Easy Dessert Recipes
With very little notice I found out guests were coming over to share the holiday spirit. I had nothing to serve! All my dessert recipes took too long and I hadn’t been to the grocery store so the pantry was pretty bare.
I started hunting for options and, honestly, wasn’t even sure this would work. But, it did and it was fabulous! I served it warm that night with a touch of whipped cream. The next day my son tried it straight out of the refrigerator (that’s why I have such a glamorous picture!). It was just as good cold as warm. Amazing! This one joins our favorite dessert recipes.
Chia Pudding Secret
I’ve had chia pudding before and it’s okay. What I don’t like is that the seeds are crunchy bits in the pudding. I am most definitely a “texture” person – I will like or dislike a food based on texture. No overripe bananas for me! The dessert recipes I’d read using chia seeds always put them in a food processor. My first run with this dessert recipes I used the food processor but found the crunchy bits again. I put half the mixture into the blender and let it blend for almost two minutes before I got the wonderful texture of pudding. There were no crunchy bits, nothing gooey. The pudding was lovely.
If you have a Vita-mix through 1/2 of the recipe in at a time; blend for about 2 minutes or so and it will be heated too. A true time saver . . . desert recipes done in about 7 minutes from start to finish!
- 1/3 cup chia seeds
- 1 cup coconut milk
- 1 BPA-free can of garbanzo beans
- 1 BPA-free can of pumpkin
- ½ cup maple syrup
- 1 T cinnamon
- ½ t allspice
- ½ t nutmeg
- ¼ t sea salt
- 1/8 t ground cloves
- Pinch ground ginger
- 1 T vanilla
- Place chia seeds and coconut milk in a small bowl. Stir so all chia seeds are soaking. Allow to sit for at least 5 minutes.
- Drain and rinse garbanzo beans thoroughly.
- Blend all ingredients until smooth.
Can be served warm or cold.