I am always looking for an excuse to incorporate chocolate into my breakfast, and this chia seed pudding is the perfect opportunity. This recipe is naturally sweetened with maple syrup and packed with chocolatey flavor, which makes this the perfect feel-good treat that pairs perfectly with fresh berries, oatmeal, or yogurt.

Recipe Notes

This chia seed pudding requires at least 3 to 4 hours to set in the fridge before serving. If you plan on making this chia seed pudding for breakfast, be sure to make this pudding the night before and place it in the fridge overnight.

The recipe calls for almond milk, but you can use your favorite dairy free milk.

Chia seed pudding is extremely versatile and adaptable so you can add any additional flavors or toppings that you like. This recipe pairs wonderfully with smoothies, oatmeal, yogurt, granola, and fruit!

If you love this recipe, try this Vegan Chocolate Banana Milkshake that is totally acceptable to eat for breakfast!

Print

Chocolate Chia Seed Pudding

Course Breakfast, Snack

Prep Time 5 minutes minutes

Total Time 4 hours hours

Servings 1

Ingredients

• 2 tablespoons of chia seeds
• 1.5 tablespoons cocoa powder
• ½ cup almond milk
• ¼ teaspoon vanilla
• 1-2 tablespoons maple syrup depending on desired sweetness

Optional

• small pinch of salt
• pinch of cinnamon

Instructions

• Combine chia seeds and cocoa powder in a bowl and stir until combined. Add the rest of the ingredients and stir until completely combined and no clumps remain (this may take a minute or two but just keep stirring).
• Place in the fridge to set for 3-4 hours or overnight. Enjoy with coconut milk yogurt, granola, oatmeal, and/or fresh fruit.

The post Chocolate Chia Seed Pudding appeared first on Splurge with Ella.

I have been making this recipe almost every single day as a midday snack because it is just that good! This vegan chocolate banana milkshake also makes the perfect dessert because it is perfectly decadent, which is why no one would believe you if you told them that it is made with wholesome plant-based ingredients.

Ingredient Breakdown

I love this healthy milkshake because it is so versatile and adaptable! This recipe calls for four simple ingredients: banana (frozen), dairy-free milk (I usually use almond milk), cocoa powder, and ice.

Frozen banana gives this vegan treat a thick and creamy consistency while being dairy-free and naturally sweetened. It is important to make sure that you slice and freeze your banana beforehand, or else the consistency will not be as thick. I have gotten into the habit of keeping a few sliced bananas in my freezer at all times!

After testing this recipe dozens of times, I found that about 1/3 cup plus a few extra tablespoons of dairy-free milk created the perfect consistency. Of course, you can start by adding less if you would like a thicker milkshake, and add more for a thinner milkshake.

2 tablespoons of cocoa powder give this milkshake the perfect chocolatey flavor. If you’re obsessed with chocolate like I am, feel free to add more cocoa powder for a more intense flavor!

This recipe calls for 2 small ice cubes or about 1/4 cup of ice. Ice helps to thicken this milkshake and adds to the volume, but I have also made this recipe without any ice. Leaving out the ice will result in a smaller milkshake, and you will not need as much dairy-free milk, but it will still be just as delicious!

Additionally, you can add any other ingredients that you would like to take this milkshake to the next level. For example, sometimes I like to add peanut butter for extra flavor or a sprinkle of mini chocolate chips!

If you love this recipe, be sure to check out my recipe for Peanut Butter Swirl Banana Nice Cream.

Print

Vegan Chocolate Banana Milkshake

Course Breakfast, Dessert, Drinks, Snack

Keyword banana, chocolate, healthy, milkshake, smoothie

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 1 large banana FROZEN and sliced
• 1/3 cup plus 3 tablespoons of almond milk or dairy-free milk of choice
• 2-2.5 tablespoon of cocoa powder adding more for a deeper chocolate flavor
• 2 ice cubes about 1/4 cup of ice
• Optional: 1-2 tablespoons of peanut butter

Instructions

• Slice one large banana and place it in the freezer for at least 2-3 hours before you begin.
• Add all ingredients into a blender and blend until completely smooth. If you want a thicker consistency, add more ice. If you want a thinner consistency, add more dairy-free milk. Now enjoy your simple, healthy, and delicious vegan milkshake!

The post Vegan Chocolate Banana Milkshake appeared first on Splurge with Ella.

If you love the combination of chocolate and peanut butter, I promise you will adore these cookies. These Healthy Peanut Butter Patties taste just like the Girl Scout cookies but are made guilt-free with clean ingredients.

Truthfully, once I developed this recipe, I could not stop making it! I found myself making these cookies almost every day because they are just that good.

I am so excited to also be able to share this video tutorial on how to make my Healthy and Vegan Peanut Butter Patties with all of you! These cookies are such an easy treat to make and you would never know they’re made with 100% wholesome ingredients. Check out the video below for a one-minute tutorial.

Recipe Breakdown

There are three simple parts that make up these amazing cookies: the cookie base, the peanut butter center, and the chocolate coating.

Shortbread Cookies

The cookie base is made up of oat flour, almond milk, maple syrup, coconut oil, vanilla, salt, and baking soda. All you have to do is combine all of these ingredients in a bowl and stir by hand. Then roll each cookie into a ball, line them on a parchment-lined baking sheet, and gently flatten each one with a flat surface (like the bottom of a glass or your hand). They can easily be made gluten-free if you buy gluten-free oats, and if you can make oat flour at home by blending oats in your blender or food processor until a flour consistency is reached.

Peanut Butter Filling

Once the cookies have baked and allowed to cool slightly, you can spread peanut butter onto the top of each one and then place in the freezer to set.

Chocolate Coating

While the cookies are in the freezer, make the chocolate coating by combining cocoa powder, melted coconut oil, and maple syrup in a small bowl. Now you can dip each cookie in the chocolate coating and place back in the fridge or freezer to set completely.

Once the chocolate coating has hardened you can remove from the freezer and enjoy! They are that simple. I promise these cookies will taste like you spent hours making them, but they could not be any easier to make. In fact, they may be almost too easy to make.

Be sure to check out the recipe tutorial for a quick and simple visual guide!

In less than 30 minutes you can have these amazing, easy, and completely guilt-free cookies at your fingertips! Be sure to check out some of my other favorite cookie recipes: Double Chocolate Brownie Cookies, Healthy Peanut Butter Cookies, and my Vegan Pumpkin Chocolate Chip Cookies. 

Happy baking!

Print

Healthy Peanut Butter Patties

Course Dessert

Keyword healthy, vegan cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Ingredients

Cookies

• 1 cup of oat flour can be made by blending 1 cup of oats in a blender until flour consistency is reached
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking soda
• 2 tablespoons almond milk or dairy free milk of choice slightly warm or room temperature
• 2 tablespoons maple syrup
• 2 tablespoons melted coconut oil
• 1/4 teaspoon vanilla

Peanut Butter Filling

• 2-3 tablespoons of natural peanut butter

Chocolate Coating

• 3 tablespoons melted coconut oil hot and melted
• 2-3 tablespoons maple syrup room temperature or warm
• 1/4 cup of cocoa powder

Instructions

For the Cookies

• Preheat oven to 350 degrees and line a tray with parchment paper.
• Combine the first 3 dry ingredients and whisk.
• In a separate bowl combine the almond milk, coconut oil, maple syrup, and vanilla. Whisk to combine.
• Add wet ingredients into the dry and stir until combined. Roll dough into balls and place on prepared tray (makes about 8). Flatten each cookie dough ball with a cup or flat surface.
• Bake in preheated oven for about 10 minutes or until the bottoms are lightly golden brown. Remove from oven and let cool completely.
• Spread desired amount peanut butter onto the top of each cookie (I like to use about 2 tablespoons in total). Place cookies in the freezer to set.

For the Chocolate Coating

• Make healthy chocolate coating: combine all ingredients in a small bowl and stir to combine. (Adding more coconut oil for a thinner coating and more maple syrup for a sweeter coating).
• Remove cookies from freezer and dip into chocolate to fully coat. Place back into the freezer to allow the chocolate to cool and harden.
• Enjoy!

The post Healthy Peanut Butter Patties appeared first on Splurge with Ella.