Nikocado Avocado Woke up 250lbs Lighter! Vegan Again?!

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The Mukbang king, Nikocado Avocado, broke his 7 month silence after uploading a video to his channel last night.   He first appeared in the video wearing a big Panda head mask.  Beyond that gigantic panda mask, there was something noticeably different about Nick!   There was a super thin body under the mask!  Could this be a clone of Nikocado?  Is this really the same person who would down several cheeseburgers, nuggets, stuffed tacos and huge plates of noodles in one sitting?  Nikocado is the self proclaimed mukbang king of the internet and with that title came loads of weight gain. It was a real shock to see him slimmer than what he used to be as a vegan.  At the beginning of the video, he stated how he was "two steps ahead."  He went on to say that he had been a part of one of the greatest social experiments of his entire life and likened himself to being a villain of a story where he was able to have significant influence over his followers while remaining two steps ahead
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Easy Peasy Organic Coconut Chia Pudding Parfait



Ingredients

1 cup 365 Oat Milk (Non-GMO)
4.5 Tablespoons Raw Organic Chia Seeds
2 Tablespoons Organic Agave Nectar
Dash of Himalayan Pink Salt
Whipped cream for topping (use non-dairy whipped cream if vegan)

For pudding base
(1) 3.4 oz package instant coconut pudding 
2 tablespoons of Organic Agave Nectar
1 1/4  cup of milk of choice (use non-dairy milk if vegan)




Pudding Base Directions 

1.) Pour contents of instant pudding into medium sized mixing bowl.
2.) Pour in 1  1/4 cup of the milk of your choice.  Note* If using non-dairy milk, coconut or almond milk will yield a thicker pudding.  
3.) Whisk pudding mix and milk for 2-3 minutes until pudding thickens.  
4.) Set in the refrigerator for 5-6 hours or leave overnight  


Chia Pudding Directions

1.) Measure three 4.5 tablespoons of chia seeds and add to medium sized mixing bowl
2.) Add dash of salt, and 2 tablespoons of agave nectar. (It doesn’t need to be too sweet since the base is already sweetened
3.) Slowly pour in oat milk and whisk as it is poured.
4.) Whisk for 5-6 minutes until a paste is formed.
5.) Once whisking is completed, set in refrigerator for 5-6 hours or leave in overnight.
6.) After the chia pudding has settled for 30 minutes, whisk the pudding for an additional 1-2 minutes to ensure no clumps have formed.




To assemble:

Begin spooning in the coconut crème base until it fills a little less than ½ of your dessert container. Next, layer with chia pudding by spooning it in.  Lastly, add on whipped cream for final layer. Optional: Top the chia pudding parfait with cherries and strawberries for the ultimate delight!  

Serve immediately or store in an airtight container.




About Chia pudding

Chia pudding is such a versatile and enjoyable food.  Chia is a heart healthy superfood that can help to reduce cholesterol.  It is power packed with fiber to promote gut and intestinal health.  These super tiny seeds contain minerals such as phosphorus, calcium and even omega 3.  It's also a great nut alternative for those who are allergic.  Chia can regulate blood sugar, improve mood and aid in weight loss. This tiny superfood has more benefits than some of the most healthy fruits and vegetables.  It contains 64% more potassium than a banana, 5x more calcium than milk, 2x the antioxidants in blueberries, 3x more iron than spinach and 100% more omega 3s than in salmon.

Chia pudding can be eaten for breakfast with garnishments like fruit, granola or nuts or it can be made to incorporate within a dessert as was done in this recipe.  It can also be made as a vegan substitute for eggs in baked goods (1 tbsp chia seeds with 3 tablespoons of water for each egg called for).  The texture of chia pudding on its own is quite seedy with just a hint of crunch.  In order to have more of a parfait feel, the creamy base was necessary.  I would also suggest topping this coconut chia pudding with your favorite syrups (marshmallow, caramel, etc).  This dessert will hit the sweet spot.  As a certified foodie and occasional food reviewer, you know that I will not steer you wrong ; )

This recipe will serve 5-6 people.

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