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Chocolate Avocado Pudding

Awww, come on now, did anyone not expect these two twin registered dietitian nutritionists and avocado & chocolate lovers to not eventually mix these two loves together to make a rich, creamy, scrumptious, yet healthy pudding?! 🙂 It was just too easy with them both always staring us down! 🙂

This number takes all of the less than healthy out of a creamy, comfort food– and it’s rich and chocolately! So if you crave chocolate but feel like you’ve been less than healthy after you have it, well then this is just the guilt-free treat for you to indulge in– healthy Chocolate Avocado Pudding! As you probably are aware, we love to create recipes that contain avocado (have you tried our Avocado and Olive Pasta or our Egg Cups with Creamy Avocado with Sun-dried Tomato or our Cauliflower Rice Stuffed Avocado Boats.   Avocados are packed with more than 20 nutrients, good-for-you monounsaturated fats and is responsible for the oh-so-creamy texture, while the cocoa powder adds that rich and decadent chocolate sensation.

 

The oh-so-creamy texture in this pudding is from the avocado and the cocao powder adds that rich and decadent chocolate sensation—and together they create this super light, rich and fluffy mousse!

And while your taste buds bask in creamy wonderland, this Chocolate Avocado Pudding actually does quite a number of amazing things for your body!

Other than the 20 nutrients and healthy fats this mousse contains:

  • magical skin nourishing ingredients–antioxidants like vitamin C, beta-carotene and Vitamin E from the avocado.
    • Vitamin C keeps skin youthful and elastic by aiding in collagen formation
    • Beta carotene helps give a healthy glow and hue while protecting skin from sun damage
    • Antioxidants guard against premature aging by helping to prevent cell damage
    • Powerful anti-inflammatory compounds give skin a smoother appearance

 

  • Plus avocados are naturally rich in water, so they create moisture within your skin, plumping the cells and filling the crevices in your skin (and preventing a dry, flaky scalp and moisturizing hair too!)

 

  • Avocado’s mono-unsaturated fat acts as an additional nourishing lotion for the skin.

 

  • And from the cocao powder—the benefits!– cocoa flavanols support healthy circulation. This means that aside from promoting cardiovascular health, they improve the flow of oxygen and nutrients to all parts of the body, helping you to perform and feel your best while nourishing your skin, eyes, muscles and all parts of your body—and who doesn’t want a gorgeous complexion, energized muscles and a strong heart?! We certainly do!

 

Chocolate Avocado Pudding

Nutritional information, per 1 serving

87 calories, 6.7 g fat, 0mg cholesterol, 10.5 mg sodium, 8.8 g carbohydrates, 3.2 g fiber, 1.7 g sugar, 1.5 g protein

Chocolate Avocado Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Healthy dessert
Serves: 6
Ingredients
  • ¼ cup semi-sweet chocolate chips
  • 1 ripe avocado
  • ¼ cup cocao powder (or cocoa powder)
  • ¼ cup unsweetened almond milk, divided in half
  • 1 tsp. vanilla extract
Instructions
  1. Directions
  2. Slice and peel the avocado and put into fruit processor or blender.
  3. Melt the chocolate chips in the microwave with a microwave safe bowl in 15 second intervals, adding splashes of water as needed to keep the consistency smooth
  4. In the blender, add the melted chocolate chips, cocao powder, half of the almond milk and vanilla extract to the avocado.
  5. Blend ingredients together until smooth, adding in more almond milk if needed.
  6. Pour the creamy rich mousse evenly into 6 mini muffin tins for you and your friends to enjoy now, or store in fridge for a cold but sweet treat later! Feel free to add some sliced strawberries or almonds on top!
Nutrition Information
Serving size: 1 serving Calories: 87 Fat: 7g Carbohydrates: 9 g Sugar: 1.7 g Sodium: 10.5 mg Fiber: 3.2 Protein: 1.5 g Cholesterol: o mg

 

Creamy Peppermint Patty Smoothie

It’s no joke.  These veggie-loving registered dietitians have a serious sweet tooth.  We work hard to keep them in check and we’re always concocting different creations that tantalize the taste buds without putting health and waistlines at risk.  This lil’ number was inspired by our love of Peppermint patty’s, which we pretty much only used to have at Halloween, but the delicious memory of it makes our mouths water all year long! 🙂  Yep, this low-calorie refreshing smoothie squashes chocolate cravings and flushes bloat and is a throwback to one of our favorite childhood candies…

 

Growing up in a healthy household, Halloween was the one time of year where we actually had candy in the house—and we were allowed to have one piece for dessert each night, until we ran out. We were certain to make the most of our Halloween candy since we wouldn’t be so lucky for another year—so after we’d go trick-or-treating, we’d have candy trading sessions with our friends where we’d trade off least favorite candy for ones that included chocolate. Turns out that one of our all -time favorite candies back then, is surprisingly one that as registered dietitians, we consider a better option—peppermint patties! The calories and fat are fairly low compared to most candies and mint is refreshing and satisfying and chocolate hits the spot. And we’ve found that any recipe that includes either of these ingredients is very satisfying—like our Oreo No-Bake Mint Balls, Homemade Skinny Strawberry Mint Ice Cream and our Thin Mint Dip and now this hit!

This Creamy Peppermint Patty Smoothie is refreshing and satisfies chocolate cravings all while flushing bloat! The banana and avocado not only make this smoothie rich and creamy, they also provide a good source of potassium. Potassium helps to decrease bloat by flushing excess water the body is holding on to in order to dilute large amounts of sodium. The fiber in this smoothie helps to keep you regular, preventing waste from staying in your digestive tract, so it also helps alleviate bloating. And avocado is one of the better sources of glutathione which is key in detoxification in the small intestine and in boosting the health of the digestive system. So when you want a tasty treat that will squash cravings and beat the bloat too, blend up this waistline-friendly drink!

Creamy Peppermint Patty Smoothie

This Creamy Peppermint Patty Smoothie is a perfect dessert or afternoon pick-me-up when you’re craving something sweet and refreshing that won’t leave you feeling drowsy. Carob powder is a great alternative to chocolate–it has a mildly sweet, nutty flavor and is high in minerals and fiber.¹ If you don’t have carob powder on hand, or prefer a stronger chocolate flavor, feel free to use cocoa powder or raw cacao powder instead.

 

Makes 2 servings

Ingredients
1 cup plain unsweetened almond milk

1 very ripe medium banana,* sliced and frozen

1/2 scoop organic chocolate protein powder *optional (approximately 60 calories & 10 grams of protein); this is optional but without it, the smoothie won’t be as satisfying

1/4 avocado

1 1/2 cup ice cubes

1 tsp. vanilla extract

2 Tbs. raw carob powder (OK to use cacao or cocoa powder)

1/4 tsp. peppermint extract or a small handful of fresh mint leaves

Directions:
Blend all ingredients in a blender until smooth and creamy. Enjoy!
*If your banana isn’t that ripe, and you’d like a sweeter smoothie, you can add a little stevia or honey to taste. Note that honey will add some calories to the nutrition facts below.

Nutrition Facts: 185 Calories, 4 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 83 mg Sodium, 22 g Carbohydrate, 5 g Fiber, 11 g Sugar, 12 g Protein

 

Creamy Peppermint Patty Smoothie
 
Author:
Serves: 2 servings
Ingredients
  • 1 cup plain unsweetened almond milk
  • 1 very ripe medium banana,* sliced and frozen
  • ¼ avocado
  • 1½ cup ice cubes
  • 1 tsp. vanilla extract
  • 2 Tbs. raw carob powder (OK to use cacao or cocoa powder)
  • ¼ tsp. peppermint extract or a small handful of fresh mint leaves
Instructions
  1. Blend all ingredients in a blender until smooth and creamy. Enjoy!
  2. *If your banana isn't that ripe, and you’d like a sweeter smoothie, you can add a little stevia or honey to taste. Note that honey will add some calories to the nutrition facts below.
Nutrition Information
Serving size: 1 serving Calories: 125 Fat: 4 Saturated fat: 0 g Carbohydrates: 22 g Fiber: 5 g Protein: 2 g

 

Skinny Cinnamon Cookies

If you read our blog, you know we are registered dietitians and personal trainers who are wild about our veggies, but it hasn’t always been this way!  We used to hate our veggies, but our taste buds have turned over and come along way!  But we’re not gonna lie; we’ve always had a wicked sweet tooth that we work hard to tame.  We’re constantly creating healthy, guilt-free sweets that won’t harm our health or our waistlines.  Say hello to our latest creation… Skinny Cinnamon Cookies!

These Skinny Cinnamon Cookies make the perfect dessert–they’re a good-size portion–and they’re portable–so you can take one with you and indulge in it to avoid succumbing to other unhealthy desserts.
What else makes these delish doodles guilt-free?

This recipe uses coconut sugar, which is made from the sap of the coconut plant and is a less-processed sugar alternative, but if it’s not available, feel free to use granulated sugar instead. The oat flour in this recipe not only makes these Snickerdoodles gluten-free, it’s another great way to sneak in more fiber into your diet! And with only 85 calories a serving, this is a perfect recipe to satisfy your sweet tooth without the guilt!

Skinny Cinnamon Cookies

These cookies are only 85 calories each and simply scrumptious. Freeze ‘em and take out one at a time to keep your portions in check. If you’re sharing with a friend, these are delicious crumbled over banana “ice cream” like the one used in these Ice Cream Sandwiches.

Makes 12 cookies

Ingredients
3/4 cup oat flour
1/4 tsp. baking powder
1/4 tsp. cream of tarter
1/4 tsp. baking soda
1/8 tsp. salt
1/4 cup coconut sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
1/4 tsp. almond extract (optional)
2 Tbs. unsweetened plain coconut milk
1/4 cup coconut oil, melted
Additional 1 Tbs. of coconut sugar and 2 tsp. cinnamon: combine in a separate bowl

Directions:
1. Whisk together the dry ingredients (the first 7 ingredients) in a large bowl.
3. Scoop out about two tablespoons of dough at a time, roll into balls (twelve in all) and then coat with the cinnamon sugar mixture that is in the separate bowl.
4. Place the balls on a baking sheet lined with parchment paper and refrigerate for 1-2 hours to prevent the cookies from over-flattening while they bake.
5. When cookies have just about 15 minutes left to chill in the refrigerator, preheat the oven to 350 degrees.
6. Remove the tray from the refrigerator and bake the cookies for 10-12 minutes. Let cool 10 minutes on the tray and then transfer to a cooling rack. Enjoy the cookies warm or at room temperature!2. Pour in the vanilla and almond extracts, coconut milk, and melted coconut oil. Stir until combined.

Nutrition Facts (per cookie): 85 Calories, 5 g Fat, 4 g Saturated Fat, 0 mg Cholesterol, 51 mg Sodium, 9 g Carbohydrate, 1 g Fiber, 4 g Sugar, 1 g Protein

 

 

 

 

 

 

 

Skinny Cinnamon Cookies
 
Nutrition Facts (per cookie): 85 Calories, 5 g Fat, 4 g Saturated Fat, 0 mg Cholesterol, 51 mg Sodium, 9 g Carbohydrate, 1 g Fiber, 4 g Sugar, 1 g Protein
Author:
Serves: 12
Ingredients
  • ¾ cup oat flour
  • ¼ tsp. baking powder
  • ¼ tsp. cream of tarter
  • ¼ tsp. baking soda
  • ⅛ tsp. salt
  • ¼ cup coconut sugar
  • ¼ tsp. cinnamon
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract (optional)
  • 2 Tbs. unsweetened plain coconut milk
  • ¼ cup coconut oil, melted
  • Additional 1 Tbs. of coconut sugar and 2 tsp. cinnamon: combine in a separate bowl
Instructions
  1. Whisk together the dry ingredients (the first 7 ingredients) in a large bowl.
  2. Scoop out about two tablespoons of dough at a time, roll into balls (twelve in all) and then coat with the cinnamon sugar mixture that is in the separate bowl.
  3. Place the balls on a baking sheet lined with parchment paper and refrigerate for 1-2 hours to prevent the cookies from over-flattening while they bake.
  4. When cookies have just about 15 minutes left to chill in the refrigerator, preheat the oven to 350 degrees.
  5. Remove the tray from the refrigerator and bake the cookies for 10-12 minutes. Let cool 10 minutes on the tray and then transfer to a cooling rack. Enjoy the cookies warm or at room temperature!
  6. Pour in the vanilla and almond extracts, coconut milk, and melted coconut oil. Stir until combined.

Berry Burst with Dark Chocolate, Almonds & Coconut

As veggie and chocolate lovin’ twins, registered dietitians and personal trainers, what’s a girl (or two 😉 ) to do when dessert is to be had?!  We’ve made life simple for ourselves and for you!  This may just become our go-to celebratory indulgent, waist-line friendly sweet! After all, it’s so easy to make, it’s pretty and who doesn’t like a sweet, delicious pile of antioxidants after overindulging?  Nothing like a little burst of anti-inflammatories to help your body to kick some toxins that have entered to the neutralizing curb!

While we’re at it, here are a few more healthy, waist-line friendly desserts (and feel free to search this site for many more!):

Chocolate Peanut Butter Banana Ice Cream

5 Minute Peanut Butter Chocolate Chip Cookies

Strawberry Mint Ice Cream

 

Pssst… in the photo below the dark chocolate balls are covering blueberries.  #Perfect for our 4th of July celebrations –and for our craving to squeeze in a lil’ brain boosting power whenever we can from the anthocyanins in the blueberries! 😉

 

Best thing about this delicious sweet treat?

Other than it’s only got 65 calories per servings and tastes AMAZING?! 🙂

There’s no wrong way to make this!  You don’t have to use the same ingredients that we did–and you can add your personal favorites instead.  We used raspberries (use your fave berry!), slivered almonds (use any slivered or chopped nut!), dark chocolate covered blueberry balls (go for dark chocolate covered nuts, if you prefer!), and coconut flakes (you can omit these or use chocolate shavings!).  Then just toss on a pretty plate and let the good times roll!

 

Berry Burst Bonus:

All berries, not just raspberries fight inflammation and they’re low in fat and calories and high in antioxidants. They have anti-inflammatory properties—likely thanks to their anthocyanins, the powerful chemicals that give them their vibrant color.

Go for all berries: Research has shown that blueberries can help protect against intestinal inflammation and ulcerative colitis; women who eat more strawberries have lower levels of CRP (a substance produced by the liver that increases in the presence of inflammation in the body) in their blood; and red raspberry extract has helped prevent animals from developing arthritis.

Try this:  Berry Avocado Salad with Yogurt Cilantro Dressing

 

Berry Burst with Dark Chocolate, Almonds & Coconut

Serves 6

Ingredients:

3 cups fresh raspberries

1-1/2 tbsp slivered almonds

1/4 cup chocolate covered blueberries

1 tbsp coconut flakes

Dash of Cinnamon, optional

 

Directions:

Lay berries on plate. Top with chocolate blueberries, coconut flakes, almonds and cinnamon.  Serve!

Nutrition Facts:  65 Calories, 2g fat, 1 g saturated fat, 12g carbohydrate, 1 g protein, 4 g fiber, 3 g sugar, 8 mg sodium

Berry Burst with Dark Chocolate, Almonds & Coconut
 
Author:
Serves: 6
Ingredients
  • Serves 6
  • Ingredients:
  • 3 cups fresh raspberries
  • 1-1/2 tbsp slivered almonds
  • ¼ cup chocolate covered blueberries
  • 1 tbsp coconut flakes
  • Dash of Cinnamon, optional
  • Directions:
  • Lay berries on plate. Top with chocolate blueberries, coconut flakes, almonds and cinnamon. Serve!
Instructions
  1. Directions:
  2. Lay berries on plate. Top with chocolate blueberries, coconut flakes, almonds and cinnamon. Serve!
Nutrition Information
Serving size: 1 serving Calories: 65 Fat: 2 g Saturated fat: 1 g Carbohydrates: 12 g Sugar: 3 g Fiber: 4 g Protein: 1 g

 

Chickpea Blondies (Gluten-free, grain-free)

We often describe our parents, who raised us in a loving, healthy, cook-it-from-scratch, granola-making, wholesome home, as being basically hippies, minus the drugs. 😉 Long before it was considered cool to eat and buy locally grown food or to belong to a Community Supported Agriculture (CSA), our mom was all over it.  Before people were avoiding pesticides, our mom was on the case.  And when the current plant-based movement didn’t even exist and before it was considered cool to worry about sustainability, and saving the planet, our mom was serving us yummy spaghetti and lentil-“meatballs”– and bean “burgers” and vegetarian split pea soup had a regular spot on the weekly dinner menu too.  Our mom was simply out to keep us—and the planet healthy.  And you could see it all over her granola and chickpea covered apron.  🙂

chickpea-blondies-peanutbutter-honey-darkchocolate-coconut-logo

Our mom was eating conscientiously before it was chic.  She didn’t realize that she was savvy and ahead of her time, creating most of our family meals out pulses–the delicious, protein-packed, sustainable foods you know as dried peas, beans, lentils and chickpeas—unaware that years later, 2016 would be named International Year of Pulses (IYP) by the United Nations.

Now, as registered dietitian nutritionists, the coolest thing for us is that everything is coming full circle since we grew up with pulses and already love them and toot their horn (couldn’t resist! 😉) and our mom had taught us what the UN is currently acknowledging about pulses.  We get to deliver the amazing message about pulses and encourage you to enjoy them more often and take the pulse pledge.

To take the pledge you’ll simply commit to eating pulses once a week for 10 weeks and join a global food movement!

Here’s why you’ll love it! Eating dry peas, lentils, beans and chickpeas helps reduce your carbon footprint – and it’s great for your health. Every 1/2 cup of cooked pulses delivers 9 grams of protein.

Pulses are:

  • nutritious (packed with protein, fiber, iron, potassium, antioxidants, and more!)
  • versatile and tasty (ummm… our yummy spaghetti and “meat”balls were made of lentils! our succulent “burgers” we made from beans—and just wait ‘till you check out the delectable sweet recipe below)
  • affordable (ah, yes….our mom didn’t let us forget that dad was a phD student with 3 kids to feed, so we were taught at an early age that pulses are one of the most cost effective proteins in the world)
  • sustainable (growing up, as proud owners of a “compost heap” in the wooded section of our suburban back yard, we were taught a thing or two about how pulses enrich the soil where they grow, reducing the need for chemical fertilizers. Plus, they can grow in harsh environments and have a low carbon footprint and hardly require any irrigation (they’re water-efficient).

 

And just in case you we’re wondering what pulses do for our crazy sweet tooth that we work hard to keep in check—we’ve got this scrumptious golden nugget below.  It’s a throwback to the Blondies our mom used to bake. Only these are even healthier and tastier, if you can believe it! We can’t!  And the protein and the fiber in the pulses help to keep you satiated.  Regardless, it’s hard not to eat the whole batch…they’re that good!

 

chickpea_blondies_horizontal_logoChickpea Blondies

Makes 16 servings

Chickpea_blondies_ingredients_logoIngredients

1, 15-oz can chickpeas, also may be found as garbanzo beans

1/2 cup all natural peanut butter

1/3 cup honey

2 tsp vanilla

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cinnamon

1/3 cup dark chocolate chips, plus 1 Tbsp, reserve for top

1 Tbsp unsweetened coconut flakes, reserve for sprinkling

Chickpea_blondies_tray_vertical_logo

 

Directions

  1. Preheat oven to 350 degrees F.
  1. Spritz an 8×8 pan with oil in a spray container.
  1. Rinse chickpeas and place in food processor. If using a blender, after rinsing chickpeas, remove their skin before placing in the blender by pinching the chick pea between your fingers. The skin will easily fall off and will take about five extra minutes and will ensure a very smooth blended product.
  1. Combine all ingredients except the chocolate chips and unsweetened coconut flakes in a food processor and blend until completely mixed.
  1. Fold in 1/3 cup dark chocolate chips.
  1. Spread batter evenly in pan, top with reserved 1 Tbsp of chocolate chips
  1. Bake for approximately 18 – 20 minutes. This will vary depending on your oven. You do not want to overcook these so check on them to see if they are ready sooner in your oven. They should be moist and a little brown around the edges. Insert a toothpick, if it comes out clean they are done. Cool pan on a wire rack until pan is cool to touch, sprinkle with unsweetened coconut flakes.
  1. Cut into squares. Makes 16 blondies
  1. Delicious immediately or cool in refrigerator for a delicious cold treat. If you prefer them to be more firm, simply allowing them to cool in the fridge.

 

Nutrition Facts Per 1 Serving: 123 Calories, 6 g Fat, 2 g Saturated Fat, 0 mg Cholesterol, 35 mg Sodium, 15 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein

 

The Nutrition Twins work with the Pulse Councils to help people to eat more healthfully and encourage them to take the Pulse Pledge.

Chickpea_Blondies_Collage

Chickpea Blondies (Vegan, gluten-free, grain-free)
 
Nutrition Facts Per 1 Serving: 123 Calories, 6 g Fat, 2 g Saturated Fat, 0 mg Cholesterol, 35 mg Sodium, 15 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein
Author:
Ingredients
  • 1, 15-oz can chickpeas, also may be found as garbanzo beans
  • ½ cup all natural peanut butter
  • ⅓ cup honey
  • 2 tsp vanilla
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp ground cinnamon
  • ⅓ cup dark chocolate chips, plus 1 Tbsp, reserve for top
  • 1 Tbsp unsweetened coconut flakes, reserve for sprinkling
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spritz an 8x8 pan with oil in a spray container.
  3. Rinse chickpeas and place in food processor. If using a blender, after rinsing chickpeas, remove their skin before placing in the blender by pinching the chick pea between your fingers. The skin will easily fall off and will take about five extra minutes and will ensure a very smooth blended product.
  4. Combine all ingredients except the chocolate chips and unsweetened coconut flakes in a food processor and blend until completely mixed.
  5. Fold in ⅓ cup dark chocolate chips.
  6. Spread batter evenly in pan, top with reserved 1 Tbsp of chocolate chips
  7. Bake for approximately 18 – 20 minutes. This will vary depending on your oven. You do not want to overcook these so check on them to see if they are ready sooner in your oven. They should be moist and a little brown around the edges. Insert a toothpick, if it comes out clean they are done. Cool pan on a wire rack until pan is cool to touch, sprinkle with unsweetened coconut flakes.
  8. Cut into squares. Makes 16 blondies
  9. Delicious immediately or cool in refrigerator for a delicious cold treat. If you prefer them to be more firm, simply allowing them to cool in the fridge.

Chocolate Almond Breakfast Pudding

By now you know that although we are registered dietitians and personal trainers who base our diets on fresh, unprocessed healthy foods, we are suckers for chocolate. 🙂 Yep, in fact, we’re so wild for chocolate, that it wouldn’t surprise us if you told us that you heard us arguing over the last chocolate covered pretzel…or a Hershey’s kiss…or a hot chocolate (we don’t discriminate and would even enjoy one in the summer) for that matter! 🙂 So we’re always whipping up new yummy, waistline-friendly– and healthy– chocolate recipes! Have you tried our Guac-Chocolate Mousse or our Chocolate Drizzled Granola Balls or our Chocolate Coconut Chia Balls, just to name a few.

We whipped up this pudding with breakfast in mind.  For that reason, our goal was to create a satisfying recipe with just a  hint of chocolate so it wouldn’t be so overly sweet that it would set your taste buds off craving more of the super sweet flavor all day.  You know, when something is just so sweet and good, you just want more and more vs. when it’s simply just good and satisfying, when you’re done, you’re done.  The latter is true for this pudding–with just a hint of chocolate, in this satisfying creamy pudding texture, it puts the kibosh on your sweet taste buds and your body will be fueled with fiber and protein without the highs and crashes from sugary foods.

Pudding2

One of the best strategies we use with our weight loss clients to ensure weight loss success is to substitute high-calorie, low-nutrient foods with foods that are rich in protein and fiber. This protein/fiber combo helps to keep you feeling satisfied so you don’t overeat due to hunger. It also helps to keep blood sugar levels stable so you don’t experience energy/ sugar crashes that send you running for simple carbohydrates and sugar for a quick pick-me-up. Our clients who start using this strategy can’t believe how much easier it becomes to prevent overeating.

Chocolate_Almond_Breakfast_Pudding_collageAnd guess what? We’ve got you covered with the satiating protein/fiber combo in this Chocolate Almond Breakfast Pudding. We use chia seeds which are a great example of a food that’s rich in both fiber and protein– in only one ounce they contain 11 grams of fiber and 4 grams of protein. (If you’ve never used them before, other than trying them in our pudding, try sprinkling a teaspoon of chia seeds in your smoothies, on top of oatmeal, or mixed into a muffin batter for an added fiber boost that will keep you feeling full for hours.) As an added bonus, chia seeds are high in minerals such as calcium and magnesium and are a good plant-based source of omega-3 fatty acids.

 

Pudding1

Chocolate Almond Breakfast Pudding

This Chocolate Almond Breakfast Pudding combines the satiating combo of protein and fiber (thanks to chia seeds) and a hint of our love (chocolate!) to create a healthy, satisfying breakfast.  We suggest having it with some fruit and eggs for a fab, super satiating meal!

 

Makes 2 servings

Ingredients

  • 3/4 cup unsweetened almond milk (plain or vanilla)
  • 2 tablespoons chia seeds
  • 2 tablespoons cocoa powder
  • 1 T honey
  • 1/4 teaspoon almond extract
  • Dark chocolate shavings, optional

Directions:

Combine almond milk and chia seeds in a small bowl. Let sit for an hour (or more) so that the seeds can rehydrate. Add this mixture and all other ingredients (except chocolate shavings) in a high-speed blender and blend until smooth. Pour into small glasses and refrigerate until chilled. Top with chocolate shavings, enjoy!

Nutrition Facts: 124 Calories, 6 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 64 mg Sodium, 18 g Carbohydrate, 7 g Fiber, 9 g Sugar, 4 g Protein

Pudding3

 

Chocolate Almond Pudding
 
Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • ¾ cup unsweetened almond milk (plain or vanilla)
  • 2 tablespoons chia seeds
  • 2 tablespoons cocoa powder
  • 1 T honey
  • ¼ teaspoon almond extract
  • Dark chocolate shavings, optional
Instructions
  1. Combine almond milk and chia seeds in a small bowl. Let sit for an hour (or more) so that the seeds can rehydrate. Add this mixture and all other ingredients (except chocolate shavings) in a high-speed blender and blend until smooth. Pour into small glasses and refrigerate until chilled. Top with chocolate shavings, enjoy!
Nutrition Information
Calories: 124 Fat: 6 Saturated fat: 1 Carbohydrates: 18 Sugar: 9 Sodium: 64 Fiber: 7 Protein: 4 Cholesterol: 0