Dark Chocolate Chia Pudding — A recipe for dark chocolate lovers! This chia pudding is healthy enough for breakfast, and sweet enough for dessert! Layered with cacao nibs gives this treat an extra chocolaty crunch!
This post is sponsored by MyProtein All thoughts and opinions are my own. I was not compensated for my time.
We are knee (waist?) deep in a blizzard up here, so at least I have that going for me at the start of a new week.
And that my friends is why chocolate (and wine) exists.
And it just so happens that tomorrow is the national day of roses and chocolate. I’m usually a hipster when it comes to Valentine’s Day, meaning flowers and heart-shaped boxes of chocolates are actually the last gift I’d want to receive. A dozen of these chocolate pb covered strawberries on the other hand are a go any day, every day.
I’ll fill you in on that right after I express how excited/nervous/anxious/bipolar I am about tomorrow’s half marathon!!!
All the early morning, freezing cold, balls hot, and every feeling in between runs have all boiled down to this. I am unbelievably grateful and ready for it, and to be over. I’m sure I’ll have plenty to recap after I earn my medal and stack of pancakes…or fajitas..or whatever I damn well please after 13.1 miles!
But if you are thinking of a race, or have one coming up I suggest reading Heather’s recap of her first half marathon. Her words just really moved me as I doubted and contemplated so many things along the way. I can’t even count the many reasons why I love this girl.
Any-awkward seg-ways.. let’s get down to some food and recipe fails for this month’s Recipe Redux!
In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.
Ah yes, Thanksgiving! I almost (sugar) plum forgot through the movies, commercials, and store decor of Christmas that’s been here since gee I dunno BEFORE HALLOWEEN!
Don’t let me go all Chuck Brown on you, but come on now. We all know Christmas is the Mariah Carey of the holidays..so can ya just give back October and November?
As a kid and sugar-holic, I could have really cared less about the turkey, taters, and buttery corn. I wanted the gelatinous, can-ribbed log of cranberry sauce. I made it sound irresistible right?
I would belly up to probably a good half can’s worth, and would have downed the whole thing if MJ allowed it. If only my future self could have smacked myself with a sack of sugar taught my younger self a lesson about sugar. Well I guess I lived to tell the tale…and became a dietitian.
SO I knew I wanted to put a spin on this, and with three pomegranates at my disposal, I had just the right idea.
…or so I thought. Turns out pomegranate seeds don’t puree so well. My sauce made raspberry jam look like pudding. Crunch-tastic. Tasty, but not even close to resembling my beloved can of cran.
Oh that just looks naahh-sty.
So back to the drawing boards it was, and with a much better outcome. I used a basic gelatin recipe, but added in some chia seeds for that extra gel and health-but factor. The result?
A sweet and tart alternative with far less sugar and aluminum-indents than my childhood fav.
Grease a glass loaf pan with cooking spray or butter.
in a small pot over medium heat, combine half of the pomegranate juice, chia seeds, honey, and gelatin.
Bring to a simmer for 5 minutes, stirring occasionally until thickened.
Remove from the heat, and add remaining juice.
Pour mixture into prepared pan and refrigerate overnight.
Invert onto a plate, or transfer to serving dish.
Veganize: Substitute honey for vegan sweetener such as maple syrup. Substitute gelatin for agar agar.
Now you can add more gelatin or chia seeds for a really firm sauce, but I thought this texture was perfect. And with only a couple tablespoons of honey, I could probably down the whole thing without too much guilt or sugar hangover. But I’ll save myself for pie and sangria.
After my camera decided to die as soon as I started my photo shoot, this masterpiece awaited in the fridge…where it decided to make like a plumber and crack. Well that’s just not a pretty picture..
So mushed and in another dish it went! Much bettah.
If you want more of a chutney-like texture instead of a wiggly jiggly thang, just leave out the gelatin.