Can you believe it? As a self-diagnosed sugar-head, I have survived 15 days of the 21-Day Sugar Detox. With only a few minor setbacks, and I do mean minor. The challenging moments started late last week, at about day 11. I had been so good and then, like all good folk in good intentions, I stumbled…
I had a very small piece of homemade grilled pizza Thursday night, nibbled on a little Cowgirl Granola Saturday afternoon and, at a birthday party on Sunday, had four more (big) bites than I should have of this amazing (and leaded–with ample gluten and sugar) chocolate cake. It. Was. Totally. Worth. It.
Monday morning and we were right back in the saddle! I promise. And yet the urge for dessert lingered. Or maybe I just wanted something creamy for a change? I have been coming across lots of 21-DSD desserts and even made cookies from carrots and nuts the first week.
They weren’t bad, but, as I am sure you can imagine–they also weren’t great. They were, however, edible, especially if you drizzled a little Gretchen Bee Ranch honey on top. Or, at least, that’s the way David liked them!
I know I don’t miss the mindless consumption of sugar in my diet these days–you’d be surprised how much sugar is in some of your favorite foods and hidden in other foods. I especially do not miss the inevitable highs and lows and wanting more carbs and sugar, but I do miss the textures and satisfaction that sweets provide. This time, creamy is on the top of the list–which may prove challenging.
As I rummage through assorted stored recipes that are “acceptable” during the 21-Day Sugar Detox plan, I see one that just might save the day. Pudding. Yes. Ingredients, let’s see…
Dairy-free milk? Yes, I have So Delicious unsweetened coconut milk.
Chia seeds? Check. (I have plenty remaining from the last time I used them to make this.)
Cocoa? You bet. (I had just enough leftover from the winter when we would warm up with this tasty treat.)
So let’s do it! A dairy-free, sugar-free and creamy treat to soothe my craving. And yours as well?
Try it. You just might not even miss what’s missing!
Chocolate Chia Pudding
- 1/2 cup chia seeds black or white
- 2 1/2 cups unsweetened dairy-free alternative such as almond, hemp or coconut milk
- 5 Tablespoons cocoa unsweetened
- 1 teaspoon vanilla
- 2 teaspoons Ideal no-calorie sweetener or more, to taste
- Unsweetened shaved coconut optional as garnish
- Chopped nuts optional as garnish
In a food processor, add the chia seeds and process until the seeds are well ground--about 30-45 seconds. Add your dairy-free milk of choice, cocoa, vanilla, a touch of Ideal and a dash of kosher salt and puree until thickened--more than a minute.
Remove pudding from processor and pour into a bowl. Cover and place in the fridge for a minimum of 15 minutes to chill and thicken, but longer is better. Refrigerate up to several days.
Serve in glasses, sprinkle with a little unsweetened coconut and/or chopped nuts and enjoy!
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