If you are vegan or if you are on the Daniel Fast, here is a great recipe for some desserts. Keep in mind that none of these recipes use animal products nor sugar, so these probably won't be for everyone's taste.
First of all the tapioca pudding. If you know me I love pressure cooking because I'm impatient. I also like to make things in bulk so I don't have to spend my life cooking. However, I have a sweet yet sometimes finicky husband who doesn't like to eat the same thing every day for very long....so stay tuned after the first recipe for some variations on the tapioca theme. In other words, think of this pudding recipe as a base.
(I'm blogging from my phone and Blogger is being stupid, so I might not have pictures....)
You will need:
1. 1 1/2 cup tapioca. (I used Bob's Red Mill small pearl tapioca)
2. 6 cups almond milk
3. 1 can coconut milk (skip this if you have thyroid or triclyceride issues)
4. Shredded unsweetened coconut
5. Vanilla extract
6. Coconut oil
7. Nutmeg
8. 1/4 cup chia seeds (or you could add more if you're a fan)
Directions
1. Add a tablespoon or so of coconut oil to the bottom of your pressure cooker and melt over med high heat. Add the shredded coconut and toast till a nice brown color. (Amounts are to your taste.)
2. Immediately add tapioca and almond milk. Stir. Turn to high heat. Add coconut milk, vanilla (to taste), nutmeg (to taste), and you will probably have to add a few cups of water because it starts thickening like crazy. Keep stirring like a madman so nothing burns on the bottom of your cooker.
3. Once it starts to boil, lock the lid on. When the pressure indicator pops up, turn the heat down (somewhere around 3) and set your timer for 6 minutes. When it's done, let the pressure come off naturally (about ten minutes).
[Skip to chocolates recipe below while the pudding cooks to save time.]
4. Aaaaaand then I forgot I didn't add the chia seeds, so I put them in after pressure came off. It's probably better that way anyway since they don't really have to be cooked.
Notes: Next time I will only cook the tapioca for 5 minutes because I like them rather chewy and they were just a little mushy.
Several recipes for people who get bored easily (these are still vegan and sugar free):
1. Mexican - Using your "base" that you made above, add cinnamon and just a dash of red pepper.
2. Korean - Add mochi (rice) balls, red bean, and cereal powder.
3. Fruity - Uhhhh....add fruit! Obviously!
4. Chocolate - Add cocoa powder.
5. Pumpkin spice - Add canned pumpkin, cinnamon, ginger, a tad more nutmeg, and allspice.
6. Hawaiian - Pineapple and mango.
7. Peppermint Mocha - Cocoa powder and just a TAD of peppermint extract.
Some other things you could add: peanut or almond butter (has sugar, so do as the Spirit leads), nuts, dried fruit, and....you know....whatever else you feel like adding!
Okay, while your pudding cooks, you can do this fun and horribly messy project!
You will need:
1. 2 parts coconut oil
2. 1 part cocoa powder
3. 3/4 parts unsweetened shredded coconut (optional)
4. Cashews (or other nuts...or not)
5. Vanilla extract
6. Silicon chocolate mold (or just pour it all into the bottom of a container and break it in pieces when you're done.
Directions:
1. Melt the oil in the microwave.
2. Add the cocoa powder, vanilla, and shredded coconut. Stir
3. (I prepped my molds with one cashew each during step one, but you don't have to if you don't want nuts.) Pour the mixture into the mold.
4. Refrigerate.
5. Eat. Keep uneaten ones refrigerated.
The End!!
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