Recipe (vegan, gluten-free, sugar-free).

Around the holidays I often get a craving for mint-chocolate treats. Rather than succumbing to a sugar-laden cookie or coffee drink, I have been experimenting with making my own satisfying, yet extremely healthy treat, full of antioxidants, beneficial fats, and fiber.

Here is my newest creation.  Try it and see what you think!

3/4 cup unsweetened almond milk
3 Tbsp chia seeds
2 Tbsp raw, organic Cocoa powder
1/8 tsp peppermint extract
15 drops of liquid stevia tincture

Combine all into a shaker cup, tumbler, or glass jar with lid, and shake well.  (Do not put in blender…you want the chia seeds to remain whole, since they will soak up the liquid becoming soft “pearls” like tapioca.)

Place it in the refrigerator, and let it sit for an hour or more, shaking or stirring occassionally.  Enjoy!

Nutrition facts:
Calories: 270
Fat:  15.5 g
Carbs:  22 g
Fiber:  14.5 g
Sugar:  1 g
Protein: 8 g

This recipe is endlessly adaptable.  If you don’t like mint, then skip the mint extract and add some dried cranberries, chopped walnuts or both. Or add a little fresh squeezed orange juice for a chocolate-orange treat.  (If you add juice, use less almond milk).

If you don’t like chocolate, use a teaspoon of pumpkin pie spices or apple pie spices instead with raisins and chopped almonds.

You could, theoretically, even make a lemon-lime pudding by squeezing some fresh juice as your main flavoring (again, if you use juice, use less almond milk). Get creative!

Lastly, if you wish to add some plant-based protein, you can add 2 Tbsp of hemp seed protein or another plant-based powder, and 1/4 cup more almond milk.

Happy Holidays!

Dawn Balusik, AP, DOM


  1. Hi Dawn,
    Just discovered your blog, and I really enjoy it. Just wanted to let you know I shared your Mint Chocolate Chia Tapioca recipe on Endo Undo, a new blog that my sister and I are writing– see my post at Endo Undo is focused on natural healing for endometriosis, but also appeals to anyone seeking tips/recipes for healthy living. Hope the share is OK.. Thanks!

  2. “Chia seeds have been in Whole Foods for a long time, but they’re just now starting to grow in popularity,” said Drew Rosen, nutrition and cooking teacher at New York City’s Whole Foods Market Tribeca. “It’s an ancient crop, but because the seeds are so flexible and high in omega threes, they are just blossoming all over the markets in all different types of products.” ..

    Most current post from our personal online site

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