Tag Archives: strawberry

Chocolate Covered Strawberry Chia Pudding

I’ve said it before and I’ll say it again: I’m a chocoholic, and I am a lover of all desserts. I don’t discriminate, each dessert is delicious in it’s own way (except you, Jell-O, you’re a sick food and can’t pass as dessert), but I have a special spot in my heart for milkshakes. When my husband and I first moved to California, we lived within walking distance of a burger place that sold those really big milkshakes like in a 50’s diner. Of course, after thoroughly enjoying my usual chocolate covered strawberry shake, I would feel sick from all the sugar and dairy and did not enjoy the stomach ache…but would still usually get one whenever we went. Oops.

The first time I made this chia pudding, I was instantly transported to sunny Southern California and reminded of the flavor of my beloved chocolate covered strawberry shake. It’s a huge bonus that this deliciously sweet pudding is refined sugar free and dairy free – so no stomach aches or wacky blood sugar! Chia seeds are small but mighty, containing 11 grams of fiber, 9 grams of fat, and 4 grams of protein in just one ounce. Plus they are high in magnesium, which has a calming effect, zinc, B vitamins, and calcium. So when people find out you don’t eat dairy and ask about your calcium intake – tell them you eat chia pudding! This sweet treat is perfect for breakfast meal prep, and is delicious eaten as is, mixed with overnight oats, or on top of smoothies or even nice cream. Let’s grab a spoon and dig in!

Chocolate Covered Strawberry Chia Pudding

This recipe is for one half pint mason jar. 

Ingredients:

  • 1/8 cup of chia seeds
  • 1/2 cup of unsweetened almond milk – this can change depending on the consistency you want
  • 1 tbsp of no sugar added strawberry fruit spread or preserves
  • 1/2 tbsp of 100% cocoa powder
  • 1/2 tbsp of honey and/or pure maple syrup
  • Optional toppings:
    • more preserves
    • a drizzle of syrup/honey
    • fresh or frozen fruit

Directions:

  • Combine all ingredients in a half pint mason jar
  • Stir to combine well
  • Cover tightly and store in the refrigerator overnight
  • Stir again before eating
  • Top with desired toppings and enjoy!

For more sweet breakfast treats, check out my Flax and Oat Pancakes or my Cinnamon Apple Oatmeal – both sure to leave your tummy, and your sweet tooth, satisfied. Don’t forget to pin this recipe by clicking the “pinterest” button down below – that way you can come back to it often. Chia pudding may be something new for you, but I dare you to try it! It’s light, sweet, refreshing, and high in fiber, healthy fats, and calcium. Eat your tummy-ache free “milkshake”, get your calcium in…and enjoy your pinch of crazy!

No Bake Cheesecake with Chocolate Crust

 

No Regrets Cheesecake

Recently, my husband and I shared a piece of cheesecake from that place with the 300 page menu. I’m sure you know where I’m talking about. It was delicious and extremely sweet…and I couldn’t even finish my half because I felt so sick. My husband selflessly sacrificed ( 😉 ) himself by finishing off the slice, yet I still suffered by listening to him burp all night. Wouldn’t it be great if there were a no regrets (no burp-inducing) cheesecake? Well I have it! A vegan, refined sugar free, gluten free, no bake cheesecake!

Read this in your best announcer voice: creamy, slightly tangy yet sweet whipped cream filling; atop a crunchy chocolate crust; all bathed in juicy, fresh strawberries. Are you drooling yet? Let’s get to this recipe!

cheesecake5.jpg

No Bake Cheesecake with Chocolate Crust

Makes one standard 9-inch pie pan.

Ingredients:

For the crust:

  • medjool dates, pitted
  • 1 cup of raw, unsalted nuts (I used 1/2 cup almonds, 1/2 cup walnuts)
  • 1/2 cup of 100% cocoa powder
  • 1/3 cup of coconut oil, melted
  • Pinch of cinnamon

For the filling:

  • 2 cans of coconut cream (my favorite brand because it doesn’t taste coconut-y!)
  • 2 tbsp of honey or maple syrup
  • Juice from a quarter of a lime

Topping ideas:

Directions:

  • In a food processor (this Cuisinart one is on sale!), combine all ingredients for the crust
  • Pulse until it comes together in a ball
  • Press out crust into a 9 inch pie pan or 9×9 square pan
  • Place in the refrigerator while you prepare the filling
  • Combine filling ingredients in a mixing bowl
    • Try and not get all the liquid from the coconut cream into the bowl, or it may thin out the mixture
  • Whisk together until combined
  • Pour filling over crust
  • Freeze for about two hours
  • Once solid, slice with a sharp knife and serve with desired toppings
  • Store leftovers covered in the fridge for a week

For more no bake desserts, check out my Chocolate Banana “Nice” CreamNo Bake Chocolate Date CakeNo Bake Pumpkin PieTwo Layer Paleo Fudge, or Dark Chocolate Peanut Butter Cups. I have a strong love for all things dessert, and truly enjoy making classics healthier! I hope you enjoy them, too! Stay healthy while indulging a little…and enjoy your pinch of crazy!

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