There aren't many sweet treats that I still crave from my sugar-sky-high days, but a block of mint chocolate is definitely one. So I've come up with a healthy alternative to satisfy my cravings while still nourishing my body.
Chia pudding is another breakfast favourite of mine - I love the consistency and the different flavour combinations I can experiment with. Plus you can really play around with toppings and extras!
This one looks a little bit like cement but I SWEAR it's delicious!
Ingredients (serves me for breakfast)
1/3 cup chia seeds
1 can (270 mL) Ayam coconut cream
1 heaped tbsp raw carob powder (more if you want it really caroby)
fresh juice of half a lemon
1 drop of Young Living Peppermint essential oil
1 tsp coconut nectar (optional)
1. Shake all ingredients in a large glass jar.
2. Refrigerate overnight in a bowl.
3. Serve chilled with any toppings you like, such as extra chia seeds, berries, banana, coconut, dried fruit, nut butter, fresh fruit, raw activated nuts, refrigerated coconut cream, etc.
*You can also use almond milk or another non-dairy milk instead of coconut cream, though it won't set as firm so you might want to use a little less liquid.