I never used to like chia pudding. I had tried a lot of recipes and just wasn’t a fan of the taste or texture. I have recently started trying recipes with the chia seeds mixed with different flavors, like raspberry. The raspberries themselves have seeds, so you brain is already expecting a little more of the texture and crunch. I made this pudding as a snack the other day and could not stop eating it. I got to the end of this Mason jar and wished I had another Mason jar full of this delicious pudding. The earthiness of the matcha mixed with the creaminess of the coconut milk and the sweet but tartness of the raspberries together was a divine combination.
Raspberry Matcha Coconut Chia Pudding
- 2 tablespoons chia seeds
- 1/2 cup coconut milk
- 1 teaspoon matcha powder
- handful of raspberries
- 1 tablespoon of sugar or other sweetener
- toppings: more raspberries, slivered almonds, coconut chips
Combine 1 tablespoon of chia and half of coconut milk and let sit for at least 2 hours or overnight. Combine the rest of the coconut milk and matcha and combine. Add chia and let sit for at least 2 hours or overnight. Add raspberries to a sauce pan and heat on medium until raspberries have come apart and start to form a purée. Add sugar and cook for 1-2 more minutes. Let cool before serving. Assemble, layering if desired.
Sometimes my chocolate chip cookie dough never makes it to the oven. I much prefer a big bowl of cookie dough to a baked cookie. It’s just better. I love cookie dough so much that I probably make a small batch of chocolate chip cookie dough at least once a week and eat it with a spoon.
Traditional recipes usually have at least 1-2 tablespoons of butter or coconut oil. Some recipes will use applesauce in place of oil, but that usually needs to be cooked in order for it to work. If I ever tried to substitute something like milk to bring everything together, the recipe would be more gummy and would be more the texture of scone or biscuit batter. While those batters are delicious, the recipe did not compare to the buttery deliciousness of a true chocolate chip cookie dough. The other recipes I have seen involve chickpeas. I have made many a chickpea cookie dough in my day, but no matter what I do, there is always an underlying grittiness to the dough. But yesterday I started to make my usual cookie dough and had a stroke of genius.
Trust me when I say that this recipe is super delicious. I have never seen a recipe that substitutes the fat of coconut cream for butter or oil in cookie dough. This recipe also isn’t super coconut-y. I mean, if you hate coconut, then you may not like this recipe. But if you enjoy something else with a hint of coconut flavor such as curry, then trust me, you will like this recipe.
Secret Ingredient Vegan Chocolate Chip Cookie Dough For One
- 1 1/2 tablespoons coconut cream (if you only have canned coconut milk, be sure to use the cream that you scrape off the top)
- 1/4 teaspoon vanilla
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- pinch of salt
- 5 tablespoons all purpose flour
- 2 tablespoons semi-sweet chocolate chips
- Mix together coconut cream with vanilla. Add sugars and salt to combine. Add flour and mix completely. Fold in chocolate chips. Enjoy!
This was my first venture into non-banana nice cream. What is nice cream, you ask? Traditionally, it is a vegan recipe for ice cream that usually involves frozen bananas pureed with various additives such as peanut butter, cocoa powder, fruit, etc. I have tried several variations that involve a frozen banana, although most recipes seem to taste more like a smoothie to me – not that there’s anything wrong with that! These recipes didn’t really cut it if I was looking for something more ice cream-like and indulgent. This is actually one of my favorite desserts I have ever made. Ice cream is one of my favorite foods, and this recipe is just as, if not more, creamy and delicious as home made ice cream. If you’re a fan of coconut, this recipe is a must.
I had some leftover canned coconut milk from making my favorite Lentil Coconut Curry that I used for this recipe. You do not need an ice cream maker for this recipe, although it would probably work if you used one. I have an ice cream maker, but wanted to test out the ice cube tray method.
Cinnamon French Toast Coconut Nice Cream for One
- 3/4 cup canned coconut milk
- 1-2 tablespoons maple syrup, depending on preference of sweetness. (I really like agave maple syrup, so that’s what I used!)
- 1/4 teaspoon cinnamon
- 1/4 cup milk of choice (I used almond milk)
- splash of vanilla extract
- dash of salt
- cinnamon sugar for serving
- Mix together the coconut milk, syrup, cinnamon, vanilla, and salt. Pour into an ice cube tray and freeze until solid, at least 6-7 hours. Blend ice cubes with milk of choice in a blender, Vitamix, or Magic Bullet. You can put back in the freezer for 20-30 minutes for a firmer ice cream. Top with cinnamon sugar and a splash of syrup, if desired. Enjoy!
AKA the “Stormborn, Queen of the Andals, the Rhoynar and the First Men, Protector of the Realm, Queen of Meereen, Khaleesi of the Great Grass Sea, Mother of Dragons, The Unburnt, Breaker of Chains, Princess of Dragonstone” Smoothie bowl.
But really. If you’re not currently watching Game of Thrones, you need to stop what you are doing right now and immediately binge watch all 6 1/2 seasons. I’m going to try to avoid any spoilers but I am still in shock from the most recent episode. The dragons! And the fire! Wow. What girl doesn’t want to be Khaleesi when she grows up?
Scroll down for the smoothie bowl inspired by the Mother of Dragons herself.
I had honestly never had fresh dragon fruit before but I picked these babies up from the Vietnamese food market and they did not disappoint! The texture is similar to a kiwi but not quite as sweet. They are either pink or white on the inside so buying them and cutting into them is like opening a present – what’s inside is always a surprise!
This has to be my favorite smoothie bowl to date. The creaminess of the coconut milk adds an extra layer that put this healthy lunch over the top! Plus there’s no dairy so it is completely vegan. Although I eat meat and dairy products, I find myself making a lot of vegan desserts and meals. It can’t hurt to at least minimize consumption of animal products – and in some cases I prefer the result to the butter and egg filled version!
Mother of Dragon Fruit Smoothie Bowl
- 1 frozen banana
- 1/4 cup canned coconut milk
- handful of frozen mangoes
- handful of frozen raspberries
- handful of frozen or fresh strawberries
- roughly 1/3 cup chopped dragon fruit or pitaya
- toppings: strawberries, dragon fruit, mangoes, coconut chips, almonds, blueberries
- Blend all ingredients together in a blender. Add toppings and enjoy.