If I am honest pudding was never my cup of tea growing up as I child. I have thing with textures so yogurt, pudding, and dishes with similar textures were on my, “Just Say No” list. They actually trigger a vagus response (desire to throw up), which is essentially “No bueno.” Becoming vegan has been quite an adventure I have tried things I would have probably never experienced and it has allowed me to give certain foods, I did not care for, another chance. Yogurt in all forms still not for me, but I have new appreciation for pudding. This recipe is an ode to my love of raw puddings. I decided to layer chia pudding with cacoa pudding with a little extras and it was a party to my taste buds. Hope you enjoy as much as I did.
Vanilla Chia Pudding
½ cup chia seeds
2 cups almond milk
Tiny Dash salt
½ tsp Vanilla Extract or to taste
2 tbs of coconut nectar or agave
½ tsp of cinnamon powder
Mix chia seeds and milk ingredients together, and let them rest for a few moments stirring with a fork every 5 minutes or so. At first it will seem far to liquidy, but over course of thirty minutes the chia seeds will plump, till the pudding resembles tapiaco pudding. Add the rest of the ingredients, adding more coconut or agave to desired sweetness.
1 ripe avocado, skin and seed removed
1 ripe banana, peeled
3-4 tablespoon cacao/cocao powder
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
¼ cinnamon, optional
½ cup water, + plus more as needed
Mix all in a food processor until creamy. Chill for 3 hours then serve.
In small bowl ( I used shot glass) add a layer of chocolate pudding, then a layer of chia pudding. Repeat depending size of serving container. Garnish with coconut, cacao nibs, and raw brownies. Enjoy!