New Year, New Ingredient: Introduce us a ‘new’ (or new-to-you) ingredient you’ve discovered recently and show us how you’re using it in a healthy new recipe. I have a recipe for aquafaba chocolate chia pudding for you today!
Hi everyone! I feel like it’s been a pretty long while since I’ve done a Recipe ReDux, but I’m finally back with another one! This recipe is from back when we did culinary medicine as one of our didactics back in uh, July.
The new-to-me ingredient I’m gonna use is…aquafaba! I’m aware that I’m late to the game, but better late than never, right?
First we start withhhh a vegan chocolate chia pudding base:
You can also cook your own chickpeas and reserve the leftover cooking liquid, but this may end up too thin and you’ll need to cook it down, which would be more time-consuming…so it’s a lot easier to just use the leftover liquid from canned chickpeas!
Whisking it by hand will take quite a while–I’ve whipped up marshmallows by hand before (also would not recommend), so the trick to whisking this would be to use a hand or a stand mixer!
Aquafaba can be used in a lot of different ways–as an egg binder for cookies (if you use it unwhipped), to make vegan mayo, whipped into semi-stiff peaks to be used anywhere a recipe calls for a whipped egg white substittue, or into stiff peaks to make things like meringues and macaroons! :]
Aquafaba Chocolate Chia Pudding
Aquafaba Chocolate Chia Pudding
Ingredients
- 1 cup full-fat coconut milk
- 1 cup almond milk
- 2 tbsp maple syrup
- pinch of sea salt
- zest of 1/2 orange
- 1/2 cup chia seeds
- 2 tbsp cacao powder
- liquid from a can of chickpeas
- chocolate chips
Instructions
- Combine the coconut and almond milk, maple syrup, orange zest + salt into a blender and blend until combined.
- Add the cacao powder and blend again.
- Add chia seeds and pulse them in--pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed instead of settling to the bottom (should usually take ~3-4 pulses).
- Transfer to a jar/container and refrigerate overnight, or at least for 4 hours.
- Whisk the chickpea liquid for about 3-6 minutes with a hand or stand mixer to get semi-firm peaks.* Pipe them onto the chia pudding and top with chocolate chips!
Notes
- *You can also add in a little cream of tartar to get the aquafaba to whip up more easily/quickly + to make the peaks firmer!
- Variations (instead of cacao powder):
Vanilla: 1 tsp vanilla extract
Matcha: 1 tsp matcha powder
- Have you ever tried aquafaba?
- What would you use it in?
34 comments
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I tried to make aquafaba once a few years ago, but it was WAY too salty for me and couldn’t use it. I think maybe one day I’ll try it again but use maybe no-salt-added chickpea water. Not sure if that would work, but would likely be more tolerable for me. These look awesome though. I like the little cups!
AZ@…And A Dash of Cinnamon recently posted…Chicken Tomato Black Bean Pasta [Clean, GF, Low Carb]
Hm, I think the no-salt-added chickpea water was what we used and it didn’t taste salty to me, so I hope it works for you! :] The cups were so cute and portable! :D
This looks like a snack I would enjoy! Fun and different thanks for sharing
Anytime! :D!
I have yet to use aquafaba….it always goes down the sink, honestly! I need to remember to save it.
Noo! Mine used to go down the sink too, but after discovering that I could this, I’m definitely gonna be saving it from now on!
I’ve never heard of aquafaba before but I’m really interested now because these look so good!
Thanks! They were super tasty! :]
Very interesting! I have heard of using aquafaba in baked goods but never thought to use it in something like a whipped cream.
Jenn recently posted…halfway through january and holding strong
Same! I may have to do it more often! :P
I’ve seen aquafaba but have been nervous to work with it because I just don’t get t!! Does the aquafaba on top taste briny at all?
Becca | Rabbit Food Runner recently posted…Spiced Apricot Vegan Muffins
It didn’t taste at all briny to me, but I’d definitely make sure it’s mixed well until you see those semi-firm peaks! (Also would recommend to use the liquid from cans of chickpeas that don’t have any salt added!)
I need to try aquafaba! Thanks for the step by step guide!
hehehe, anytime! :D
I’ve never heard of it, but if it is good with chocolate I’d probably like it haha.
hehe, I think it went well with the chocolate! :]
I made aqua faba meringues once. I was astounded by the chemistry of it — and they tasted just like egg meringues too.
I was super surprised too! I need to try making meringues!
Farrah recently posted…Thug Kitchen
I have to admit I have never heard of Aquafaba. This pudding looks really good!
Thank you! :D!
Aquafaba. Ok, if you’re late to the party, I haven’t even received the invite LOL Does it have a tart or a “veggie” taste? Or is it neutral?
hahaha, all good! I’m inviting you now! :P It has a pretty neutral taste! (I’d use the liquid from a can of no-salt-added chickpeas though!)
I have never heard of Aquafaba. This sounds awesome! I think I just may try it!
Yay! I hope you like it! :]
That looks like a tasty treat!
Thanks! :]
Such a creative idea! I need to give this a try now!
I hope you like it! :]
This looks sooo good. I love everything chocolate and chia is so super health. I would eat a tray of these little beautie cups. Delicious.
haha, they’re definitely easy to consume a lot of!! :P I need to whip up another batch!
This is so fun! Aquafaba is super cool to play around with!
Agreed! :D
I haven’t used chia seed in a very very long time, which is weird because I love the texture of them. They are magic seeds. What what’s aquafina??? I’ve never heard of it. I’m going to look for it next time I go shopping. This pudding looks delicious.
haha, they are!!
Aquafaba is basically fluffed up chickpea water! I’m not sure you can buy it at the store, but it’s pretty easy to make at home if you have a hand or stand mixer and a can of chickpeas!