Tapioca pudding is a weird phenomenon. It’s bizarre what those little pearls turn into once cooked (seriously reminds me of tiny clear fish eggs). It creates such a strange, gooey texture that is kinda creepy, yet oddly delicious.
This gummy pudding is a little bit of a blast-from-the-past as well. I remember eating it as a kid, though not in its traditional form. My mom used to make some sort of fruit “salad” (one of those that’s not actually a salad in any way, shape, or form) that had tapioca in it and I recall really liking it. But, today, it doesn’t seem like something people really make anymore. I don’t know…maybe it’s lost its luster, but I’m all about bringing it back because this stuff is G-O-O-D! I even enjoy eating a small dish of it for breakfast, but it’s great as a little treat too.
Also, know that this version is egg-free, dairy-free, and date-sweetened. It’s full of coconut flavor with just the right amount of cardamom and natural sweetness. I prefer eating it topped with raw sprouted pumpkin seeds for a little crunch, but you can top it with whatever seeds/nuts you like.
On another note, less than one week until I head to Poland! Tuesday is the big day and I’m SO excited!
Cheers and enjoy!
- 1/3 cup small pearl tapioca (I used this brand)
- 1 cup filtered water
- 13.5 oz can full-fat coconut milk
- 6 Medjool dates, pitted and chopped
- Pinch of sea salt
- 1/2 tsp ground cardamom
- 1/2 tsp pure vanilla extract
- Raw pumpkin seeds (preferably sprouted) or other seed/nut of choice for topping, if desired
- Add tapioca pearls and the filtered water to a small saucepan, and let soak uncovered for 30 minutes. Do not drain remaining water, if any.
- Next, add the coconut milk, chopped dates, sea salt and ground cardamom. Bring to a boil over medium heat and then simmer over low heat for 10-15 minutes, stirring occasionally, until mixture thickens.
- Remove from heat and cool for about 15 minutes before stirring in the vanilla extract. Serve warm or place in refrigerator to chill and serve cold. When ready to serve, top with pumpkin seeds or other raw seed/nut of choice.
Yields: 3-4 servings
This time of year is full of indulgences and honestly, there is nothing wrong with indulging, especially when it’s done consciously, with joy, and in the company of those we love. I think whatever we choose to consume shouldn’t leave us feeling crummy though, unless those consequences are worth it and you know what you’re getting into (if you stew over your choice or feel guilty about it after the fact, it’s not worth it). Personally, I want a treat that doesn’t wreck me or send me into a tailspin and make me want all the sweet things. In my opinion, those consequences are not worth it.
Fortunately, there are ways that I can have my cake and eat it too. This holiday brownie recipe fits the bill. It’s made of high-quality ingredients, isn’t too sweet, and doesn’t leave negative after effects. It is, however, decadent, rich in chocolate flavor, and offers a festive dash of peppermint. After all, chocolate and mint are a classic holiday combo. These would be great without the mint though too, so if peppermint is not your thing, go ahead and omit it. Either way, it’s likely these brownies will not last long. We went through two batches quite quickly — just the two of us. It took me a couple batches to get it right, so we ended up with double and both were worth eating!
Meanwhile, catch me making this recipe on KATU Afternoon Live later this afternoon, between 3-4pm PST. Watch the replay of my segment HERE.
Cheers and enjoy!
- 1/4 cup grass-fed butter, ghee, or coconut oil, melted
- 3 eggs, preferably pasture-raised
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 3 drops dietary-safe peppermint essential oil OR 1 tsp peppermint extract (where to get high-quality essential oils)
- 2 Tbsp full-fat coconut milk
- 1/4 cup cocoa or cacao powder
- 1/4 cup coconut sugar
- 1/4 cup almond meal/flour (I like this brand)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 3 oz good-quality dark chocolate, finely chopped (I used 88%)
For the ganache:
- 3 oz good-quality dark chocolate, broken into squares (I used 88%)
- 3 Tbsp grass-fed butter, ghee, or coconut oil
- 2 Tbsp melted coconut butter, or to taste (I like this brand)
- Line a 8×8 baking pan with parchment and set aside. Preheat oven to 350 degrees F.
- In a large bowl, whisk together the wet ingredients. In a separate medium-size bowl, whisk together the dry ingredients, except for the chopped chocolate.
- Slowly whisk dry ingredients into wet. Whisk until smooth. Then, fold in the chopped dark chocolate with a spatula.
- Pour batter into lined baking pan and bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow brownies to cool in pan.
- For the ganache, melt 3 oz dark chocolate and 3 Tbsp butter in a double boiler on the stove, stirring occasionally. Alternatively, you can melt in the microwave, but be sure to do it on a lower power setting and keep a close eye. If your microwave has a melt feature, you can go that route as well.
- Once brownies are cool to the touch, pour the ganache on top and spread with a spatula in an even layer or gently shake pan to spread. Chill in the refrigerator until ganache is set. Then, drizzle with melted coconut butter and slice into desired-size squares.