So this is definitely cheating more than usual in terms of laziness and processed junk! But I had some sugar free instant jello pudding packets lying around and had just assumed they had dairy in them and forgot about them. But then I took one down and read the ingredient list, and while I don’t recognize everything in there 😛 I don’t see any animal products either. So I went for it, and the results were downright tasty!
Simply blend together :
1oz cheesecake flavor jello mix sugar free
3/4 cup purée pumpkin 🎃
1/2 cup almond milk
Then pour into containers, let refrigerate for about 2 hours, and top with mini vegan chocolate chips (pictured here enjoy life). Enjoy!!!
Chia seeds are so nutritous, full of fiber, protein, and healthy fats like omega 3s! Look them up seriously, packed with essential vitamins and minerals! I love pudding and this makes a pudding that you can enjoy while nourishing your body well! By blending them with the other ingredients in high, you get a legitimately creamy texture, so that if you don’t love the gritty crunch of the seeds, you won’t even know they are there. But the best part is that they have a thickening quality when put in water that combines to form the pudding texture I loooove. This is fairly un-sweet, so make sure your banana is quite ripe and or add dates, stevia, or honey to taste. This so so easy too 🙂
1 banana, very ripe
1/8 cup cocoa powder
1/4 cup carob
1/4 cup chia seeds
1.5 cup soymilk
1/4 tsp almond extract
1 pinch vanilla bean (or extract)
1/8-1/4 cup water
1 tsp stevia (optional)
Blend all ingredients on high until creamy and pour into small dishes to refrigerate overnight to solidify.
Remove and enjoy!!
Makes about 2.5 cups, 5 servings.
Per 1/2 cup serving :
Could not be easier. If you want a fully smooth, classic pudding texture, I recommend throwing all into a high speed blender, but for simplicity of clean up and the nutty texture of the chia seeds, I mashed and mixed by hand.
All you need:
1 tsp Vanilla
1/4 cup chia seeds
2tbs PB2 (powdered peanut butter, you could use any peanut butter)
1/3-1/2cup unsweetened soymilk (1/3 cup will become very thick, 1/2 cup more classic pudding)
Combine all ingredients well and refrigerate for about an hour to set, overnight works too. Enjoy alone or in a parfait as pictured with fresh fruit, cottage cheese, and baked cinnamon apples 🙂
Eaten alone, makes 4 servings at approx 92 calories, 4g protein, 4g fat, 12g carbs, 5g of fiber, 9% dv calcium, and 10% b12. The amount pictured in the parfait is maybe 1/4-1/3 of a serving, FYI. Good stuff:) Enjoy!
I love pudding!! I have posted some vanilla/chocolate pudding recipes before, and have been entertaining the idea of a layered pudding pie. While I did not quite go that extra step to make a pie today, I did turn this into little mousse pudding cups that have the bittersweet chocolate with that sweet creamy vanilla to make one decadently decent-for-you vegan dessert. Feel free to layer over pie crust of choice, as I will likely do for my next family gathering, but if you just want pudding cups for your own desserts for the week, go with the small mousse cups. YUM. I always put chocolate on the bottom because, duh, saving the best for last, so we’ll start here with a chocolate chia pudding.
For the chocolate chia almond pudding:
3 dates, softened (I put them in a bowl covered with water in the microwave for a minute to soften hard dates)
1/2 cup cocoa powder
1 &1/2 cup soymilk
1/4 cup water
1/2tsp vanilla extract
1/2tsp almond extract
1/3 cup Chia seeds
Place all ingredients in high speed blender, until super creamy smooth. If too thick to blend, add a little more water until blending easily. Then pour into small glass dishes or ramekins, filling only half full.
Next the vanilla pudding:
1 12oz container Mornaga extra firm silken organic tofu
2 TBS melted coconut oil
1TBS vanilla extract
1 dash cinnamon
3 dates softened
1 tiny piece of Madagascar vanilla bean for that true vanilla flavor!
Blend on high until creamy and fragrant, then pour on top of chocolate layer. Place in fridge for at least 3-4 hours or overnight to get maximum texture and taste benefits, but do sample your flavors from the blender. 🙂 ENJOY!
Nutritious delicious! I don’t know about you but I crave chocolate pudding. I may have been know to eat like 3 of those jello pudding cups at a time. I remember being all about the chocolate pudding at Mr Gatti’s salad bar (anyone remember that place?) as a little one. It is just one of those comfort foods that I adore. So I needed a creamy vegan healthy version to satisfy my craving. Here it is! Totally natural whole foods within 🙂
2 small Bananas
1 large avocado
1/2 cup cocoa powder
1/4 cup almond milk
Blend in high. Place in 2 small serving dishes/bowls.
Refrigerate for a few hours.
Garnish with raw cacao nibs.
Serves 2, enjoy!
For an extra treat, make this a breakfast/dessert/snack parfait, topping the pudding with fresh blueberries and homemade granola! OH YES. Do this.
Granola recipe here.
This one’s a hybrid but it is SO good. Breakfast or an afternoon work snack, an instant staple. SO simple and nourishing. Brain food!
Oats 1/4 cup
Chia 1/4 cup
Almond milk 1.2 cup
Flax meal 2tbs
Cinnamon 1.5 tbs
Vanilla 1/2 tsp
This amount makes about 3-4 servings.
Whisk together in a glass tupperware, cover and put in the fridge, grab in the morning, eat anytime as no need to heat!