Chocolate Carob Chia Porridge Pudding

Like many others before me, I grew up eating porridge at home for breakfast. It feels like such a nostalgic meal for many people of European and Asian descent. And as I’ve gotten older, my love of porridge has only increased.

I mean what’s not to love? It’s creamy, it’s silky, its filling and often cooked in a water base (Yay for low AGE formation & longevity). And these are just some of the reasons why I love making porridges period. But, even moreso in my luteal phase and during menstruation.

I am without a doubt likely to be craving more comforting and rich meals during these two weeks and I’ve learned that while eating a lot of sugar and/or baked goods may feel great in the moment, it hasn’t helped to support my digestion or hormonal imbalances that tend to run rampant now (Hi PMDD, my old frenemy 👋🏻).

So, instead of baking something “sweet”, I like to have something like this porridge pudding, which has turned out to be the perfect blend of comfort, sweet and hormone balancing.

Before my period I usually feel tired, but more than that I’m tired but wired and anxious as I try to get everything done before my inevitable period crash some point later in the day. So, this is one of those meals that satisfies my need for comfort — cuz let’s face it, all I want to do during this time is to cuddle and rest — while keeping my hormones calm and my gut balanced.

I go into the history, lore and nutritional benefits of this recipe on my paid Substack subscription. If that’s something that interests you, I’d love to have you in my community!

Ingredients:

(Makes 7 servings)

• 3/4 cup jasmine rice, washed thoroughly

• 3 tbsp carob powder

• 1 tbsp cacao powder

• 250g full fat coconut milk

• 3 cups of water

• 1/2 tsp ground cinnamon

• 1/2 cup chia seeds

• 4 tbsp hemp hearts

Date Caramel Sauce:

• 230g medjool dates

• 250g full fat coconut milk

Preparations:

• After washing the rice, add it to a pot of water with the carob, cocao, full fat coconut milk, chia seeds, hemp hearts, ground cinnamon, salt and 3 cups of water. Stir well to combine. Then, bring it all to a boil and reduce the heat to a simmer. Continue to cook until it the rice becomes very soft.

• While the porridge is cooking make the date caramel sauce.

• Use an immersion or standing blender to combine the mixture together.

• Pit the dates. Then soak them in water for 5-10 minutes until softened. In a blender or food processor, combine them with the coconut milk and mix until you’ve reached your desired consistency.

  • I like mine on the thicker side. You may add a bit of water if you would like a thinner consistency.

• Once the porridge is cooked, plate it into a bowl and top with the date caramel sauce.

• This makes a weeks worth of servings. So save the rest for later.