HOW TO MAKE CHIA PUDDING
Make chia seed pudding for a healthy breakfast or snack right at your fingertips. Bonus — it’s super easy to make!
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to. Mix them up with cashew milk, coconut or almond milk and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor. Its great to have for breakfast, as a snack or dessert. You can use either black or white chia seeds here, or a mix. Before serving, feel free to thin out the pudding with a little extra plant milk to taste since it will continue to thicken as it sets.
Overnight Chia Seed Pudding
breakfast, snack, dessert
- 60 g chia seeds
- 500 ml cashew milk
- 1 Tbsp agave syrup
- 1 Tbsp maca root powder optional
- 1 Tbsp raw cacao powder optional
- fresh mango for topping
- freshly grated vanilla bean for topping
- In a bowl combine chia seeds, cashew milk, agave syrup and maca powder. Whisk to corporate. Cover bowl and keep in the fridge overnight.
- Now add about 2 Tablesppoons of soaked chia seeds and combine with cacao powder.
- In a jar add the plane chia seeds and layer with the chocolate chia pudding. Top up with puréed mango or fruit of your choice. I have decorated it with desiccated coconut and grated vanilla bean. Enjoy!
Store the chia pudding in a glass jar for up to 1 week in the fridge.
For more breakfast goodness check out my homemade vegan coconut yogurt recipe for a change. Classics just never get boring.
Vegan Berry Cheesecake
Baked vegan cheesecake with a creamy tart filling and juicy raspberries. This baked cheesecake has the creaminess of a regular cheesecake and, with the right flavorings, is simply delicious!
Simple, quick, practical, and gluten-free!
I used soy yogurt for this vegan cheesecake, and I topped it with raspberries. The recipe is pretty easy, and you don’t need any fancy ingredients. Soybeans are high in protein, so that is a plus if you want some extra macros in your slice of cake. Honestly, a slice of this goodie keeps me full for quite some time, so I sometimes even eat it as a snack. Guilty as charged!
This cheesecake can be kept in the fridge for up to a week. It is best to keep it covered to avoid it from drying out.
Vegan Berry Cheesecake
Creamy, decadent vegan cheesecake made with a date-walnut crust and soy-yogurt filling for the ultimate tangy-sweet treat. Just few ingredients needed for this beautiful and delicious vegan and gluten-free cheesecake.
- 1 24cm baking pan
For the base
- 200 g walnuts
- 200 g dates or raisins
- 1 Tsp coconut oil
For the filling
- 1 kg soy yoghurt
- 80 g cornstarch
- 50 g brown sugar
- 1/2 piece fresh vanilla bean seed or 1 tsp pure vanilla extract
- 1 Tbsp fresh lemon juice
- 1/2 tsp turmeric powder
For the topping
- 150 g raspberries or blueberries
- Preheat the oven to 180 °C.
- Combine the base ingredients in a food processor und blend until dough consistency. Rub the pan with coconut oil all over the bottom and sides of the pan. Press the dough into the bottom and up the sides. Use a spoon to make an even base.
- In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined. Add some of the raspberries into the batter. Pour in the filling and top with the remaining raspberries. Bake for about 1 hour.
- Let it cool down for an hour then place it in the fridge for at least 4 hours.
For more cake goodness check out my finger-licking Carrot Cake Recipe for a change. Classics just never get boring.
Cucumber Kimchi are very easy and great to prepare ahead of time plus they make a super delicious crunchy side dish for any type of meal for lunch or dinner. No need to ferment these cucumbers before you can eat them! This is an under 30 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!
This fresh cucumber kimchi recipe will get you covered with a bright red, savory, pungent kimchi that’s so good you will want to eat it all the time!
The Korean chili flakes appear to be quite spicy, however in my experience, they are not as hot as other chili flakes, like the Thai variety, for instance. Gochugaru flakes are considerably less spicy and milder. Because of this, it’s a great option for those like me who don’t like spicy food.
And if you liked this dish, you might also like sauerkraut. Check out my recipe for authentic German sauerkraut. I’ve eaten a lot of sauerkraut in my life as a German, but the best was always handmade.
Can’t wait for you to try these recipes. Love, always. xx
Kimchi Cucumber Recipe
- 10-12 pieces Pickling cucumber sliced into 4 sticks lengthwise
- 1 Tbsp Sea salt
- 2 Tbsp Tomato paste
- 3 Tbsp Gochugaru flakes korean red chili
- 3-4 Tbsp Rice vinegar
- 2 Tbsp Agave nectar or similar
- 2 Tbsp Sesame oil
- Place the cucumbers in a large container. Add the salt, combine using your hands and cover with a cloth or lid. Set aside for about 15min.
- In a mixing bowl, combine the rest of the ingredients and mix well.
- Once vegetables are wilted, pour out the water. Add the sauce to the cucumbers and combine.
Date Coconut Confection
This raw vegan date coconut confection highlights the sweet natural caramel flavor notes in dates and is the perfect nutrient-dense snack! Made with only two ingredients, coconut and dates, these coconut date confections are naturally sweet without any refined sugar. For a fun presentation, they can also be pressed into candy molds. It is one of our favorite snacks to have and friends and families love it. They will ask for more and won’t believe this confection is raw vegan.
Once you’ve tried the basic recipe, though, you can experiment with adding other ingredients to add more variety. If you love this recipe you will love this Cranberry Peanut Confection. The combination of cranberry and peanut butter ugh it’s divine!
If no liquids have been added to the mixture, these can be kept at room temperature. They will keep for several weeks. If you pre-soak the dates or add any liquids, they will need to be stored in the fridge.
Date and coconut confection
- Food Processor
- 200 g shredded coconut
- 15-20 pieces medjool dates pitted
- In a blender add the dates and blend until creamy in consistency.
- Now add the shredded coconut and blend until well cooperated.
- Form into confections and cover with more coconut.
No-Bake Chocolate Sesame Cookies
One of a kind chocolate cookie recipe. The toasted sesame seeds provide texture and depth of taste. Its nutty, a hint of salt, and notes of exotic sesame linger long after the cookies has disappeared. In much the same way that my chocolate fudge somewhat take you by surprise, these behave in much the same way.
Chocolate Sesame Chip Cookie
- 500 g chestnut (cooked)
- 4 Tbsp cacao powder
- 4-5 Tbsp maple syrup
- 3 Tbsp coconut oil
- pinch sea salt
- 3-5 Tbsp black sesame seeds (roughly grinded)
- In a blender combine all ingredients except the black sesame. Blend until smooth and well combined.
- Using your hands form about 3cm diagonal mini cookies and cover with sesame seeds.