I’ve been apprenticing at a yoga class once a week for the past little while with a more experienced teacher. It’s been really great, especially in terms of seeing how he interacts with students. I struggle a bit with approachability, I think, and it’s a good reminder that it’s okay to relax in your role as a teacher.
This is going to sound ridiculous but I was always worried my teeth were waaaay too big when I was a kid, and got into the habit of not smiling. I got over the size of my teeth eventually (after trying to file them down with a nail file when I was eight), but that habit carried through into my adult life. One of my instructors at my yoga training actually mentioned in my final evaluation that it was so much nicer when I smiled. Yoga teachers should smile lots.
Anyway, this guy clearly makes the students feel comfortable, and I never thought I’d want to take a class with a male teacher. There are just so many butts in the air.
I’m on a chocolate kick. I want everything to have chocolate in it. Everything. I just keep telling myself that dark chocolate is healthy, and this is a totally justifiable, normal thing to eat every day. It might be because the weather was so hot for a while (= watermelon cravings, not chocolate) to freezing-my-butt-off cold again for the past few days.
This simple vegan chocolate pudding recipe doesn’t involve avocados, or a blender, or any starches. It’s a slight twist on the stovetop pudding you might be used to. Pudding usually includes heavy cream, butter, and cornstarch to thicken it. You just need six ingredients, with the sixth being a little extra fun bonus ingredient.
It only takes about ten minutes to put together, plus the time needed to chill it, if you can wait that long. It’s not instant, but honestly, it tastes a hell of a lot better than avocado pudding, my nemesis, or even worse, with tofu. Here’s a speedy raw chocolate pudding if you prefer not to cook it. It’s a little less rich and more mousse-like than this recipe.
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Dark Chocolate Pudding
- 1 can 400 ml full-fat coconut milk
- ⅓ cup natural cocoa powder*
- ⅓ cup maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons dark chocolate chopped*
- In a small saucepan, whisk together the coconut milk, cocoa, and maple syrup. Bring to a low boil over medium heat, then reduce to a simmer. Simmer for ten minutes, stirring frequently, until thickened.
- Add the vanilla extract, salt, and dark chocolate. Whisk until the chocolate has melted. Pour into small bowls.
- Cover and refrigerate for at least an hour, or until completely cooled. Serve with coconut whipped cream or yogurt, nuts, berries, and whatever other toppings you'd like. I chose cream, pistachios, bee pollen, and frozen blueberries and raspberries.
2. Dark chocolate chips can be used in place of the regular dark chocolate, depending on what you have on hand.
* For American cup measurements, please click the pink link text above the ingredient list that says 'American'.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.