Mocha Coconut Chia Frappe & Pudding (Vegan, Gluten Free, Grain Free)

I know, I know. You're probably thinking, "Seriously Joy? Another chia recipe?" But you know what? I've waited over a month to post another one. Plus this is two recipes in one. Plus it involves chocolate and coconut and it's healthy. So can we just momentarily look past my chia seed obsession? Mokaythanks. 

[I need to buy smaller mason jars apparently.]

I worked at Starbucks for over three years. I saw the crazy in people's eyes when they found out it was Mocha Coconut Frappuccino season. Or even worse, when the season ended *shudders*. But to all you frappuccino lovers out there, be prepared because this is going to put your favorite drink to shame, both in flavor and most definitely in health. This is made with real coconut, real chocolate and it tastes real good. So let's get to it!

Okay, so you have two options. You can either enjoy this as a pudding or as a drink. The choice is up to you. Spoon or straw? Let's start with spoon.

Mocha Coconut Chia Pudding

• 1 Cup Coconut Milk
• 3 Tablespoons Chia Seeds
• 1 Tablespoon Cacao Powder
• 1 Heaping Tablespoon of Unsweetened Shredded Coconut
• 1/2-1 Tablespoon Instant Espresso Powder
• 1 Tablespoon Pure Vanilla Extract
• Pure Maple Syrup or Agave to sweeten to taste

Makes 1-2 Servings.

Throw all the ingredients into the blender and blend until the mixture takes on a thick consistency, approximately 1-2 minutes. Adjust sweetness if necessary. Pour the pudding into a bowl and refrigerate for a few hours or overnight. Serve and enjoy.

Now for the frappe, it's not too different...

Mocha Coconut Chia Frappe

• 1 Cup Coconut Milk
• 1/2 Cup -1 Cup Ice (depending on how icey you like it)
• 3 Tablespoons Chia Seeds
• 1 Tablespoon Cacao Powder
• 1 Heaping Tablespoon of Unsweetened Shredded Coconut
• 1/2-1 Tablespoon Instant Espresso Powder
• 1 Tablespoon Pure Vanilla Extract
• Pure Maple Syrup or Agave to sweeten to taste

Makes 1-2 Servings.

Throw all the ingredients into the blender and blend until the mixture takes on a thick consistency, approximately 1-2 minutes. Pour into a cup, add a straw if you like, sit back and enjoy your frappe.

Other options!

-If you're not a fan of coffee or don't want all the caffeine, feel free to leave it out, it'll still taste great.

-To make your frappe or pudding a little fancy, toast up some shredded coconut and sprinkle it on top. (To toast coconut, just toss some in a small skillet and toast over medium-low heat. Be sure to stir it around so it doesn't burn, it'll toast quickly).

Are you a frappuccino fanatic?

If so, what's your favorite flavor?

Toasted Coconut Banana Pancakes (Vegan)

Saturday morning I woke up and decided it was a pancake morning. Some days are pancake days and it doesn't do you any favors to ignore that fact. Nine times out of ten when I make pancakes, it's this kind- it's my absolute favorite! Pancakes should always be made with bananas and coconut in my opinion. Then again, if you've been hanging out at my blog, you've probably noticed I think most things are better with bananas and coconut. 

Now before we get to the recipe, there's something I should mention. Every time I make these pancakes I also get this song playing in my head. So if you plan on making these pancakes, make sure you have this song playing in the background; it makes them taste better I swear.

Toasted Coconut Banana Pancakes

Adapted from Chef in Disguise

• 1 1/4 Cup Whole Wheat Flour
• 1 Tablespoon Baking Powder
• 1 Tablespoon Sugar (I used Beet Sugar)
• Pinch of Salt
• 1 Cup Almond Milk
• 1 Teaspoon Apple Cider Vinegar
• 1 Ripe Banana
• Coconut Oil for Cooking
• Unsweetened Shredded Coconut (I totally forgot to measure how much I used, I just sprinkled away!)

Makes 4 Large Pancakes.

Warm skillet or griddle to a medium-low heat. Place about 1 teaspoon of coconut oil on the surface and spread it around as it melts to grease the pan. Sprinkle a thin layer of shredded coconut onto the pan and allow to toast. While that's heating, in a medium sized bowl, mix the first four ingredients together. Then mix in the almond milk and apple cider vinegar until just combined; try not to overmix. Ladle about 1/3 cup of the batter onto the heated surface. Thinly slice the banana and place the slices on top of the pancake batter. Allow to cook until small bubbles begin to form, flip the pancake and cook for another minute or two. Repeat with the rest of the batter, adding more coconut oil and shredded coconut as needed. Serve with pure maple syrup or fresh strawberry sauce or whatever you like (I like honey on mine). And if you're feeling really fancy, you can even mix chocolate chips into the batter.

Today is Tuesday so that means I must announce the winner of my first ever giveaway! Drum roll, please...

The winner is Hannah from Grove St. Kitchen! I loved her idea of using the vanilla extract in nut butters, I can't wait to try it. Congratulations Hannah! I'll be contacting you soon so I can send you your vanilla extract.  As for everyone else, be on the lookout for my next giveaway!

Happy Tuesday!

What are your favorite kind of pancakes?