Yesterday I was out of almonds to make almond milk, and didn't want to wait hours for cashews to soak for cashew milk, and forgot I could have just made hemp milk ;-) So I used coconut milk to make our smoothies, which I never do. They came out even thicker than they are with nut milk, and they were yum-o, but Ashley didn't finish hers. I left it on the table and a an hour later I saw her eating it... Eating it... She was using her glass straw like a spoon...
I looked inside the glass, and saw that the smoothie had turned into a thick pudding. What??? Immediately, I tried to repeat the recipe, which I hadn't written down, and I tasted it along the way to see if it needed more of anything (I added more chocolate). This time I wrote down exactly what I did. Then I put it in a glass dish with a lid and into the fridge over night.
This morning I practically woke myself up I was so excited to come downstairs and see if it had happened again. It did! Perfect pudding consistency! I sliced some bananas, and scooped the pudding with a wet ice cream scoop. Then I added some 73% dark chocolate shavings for fun. You should have seen the look on Zoe's face when she came down and saw it :-) "Can I eat that?" she asked. And she did,
A word about this pudding: It is so healthy. I made this video about the ingredients in this pudding, which are full of essential fatty acids, omega 3 & 6, plus protein, iron, zinc, magnesium, and antioxidants. Raw-inspired & vegan to boot :-)
Coconut & Raw Cacao PuddingVegan, Raw-inspired
Add to blender:
1 1/2 cups coconut milk (not "lite")
1/2 cup water
3 tbsp Chia Seeds
3 tbsp Hemp Seeds
3.5 tbsp Raw Cacao Powder
4 tbsp coconut sugar
1 tsp vanilla extract
Refrigerate about 8 hours.
Makes about 3 servings.
Update: This morning I took this pudding out of the fridge and threw it into the blender for about 10 minutes—Awesome ice cream! Fruit on top and it's like a banana split :-)