One of the things that I have really missed since changing my diet is girl scout cookies, specifically Thin Mints. My mouth waters just thinking about devouring a sleeve of those goodies straight from the freezer. I also really needed an easy, quick, and make ahead breakfast for work days. And that’s where this gem came from.
This recipe is one of those eat at any time, breakfast, dessert, snack, whatever your heart desires. I usually make a batch on Monday’s (I work Tues-Friday) and have it for breakfast each morning the rest of the week. It’s just enough caffeine to give me a little kick, and not enough to make my heart jump out of my chest…caffeine and I don’t get along. You can pre-make individual servings in little mason jars or just make the batch and take servings as you go. We’re usually short on fridge space, so I find it easiest to put the full batch in a quart size mason jar and fill a little jar in the morning to take on the run.
My favorite full fat coconut milk is Golden Star brand. It’s BPA free, no nasty emulsifiers, and is super creamy with very little water. I don’t have to put it in the fridge first to get the cream….and it’s super cheap….$1.48/can at Walmart! I just use the cream for this recipe, but you could just use the entire can water and all. If you are using a brand that has emulsifiers, I recommend putting it in the fridge first so you can separate the cream and toss the other stuff. In the end I don’t think it would really matter, but I’ve never tried this with the emulsifiers in it, so you’ll have to play with that one on your own.
As you can tell I’m still figuring out this food photography thing…wave to me in the spoon reflection!
Overnight Mochalicious Thin Mint Chia Pudding (GF, DF, Paleo)
Great for any time of day, this is my favorite quick, easy, and make ahead workday breakfast. Make it on the weekend, let it sit overnight in the fridge to come together, and enjoy the rest of the week. The pudding will keep for 4-5 days, but it is always the creamiest earlier in the week.
- 1 cup strong brewed coffee
- 1 can full fat coconut milk, no water
- 1 heaping TBS almond butter (any nut or sunbutter will work)
- 2 TBS honey
- 1 TBS cocoa powder
- 1 Tsp vanilla extract
- 1 Tsp peppermint extract
- 1/3 cup chia seeds
- Add all ingredients except for chia seeds into blender and mix until well combined.
- Pour into quart size mason jar or large bowl and add the chia seeds.
- Shake or mix well and let sit in the refrigerator over night before serving.
- If you are going to use it for multiple days like I do, make sure to give it a nice stir before serving.
I like to serve it with a dollop of coconut whipped cream and some berries, but it's just as delicious by it's lonesome.
Courses Breakfast, Dessert, Snack
Confession: I love to smell the liquid goodness in the blender because it’s just like the smell of thin mints! I know, I’m a weirdo.