Cake Batter Chia Pudding

Did you see yesterday’s giveaway with all of my favorite snacks? If not, you had better check it out. And if you’re in need of a Friday smile to get you through the day, read the comments. I didn’t anticipate how uplifting it would feel to read hundreds of comments from all of you about the things you love. Oh my goodness. Instant pick me up.

I also learned we have a ton in common! You all really love your pets, boyfriends, husbands, fiancés, family, and friends. And SO many of you love food + cooking! Yay! And there were a few of you who said they just realized they were in love with their best friend but haven’t had the nerve to to tell them yet!!! So adorable! My advice…tell them!!!

So much love on those pages. Thank you all for the comments and if you haven’t entered yet you still have until 2:30pm EST!

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

So, this chia pudding.

Am I joking about the cake batter thing? Absolutely not.

I wouldn’t do that to you!!! Especially on a Friday!!

I mean, don’t go expecting boxed funfetti cake batter, but expect something pretty dang similar chock-full of nutrient dense ingredients.

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

I will admit I had a hard time naming this recipe. It tastes like a mix between cookie dough and cake batter, but slightly more like cake batter, hence the final title. The hint of chocolate from the ground cacao nibs is where it turns slightly cookie. But leave them out and it’s more cake-like.

So how exactly do you make chia seeds, dates, almond butter, oats, and milk taste like cake batter?

1: vanilla extract

2: almond extract <--- mandatory!

You can eat this all on its own, but I say the coconut whipped cream topping is a necessity. And with all of those healthy fats from the coconut milk, chia seeds, and almond butter, this little breakfast will hold you over for the entire morning.

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

I like my chia pudding blended. If you’ve been on the fence with chia pudding the blended variety may be more your speed. I just cannot deal with those little gelled seeds floating in milk.

It must be blended.

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

Print Recipe!

Cake Batter Chia Pudding with Coconut Whipped Cream

gluten-free, vegan // yields 2-3 servings

  • 6 tablespoons chia seeds
  • 1 cup unsweetened non-dairy milk (plus more for blending)
  • 6-8 medjool dates, pitted+ well-chopped
  • 1/4 cup almond butter
  • 1/4 cup gluten-free rolled oats
  • 1 1/2 tablespoons cacao nibs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract

for the topping:

  • 1 can full-fat coconut milk, refrigerated overnight
  • 2-4 teaspoons pure maple syrup
  • 1/2 – 1 teaspoon pure vanilla extract

Stir chia seeds with the milk in a bowl and add the dates, almond butter, and oats. Cover and place in the fridge for at least 2 hours (3-4hrs preferred, or overnight).

Scoop the mixture in your blender with the cacao nibs, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract. Add a splash of milk and blend until fully smooth and creamy. Add more milk as needed (slowly) to keep the pudding as thick as possible.

Taste and add 1/2 teaspoon more vanilla extract if desired and few more small drops of almond extract (a little goes a long way!). For more sweetness blend in more chopped dates (soaked for easier blending). Refrigerate in a sealed container until chilled. Mixture will thicken a bit more as it sits.

While chilling, open the can of coconut milk and scrape off the solid white layer (about 1/2 way into the can). Avoid scooping any of the liquid. Place in a metal mixing bowl and beat with 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract until fluffy. Add more maple + vanilla if desired. Chill until ready to use and whisk before serving.

Serve the pudding with coconut whipped cream on top and sprinkling of cacao beans.

Keep extra sealed in the fridge for 3-4 days.

Notes: If you have a high-powered blender you probably won’t need to chop the dates. I don’t recommend sweetening the chia pudding with maple syrup or honey because it takes over the “cakey” flavor. I prefer medjool dates but any sticky and plump dates should work here. If you don’t have cacao nibs, simply leave them out or add 1 1/2 teaspoons unsweetened cocoa powder, or 1 1/2 tablespoons dark chocolate chips. Be sure to use full-fat coconut milk. Sometimes the solid part doesn’t rise to the top, which is why I always have 2 cans in the fridge just in case!

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

I realize the pudding looks really chocolaty but I promise it tastes like vanilla cake batter with just a hint of cocoa flavor.

This has been my “I’m haaangry” snack all week long.

Happy (long! if you have off Prez day!) weekend!!



Don’t miss yesterday’s giveaway ending soon!!

And the winner of last week’s giveaway for Kelly’s book, Superfoods at Every Meal is: Jessie!

She answered:

I have been focusing on eating what's in season - joined a CSA this fall & this winter has been full of kale, spinach, squash, sweet potatoes, beets and so many more delicious veggies. It's been good to try and cook with new ingredients.

Right now I'm obsessed with quinoa bowls filled with veggies and topped with a crispy fried egg. Amazing. Oh, and I bought heirloom dried beans online (rancho gordo) and the flavors are incredible. Lots of beans in my quinoa bowls!

Congrats, Jessie! I will be emailing your shortly!

Double Chocolate Coconut Cookies

Have you come out of the New Year slump yet?

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |
Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |

Or did you cruise on by the slump and start 2015 at 110%? If you did, I’m jealous. It definitely took me a good two weeks to get my act together. I had a major 2014 hangover. To say that I felt similar to the way a turtle moves would be pretty accurate.

I was definitely working and had jobs coming in, but my goodness, I was in need of a major re-boot. Instead of freaking out about my turtle-pace, I tried to embrace it (keyword: tried). I succeeded for the most part, getting the work done I needed to, but taking the days as they came. Not freaking out if I didn’t get 537 things done in a day.

I also majorly changed up my workout routine and joined ClassPass for the month of January (generously given to me by the people at CP to try out for 1 month).

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |
Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |

ClassPass didn’t ask me to write any type of blog review, but since I pretty much credit CP for getting me out of my New Year fog I just had to mention it. Gina’s book also helped immensely!

I’ve been a worker-outer for a very long time. It all started with high school sports and it was something I have naturally continued ever since. It’s just part of my normal. I jump around from lifting, cardio, HIIT, lots of walking, cycling, snowboarding, snowshoeing, and on + on. Being active is one of the best parts of my day.

However, I never realized how much of a workout slump I was in until I started going to a handful of different studios around Denver this past month using ClassPass. I finally tried barre (love) at a few different studios and took some super intense HIIT classes that kicked my booty. Can I just tell you how nice it was to have someone else telling me what to do and when to do it? I didn’t have to think about my workout at all, except to keep telling myself I could make it through the class (they were a major challenge). Despite being pushed to my max at every class, I always left feeling so mentally clear and refreshed.

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |
Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |

Before I go on and on about how much I loved the classes, the moral of the story is that all I needed was a little daily changeup to get back on track with all other aspects of life.

No detox necessary, just a little ass-kicking.

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |
Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |

And cookies. Always cookies. In moderation, of course.

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |
Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |

I’m feeling more than ready to take on 2015, and I hope you’re on your way, too!

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |
Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |

So, cookies!

They’re double-stuffed with chocolate and laced with toasted coconut. Yes, you read that correctly. They’re a plump and doughy cookie, and you’ll only need ONE bowl for all of the prep!

And did I mention they’re not only gluten-free but also vegan? And the only flour you need is oat flour?

And why aren’t you in the kitchen making them yet?

Seriously. Get to it!

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |
Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |

Print Recipe!

adapted from my: Peanut Butter Chocolate Chip Cookies (vegan + gf)

Double Chocolate Coconut Cookies

gluten-free, vegan // yields appx. 36 cookies

  • 2 tablespoons ground flax meal + 1/4 cup warm water
  • 3/4 cup natural creamy almond butter
  • 1/2 cup pure maple syrup
  • 1/3 cup melted unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 cup old-fashioned rolled oats (gluten-free if needed)
  • 3/4 cup gluten-free oat flour (gluten-free if needed)
  • 2/3 cup partially ground rolled oats (gluten-free if needed)
  • 7 tablespoons unsweetened cocoa powder
  • 1/3 cup muscovado sugar (or coconut sugar/sucanat/pure cane sugar)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened shredded toasted coconut
  • 1/2 heaping cup dark chocolate chips (vegan if needed)

Preheat your oven to 350* F.

In a large mixing bowl whisk together the flax and water until slightly thickened. Let sit for 5 minutes to gel. Add in the almond butter, maple syrup, melted coconut oil, and vanilla. Stir until fully combined.

Add in all of the dry ingredients except the coconut and chocolate chips. Stir with a large spoon until you no longer see dry flour. The dough will be sticky and thick. Stir in the coconut and chocolate chips. Let sit for 5 minutes to thicken.

Scoop about 1 1/2 tablespoons of the dough and form into a ball between your hands (no need to be perfectly smooth). The dough will be a bit sticky but should be able to form into balls. If too sticky add 1 tablespoon at a time of ground oats and stir. Place on a baking sheet with about 1 1/2 inches between each cookie (they barely spread). Repeat until cookie sheets are filled and bake for 10-14 minutes.

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool but should have a doughy interior.


  • If your almond butter is oily, be sure to stir it extremely well. You may also need to use 2-3 extra tablespoons of ground oats and a 1-2 teaspoons more sugar.
  • You can grind rolled oats into partially ground oats in your blender or food processor. Look for a coarse texture about halfway to flour. You can then grind rolled oats into flour. Sift any large pieces out.
  • You should be able to sub butter for coconut oil and honey for maple syrup if desired.
  • To toast the coconut: Use unsweetened, shredded coconut. Preheat oven to 300° F. Spread in an even layer on a baking sheet. Bake for 8-14 minutes, turning every 2-3 minutes until golden brown. Watch closely as it burns easily.

Or, roll 2 balls of dough, smash them together and then flatten to 1/4-inch thick. Bake for 8-10 minutes and the outcome is what you see below! Me? I like a variety of both.

Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |
Double Chocolate Coconut Cookies (1-bowl, GF + vegan!) |

Moral of the story: Get out and move a little, try something new, and then have a cookie.