This recipe couldn’t get any easier. I have been eating this for dessert lately and can’t believe how good it is for how few calories there are. Is it the exact same as regular pudding taste-wise?…No, but it is pretty darn good.
Place the almond milk, cocoa powder, xanthan gum, and stevia in the blender alond with 4 drops of organic flavor (if using). Blend until nice and creamy. If adding chia seeds, pour them into the blender with the pudding and pulse very quickly (you want to mix them in, but not blend them).
When I make the pudding with the chia seeds I like to pour the mixture into a container and put it in the fridge to allow the chia seeds time to expand.
Here are the macros for the pudding:
Here are the macros for the pudding WITH 15g of chia seeds:
This recipe was created prior to learning about my oat allergy. While I loved how this recipe turned-out, my body did not. That being said, if your body does not have any issues with oats, this pudding is for you…it is healthy, lowfat, and free of processed sugar.
Trying Wayfare’s puddings at this years Natural Products Expo West inspired this recipe. I like the idea of using whole grains to thicken pudding since they are essential to a healthy diet and also health-promoting. What’s better than that? This pudding is so healthy that I will let my kids eat it for breakfast… after all it is made out of oats. Hurray for healthy desserts!!!
If you are not a fan of almond extract…go ahead and leave it out. You will love the chocolaty results.
1 cup gluten-free old fashioned oats
2 cups filtered water
1/2 cup So Delicious Creamer
1 cup So Delicious unsweetened coconut milk
1/2 cup cocoa powder
6 stevia packets
1 tsp vanilla
2 tsp almond extract*
*Feel free to substitute other flavorings, i.e. mint, raspberry, orange…but start with 1/2 tsp and work your way up from there. I have not tried any others, so I am not sure how much of each to use.
Place the oatmeal and filtered water in a small saucepan and cook over medium heat. Once it reaches a boil, turn the heat down to low and allow the oats to simmer until thickened. Once the oats have thickened, turn off the heat and place the lid on the saucepan. Let the oats sit for 10 minutes.
Once the oats have thickened, place them in your high-speed blender (I use a Vitamix) with the remaining ingredients. Allow the mixture to blend for a full 3 minutes, stopping to scrape down the sides as needed (I know it’s a long time…trust me on this). Once the 3 minutes are up, CAREFULLY remove the lid since the pudding will be VERY HOT!!!
Pour the hot pudding into a glass tupperware and allow it to cool to room temperature before placing it in the fridge to set.
I am thrilled to share with you some exciting news. I was recently contacted by One Green Planet and invited to become a contributor. I am definitely in good company seeing as many of my plant-based heroes are contributors to the site.
My first post for One Green Planet is now live. My kids went gaga over this pudding recipe (shhhhh….don’t tell them it has 3 cups of zucchini in it!).
In her post Margaret mentioned that the recipe made A LOT of rice pudding, so I halved the recipe. I also took her advice to pump-up the spice a bit. Since I wanted to veganize the recipe I made the following substitutions; maple syrup for honey and So Delicious unsweetened coconut milk for the cow’s milk. Lastly, I reduced the amount of sweetener (in my case maple syrup) because in general I do not like my desserts as sweet as most people do.
Life was a bit busy the day I decided to make the rice pudding, so I decided to take a chance and make it in my rice cooker vs. on the stove and then in the oven. The results were great! As my daughter would say, this recipe was easy peasy lemon squeezy.
INGREDIENTS – Serves 4
½ cup Arborio rice
1 1/2 cup Unsweetened So Delicious coconut milk
1 cup water
½ cup organic canned pumpkin
¼ cup organic maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp salt
Place the Arborio rice into the rice cooker.
In a separate bowl, combine the remaining ingredients and whisk to incorporate well.
Pour the mixture into the rice cooker over the Arborio rice and lightly stir.
Program the rice cooker to cook on the “brown rice” setting and press start.
When the rice cooker completes the brown rice cycle, simply mix the pumpkin pudding well and serve either warm or chilled. The picture immediately below is of the rice pudding prior to stirring and the bottom image is immediately after stirring.
If serving the pudding warm (my favorite way), top with non-dairy milk. If serving chilled, top with non-dairy whipped cream. I also love topping the pudding with some raisins.
I thought I would share with you the dessert I made for us to have tonight after our Christmas Eve meal. With all of the treats we have been indulging in, I wanted to offer a yummy dessert, but have it just be a few decadent bites vs. a huge piece of cake or pie.
I based the recipe for my “Healthier” Chocolate Mousse on my Chocolate Mousse Frosting recipe (click HERE for that recipe). I made some alterations to the recipe to make it slightly sweeter and more chocolaty…think dark chocolate.
This mousse is firm, but that is how I wanted it so it would retain its shape when piped.
I used Sweetriot Dark chocolate to make the mousse and I have to tell you that their chocolate absolutely rocks my world and it is vegan, gluten-free, kosher, and their company is carbon-free to boot.
I like to consider myself a bit of a chocolate aficionado and this chocolate hits the mark. Not only is their chocolate amazing, but they are amazing too!
They use premium, high quality, and all-natural ingredients.
They believe in fair trade with developing countries.
They celebrate culture and diversity through their products.
They create sweet experiences for their customers, partners and employees.
While the chocolate is melting, blend the remaining ingredients in a high speed blender until very smooth (I used my Vitamix). Use the center agitator and stop blending a few times in order to scrape down the sides.
Once the chocolate has melted, add it to the rest of the ingredients in the blender and blend until smooth, scraping down the sides as needed. The mixture will now be warm and not quite yet the consistency of pudding.
To serve the dessert as pudding, pour the mixture into a glass container and allow it to cool in the fridge for 20-30 minutes to thicken.
If using this recipe as mousse, keep it in the fridge for several hours to overnight so it firms-up completely. Prior to piping, you may whip the mousse with a handheld mixer to whip some air into it (this is not necessary, but optional).
Pipe the mousse into chocolate cups or the container of your choosing and serve.
If you follow Veggie Grettie on Facebook or Twitter, then you have already experienced my shameless self-promotion today. Sorry for adding some more!
I was recently asked by So Delicious Dairy Free to pen a Guest Blog for their site and create a recipe using their ingredients. Please click here to be taken directly to the blog…or you can go to their main website by clicking here and then click on the “Our Blog” button on the lower right-hand side.
The holidays came early to my house. I received my first present of the season when FedEx dropped off So Delicious’s Seasonal Coconut Milk Beverages to my doorstep this morning. So Delicious contacted me to tell me that the milks would arrive this morning and I seriously think the FedEx man must have thought I was coo coo because I was literally waiting at the door when he arrived.
OH MY GOSH they are good! Then Nog is so flavorful and pours thick like a “real” nog does, but without the guilt and oodles of fat that accompany the dairy version. When I was about 5 years old I consumed a half gallon of egg nog on my own and as you can imagine, I have avoided the dairy version like the plague since (I am shocked I did not have a heart attack right then and there!). So Delicious has come to the rescue and provided me with an option that I like and does not conjure-up bad memories for me. Yay!
As you can imagine, the Mint Chocolate is out of this world. I think I will need to pour some into an opaque container so I can save some for myself since I know the kids are going to absolutely decimate it when they get home from school. I so want to cook and bake with these milks! I am thinking the kids will love the recipe for the Vegan Nog French Toast (breakfast tomorrow!). I love that they included recipes on the carton.
The beverages will retail for around $2.99, which I consider to be very reasonable. I know my fridge will be stocked with them. Click here for nutrition information. Click here for a store locator.
So Delicious has generously provided the readers of Veggie Grettie with a nice giveaway… TWO coupons for a “FREE So Delicious Dairy Free item.”
I am a member of Dr. Fuhrman’sMember Center and as a member I receive daily recipes in the mail. Dr. Fuhrman practices Nutritional Medicine and is a great resource for any of you wishing to learn more about the connection between nutrition and health. I refer to his books as resources often.
A few weeks back I received a recipe for Berry “Yogurt” that looked so simple and refreshing (and mostly raw). Somehow it has taken me weeks to get around to making this treat…a treat that literally took two minutes to make from start to finish.
Blueberries have been outrageously good lately (I can’t seem to get enough!) which motivated me to make this berry pudding with blueberries exclusively. I decided that I wanted to go for more of a pudding than a yogurt and thus increased the flax meal to 4 Tbs. rather than 2Tbs. The results were great! Since my blueberries were sweet on their own, I did not add anything other than the dates. If you tend to have a big sweet tooth, you may want to keep some stevia on hand in case you want the pudding to be sweeter. I recommend blending it as written below and tasting it prior to adding any additional sweetener.
"The diet that helps to reduce weight in the short run needs to be the same diet that creates and maintains health in the long run."
~T. Colin Campbell
The information on this Web site is designed for educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health problems or illnesses without consulting your pediatrician or family doctor. Please consult a doctor with any questions or concerns you might have.