Ooh la la another recipe born out of hunger and a lack of food supplies with a result that worked! I present you with my Chocolate Coconut Chia Pudding.
Gotta love a ‘kitchen cupboard experiment’. And the great thing is that if you are avoiding nuts this is a fab dessert. It is similar in taste to the original Chocolate Mousse featured in my FREE Recipe Book but totally different in ingredients. As ever it is healthy, nutrient dense and full of the good stuff.
At the moment I have ‘cleaned’ up my diet even more following some Autonomic Response Testing (ART) with a highly trained therapist, which gives you feedback on what your body requires and dislikes at this moment in time. It’s a personal approach so as ever do what feels best for you. The ART testing also gave me some very valuable (and revealing) health insights and was a tool I have used to back up my consideration of Lyme DIsease + Co-infections recently…. But I digress and this is a topic for another day. Suffice to say my health picture is building and getting clearer in terms of what is going on at the root cause. Hint – a massive overload of Virus’s and Infections which have utterly swamped me and my immune system for the last 19 years. It seems that the discovery of Parvo B19 Virus was a clue to a deeper picture.
Lyme Disease is a massive topic and you’ll need this pudding before you tackle it! Hehe.
As ever my creations takes a few minutes or less to make. This one included. I basically like to think of my food treats as needing to be as easy and quick as making a cup of tea.
1 full can Coconut Milk
1/4 cup Chia Seeds
1 teaspoon Gelatin powder (optional but does set it nicely and full of great stuff. Read more about its healing power in my Lemon Gelatin Sweets here.)
Pinch Sea Salt
1 Tablespoon Lucuma Powder (optional but gives a milky flavour to the Chocolate)
3 Tablespoons Raw Cacao Powder
1 Teaspoon Vanilla (Optional)
1 Tablespoon Honey (add more or less as desired and taste test before setting or use an alternative sweetener.)
Blend everything together in a blender or mix well.
Set in fridge for minimum of 4 hours.
Top with any Topping – I used some Cocao Nibs but I think crushed hazelnuts or Fresh Berries would be amazing.
Let me know what you think? There are plenty of ways to play around with this recipe so feel free to adapt your own creation and mix it up. Let me know any successful experiments and enjoy. It’s great to scoop this pudding into mini glass jars and carry round in your bag for a snack/picnic – just remember to pack a spoon 😉
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