Sweet Tooth: Pineapple Vanilla Chia Pudding
Happy Friday! I've got goodies for you, but first, congrats to Dianna, the moonie pie giveaway winner. I hope you enjoy your moonies girl!
I really appreciate all that you guys shared in reply to my previous post on self love - thank you! It looks like a lot of us experience the same things in life. Isn't is nice to know we're all in it together? 🙂
The Ultimate Raw Ice Cream Cake Challenge is in full swing now. There have been 5 amazing cake entries thus far. I get so excited with each new cakey - you can see all the raw cakes thus far, HERE. Remember, you've got until May 15 to make and submit your creation.
It appears that a lot of you are chia seed fans, just like myself, (chocolate chia pudding from last week, if you missed it), so I've got another chia pudding for you. Today I've used white chia seeds which are perfect when you want a lighter color, but if you only have the dark chia seeds, feel free to use them in this recipe - the taste is the same.
Pineapple Vanilla Chia Pudding
This pudding is frosty, light, and totally delicious. I find that the vanilla really kicks up a simple fruit blend. I sprinkled dried, chopped pineapple on mine.
2 tablespoons white chia seeds
1 cup water
1 cup diced, frozen pineapple
1 small frozen banana
1/2 teaspoon pure vanilla extract
Vanilla stevia, to taste
Shake the chia seeds and water in a tightly sealed jar or container. Make sure the seeds aren't clumping at all. If they are, break them up with a spoon.
Allow the chia to soak in the water for at least 10 minutes, or as long as 12 hours (overnight).
Add all ingredients to the blender and mix until smooth and creamy, adding stevia to taste.
My blast from the past raw dessert comes from November, 2008. Here's what I had said in that post:
"Here's a new cake and ice cream that I had fun creating. You see, it all started with the huge jicama that my mom carted back from Halifax...after making the mashed taters and eating it in salads, there was still so much left and my mind just couldn't help but think about turning it into something sweet. On first look at the pic, you might think it looks like my white chocolate orange cake , sans the chocolate layer - or at least thats what came to my mind - but this is definately a Fall flavoured cake with the dates, maple, cinnamon, and oats. Mmmmm...."
I realize it's not the Fall, but while browsing my old recipes in search of an oldie, I came across it and remembered how yummy it was!
You can read the whole post HERE, where I included a super cool recipe for raw smoked veggie wraps!
1/4 cup minced medjool dates
Add the remaining ingredients, except the dates, and blend until smooth.
Transfer to a bowl and fold in the chopped dates, making sure to evenly distribute them.
Let the batter chill while making the filling (it might seem a bit wet but will firm as it chills).
Set aside until ready for cake assembly.
Chill at least a few hours to set.
Chill and then process through an ice cream maker or freeze in an ice cube tray until firm. Most of all - enjoy!
Lisa's moonies arrived in the mail last evening, so today I'll get to sample on camera and share with you what I think. Eeeks, I'm so excited!
I wish you a sweetly raw weekend - make your raw ice cream cake! XO