Happy Sunday morning! It has been too-short a weekend as I had to work, but I did fit in a yoga class yesterday morning, lunch and juice at Java Green yesterday, two errands, and then parked myself at Teaism for several hours of work, along with an iced herbal tea and, eventually, a veggie bento box for dinner. I am about to heard to the Dupont farmer’s market, but wanted to stop by with a super quick and delicious dessert or snack recipe: Raspberry Chocolate Pudding, made with chia seeds, frozen raspberries (and a few fresh ones for topping), raw cacao, almond milk and stevia. My inspirations for chia pudding are always Gena of Choosing Raw and Ricki of Diet, Dessert and Dogs, as both have several lovely recipes in the genre. This particular variation is a nice flavor combination of the tart raspberries and the dark chocolate. I know people always comment I use a lot of raw cacao and it must have me buzzing, but I find the Navitas brand to be particularly mild in terms of the caffeine affecting me. You can of course substitute carob for some or all of the raw cacao. I will add that the combination of raspberry seeds and chia seeds make this a bit crunchier than most chia pudding, but I still love it, which is why I am sharing it with you!
Raspberry Chocolate Pudding (Gluten-Free, Vegan, Soy-Free) – Makes 2 servings
- 2 cups frozen raspberries
- 1 cup unsweetened almond milk
- 1/4 tsp liquid stevia (see below for variations and options)
- 1/4 cup raw cacao
- 6 Tbsps chia seeds
- Fresh raspberries for topping
In a blender or food processor, puree raspberries with almond milk, stevia and cacao seeds. Pour over chia seeds, stir well to combine. Allow to sit for 10 minutes, stir again, and then refrigerate overnight. Serve topped with fresh raspberries.
Note on stevia: I like the SweetLeaf Chocolate Raspberry liquid stevia in this recipe, but you can use plain liquid stevia, or vanilla. If you do not like stevia, I would recommend your favorite liquid sweetener of choice, starting at about a tablespoon and tasting to see what works for you.
This is both a great dessert or snack, but it is dessert-like enough I am submitting it to this month’s Go Ahead Honey, It’s Gluten-Free, an event created by Naomi Devlin from Straight To Bed, Cakefree and Dried and hosted by Diane of the Whole Gang. Diane chose the theme of It All Ends Here as she loves Harry Potter, and that is the tag line for the Harry Potter movie that came out a couple of days ago. Be sure to check out Diane’s post on going to the U.S. premiere.
I am submitting this recipe to the following weekly events starting with:
A new weekly event, which kicked off last week and is just for summer, hosted by the incomparable Ricki of Diet, Desserts and Dogs, Summer Wellness Weekends. The concept behind Summer Wellness Weekends is “any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.).” Raspberries and raw cacao are antioxidant central, so this recipe covers it.
Real Sustenance’s Seasonal Sunday event – since raspberries are seasonal to summer, this recipe fits.
A blog event hosted by Flip Cookbook called Sugar Free Sunday, which includes sweet and savory dishes made with non-refined sugars.
Slightly Indulgent Tuesday with Amy of Simply Sugar and Gluten-Free – chocolate and raspberries is one of my favorite indulgent combinations.
Real Food Weekly with Diane of The WHOLE Gang – if you use homemade almond milk, this is definitely a real food recipe, and pretty close even if you use store-bought almond milk.
Have a great rest of the day!