Category: Sugar-free

Chocolate Chia Pudding

natashapaterson1 Comment
P1120746

Update: I now prefer this recipe, adapted from the Meals Made Simple cookbook because it’s easier and healthier. I’ve left the original recipe below. Feel free to tell me in the comments which you prefer. The new recipe leaves the chia seeds whole, the old one blends them.

6 medjool dates, pitted
1/2 cup hot water
1 (400g) can coconut milk
1/2 cup cocoa powder
1 Tbsp melted coconut oil
2 tsp vanilla
1/4 tsp sea salt
1 Tbsp maple syrup (optional)
1/4 cup chia seeds

  1. Soak the dates in the water while you gather the other ingredients.
  2. Add all ingredients but maple syrup and chia seeds to the blender and blend until smooth.
  3. Taste for sweetness and add maple syrup if you prefer it sweeter.
  4. Pour into serving dishes. Divide chia seeds between dishes and stir in. Chill.

OLD RECIPE:

1 ½ cups almond milk (you can also substitute regular milk or coconut milk)
5 medjool dates, pitted (these are softer and sweeter than other varieties and puree nicely)
4 (1 oz) squares semi sweet chocolate (I use 10 squares of the PC dark chocolate bar)
1/3 cup chia seeds
¼ tsp salt
½ tsp cinnamon (optional)
½ tsp vanilla (optional)

1. Blend the dates and milk together in a blender until the dates are completely pureed into the milk.

2. Melt the chocolate and blend in.

3. Add the chia seeds, salt, cinnamon and vanilla. Blend well, scraping the sides if necessary.

4. Pour into small serving dishes and chill. This can be served with whipped cream and chocolate shavings if you want it to look prettier.

Waffles

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Waffles


1 cup flour
1 tsp baking powder
¼ tsp salt (optional)
1 egg
1 cup milk (or sour milk or buttermilk)

  1. Combine the dry ingredients in a bowl.
  2. Beat together the eggs and milk. Add to the dry ingredients. Mix until almost smooth, leaving a few small lumps.
  3. Pre-heat the waffle iron. Spray with cooking spray.
  4. Pour enough batter to barely fill the waffle maker. (You need to allow room for the batter to rise, or it will overflow.) Close it and allow the waffles to cook.
  5. When the waffle is golden brown on both sides, remove from the waffle maker.
  6. Serve hot, with butter and maple syrup.

High Protein Tip: Add an extra egg, and stir in a handful of cheese and bacon bits. Delicious with maple syrup!

Food Prep Tip: Quadruple this recipe (makes 18 waffles) and then freeze the leftovers. To use frozen waffles, just toast them.

Pumpkin Spice Waffles: 
Add the following spices during step 1.
2 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp cardamom (optional; expensive)

Add the following during step 2
1 Tbsp molasses (optional)
1/2 cup of pureed pumpkin

Banana Bread or Muffins

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1 cup very ripe mashed bananas
1/3 cup butter, melted
1/2  cup sugar* (originally recipe called for 3/4 cup sugar)
1 egg
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup chopped pecans or chocolate chips (optional)

  1. Beat bananas until creamy.
  2. Cream the butter and sugar together in a bowl. Add the bananas.
  3. Beat in the egg, beating until smooth.
  4. Mix flour, baking soda, baking powder and salt together in another bowl.
  5. Add dry ingredients to banana mixture, stirring only to moisten.
  6. Stir in pecans, or chocolate chips.
  7. For bread: Bake in a greased loaf pan at 350 degrees for about one hour, until a fork or toothpick comes out clean.
    For muffins: Pour into a lined muffin tin and bake at 350 degrees for about 25 minutes. Makes 12 muffins.

Suggestion:
* For a sugar-free option, you can replace the sugar with 1/2 cup of honey, or 1 cups of pureed dates.