Sunday, December 5, 2010

Chocolate Peppermint Chia Pudding

Choosing Raw’s Christmas 2009 Menu:

"Chocolate Macadamia Nut Milk (yields 2-4 cups, depending on whether or not you strain it)
1 cup macadamia nuts
3 cups water
1/2 cup pitted dates, packed
1 tsp vanilla extract
3 tbsp high quality dark cocoa powder or cacao nibs
Stevia for added sweetness (use your taste buds to judge; I added almost a pack)
Dash salt
Blend all ingredients in a VitaMix for a few minutes, till very smooth. You CAN strain through a nutmilk bag, but you definitely don’t have to. If you do strain it, you’ll get about two cups liquid; if you don’t, you’ll have about double. Not straining will yield a richer pudding.
To make the pudding, simply add 6 tbsp chia seeds to two cups of the nut milk. Stir. Come back in five minutes, and stir again. Repeat this until the chia seeds have absorbed the liquid, and the pudding has a thick and creamy texture (if it’s runny at all, just add another tablespoon or two of chia seeds).
To make this a peppermint chocolate pudding (and on the holidays, why wouldn’t we), just add 1/4 tsp peppermint extract to the whole mix (more if you want a mintier flavor; I took it easy with the mint)."

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