This is by far my favorite dessert EVER! It's so good you will not believe it's 100% vegan! Incredibly easy to make, entirely made from scratch and super delicious!

I hope you babes end up licking your fingers! ;)

(Makes about 5 servings. All depends on how much you serve on each glass. I prefer to use mason jars or champagne glasses and fill only 1/3 of it with the pudding, 1/3 with the cream and 1/3 with the popcorn.)

Pudding ingredients:

-1 medium banana, peeled

-1/2 small avocado

-1 Tbsp smooth raw almond butter

-3 Tbsp raw cacao powder (or to taste)

-1 Tsp pure vanilla extract

-1 Tsp Cacao Nibs

-1/4Cup Almond milk (to ½ cup. All depends on consistency)

-pinch of pink Himalayan salt

Coconut Cream Ingredients:

-1 Can coconut milk (We’ll only use the thick part of the Coconut Milk that floats on top of the water once you open the can)

-1 Tbsp Raw Stevia

-1 Tsp Vanilla Essence

Popcorn Ingredients:

-1/2 cup popcorn

-2 tbsps coconut oil

-1/4 to ½ cup agave

-1/2 tsp vanilla essence

-Pinch salt

Instructions:

(Makes about 5 servings. All depends on how much you serve on each glass. I prefer to use mason jars or champagne glasses and fill only 1/3 of it with the pudding, 1/4 with the cream and 1/3 with the popcorn.)

To make the pudding, put all ingredients except salt and cacao nibs in blender at med speed. Add milk as needed. It should be creamy. Serve pudding in class and put in the fridge while you prepare the rest.

In a sauce pan at high heat, add the coconut oil , the agave and the vanilla essence. Once it starts bubbling up (all of it) add the popcorn. Stir a little and immediately (carefully!) put it on a tray for the caramel to set. Put it on a side.

In a bowl, add the firm part of the canned coconut milk, the stevia and the vanilla essence. Grab a hand mixer (or machine) and whip until cream is fluffy.

Take Chocolate Pudding out of fridge, serve and top it with a spoon full of coconut cream and some caramelized popcorn and sprinkle it with salt and cacao nibs.

Fave Fave Fave!!! I could eat this every single day guys! Very simple, tons of protein, fiber and delicious greens.

Main Ingredients:

-1 CUP WILD RICE (or regular brown rice. Your preference.)

-1/4 CUP SEITAN (you can buy it at Whole Foods vegan section. I buy the one that comes already cut in squares)

Seitan & Rice SAUCE Ingredients:

-1/4 CUP VEGETABLE BROTH (just boil vegetables -carrots, spinach, squash, fennel- and use that water)

-2 TBSP AGAVE

-2 TBSP TAMARI OR SOY SAUCE (low sodium please!)

-1/2 TBSP SOY LECITHIN OR GROUND FLAX SEEDS/ FLAX MEAL

-1/2 TSP ROSEMARY

Salad Ingredients:

-1 FENNEL

-1 CUP ARUGULA

-1 LIME

-SALT & PEPPER

-OLIVE OIL (preference. I usually never add olive oil to this salad.)

Instructions:

(Serves 1. 20-40 minutes. All depends on rice you use)

Boil rice using vegetable broth. 1 cup of rice to 2 of broth. Wild rice usually takes longer to boil and needs more water than other types of rice. It can take up to 40 minutes for it to be ready.

While rice boils, prepare your sauce. Add all ingredients in a sauce pan at high heat. Once it starts to bubble, lower heat and add the Seitan already cut in cubes. Stir for about 40 seconds and let the Seitan absorb the sauce and rosemary scent.

On a side, prepare the same sauce but this time without adding the Seitan. Once everything is ready, this is the "extra" sauce that gets poured over the rice and Seitan.

Cut the fennel very thinly (best to use a mandolin) and combine everything in a bowl with the arugula. Add the juice of one small lime, salt and pepper, and mix together. Let rest for 5 minutes before eating in order for the entire salad to absorb the taste of the lime juice and fennel. (SUPER yummy!)

Once rice is ready, serve on a plate and top it with the Seitan. Top all with the sauce. Serve the salad on the side.

Dessert: Vegan Cacao Pudding topped with Coconut Cream & Caramel Popcorn

Wild Rice with Seitan & Fennel Salad