Overnight Chia Seed Pudding Recipe – Know how!

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
Course Breakfast, Dessert
Servings 2 serving

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

Store the chia pudding in a glass jar for up to 1 week in the fridge.
Keyword gluten-free, soy-free, vegan, vegetarian

For more breakfast goodness check out my homemade vegan coconut yogurt recipe for a change. Classics just never get boring.

Vegan Berry Cheesecake

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 ingredientsSoybeans 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.
Course Dessert
Servings 12 pieces

Equipment

  • 1 24cm baking pan

Ingredients
  

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

Instructions
 

  • 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.
Keyword gluten-free, vegan, vegetarian

For more cake goodness check out my finger-licking Carrot Cake Recipe for a change. Classics just never get boring.

Flourless Chocolate Chip Cookies

Dessert, RECIPES | 11/09/2022 | By

 

Flourless Chocolate Chip Cookies

These Flourless Chocolate Chip Cookies are the perfect gluten-free treat, made with protein-rich almond flour. They require only a handful of ingredients to get started. I love how they’re crispy on the outside, and buttery-tender on the inside! 

You don’t need eggs, butter, or milk to make amazing chocolate chip cookies with almond flour, and let me show you how. Almond flour is a nutritious flour made of ground almonds and is low-carb, gluten-free, grain-free and high in healthy fats. So on a plant-based diet, almond flour is a great nourishing flour to bake with, and it also makes the best chewy chocolate chip cookie recipe.

 

 

They’re ready to enjoy in under 30 minutes and take just minutes to prep for baking. Enjoy these delicious cookies for a healthier treat anytime of day! Oh and if you want something extra delightful combine it with a smoothie bowl. Its like a match made in heaven! 

 

No Flour Chocolate Chip Cookies

Course Dessert, Snack

Ingredients
  

  • 250 g almond flour
  • 80-100 g brown sugar
  • 60 g coconut oil melted
  • 1 Tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1 tsp coarse sea salt
  • 1 Tbsp arrowroot
  • 100 g dark chocolate cut into chunks

Instructions
 

  • Preheat the oven to 170ºC/350°F and line a large baking sheet with parchment paper. Set aside.
  • In a large bowl, stir together all the ingredients except dark chocolate. Mix well using your hands until and doughy. Fold in the chocolate chunks and combine.
  • Use a large cookie scoop or heaping tablespoon to drop the cookie dough onto the prepared baking sheet.
  • Use your hands to flatten the cookies then bake at 170ºC/350ºF for 12 minutes, or until the edges look lightly golden.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for ten minutes to set. Transfer to a wire rack to cool completely.

Notes

Since almond flour cookies soften if left at room temperature overnight, I recommend eating them the same day you prepare them for the crispiest texture, or storing them in an airtight container in the refrigerator or freezer. When served straight from the freezer, they are extra crispy.
Keyword gluten-free, vegan, vegetarian

More Healthy Snack Recipes

For more healthy inspiration, these recipes all make simple, healthy snacks too:

Date Coconut Confection Recipe

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

Course Dessert, Snack

Equipment

  • Food Processor

Ingredients
  

  • 200 g shredded coconut
  • 15-20 pieces medjool dates pitted

Instructions
 

  • 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.
Keyword gluten-free, raw vegan, gluten-free, vegetarian

 

No-Bake Chocolate Sesame Cookie Recipe

Dessert, My Food, RECIPES | 08/04/2022 | By

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

Course Dessert
Cuisine fusion
Servings 20 pieces

Equipment

  • Blender

Ingredients
  

  • 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)

Instructions
 

  • 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.
Keyword raw vegan, gluten-free, vegetarian, vegan
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