Since today is Valentine's Day, a chocolatey recipe feels necessary. They taste like decadent little chocolate truffles - moist, creamy, and dense with dark chocolate! They also happen to be vegan, gluten-free, low-fat, and low-glycemic. I'm still not sure how it's possible for them to be so good, but I give a lot of credit to my recent discovery that you can use chia seeds as an egg replacer in baking!
Whomever you are celebrating this special day with, this recipe will be the icing on the cake to celebrate the love you got!
PS. Chia seeds are an amazing source of omega-3s, fiber and antioxidants. When you soak them, they gain a gelatinous texture - you can actually make vegan pudding out of them! To use chia seeds as an egg substitute in baking, all you have to do is soak them in water. Within 5-10 minutes you'll have a mixture that is very comparable to the texture of eggs. 1 tablespoon of ground chia seeds soaked in 3 tablespoons of water is the equivalent of 1 egg.
“On a day like today, double the chocolate, double the chia, double the fun!”
Happy Valentine’s Day!
Guest post by Joanna McCracken of our favorite food blog www.peppermysalt.com
Joanna McCracken is a holistic health coach and 500-hour certified yoga teacher who loves to cook. After graduating from Boston University, she briefly worked in the film industry before deciding to take the YogaWorks teacher training program. Once she completed her 500-hour certification, she was eager to continue to explore the body-mind connection through nutrition. Food has always been a passion of hers, which can be attributed to her mother; a chef who always inspires her to make delicious and balanced meals. This led her to the Institute for Integrative Nutrion, where she was trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Her goal is to educate and assist people throughout their unique journey to better health, and to make that journey fun and delicious!