Monday, January 29, 2018

Vegan Brunch Recipe - Chia Seed Pudding

This past weekend, I had the pleasure of hosting a little DIY day with my friend, Helen. We both got into using Essential Oils a few months ago, and wanted to have a get together with all of our girlfriends so we could make roller bottles of oils, and really just share the wealth of all things essential oils.

Of course, I managed to procrastinate to the very last minute, but I was able to throw a few things together for everyone to snack on.

Also, shout out to @earthyandy for sharing these recipes in the first place. If you don't follow her already, I highly recommend doing so. She lives in Hawaii, and has a life full of surfing, healthy eating and family fun. 

Maple Chia Seed Pudding
2 cups coconut milk (homemade or natural, other nut milks are great too!)
    ½ cup Organic Chia Seeds
    ½ teaspoon vanilla extract or vanilla paste
    ¼ cup maple syrup

*This recipe makes 4 servings*

                                                                   Video from Earthy Andy


Basically, all you do is dump these 4 ingredients into a bowl, and then stir. 

Once everything is mixed, pour mixture into a glass container. I used 4 little mason jars, with plenty of space for toppings later. 

Once your mason jars are filled to your liking, put the lid on, and place in the fridge. 

Make sure to refrigerate for at least 4 hours. I like to leave mine in the fridge overnight, so I have a quick and healthy breakfast option for me in the morning.

I definitely recommend topping this pudding with some fruit, or nut butter. 

*Original Recipe found here on Earthy Andy's site*


"Caramel" Coconut Balls


(2) 8 oz. Pitted Dates
2 Tablespoons Water
1/2 Tablespoon Coconut Oil
1/3 Cup Coconut Sugar
(The original recipe calls for 1 cup of coconut sugar but I found that 1/3 - 1/2 cup was plenty)
1 Teaspoon Vanilla
1.5 Cups Oats
1/4 Cup Coconut Shreds


If you didn't buy pitted dates, start by removing pits from the dates. 

Next chop up all your dates, and put them in a frying pan with your water and coconut sugar. 

Cook down for about 10 minutes on medium-low. Chop and Stir while cooking down.

Once it bubbles, and is almost paste-like, turn off heat and stir in vanilla.

Let it cool for a few minutes.

Next, stir in your oats and coconut shreds. (This may take some arm strength, since the dates are super sticky)

Now, once the mixture is cool enough to handle, start rolling your mixture into bite-sized balls and place on parchment paper

You can also roll in additional coconut shreds if you really like da coconut.

My friends said these tasted like the Girl Scout Samoa Cookies (Caramel Delight Cookies)

*Original Recipe can be found here, on Earthy Andy's blog*


I then store these Caramel Bites in the fridge and let them firm up a bit. Then in the morning, I crumble them up and put them on top of my chia seed pudding, along with bananas, berries and nut butter. It's so delish.

They are also great to eat alone as a snack!

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