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Chia Pudding. Cinnamon Cream. Blackberries {vegan, gluten-free, raw}

July 17, 2017

 

Today I am sharing a memory more than a recipe.  I love tapioca pudding.  It reminds me of my childhood and for this I don’t understand the reason since I can’t remember anyone in my family making it.  The sweet creaminess is soothing and gentle on my tongue.  Since I don’t make traditional tapioca pudding any more, I have found an updated version in chia pudding.  Same creamy texture without the dairy and much better for you overall with omega-3 fatty acids, iron, calcium, magnesium, fiber, and protein, chia seeds are nutritional powerhouses. This recipe is a sweet creamy pudding with cinnamon cream.  I’ve included fresh blackberries for freshness and a tart accent.  The idea is a flashback to the coffee milk my grandmother would make for me in the morning.  Still groggy from the previous night, half asleep sitting at the kitchen table leaning on the plastic tablecloth covered with pictures of ripe currants with little green leaves.  The smell of fresh brewed coffee and the taste of sugar and burnt wood on my tongue as I sip the warm mug of coffee milk.  Mornings were always special times before the rush of the day set in.   The rustle of the newspaper as my grandfather folded it into quarters and the local radio station playing quietly in the background with my grandmother adding commentary to the news stories.  I would listen and sip, taking it all in and waking up slowly.  I felt so safe next to the window on the far side of that round table sitting in a thick wooden chair.  Not realizing that these smells, tastes, sights and sounds would be etched into my memory and become inspiration for words and dishes well into the future.  I offer not so much a recipe as a memory.  I hope you make it and create your own sweet memories.  Let me know if you make this and how it turns out. Tag a photo at #theverdantplate on Instagram. Enjoy!

 

Chia Pudding

 

6 tablespoons chia seeds

1 can coconut milk

2 tablespoons maple syrup

1 ripe banana

2 dates, soaked in warm water 10 min

1/2 teaspoon vanilla

1/4 teaspoon almond

1/4 teaspoon sea salt

 

- Blend everything except chia seeds.  Stir in chia seeds and refrigerate for 1 hour.

 

Cinnamon Cream

 

1/2 cup raw cashews, soaked overnight

3 tablespoons maple syrup

3 tablespoons almond milk

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

1/8 teaspoon sea salt

 

- Blend everything until smooth.  

 

Garnish with berries and nuts.  I used blackberries and pistachios because that is what I had on hand but cherries and pecans would be lovely as well.  

 

 

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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!

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