Raw Vegan Dark Chocolate Pudding

Raw Vegan Dark Chocolate Pudding

As you might be able to see, I am currently experimenting with some vegan recipes. It’s really easy to make some super yummy sweet treat out of ingredients that aren’t necessarily that great for your health. Even if all of those ingredients are organic. I have taken it as a sort of challenge to see if I can make sweet treats that are not only healthy and packed with nutrients, but are also really delicious. This raw vegan dark chocolate pudding is a definite winner when it comes to healthy, nutrient-dense and, above all, delicious!

I have a lot of people on Instagram who inspire me. One of those inspirational people is Lisa at www.chocolatemeetsstrawberry.com. A couple of weeks ago, she wrote a post called “Healthy Chocolate Pudding for One.” Both of our recipes have ingredients that will surprise you. I had heard of this type of chocolate pudding nearly a decade ago. When I read Lisa’s post, I decided to give it a shot. But since I can’t leave well enough alone, I decided to put a little different spin on it. I think it might also be a little more acceptable to people who are just testing the waters of a more healthy lifestyle.

Chocolate pudding made with avocado? What?! There, it’s out in the open now. Yes, avocado is the mystery ingredient. For those of you new to this, take a deep breath. I promise you that it is really delicious, and no one will ever know that it’s made with avocado. I challenge you to try it out. As with a few of my recipes, this is best made and refrigerated at least eight hours before eating. I think the ingredients need time to chill and get to know each other.

This raw vegan dark chocolate pudding is so packed with nutrients, that it would be perfectly acceptable to eat it for breakfast. Avocados are loaded with several vitamins, B5, B6, C, E, K and folate and have more potassium than bananas. They also contain plenty of heart-healthy fat in the form of oleic acid, which is a monounsaturated fatty acid. If you have been living under a rock and haven’t heard how good avocados are for you, just Google “health benefits of avocados.” There is really no reason you shouldn’t be eating this delicious fruit! If you don’t know the health benefits of the ingredients in this pudding, do the same thing for all of the ingredients. I promise you, I’m giving you a recipe for something super healthy and super delicious at the same time. Who wouldn’t want to eat chocolate pudding for dessert? And even better, who wouldn’t want to eat chocolate pudding for breakfast? Guilt free!!

Raw Vegan Dark Chocolate Pudding

Here’s a shot of all of the ingredients that I used. If you have any questions about where I get any of my ingredients, please ask in the comments below.

Raw Vegan Dark Chocolate Pudding

  • 1 avocado
  • 1 banana
  • 30 grams of organic honey
  • 2 packets (or 6 grams) of granular stevia
  • 28 grams (5 Tablespoons) raw organic cacao powder
  • 1 teaspoon organic vanilla extract
  • 1 teaspoon organic Ceylon cinnamon
  • 14 grams (2 Tablespoons) organic virgin coconut oil
  • 65 grams (about 2 Tablespoons) organic light canned coconut milk
  • a pinch or two of pink Himalayan salt
Raw Vegan Dark Chocolate Pudding

This is a happy dessert!

You could do this in a blender or a food processor if you don’t have an immersion blender. I’m giving instructions for an immersion blender since that is what I used. Put all ingredients into a glass 4-cup measuring cup. Insert an immersion blender and pulse on high until things get a bit mixed.

Raw Vegan Dark Chocolate Pudding

Blending up the ingredients

Then blend on high, moving the stick around and up and down a bit until it reaches a creamy consistency. This takes 30 seconds to one minute. Spoon about a half of a cup (about 125 ml) into similar sized dessert ramekins or dessert cups. You should be able to get 3 to 4 servings out of this recipe. Cover and refrigerate at least 8 hours before serving. Top with unsweetened, shredded coconut, a light dusting of cinnamon, sliced strawberries, cacao nibs, chopped nuts, or other such yummy topping. Enjoy and know that even though it tastes decadent and sinful that it is really good for you!!

Raw Vegan Dark Chocolate Pudding

orange cream chia pudding

Orange Cream Chia Pudding

With a sweet tooth like mine, it doesn’t take long to start coming up with dessert ideas, even if I’m following a sugar-free diet. I’m not totally sugar free. I consider naturally occurring sugars in fruits to be okay. I am not using added sugar, i.e. granulated sugar, honey, molasses, maple syrup, agave, etc. To sweeten anything exclusively with stevia, in my opinion, is completely revolting. I have found that a little bit of stevia to boost the sweetness where fruit or fruit juice is used is fairly undetectable, as long as you don’t use too much.

I had made chia pudding before, when I was still using traditional sweeteners and liked it. Plus, there’s no cooking involved, so it’s really easy. There is a waiting period while the chia seeds soak up the liquid and make the pudding-esque texture.

Chia seeds have come a long way from the Chia Pets that used to be advertised on television in the ’70’s. For several years now, chia seeds have been moving into the mainstream of the American diet. I picked up my last bag of organic chia seeds at Sam’s Club. How much more mainstream America can you get, other than their close relative Walmart? But you can probably buy them there too. Chia seeds are tiny powerhouses of nutrition. They are packed with fiber, protein, antioxidants, omega-3 fatty acids, and the list goes on. Do a quick Google search on benefits of chia seeds, and you will find a ton of information.

Who doesn’t love an orange creamsicle? Especially in the long, hot days of summer? This recipe is a healthier take on that idea. It tastes great and is great for your health. You can also make a pineapple cream version of this by substituting freshly blended pineapple for the orange juice. My husband, mother, two daughters and I all loved both varieties. Whip up a batch today to start enjoying the delicious heath benefits of the tiny, but mighty, chia seed!

orange cream chia pudding

Orange Cream Chia Pudding

  • 1 cup freshly squeezed organic orange juice
  • 1/4 cup organic unsweetened vanilla coconut milk
  • 1/4 cup chia seeds
  • 2 packets of your favorite brand of organic stevia
  • 1/2 teaspoon organic vanilla extract

Put chia seeds into a bowl that will hold at least one quart. Add the rest of your ingredients.

orange cream chia pudding

Stir to mix well. Cover and refrigerate for at least 4 hours. Serve alone or garnished with fresh fruit.

orange cream chia pudding

As I said above, you can also make a pineapple cream chia pudding by substituting one cup of blended freshly cut pineapple for the orange juice.

pineapple cream chia pudding

Do you have a favorite way to use chia seeds? Please let me know in the comments below!

Dairy- and Grain-Free Cream of Broccoli Soup

Dairy- and Grain-Free Cream of Broccoli Soup

I know it’s hotter than Hades right now. And maybe soup is the last thing you want to eat. But, summer doesn’t last forever, except here in Florida. And some people still do eat hot soup in the summertime. Otherwise, why would restaurants like Panera still be making it everyday?

In my last post, I told you that I have given up sugar, dairy and grains. This causes one to be more creative in what one eats. As I said before, this is not that Paleo diet thing. I have a wider variety of things that I can eat, like potatoes and beans. I have never been a big cream of broccoli soup fan. I think I never ordered it once back in the days when I actually ate at Panera. But someone asked me how you make it the other day, and it got me thinking. How would I make it so that I can eat it with the constraints of my current diet? The very first experiment that I did produced a winner!! I have often read the blogs of other people who are doing the Paleo diet and variations of clean eating. Many times I have read them say, “It’s so good, I didn’t even miss (insert prohibited ingredient here)!” I have also thought to myself every time that I have read a statement like that, “Yeah, right!” Well, this recipe actually turned out so good that I really think it is better than the original that is made with cream, milk, butter and flour. This soup was really easy to make, which is also a big bonus. Besides a cutting board and knife, all you need to make it is one pot! And it makes enough for freezing for future use for one person or for dinner for a family. And if you are vegan, you can use vegetable broth instead of chicken broth to make this work for you.

I’m so excited about how well this recipe turned out that I’m dying to make a cream of mushroom variety and a creamy butternut squash soup too! Those will probably be coming up in future posts. I have also come up with some desserts for future posts also. I will quit making you wait and get on to the recipe.

Dairy- and Grain-Free Cream of Broccoli Soup

Dairy- and Grain-Free Cream of Broccoli Soup

  • 2 Tablespoons organic extra-virgin coconut oil
  • 1/2 sweet yellow onion, finely chopped
  • 4 small cloves of garlic, finely chopped
  • 4 medium sized organic yellow potatoes (like Yukon Gold), peeled and cut into 1-inch cubes
  • 2 Tablespoons organic Better Than Bouillon Chicken base (or vegetable variety if you’re doing a vegan version)
  • 5 cups water
  • 1 can organic coconut milk
  • 1 pound organic frozen broccoli florets
  • sea salt to taste

Heat your coconut oil in a large Dutch oven over medium heat. Add your onion and garlic and about a 1/2 teaspoon of sea salt and sautée until translucent. Add your potatoes, chicken base, water and coconut milk. Raise the heat and bring to a boil for about 15 minutes or until the potatoes are tender. Reduce the heat to medium-low. Use an immersion blender and blend the soup until the potatoes are smooth. Now, add your bag of frozen broccoli florets and let it cook slowly for about 15 minutes. Once again, use the immersion blender and blend the soup until the broccoli is in small pieces. Taste it to see if you need any more salt. Adjust it to how you like it, and voilà! You have just made a delicious, healthy version of a classic favorite soup.

FYI: I don’t usually buy organic onions or garlic. I buy my organic potatoes and organic canned coconut milk at Whole Foods. I buy my sea salt, organic Better Than Bouillon and organic frozen broccoli florets at Costco.