Coffee and cocoa combine with chia seeds to make this creamy pudding. For an extra treat, top each serving with some berries, chopped nuts, cacao nibs or vanilla cashew cream.
Makes 4 servings
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/2 cup Date Syrup 2.0 (see page 46)
- 3/4 cup unsweetened soy milk
- 3/4 cup strong brewed coffee
- 1 teaspoon pure vanilla extract
- 1/3 cup chia seeds
Instructions
In a bowl, combine the cocoa powder with the Date Syrup 2.0, and stir to blend well. Slowly add the soy milk, stirring until smooth. Stir in the coffee and vanilla. Add the chia seeds, then stir to combine well.
Transfer the pudding to individual dessert bowls. Cover and refrigerate for at least three hours to thicken. The longer it sits, the firmer it gets. Serve chilled.
Date Syrup 2.0
Makes about 1½ cups
- 1 cup pitted dates
- 1¼ cups boiling water, plus more as needed
- 1 teaspoon fresh lemon juice
Instructions
- In a heatproof bowl, combine the dates and water, then set aside for one hour to allow the dates to soften.
- Transfer the dates and the soaking water to a high-powered blender. Add the lemon juice and process until smooth. If the mixture is too thick, add more water, a tablespoon at a time, until it reaches the desired consistency.
- Transfer to a glass jar or other container with a tight-fitting lid. Store the syrup in the refrigerator for two to three weeks or portion and freeze it for up to three months.
Photos courtesy Flatiron Books
Featured in the The How Not to Age Cookbook, featuring recipes by former chef and vegan cookbook author Robin Robertson, Dr. Michael Greger (founder of NutritionFacts.org) presents dietary choices that he says will help you feel younger and perhaps even live longer. This beautifully illustrated book features colorful recipes that are healthy, nutritious and easy to prepare. As an added bonus, Greger donates all of the proceeds he receives from his books to charity.
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