I’m still down in Mexico and making my own food because this is not the most vegan-friendly place in the world, but that’s okay because I am educating and inspiring my new Mexican family about why I eat the way I do and show them the interesting and delicious creations I make for myself daily that are packed full of nutrition and all sorts of wholesome goodness. I took two pics of this, one with a big pecan in the middle but this pic was my favourite. Two days ago was my father’s wedding, and my step-mother threw the bouquet (which I didn’t even try to catch) but I did salvage the rest of the flowers from the table centrepiece fixtures to make a fancy little floral alter for my dish. Totally unnecessary for you to do, but I thought it added to the beauty and gave those those flowers a little more purpose than just becoming a bouquet for a day.
|Chia seeds, dried||1||cup|
|Coconut milk, reduced fat||4||cup|
|Maple syrup||1.5||tbsp||or 3 packs stevia|
|Peanuts||2||tbsp||whole or chopped|
|Cocoa powder, unsweetened||1||cup|
|Almond milk, unsweetened||3||tbsp|
1. Mix chia seeds, coconut milk, and maple syrup together together in a small bowl. Glass bowls or mason jars work really nice as you can see the layering effect. Cover and let it set in refrigerator for 20 min. or overnight to let the chia absorb the liquid.
2. Remove from the refrigerator and make sure your pudding looks thick and the chia seeds have gelled.
3. For chocolate icing, mix cocoa powder, coconut oil, almond milk, stevia (or maple syrup) and cinnamon. Add liquid ingredients in slowly and stir constantly until you reach desired thickness. I prefer it like an icing. Feel free to add a few more drops of almond milk in if you need it to be more liquid.
4. Top with granola and peanuts. This recipe calls for granola and peanuts but feel free to top with coconut, strawberries, seeds or whatever your favourite toppings are.