmer for a couple minutes, continuing to stir well.

►Once thickened, remove from heat and immediately stir in chocolate chips.

►Pour into a heat proof container (I used a glass bowl) and refrigerate overnight or for at least four hours.