Gluten/Dairy-Free and Vegan
I remember when I first had to embark on my dairy-free journey it was yoghurts and those easy foil-topped treats found in the refrigerators of supermarkets I missed the most. Back then they ALL contained dairy.
Eating out was equally frustrating as just about every dessert on the menu contained dairy in some shape or form. The usual response came with a smile and ‘Oh but we can do you a nice fruit salad’ ... sorry, but when everyone else is inhaling Creme Brule I’m afraid a fruit salad isn’t going to cut the mustard!
I became used to calling the eatery in advance and asking if it was ok to take my own pud’; it usually was, and this was one of those treats I would take along with me.. (to accompany the aforementioned fruit salad!)
Makes a fabulous Brekky too 😊
Ingredients:
Serves 4
1/4 Cup raw cacao powder
3 Tbsp maple syrup
1/2 tsp ground cinnamon
Punch sea or rock salt
1/2 Tsp vanilla extract
1.5 Cups Almond or Coconut milk
1/2 Cup chia seeds
Method:
In a mixing bowl combine the sifted cacao powder, cinnamon, maple syrup, salt and vanilla.
Slowly start to stir in the milk, a little at a time to begin with to break down any lumps.
Add the Chia seeds and stir well.
Cover and place in the fridge for a minimum of 4 hours to allow the seeds to plump up and do their stuff.
Et voila! Easy peasy 😊
This also a great recipe to make your own, so long as you keep the liquid/seed ratio the same. To the finished recipe I have added chopped dates or figs, grated dark chocolate, chopped banana, chopped nuts and coconut cream (not all at once!). Fresh berries to serve .. delish!
In addition to being so versatile, Chia seeds are nutritional powerhouses. I can feel another blog coming on.. 🤔
