The world needs more treats featuring both chocolate and strawberries. Here's a fun and nutritious dessert that's easy to make, and can be turned into two great breakfasts items, if by chance you have any of it left over. (See the notes at the end for more on that.) For best results, make this a day in advance. Enjoy! ;o) —AntoniaJames
12 ounces / 340 grams fresh or frozen strawberries
Please note that the prep time and cook time noted above don't include the time in the fridge - preferably overnight - for allowing the pudding to set.
If using frozen strawberries, thaw and drain them, and then cut each in half before starting. If using fresh strawberries, reserve 1 or 2 strawberries for each serving, to slice and stir in right before serving. Cut the rest in half.
In a medium bowl, lightly mash the strawberries and sprinkle with 2 tablespoons of sugar. Let sit for at least 30 minutes, stirring occasionally. The sugar will draw juices out of the berries, making a flavorful syrup.
Meanwhile, whisk thoroughly the remaining sugar and cocoa powder in a microwaveable container. (I use a 4-cup Pyrex measuring cup.) Slowly add 1 cup of oat milk in a stream, whisking all the while. Microwave for one minute on high. Whisk again to blend.
When the strawberries have macerated for 30 minutes, drain and measure the syrup from the bowl. Add enough oat milk to make 1 1/2 cups, total. Add to the strawberries, along with the chia seeds, the sweetened chocolate oat milk, the freeze-dried strawberries and the vanilla. Stir well. Let sit for 30 minutes and stir again. Taste and add more sugar, to taste, if necessary. (That might be the case if your strawberries are not sweet, and you use dark cocoa powder.) Cover and refrigerate for at least 6 hours. Overnight is better.
When ready to serve, stir the pudding gently. If using fresh strawberries, slice the ones you reserved and gently stir into each bowl of pudding, just before serving. Divide evenly and sprinkle the nuts on each portion. Enjoy! ;o)
Leftovers for Breakfast Option #1: For a delicious smoothie, blend 3/4 cup of pudding with 1 teaspoon of cocoa powder, a sliced banana and another cup of oat milk.
Leftovers for Breakfast Option #2 (make this the night before): Stir 1/2 cup of rolled oats, 1/2 cup of oat milk, and 1/2 cup of leftover pudding together; cover and refrigerate overnight for a nutritious dairy-free bowl of - you guessed it -- overnight oats.
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)