Vegan Chocolate Pudding

This chocolate pudding is inspired from a recipe we did in our brunch practicum in culinary school. I loved it so much I wanted to have a version of my own.

I’m using agar flakes in this recipe which comes from sea vegetables. It’s basically vegan gelatin and it a great thickener to use for puddings, pie fillings, icings, custards- anything you would need to thicken up the texture in a recipe. There are several kinds of agar so if you are going to try this out be sure to get the agar FLAKES, not powder. The powder is a lot stronger and won’t work for this particular recipe. I hope you give this a try; I promise you won’t be disappointed!

Yield: about 2 cups

Ingredients:

  • 1 can of full fat coconut milk (14 oz)
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons agar flakes, NOT POWDER (I use this brand)
  • pinch of sea salt
  • 1 tablespoon organic cornstarch
  • 3 tablespoons filtered water
  • 1/2 cup pure maple syrup, Grade A
  • 1 teaspoon vanilla extract
  • 2 tablespoons cashew butter

 

Procedure:

  1. In a pot, add coconut milk, cocoa powder, agar flakes, and sea salt. Bring to a boil and simmer for 20 minutes stirring occasionally until agar flakes dissolve.
  2. In the meantime, mix cornstarch and water in a separate bowl and whisk until combined.
  3. Add cornstarch mixture to pot, bring to boil, and continue to stir until mixture is thick.
  4. Add maple syrup and vanilla extract. Stir to combine and cook for another minute.
  5. Remove from heat.
  6. Mix a small amount of cocoa mixture with cashew butter until cashew butter is thin and smooth.
  7. Add cashew mixture back to cocoa mixture and stir to combine.
  8. Pour mixture into a bread tin pan and let sit overnight or at least 2 hours to set.
  9. Add firm mixture to a food processor and process until smooth.
  10. Serve and enjoy!

 

Notes:

  • Feel free to add toppings such as coconut shreds, nuts, seeds, or fresh berries!
  • Save mixture in container in the refrigerator for 1 week.

Bulletproof Matcha Latte

New to matcha or wanting to hop on the recent trend? This finely ground tea powder is full of antioxidants and naturally boosts your overall health and enhances energy. I enjoy drinking this latte almost every day. I’ll tell you every ingredient I use and break it down as to why I use it and the health benefits of each.

  • Matcha green tea powder: I use Matchaful or Ippodo Tea Ceremonial Grade Brands however you can also use the culinary grade. The culinary grade is not necessarily lower quality, but it just has a different purpose and usually cheaper. I choose to use the highest grade because it has a naturally sweet flavor and a smoother texture to it versus any other grade. Plus, the bright green color of a ceremonial grade indicates that it has higher concentrations of antioxidants and nutrients in the tea powder.

Matcha.jpg

 

  • Coconut butter: Matcha is high in Vitamin A (aka a fat soluble vitamin) and to completely absorb this vitamin, you need to be consuming a fat source with it. Coconut butter is high in healthy fats that can easily absorb fat soluble vitamins found in matcha. It also keeps this latte so smooth and creamy! I use Artisana Organics brand shown below.

coconut Butter

 

 

  • Collagen Peptides: This stuff is amazing. It keeps your hair fuller and softer, nails looking stronger and longer, and skin looking glowing and youthful. It also restores gut health by aiding in healthy digestion. On top of all that, it adds froth to your latte! I use Vital Proteins or Further Food collagen interchangeably. Vital Proteins brand shown below.

 

Vital Proteins.jpg

 

  • Brain Octane Oil: This highly concentrated oil found in coconut oil enhances energy moods and clears brain fog. It’s a quick long lasting energy source that leaves you feeling ready to start your day. (Note: This is different than MCT oil.)

brain octane oil.jpg

 

  • Cinnamon: Gives you a little more sweetness without adding any sugar, controls blood sugar levels, and even has anti-inflammatroy properties.

 

Here’s the recipe:

 

Ingredients:

  • 2 cups filtered water
  • 1-2 tsp matcha green tea powder
  • 1 tablespoon coconut butter
  • 1 serving of collagen peptides
  • 1/2 tablespoon brain octane oil OR coconut oil
  • 1/4-1/2 tsp cinnamon (I like a lot of cinnamon so I usually overdo it but start off with 1/4 tsp if you’re unsure)

 

Directions:

  1. Bring water to a boil.
  2. Add the rest of the ingredients to a high speed blender. I prefer a Vitamix.
  3. Once water is almost at a boil, remove from heat and add to the blender.
  4. Blend on high for about 1-2 minutes or until frothy.
  5. Serve into your favorite mug and enjoy!

 

Matcha latte final