Pudd'nhead

Can you believe it? As a self-diagnosed sugar-head, I have survived 15 days of the 21-Day Sugar Detox. With only a few minor setbacks, and I do mean minor. The challenging moments started late last week, at about day 11. I had been so good and then, like all good folk in good intentions,  I stumbled...

I had a very small piece of homemade grilled pizza Thursday night, nibbled on a little Cowgirl Granola Saturday afternoon and, at a birthday party on Sunday, had four more (big) bites than I should have of this amazing (and leaded--with ample gluten and sugar) chocolate cake. It. Was. Totally. Worth. It.

Monday morning and we were right back in the saddle! I promise. And yet the urge for dessert lingered. Or maybe I just wanted something creamy for a change? I have been coming across lots of 21-DSD desserts and even made cookies from carrots and nuts the first week.

They weren't bad, but, as I am sure you can imagine--they also weren't great. They were, however, edible, especially if you drizzled a little Gretchen Bee Ranch honey on top. Or, at least, that's the way David liked them!

I know I don't miss the mindless consumption of sugar in my diet these days--you'd be surprised how much sugar is in some of your favorite foods and hidden in other foods. I especially do not miss the inevitable highs and lows and wanting more carbs and sugar, but I do miss the textures and satisfaction that sweets provide. This time, creamy is on the top of the list--which may prove challenging.

As I rummage through assorted stored recipes that are "acceptable" during the 21-Day Sugar Detox plan, I see one that just might save the day. Pudding. Yes. Ingredients, let's see...

Dairy-free milk? Yes, I have So Delicious unsweetened coconut milk.

Chia seeds? Check. (I have plenty remaining from the last time I used them to make this.)
Cocoa? You bet. (I had just enough leftover from the winter when we would warm up with this tasty treat.)

So let's do it! A dairy-free, sugar-free and creamy treat to soothe my craving. And yours as well?

Try it. You just might not even miss what's missing!

Buen provecho!
Chocolate Chia Pudding
The Cowgirl Gourmet adapted this recipe from Whole New Mom

Print recipe

Before you poo-poo this idea, take a deep breath. Yes, it's vegan. But it is also delicious! I promise. Truly a trick on the palate and panza (belly). David gobbled it up, though he did think it needed more sweetener, such as Ideal. And, to be truthful, I also thought it needed a little more touch of sugar. But, being what it is and being what I can and can't eat right now, it's good. And if you make it a littler sweeter, you may want to double the recipe. It's that good.

Makes 3-4 servings

1/2 cup chia seeds (black or white)
2 1/2 cups unsweetened, dairy-free alternative such as almond, hemp or coconut milk
5 Tablespoons cocoa, unsweetened
1 teaspoon vanilla
2 teaspoons Ideal no-calorie sweetener, or more, to taste
Unsweetened shaved coconut, optional as garnish
Chopped nuts, optional as garnish

In a food processor, add the chia seeds and process until the seeds are well ground--about 30-45 seconds. Add your dairy-free milk of choice, cocoa, vanilla, a touch of Ideal and a dash of kosher salt and puree until thickened--more than a minute.


Remove pudding from processor and pour into a bowl. Cover and place in the fridge for a minimum of 15 minutes to chill and thicken, but longer is better. Refrigerate up to several days.
Just moments after blending in the food processor
After about about 10 minutes.
Serve in glasses, sprinkle with a little unsweetened coconut and/or chopped nuts and enjoy!

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