Vanilla Chia Pudding Parfaits (gf/v/raw)

Post by Megan Stulberg, Photos by Jenn McNaughton

These parfaits were perfect! I’m good friends with Jenn McNaughton, fashion blogger extraordinaire. Seriously though, check out her work at ethcsofstyl.com. Jenn recently interviewed me for the Ryersonian, and we discussed how the Human Rights Commission of Ontario has legally recognized veganism as an ideology with protection against discrimination. I headed over to Jenn’s apartment last Saturday, equipped with groceries and a hearty appetite, to whip up these treats for Jenn to photograph to accompany the article.

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Ingredients…

  • 3 cups unsweetened almond milk
  • 1/2 cup fresh strawberries,chopped
  • 1/4 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 9 tbsp (0.56 cups) white chia seeds
  • 2 tbsp pure vanilla extract
  • 2 tbsp unsweetened coconut flakesIMG_6221IMG_6232Directions…
    1. Whisk together almond milk, maple syrup and vanilla in large bowl or plastic storage container.
    2. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    3. Cover bowl with cling wrap and leave in fridge overnight.
    4. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    5. When ready to serve, scoop chia pudding into mason jars by the tbsp. Layer with fresh fruit and coconut flakes, or simply add after as toppings.

    Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!

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Raw Almond Butter and Raspberry Jam Pie

Post by Megan Stulberg

(Posted on our Instagram in advance here)

I don’t know which I ate more of as a kid: grilled cheese or peanut butter and jelly sandwiches. I rarely eat either now, but that doesn’t mean I don’t love the flavour combination of the latter enough to turn it into a dessert!

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Ingredients:

For the crust…

  • 1 cup pitted dates
  • 1 cup raw almonds

For the filling…

  • ¼ cup raw almond butter
  • ¼ cup organic raspberry jam
  • 2 tbsp chia seeds

For the topping…

  • 2 tbsp chia seeds
  • 2 tbsp raw cacao nibs
  • ¼ cup organic coconut chips

Directions…

  1. Process dates and walnuts in a high-speed blender or food processor until thoroughly combined.
  2. Press mixture into a springfoam pan (or food storage container, if you’re broke like I am) lined with plastic wrap. Press mixture down firmly with a fork until tightly packed. Place in freezer to set for 1 hour.
  3. In a bowl, mix together jam and chia seeds. Add almond butter and loosely combine.
  4. Pour filling directly onto crust. Top with cacao nibs and additional chia seeds. Add coconut chips along edge for presentation.
  5. Let pie sit in freezer overnight.
  6. Remove pie from freezer for 1 hour, then slice. Place slices back in freezer and take out immediately before serving.

Makes approximately 6 servings. Serve chilled.

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Lemon Date Chia Pudding

Recipe by Megan Stulberg

Pudding has quickly become one of my favourite snacks to make! I buy chia pudding pods on-the-go a lot, but making it at home instead means bigger portions and more flavour choices.

This recipe is vegan (obviously) as well as gluten-free, raw, no-bake and refined sugar-free. Soaked chia seeds are amazing for digestion! Learn more about the benefits of chia seeds here.

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Ingredients…

  • 1 lemon, juiced
  • 2 cups unsweetened almond milk
  • 1/2 cup medjool dates, pitted
  • 1/2 cup black chia seeds
  • 2 tbsp maple syrup
  • Handful of blackberries, for garnish

Directions…

  1. Using a high-speed blender, chop dates until finely processed.
  2. Mix chia seeds and almond milk together in a large bowl. Add dates, lemon juice and maple syrup.
  3. Let pudding sit in refrigerator overnight.
  4. Remove pudding from fridge once thick. Top with fresh fruit of your choice. Serve chilled.

Makes four servings (or one really big serving, if you’re me).