Vegan Mofo Day 3 - Chocolate, Lime and Sea Salt Chia Pudding


Today's Mofo prompt is what your easy cook meal, the meal you cook when you can't be bothered to cook much. I came up with this breakfast recipe recently when Matt was away on tour.


Don't worry I don't just live on bars of chocolate when I'm on my own! It was a Friday night and I was munching the bar above thinking how much I loved the flavours of dark chocolate, sea salt and lime. Choc Affair also make it in hot chocolate form which is one of my favourite hot chocolates ever.


What came to me was the idea of combining these flavours into a breakfast chia pudding. Minutes later the pudding was sitting in the fridge just waiting for me for the perfect, delicious no cook Saturday morning breakfast.


Ingredients
Serves 1

1 1/2 tablespoons of cacao powder
1/8- 1/4 teaspoon of sea salt
2 tablespoons of chia seeds
1 1/2 tablespoons of agave or maple syrup
3/4 cup of almond milk
Juice of half a fresh lime

Stir all of the ingredients together. Pour into a cup or dish and leave to chill in the fridge overnight whilst the chia seeds firm up. I added a bit of lime zest to the top too.


Comments

  1. Hillary3 November 2016 at 10:12

    I love dark chocolate and sea salt, I've never had it with lime! I will have to try this for sure!

    ReplyDelete
  2. Anonymous3 November 2016 at 10:34

    Chocolate for breakfast, I like your thinking!

    ReplyDelete
  3. Blake Fraina3 November 2016 at 11:58

    Are you a fan of the film Practical Magic, by any chance? As I recall, the eccentric aunts were big advocates of chocolate for breakfast. Me, too.

    ReplyDelete
  4. Bianca3 November 2016 at 16:30

    I never would have thought to mix chocolate and lime, but that sounds wonderful.

    ReplyDelete
  5. Susan9 November 2016 at 02:20

    Sounds like a really fun breakfast!

    ReplyDelete

Post a Comment

Popular posts from this blog

Interview With Lisa Goddard of Lily and Dilly

Image
If you've eaten vegan cake in Manchester City Centre in the last few years then chances are you'll have eaten cake baked by Lisa Goddard of bakery Lily and Dilly . We caught up with Lisa to find out what set her on the vegan baking path! So, Lily and Dilly? What made you set up as an independent bakery and where does the name come from? Having worked as a stop frame animator for 12 years, I was getting rather fed up with short term contracts, so the last time I was made redundant, I decided not to chase work round the country, and if that meant a career change, then so be it. A friend of mine had just set up The Cocoa Emporium as an independent Chocolatier, so I gave her a hand whilst navigating through the benefits system, mostly to get me out of bed on a morning! Doing baking for her farmers market was fun, as it was one of my main hobbies, so when she asked if I fancied getting a little shop  with her, it seemed a nice chance to start something new. We got the shop
Read more

Cola de Mono

Image
Colo de Mono (Tail of the Monkey) is a Chilean concoction traditionally drunk ice cold at Christmastime. Obviously their winters are a lot warmer than ours so in the UK it's more suited to this time of year. The Chileans use aguadiente an overproof cane spirit. I use Cachaca 51 which I have in for Mojitos and Caipirinhas. Traditionally made with cows milk, here is my vegan version. Colo De Mono Makes 1 pint Serves 4 2 cups of vanilla soy milk 1/3 cup of caster sugar 1/3 teaspoon of cinammon 3 teaspoons of instant coffee 1/2 cup of spirit* Bring the milk, sugar and cinnamon to a low boil in a pan stirring until the sugar is dissolved. Turn off the heat and stir in the coffee. Leave to cool. Once cool add the spirit and chill in the fridge. It will keep for 2 weeks. Serve over ice or straight up but make it cold. * Spirit - I use Cachaca but have heard that people use tequila too.
Read more

Growing your own, bargains and a breakfast recipe

Image
I've started sprouting again! In my old flat I used to do sprouting all the time. The flat was in an old 1930's building and had radiators run from a central boiler room and it was always nice and warm. The constant warm temp made sprouting pretty fail safe. Now I'm in a Derbyshire stone house where it's not as warm the results haven't been as great and I gave up trying  but with this very hot summer we are having I thought I would give it another go and I'm glad I have done. As I already have the seeds it kind of feels like free food too! I'm using these sprouts  from A Vogel. This week I've grown alfalfa but pictured is my first attempt from the week before which was a mix of radish, lentil and rocket which grew into lovely peppery tasting sprouts that we used to garnish our bowl meals for the week. These took 4 days to grow and I nearly gave up on day 2 because I could see mold. Luckily I googled and found out that it wasn't mold at all but r
Read more