Chocolate Banana Chia Pudding with Coconut Whip


Everything looks yummy in a mason jar. 

Forgive me for skipping out on my round up for June.  This summer has been going by altogether too fast.  More on that jazz later.  The biggest feature in our kitchen this summer has been the banana.  Because Oliver has developed a serious addiction to this mushy fruit, we have to keep a bunch on hand at all times.  This results in many of our dishes using bananas to keep from spoiling or overcrowding the freezer.

I’ve posted about the many benefits of chia seeds before, on this post, but until last week I had never made my own chia pudding.  I’ve seen recipes for it a dozen times, it always looked quick and easy, so why has this escaped me?  Not only is this recipe nutrient packed, but its sugar free, soy free, gluten free and pretty darn tasty.  The strange tapioca-like texture of the pudding pairs perfectly with the smooth coconut whip cream.  Both are sweetened just enough to not overwhelm your palate.

Chocolate Banana chia pudding with coconut whip


  • 2 cups unsweetened almond milk (or coconut)
  • 2 tablespoons chia seeds
  • 2 bananas
  • 3 medjool dates, pits removed
  • 3 tablespoons raw cacao powder
  • 2 teaspoons vanilla
  • Dash of sea salt

  • 1 can coconut milk (refrigerated overnight)
  • 1 tablespoon agave
  • 1 teaspoon vanilla bean extract
  • 1 tablespoon shredded coconut

  • Fresh banana slices, a sprinkle of cinnamon, and some chocolate chips for garnish (optional)


  1. Place almond milk, chia seeds, bananas, dates, raw cacao, vanilla and salt in blender and blend till all ingredients are smooth.
  2. Place in covered container in refrigerator for at least 4 hours.
  3. Meanwhile make the coconut whipped cream. Open the can of coconut milk carefully. scoop out the top layer of cream, while reserving the leftover coconut water for another recipe (smoothie perhaps). Place in bowl and add agave, vanilla, and shredded coconut. Whisk by hand or with hand mixer till fluffy. (Do not over whisk, or you will have soupy whip)
  4. After becoming super impatient, find some serving glasses or jars.
  5. Stack as a trifle alternating the chia pudding/coconut whip as desired. You can also just dollop some of the whip as you like.
  6. Garnish with fresh banana slices, chocolate chips, and a sprinkle of cinnamon.




Chia is also loaded with fiber, making this pudding also makes a great breakfast.  It is also so creamy that it satisfies any desire for dairy.  Im thinking ground up chia seeds may be the perfect binder for a raw banana cream pie.  Enjoy!



 Oliver gettin down with his banana filled mesh feeder at the Riverwest Co op

Raw Nut Mylk


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As a mostly full time, stay at home mom, the perks of making all of my own food seems endless.  I don’t just mean making breakfast, lunch, and dinner.  I’m talking about making my own ingredients.

I suppose before the new family addition, it was difficult to see how I would find the time to manifest doing anything.  And of course some days it still is (like this blog for example!)  But as Oliver’s duration of sleep at night gets a little longer, and the naps are plentiful, I am happily enjoying the time I have to stray away from the ‘processed’ food we were eating.

I’d like to think that my diet is as healthy as it can be.  I eat an entirely plant based diet, mostly organic, full of whole grains and legumes.  But there were a couple things hanging over my head that I knew could be eliminated.  For example, why was I not making my own almond milk?  I had already dived into making my own yogurt, and vegan-naise, so why still buy the processed nut milks?  Once my lovely vitamix came into my life, I had no excuse.

So here goes:  My raw almond mylk recipe (plain, chocolate, and strawberry versions as well!)

Raw Nut Mylk


  • 1 cup raw almonds, or any other nut
  • 4 cups cold filtered water
  • 1 Tbl. agave (optional)
  • pinch celtic salt
  • 1/2 tea. vanilla
  • To make chocolate or strawberry mylk, you will need 2-3 Tbl. raw cacao, or 4 frozen strawberries)


  1. Soak raw almonds in warm water with a pinch of salt for at least 6 hours.
  2. Drain water, then rinse.
  3. Place almonds and filtered water in blender. Turn on high for about 2 minutes.
  4. Using a nut milk bag, place bag over a large bowl or carafe. Pour in almond mylk.
  5. Gently twist the top of bag (so not to lose any!) and start to work out the liquid leaving behind the nut pulp.
  6. Return mylk back to the blender and add remaining ingredients (Add cacao or strawberries here.)
  7. Blend on low just to incorporate, unless you are adding in the frozen strawberies- then blend on high.


Simple.  If you have a toddler hanging around, this is a terrific recipe to let them help.  Lailah, my 3 year old roommate, loves dancing and counting with me as we wait for the almonds to blend.  She also enjoys “milking” the almonds, and being the first to chug some  of the finished product, making sure we made it correctly.  So fun!


You also don’t need to discard the pulp!  I keep it in a mason jar in the fridge and stir a couple spoonfuls into my steel cut oatmeal in the mornings.  Protein boost!

Long ago I gave up soy milk, and switched to only buying soy products that were free of GMO’s and organic.  But as of a week ago, I gave up soy.  As a tofu scramble loving vegan, it was a hard thing to do!  And I’ve started to realize how much soy plays the partner to corn.  Soy lecithin is such a sneaky ingredient! Next on my list will be attempts at a vegan butter.  I’m so thankful earth balance has a soy free butter.

photo 2

Live Cacao Tart



Yes, I have always suffered a severe addiction to chocolate. But when I get the chance to use raw cacao, I know my body is in for a bigger treat! Super high in antioxidants, magnesium, and PEA, Cacao is a natural high in all forms, especially when its the uncooked stuff!

This recipe is from the Raw Food, Real World Cookbook. I tend to really like the recipes from this book.

I did change a couple small things. I used Natures First Laws’ Raw Chocolate Powder instead of the cocoa powder. If you’ve never used this stuff before- you should. It tends to be a little less bitter than straight Cacao nibs, or powder. I use this to also make my almond nut milks, brownies, ice cream, etc. If I’m feeling lazy and need a chocolate fix fast, Ill cut into a young coconut, and mix in a spoonful with the yummy water inside. Simply decadent! Instead of making almond flour, I took my leftover nut pulp from my nut mylks, dehydrated it and voila! No waste! I also made a raspberry coulis to top, making this a super duper high in antioxidants dessert!

For the crust:

  • 3/4 cup Raw chocolate powder
  • 3/4 cup Almond pulp
  • 1/2 cup Maple syrup granules
  • 1/4 cup Coconut butter
  • pinch of celtic salt

***Mix all ingredients in a mixer with a paddle attachment. Or if you dont have a mixer, use a wooden spoon and a large bowl. Press the crust evenly in a 9-inch tart pan. Springform pans work best due to the removable bottoms! Allow to chill 1 hour.

For the filling:

  • 2 1/4 cups Raw chocolate powder
  • 2 1/4 cups maple syrup
  • 1 cup coconut butter

***Blend all of the ingredients in a processor till smooth. Taste it here to make sure its not grainy, and to your liking. Pour into the chilled crust, and refrigerate for another 3 hours.

*** To make the raspberry coulis, I put some fresh raspberries and a tiny squirt of agave in the blender for just a quick second. Spoon over the top. Feed this to you loved one and I’m sure they’ll be at your feet begging for more!