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Chia Pudding with Coconut Milk

Ingredients: 1/4 cup chia seeds 1 cup coconut milk 1 tablespoon honey (optional) 1 teaspoon vanilla extract A pinch of salt Kitchen Tools Needed: Bowl To harvest Serving bowls Instructions: In a bowl, mix together the chia seeds, coconut milk, honey, vanilla extract and salt. Stir well to ensure the chia seeds are evenly distributed. Let it sit for 5 minutes and stir again to prevent the seeds from clumping together. Divide the mixture between two glasses and refrigerate for at least 30 minutes before serving. Macros: Total Calories: 348kcal Carbs: 12g Proteins: 6g Fats: 30g  
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Valentine's Chocolate Lava Cake

Preparation Time:

25 min

Difficulty:

Expert

Ingredients:

  • 100g dark chocolate
  • 100g unsalted butter
  • 150g sugar
  • 3 large eggs
  • 50g all-purpose flour
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 100g raspberries for topping
  • Powdered sugar for dusting

Kitchen Tools Needed:

  • Oven
  • Mixing Bowl
  • Whisk
  • Muffin Tins
  • Piping Bag

Instructions:

  • Preheat the oven to 200°C (390°F).
  • Grease the muffin tins with butter and dust with flour.
  • Melt the dark chocolate and unsalted butter in a mixing bowl over a water bath, stirring occasionally until smooth.
  • Remove from heat and whisk in the sugar until fully combined.
  • Add the eggs one at a time, whisking well after each addition.
  • Stir in the vanilla extract and the pinch of salt.
  • Gently fold in the flour until just combined, being careful not to overmix.
  • Pour the batter into the prepared muffin tins, filling them about 3/4 full.
  • Bake for 10-12 minutes until the edges are set but the center is still soft.
  • Let cool for 1 minute, then carefully remove from the tins and place on serving plates.
  • Top with fresh raspberries, dust with powdered sugar, and serve warm for a gooey center.

Macros:

  • Total Calories: 485kcal
  • Carbs: 45g
  • Protein: 9g
  • Fats: 25g


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