I lasted 10 days without sugar in the month of January. That meant no bread, no pasta, no rice and nothing with added sugar (I was eating fruit twice or sometimes three times a day). It was hard. I was really cranky. But it helped me kick my nightly “vanilla ice cream for dessert” habit and now I barely crave the stuff (ha).
But while I was doing this no sugar challenge, I somehow found a way of making “dessert” anyway.
I can’t believe I’m even posting this coconut date chia seed pudding recipe (such a mouthful). In essence, it goes against most of my cooking beliefs. Number one: it’s gluten free, dairy free, refined sugar free, raw, vegan and paleo. Number two: I don’t post five ingredient recipes. It’s just not my style (yes, I like to make croquembouches). Number three: if it isn’t heated on the stove or baked in the oven, are we even cooking?!
But I’m posting it anyway because the truth is, it did the trick. These little chia puddings are delicious. The seeds crunch in your mouth, the coconut milk is creamy and luscious and the dates give the puddings a hint of sweetness.
So when you’re trying to “be good” for ten days, these can definitely go on your list!
Coconut Date Chia Seed Pudding
Makes around 8 small bowls or cups
2 16oz cans of organic coconut milk
4 pitted organic dates
1 cup whole black chia seeds (not ground)
1 tbsp vanilla
Pinch of salt
In a blender, add dates, coconut milk, vanilla and salt. Blend well until smooth.
Add mixture to a bowl, fold in chia seeds. Pour into small ramekins, bowls or cups and let sit in the fridge overnight. Enjoy the next day topped with fruit, nuts, and whatever else floats your boat.
