Raspberry Chia Pudding

What is your favorite time of the day to enjoy a chia pudding? I definitely love having my chia pudding as an afternoon pick-me-up; it helps me re-energize and keep those sweet cravings satisfied. The best way to make me feel I'm eating something a lil' more fancy-looking than a bowl of fruit (I eat a lot of fruit, btw)...but knowing that I'm still nourishing my body with healthy ingredients.

The great thing about chia pudding is that you can make as many versions as you wish as long as you keep the same ratio of chia seeds to liquid, and throw in your favorite ingredients and some protein powder as a post-workout treat. I'm addicted to a vegan vanilla protein powder that my sister introduced me to a year ago or so, it tastes super good and makes my energy bites taste like dessert (here's a picture, and nope, this is not an affiliate link).
Of course one of my favorite chia pudding versions is the chocolate one...with coconut whipped cream on top, for those crappy days when you really need something more to lift your spirit.

But this time I'm bringing a super berry version with raspberries in compote form and yogurt (feel free to use your favorite non-dairy/dairy yogurt). I mixed a bit of the raspberry compote with the yogurt to create a cute pink tone and slightly swirled in the rest to make it look more photogenic. It's a fuss-free recipe, super easy, no need to use any blender, nor food processor: a medium bowl, a fork, a saucepan and some measuring cups will be enough.

Here are a couple more chia pudding recipes that you might like too:

- Blueberry chocolate chia pudding.

- Mango chia pudding.

- Vanilla chia pudding with blueberry compote.

So that's all for today, I have not much to tell this week other than the heat wave is giving us a break until the end of the week and that I will most probably spend the weekend preparing a couple new recipes and playing with my new waffle maker plates: I bought a set of mini-donuts/bagels and another one to cook big sandwiches and paninis...yum!

¡Receta en español aquí!

Raspberry Chia Pudding
(2 servings)

Ingredients
1 cup unsweetened coconut milk from a carton.
1/4 cup chia seeds.
1 tablespoon pure maple syrup.
- For the raspberry compote:
1 cup frozen raspberries.
1 tablespoon pure maple syrup.
- To serve:
Dairy-free yogurt.
Fresh berries.
Bee pollen.
Oat flakes.

Directions

First prepare the chia pudding so it has enough time to thick while the compote is cooking. Simply mix the chia seeds with the milk and maple syrup using a fork in a medium mixing bowl, cover and let the mixture thicken until the chia seeds soak up the liquid and it reaches a pudding-like consistency, around 15 minutes. Alternatively, if you are preparing in advance, you can store the pudding in the refrigerator and let it rest overnight.

To make the compote place the berries in a medium small saucepan and add in one tablespoon (approximately) of pure maple syrup. Mash the raspberries while they cook on low-medium heat until they release all their juice, lower the heat and stir until thickened. Let the compote cool before serving or, once cooled, store in a sealed jar in the fridge until ready to use.

To serve divide the chia pudding equally into two jars, alternating different layers of compote, yogurt and pudding. Feel free to create your own pattern.

Top with fresh berries, bee pollen, and oat flakes, or choose your favorite toppings (granola, shredded coconut, nuts, etc).

Blueberry Froyo Pops

What else could I came back with other than these popsicles? I mean, it's scorching hot in Barcelona, we are in the middle of a heat weave and I just can't stop thinking about refreshing and ice-cold treats. By the way, I shared the recipe for a frozen mango and maca smoothie in my Instagram last week so if you are up for an easy, super healthy yet delicious treat to keep you cool then this is for you.

I made these pops right after receiving my new silicone mold I ordered on Amazon (along with a couple more molds to make raw desserts) and because I had lots of frozen blueberries waiting for me in the freezer. It's a really easy recipe and you use your favorite summer fruit and even add in a bunch of chocolate chips or whatever type of ice cream chunks you desire. I opted for organic greek yogurt cause I can't find really good creamy, greek-style plant based yogurts without any added trashy ingredients. Almost all of them are loaded with too much sugar, fructose syrup, sunflower oil (ewk, I don't want oil in my yogurt, thanks), etc. But if you are one of those lucky persons that live next to a Whole Foods Market or, for example, you can find high-quality coconut yogurts then you can make this recipe 100 % dairy free and vegan-friendly.

Now I'm off to drool over Hannamari Rahkonen's pictures, it's an IG account (@hannamariyellowmood) I recently discovered and you should check her yummy recipes out! Btw, what do you think if I start recommending accounts I like on IG, or new things I discover on-line here on the blog? Would you like to see that new lipstick shade I've fallen in love with, my new favorite brunch spot...etc? Let me know in the comments section!

Stay cool and hydrated kids!

¡Receta en español disponible muy pronto!

Creamy Blueberry Pops

(yield: 6 big pops)

Ingredients

- For the white creamy part:

1 cup unsweetened organic greek yogurt.

1/4 cup pure maple syrup.

- For the blueberry cream:

1 cup fresh or frozen blueberries.

1/2 cup unsweetened organic greek yogurt.

1 tablespoon pure maple syrup.

- Optional add-in:

3 or 4 cookies, broken into pieces.

Directions

In a medium mixing bowl stir together the greek yogurt with the maple syrup, store in the fridge while making the blueberry mixture.

Place the blueberries in a medium saucepan over low-medium heat and add in one tablespoon of maple syrup, mash the blueberries with a fork while stirring until they release their juice and you get a simple compote. Set aside and let it cool a little bit.

Mix 1/2 cup of greek yogurt with the blueberry compote and start filling your popsicle molds alternating with the two mixtures, creating whatever pattern you desire, you don't have to follow an specific order. Optionally you can also add in broken pieces of your favorite cookies for extra yumminess and indulgence. Again, place them in the top, middle or base of your pops...the more impromptu the better!

Insert a stick into each popsicle, cover and let it set in the freezer until solid.

Tahini Chocolate Ice Cream

It was kind of mandatory to make a new ice cream recipe for the blog cause the temperatures keep on rising and I have a lot of frozen bananas to use up. This ice cream is completely dairy-free and naturally sweetened, I used Manuka honey which is one of my absolute favorite sweeteners for my lattes and breakfasts (plus it has so many health benefits: antibacterial, anti-inflammatory, antioxidant...). I combined tahini with raw cacao powder to create a super chocolaty, rich and creamy ice cream that is almost guilt-free and quite healthy honestly. The tahini paste and full-fat coconut milk helps achieve a creamier ice cream and you won't find any ice crystals.

This time I couldn't take many photos as usual because it was so damn hot my ice cream melted too quickly...and I didn't have a second batch available. Note to self: next time double the recipe and, if the ice cream doesn't melt while taking the pictures...well, then you'll have a few extra scoops to enjoy! ;-p

Btw, I know my number of new posts have dropped considerably but I'm super busy these days...ugh, I hate neglecting the blog, I need to organize my agenda and keep my priorities straight (and this blog is one of them, of course!). Also, I decided to be more selective with recipes: if I'm not 100% sure about the results or how my photos came out I prefer to discard that post. This might result in less engagement on Instagram, less followers, less visitors to the blog, etc. but, f* it! I'm not doing this just for the sake of being active on social networks or for posting things every single day (which a lot of people/bloggers do, and I get so tired of always seeing the same stuff on my feed!).

On the other hand I'm also learning not to obsess too much over things that don't come out as I expected or worry excessively because I haven't posted a new recipe in more than two weeks. Social media can be emotionally draining sometimes so it's good to switch off, go for a walk and enjoy this sunshine.

¡Receta en español próximamente!

Tahini Chocolate Ice Cream
(4 servings approximately)

Ingredients
1 can full-fat coconut milk.
2 frozen bananas.
6 tablespoons raw cacao powder.
3 tablespoons unsalted tahini.
3 tablespoons Manuka honey.
1/4 teaspoon guar gum.
A pinch of pink Himalayan salt.
- Optional toppings:
Cacao nibs.
Crunchy banana chips.
Cookies.

Notes:

- If you can't find Manuka honey you can use your favorite honey or maple syrup for a vegan-friendly version.

- As for the tahini, I normally use unroasted white tahini paste because it's softer and doesn't have that slightly bitter aftertaste that some tahini pastes have. However, I tried this recipe with roasted (unsalted) tahini and it tastes great!

- When buying coconut milk always look for those that contain the highest content of coconut possible, more coconut meat+less water = awesome. 

- If your coconut milk already has some thickening agent then you won't have to add guar gum. I used it because guar gum helps prevent ice crystal formation and adds creaminess.

Directions

Pour the coconut milk into the bowl of your high-speed blender or food processor and add in the guar gum, mix together and then add the rest of the ingredients. Blend until creamy and smooth, make sure there are zero bits of frozen banana in the mixture, you might need to stop and scrape down the sides of the bowl a few times. Taste and adjust sweetness if necessary.

Transfer the ice cream mixture into a shallow airtight container and let it cool in the fridge for at least two hours. When the mixture is very cold pour it into the bowl of your ice cream maker and churn according to the manufacturer's instructions.

Transfer to the same shallow container, cover the surface with plastic wrap and close. Freeze the ice cream for 4 hours approximately or until scoopable.

Remember that homemade ice creams are usually rock solid straight out of the freezer, simply let it thaw at room temperature until it's creamy again.