hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Cookie Monster Chia Pudding

Cookie Monster Chia Pudding

So, chia pudding is kind of the best. It's easy to make, convenient for on the go, and GOES SO WELL WITH EVERYTHING! I've also been wanting to share the recipe for these chocolate chip cookie bars for awhile now, so I thought I'd combine the two. Perfect for dessert, or dare I say breakfast?! The blue chia pudding serves about two people (the chocolate chip bars alone serve many more though). Hope you love this fun sweet treat as much as I do! 

Chia pudding
• ¼ cup chia seeds
• 1 cup almond milk, unsweetened
• 1-2 teaspoons coconut sugar (or omit)

Blue smoothie layer
• 1 frozen banana, sliced into coins
• ¼ cup coconut milk, unsweetened (scoop the cream from the top of the can!)
• 2 tablespoons almond milk, unsweetened
• 1 teaspoon blue spirulina (I used this brand)

White bean chocolate chip bars
• 1 can cannellini beans, drained and rinsed
• ⅓ cup chocolate chips
• 3 tablespoons almond butter (Artisana is my fave for nut butters!)
• 3 tablespoons coconut flour (can sub other GF flour, but will change consistency)
• 2 tablespoons coconut nectar (can sub with maple syrup)
• 2 tablespoons coconut sugar
• 2 tablespoons coconut oil
• 2 tablespoons almond milk, unsweetened
• 2 teaspoons baking powder
• 1 flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons warm water)
• 2 teaspoons vanilla extract
• 3 teaspoons cinnamon
• ¼ teaspoon nutmeg

For the chia pudding, add chia seeds, almond milk, and coconut sugar in a glass jar. Mix well and leave overnight (or a few hours) in the fridge to thicken. 

2.  To make the white bean bars, first preheat the oven to 350 degrees F. Spray a 8x8 dish* with coconut oil, and set aside. 
* If you want to make these into cookies instead of bars, that works too! I would then line a baking sheet with parchment paper. 

3. After beans have been drained and thoroughly rinsed, transfer to a high speed blender. Add all liquids (almond milk, coconut nectar, vanilla extract, almond butter, coconut oil) and blend on medium/medium high, until no beany 'flesh' remains (you'll know what I mean when you get there!). After a few minutes of blending with liquid ingredients, add in coconut flour, sugar, spices, and baking powder.

4. Transfer mixture to a medium mixing bowl and lastly add in the flax egg + chocolate chips. Whisk until evenly dispersed. 

5. Pour cookie batter into 8x8 dish, using a spatula to make an even layer. Don't worry if the layer seems thin - I promise it will be delicious! Add a little more chocolate chips on top (if you're like me), then bake in oven for 12-15 minutes. You don't want to overcook these bebes- believe me, they're so darn good even though they may looked a bit undercooked!

6. Finally, take dish out of oven and let cool for at least 15 minutes before serving. To be honest, I like letting them cool & then refrigerating them. It makes slicing that much easier, and the result is kinda fudgey. Yes, I'm considering that a word now? 

7. Now that you have your chia puddin and white bean chocolate chip bars, let's make the blue smoothie layer. Simply add ingredients to blender and blend on medium high until you get a nice & thick blue mixture! Time to get to serving these blue cookie monsta puddins.

8.  Grab two individual drinking glasses, and fill each with a layer of chia pudding first. Next add blue smoothie layer, and finally cut a couple chocolate chip bars into squares and stack on top. There you have it, a chia puddin parfait fit for a cookie monsta! ;)

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