Ingredients (makes 4 muffins)
Pudding
1. 1000g Dark chocolate (with 85% cocoa, chopped)
2. 2 tbsp cocoa powder
3. 12 tbsp chia seeds
4. 3 tsp vanilla extract
5. 2 cans of coconut milk
Topping
1. ¼ cup pecans (chopped)
2. ½ cup shredded coconut
3. 1 tbsp coconut oil
4. 2 tbsp almond butter
5. 2 tbsp honey
6. 1 tbsp vanilla extract
Directions
Pudding
1. Combine dark chocolate, cocoa powder and coconut milk in a saucepan over medium heat, completely melting the chocolate.
2. Stir in the chia seeds after turning the heat off and sit continuously otherwise the chia seeds will stick to the bottom.
3. Let the chia seeds thicken up the mixture before spooning into small serving bowls.
4. Refrigerate the bowls for one hour, until the pudding is really thick,
Topping
1. Melt coconut oil over medium heat, stir in the honey, vanilla extract, and the almond butter.
2. When combined, pour over pecans and the shredded coconut and stir with a fork until crumbly.
Ingredients
Pudding
1. 2 cups frozen blueberries
2. ⅔ cup almond milk
3. 5 large dates (soaked in hot water)
4. ½ of a frozen banana
5. ½ cup chia seeds (soaked)
6. ½ cup dried apricots (chopped roughly)
Topping
1. 1 can of coconut milk (refrigerated)
2. 1 tsp vanilla extract
3. 1 tbsp maple syrup (unsweetened)
Directions
Pudding
1. Add the blueberries, milk, dates, banana and chia seeds to food processor and pulse until well blended.
2. Add the dried apricots and pulse one more just to incorporate well.
Topping
1. Make the whipped coconut cream by in a mixer with the cream on the top of the coconut milk can, vanilla extract, and maple syrup. Just make sure you don’t shake, or turn the coconut milk can upside down after refrigerating the can.
2. Serve putting with a spoon of coconut cream on top and some shredded, unsweetened coconut.
Ingredients (2 servings)
Pudding
1. ¼ cup coconut milk
2. ½ ripe avocado
3. 1 egg
4. 2 ½ tbsp cacao powder
5. 1 tbsp instant coffee
6. Pinch of salt
7. 1 scoop vanilla whey protein powder
8. A handful of hazelnuts
Topping
1. 1 can coconut milk
2. 1 tsp vanilla extract
3. 1 ½ tbsp honey
Directions
Pudding
1. Add the egg, coconut milk, and avocado to the food processor blending very well, until thick and creamy.
2. Now add in the cacao powder, instant coffee, salt, and protein powder until all creamy and well combined.
3. Now add the hazelnuts, giving a good spin, which incorporated them into the pudding well.
4. Pours into dessert cups and refrigerate before serving.
5. Garnish with some shredded unsweetened coconut for more crunch.
Topping
1. Whip the coconut cream (remove the cream from the top of the coconut milk without shaking it after you have refrigerated it.) with the vanilla extract, and honey until nice and whipped to soft peaks.