Vegan and sugar free Banoffee Coconut Chia Pudding

If you haven’t figured it out already, I’ve got a pretty big sweet tooth.  I bloody love chocolate, cakes, slices, pies…you name it, I probably like it.  So when my friend and CRR supporter Anna found a vegan and sugar free dessert recipe, I wasn’t exactly all gung-ho about the idea.  It’s not a dessert unless there’s something sweet and not all too healthy for you.  But hey, I’m open to trying things out, and just maybe this dessert will change my mind about anything sugar-free.

This dessert would be perfect for Valentine’s Day, as it’s served in individual cups, it has chocolate, and well…it’s a dessert!

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This recipe is from Taste.com.au, and as you might know if you’ve been following the blog, that website is a bit hit or miss. There’s been on more than one occassion where I’ve found steps missing, ingredients not listed in instructions, or the recipe itself leads to a lacklustre end product.  So already before starting I was on the fence about this already.

But anyway, here we go!

Check out the review video here.

 

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Here’s the original recipe:

  • 54g (1/4 cup) black chia seeds
  •  270ml can light coconut milk
  •  2 1/2 tablespoons raw cacao powder
  •  2 tablespoons water
  •  60ml (1/4 cup) rice malt syrup
  •  1 teaspoon coconut oil
  •  1 large banana, sliced
  •  Pinch sea salt flakes
  •  Roasted coconut chips, to serve
  •  Raw cacao nibs, to serve (optional)
  1. Place chia seeds, coconut milk, cacao powder, water and 2 tablespoons of the rice malt syrup in a blender. Blend until almost smooth. Divide among four 125ml (1/2 cup) glasses. Place in the fridge for 2 hours to chill.
  2. Heat the oil in a non-stick frying pan over medium-high heat. Cook the banana, turning carefully, for 30-60 seconds each side or until golden and caramelised. Remove from heat. Sprinkle with sea salt. Drizzle with remaining rice malt syrup. Cool for 2 minutes.
  3. Top the puddings with banana and drizzle with pan juices. Sprinkle with the coconut chips, and cacao nibs, if using.

The Good, the bad, the inedible

Let’s talk dollars.  This recipe is fucking expensive.  Not just expensive.  Fucking expensive.  I spent nearly $40 on the ingredients.  Now I don’t know about you, but I could spend $40 on food easily.  But $40 usually lasts me a week in groceries.  So quite frankly if you’re living on a budget, don’t do this recipe.  It’s ridiculous to think that health and organic food can be significantly more pricey than economical (and let’s face it) unhealthier food.  It’s sad, and pathetic.

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Okay, rant over!

Worth adding here also that this recipe is not technically 100% sugar free.  Rice malt syrup happens to contain different forms of glucose, but not fructose, which is the refined sugar that is oh so bad for us.  So this recipe can’t actually be called sugar free.  Thanks to a commentator called SudsEats for pointing this out.

I was a bit surprised by this recipe.  It’s incredibly easy to make.  There was just one problem (okay, it’s technically a second problem if you count the whole price thing).  This pudding is called “Banoffee Coconut Chia pudding”. However, you can’t taste the coconut at all in the recipe.

No I’m serious. It doesn’t take like coconut at all.

You would think that if there’s a food within the name that the food product would actually taste like it.  I was expecting this to almost taste similar to a Bounty.  It was so far from it.  Instead it really just tasted like chocolate, so perhaps this should be called Banoffee Chocolate Chia Puddings.

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But for those of you out there who love the taste of coconut, there’s still hope! I tried a few different alternatives to adding water and the winning combination was….drum roll…..coconut extract and time! Coconut liquor added some coconut flavour, but not enough to really taste a difference with the original recipe.  Coconut extract plus leaving the puddings in the fridge for as long as possible (try overnight) however added the perfect amount of coconutty goodness.  It was delish!

Just a word of caution, if you want to ensure this dessert remains sugar free, double check your extract doesn’t contain any added sugar. Most extracts I found don’t but worth confirming.  You never know!

So if you love chocolaty goodness, keep the recipe the same.  Otherwise, here’s the improved, significantly more coconutty recipe!

Banoffee Coconut Chia Puddings

  • 54g (1/4 cup) black chia seeds
  •  270ml can light coconut milk
  •  2 1/2 tablespoons raw cacao powder
  •  2 tablespoons coconut extract
  •  60ml (1/4 cup) rice malt syrup
  •  1 teaspoon coconut oil
  •  1 large banana, sliced
  •  Pinch sea salt flakes
  •  Roasted coconut chips, to serve
  •  Raw cacao nibs, to serve (optional)
  1. Place chia seeds, coconut milk, cacao powder, extract and 2 tablespoons of the rice malt syrup in a blender. Blend until almost smooth. Divide among four 125ml (1/2 cup) glasses. Place in the fridge for 2 hours to overnight to chill. If leaving the puddings overnight, cover the pudding in plastic wrap to prevent the puddings from drying.
  2. Heat the oil in a non-stick frying pan over medium-high heat. Cook the banana, turning carefully, for 30-60 seconds each side or until golden and caramelised. Remove from heat. Sprinkle with sea salt. Drizzle with remaining rice malt syrup. Cool for 2 minutes.
  3. Top the puddings with banana and drizzle with pan juices. Sprinkle with the coconut chips, and cacao nibs, if using.

 

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3 thoughts on “Vegan and sugar free Banoffee Coconut Chia Pudding

  1. Hi, you have been mislead about the sugar free bit. Brown rice malt syrup is sugar. I just checked an article on Healthline. It’s just different forms of glucose. Also, good gods $40?! That is terrible. These healthfood people really rip off their customers.

    Like

    • Actually, you’re right. I didn’t even think to double check this! The recipe should have been written as “fructose-free”. I’ll update the post with this information. Thanks for pointing it out!

      Yup, $40. It’s highway robbery!

      Liked by 1 person

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