Hi I'm Jess, the founder of Choosing Chia!

I'm excited
to share some of my favourite and most popular
recipes featured on my blog with you in this ebook!

I hope you enjoy and thank you for subscribing!

 Table of Contents
Raw Vegan Raspberry Cheesecakes .......  2
Watermelon Pizza  .......  4
Farmer's Market Vegan Breakfast Bowl .......  6
Vegan Raspberry Cheesecake Bars  .......  8
Vegan Pad See Ew  ......  10
Banana Cream Pie Chia Pudding  ......  12
Life-Changing Peanut Butter Noodles  ......  14
Homemade Vegan Nutella  ......  16
15-Minute Sesame Ginger Noodles  ......  18
Northern Style Vegan Thai Coconut Soup ......  20
Bonus: Fruity Rainbow Popsicles ......  22
 RAW VEGAN
Raspberry Cheesecakes
INGREDIENTS
Base
1 cup almonds
1 cup Medjool dates
Cheesecake
2 cups raw cashews (soaked
overnight, rinsed, and drained)
1/2 cup coconut milk
1/3 cup maple syrup
1/4 cup lemon juice
1/3 cup coconut oil, melted
1 tsp vanilla extract
1 cup raspberries
Raw icing (optional)
1  1/2 cup cashews (soaked
overnight)
3 tbsp maple syrup
1/4 cup coconut oil, melted
1/3 cup almond milk
1 tsp vanilla extract
Prep Time 1 hour
Total Time 2 hours   
 Yield  12 servings  
Category Dessert  
INSTRUCTIONS
1) In a food processor blend the almonds and Medjool dates
together until it forms a sticky dough. (if your dough isn’t
sticky enough to bind together, add a couple more dates.
2) Press the dough into the bottom of a silicone cupcake
mold and set in the fridge while you prepare the cheesecakes
3) Blend the raw cashews, coconut milk, maple syrup, lemon
juice, coconut oil, and vanilla together in a high-speed
blender until smooth and creamy. Pour half the mixture into
the cupcake molds, leaving the rest to make the raspberry
layer.
4) Add the raspberries to the blender and blend until smooth.
Add the raspberry layer on top and place in the freezer.
5) Let freeze for 4 hours then remove from freezer and serve
6) To make the raw icing, blend all the icing ingredients
together in a blender until smooth. Scoop into a bowl and
place in the fridge to firm up for 2 hours. Put in a piping bag if
desired and pipe onto the cheesecakes
2.
 Prep Time 10 minutes 
Watermelon Total Time 10 minutes 
 Yield  8-10 servings    
pizza Category Dessert  

INGREDIENTS INSTRUCTIONS

1 watermelon 1) Using a sharp knife, cut off a slice of

1 cup coconut yogurt (or greek
yogurt)
1/2 cup strawberries, sliced in half
1/2 cup raspberries
1/2 cup cherries
1/2 cup blueberries
1/2 cup pomegranate seeds
honey or maple syrup (optional)
watermelon right down the middle, about
2-3 inches thick.
2) Using a spatula, spread an even layer of
your yogurt around the watermelon
leaving a bit of empty space at the top.
(where your “pizza crust” is.)
3) Layer your fresh fruit on top as you
please. You can add as little or as many
toppings as you like!

4) Drizzle with honey or maple syrup for a

little extra sweetness if desired.

4.
 farmer's market Prep Time
Total Time
10 minutes 
10 minutes 
Vegan Breakfast Bowl  Yield  8-10 servings    
Category Dessert  

INGREDIENTS INSTRUCTIONS
1/2 cup quinoa 1) Cook quinoa according to package directions. set aside.
(uncooked)
2) Pat tofu dry with a paper towel to remove any excess moisture. Using
Tofu Scramble your hands, crumble the tofu into small chunks.
1 tbsp avocado oil (or
coconut oil) 3) Heat avocado oil in a skillet on medium high heat. Add the green onion,
1 brick firm tofu tofu and seasoning and cook, stirring constantly for 2-3 minutes. Add the
1/2 tsp turmeric red pepper and spinach. Mix well and cook for another 2-3 minutes.
1/2 tsp chilli powder
1/2 tsp garlic powder 4) To prepare your hash browns, preheat the oven to 400 degrees F.
salt & pepper to taste
1 green onion, chopped 5) Grate your potatoes and onion with a large grater, or pulse a couple
1/2 red pepper, chopped times in a food processor. Using a kitchen cloth or paper towels, squeeze
2 cups spinach out as much water as possible.

Baked Hash Browns 6) Mix the potatoes, onion, olive oil, salt and pepper together in a bowl.
2 medium potatoes
1/4 onion, finely chopped 7) Form into patties and place on a baking sheet lined with parchment
1 tbsp olive oil paper.
pinch of salt & pepper
8) Bake for 20-25 minutes, flipping halfway through.
Garnish
handful parsley, or other 9) To assemble the bowls, place quinoa on the bottom, the top with tofu
herbs scramble and hash browns. Garnish with some chopped parsley and lemon.
lemon wedge
6.
 vegan raspberry Prep Time
Total Time
45 minutes 
45 minutes 
Cheesecake Bars  Yield  15 servings    
Category Dessert  
Method Freeze
INGREDIENTS INSTRUCTIONS

1) Line an 8×8 inch pan with parchment paper.

Crust:
1/2 cup pecans 2) In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You
3/4 cup oats should be able to press the dough together with your fingertips. If it is too dry, add a
small spoon of water.
1 cup medjool dates
1/2 tsp cinnamon 3) Press the dough down into your pan, until it coats the entire bottom of the pan. Place
the pan in the freezer while you prepare the rest of your ingredients.
pinch of salt
4) Place the cashews in a food processor, and blend until completely smooth. Set aside.
Filling:
5) Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream
1 1/2 cups cashews, texture. Make sure to just scrape the cream off the top of the can, and not the remaining
soaked overnight then liquid on the bottom. It should be a thick texture.
drained 6) Add the coconut oil, maple syrup, lemon juice, lemon zest, and vanilla and continue
1 can full-fat coconut to whip until incorporated.
cream
7) Pour your blended cashews into the coconut whip and gently mix together with a
1/4 cup coconut oil spatula or spoon.
1/4 cup maple syrup
8) Pour the mixture into your pan.
juice of 1 lemon
1 tbsp lemon zest 9) Place your raspberries and maple syrup in a food processor and blend. Spoon the
mixture into the pan on top of the cheesecake layer.
1 tsp vanilla extract
Raspberry swirl: 10) Using a sharp knife, begin to make swirls, or “figure eights” into the raspberry layer
1 cup raspberries to achieve that swirly look.
1 tbsp maple syrup 11) Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.

8.
12) When ready to serve, remove from pan, cut into squares, and serve!
 Vegan Prep Time
Total Time
10 minutes 
10 minutes 
 Yield  4 servings    
Pad See Ew Category Dinner   
Method Cook
INGREDIENTS INSTRUCTIONS

8oz wide rice noodles 1) Place rice noodles in a large shallow bowl. Boil water and pour over
(half a standard the rice noodles, letting sit while you prepare the other ingredients.
package)
2) Heat oil in a large skillet on medium-high heat. Cut tofu into small
8 oz tofu
cubes and add to the pan, cooking for 2-3 minutes on each side, until
1 cup Chinese broccoli, golden brown.
chopped
1 cup bean sprouts 3) Push tofu over to the side of the pan, and add the remaining tbsp of
2 tbsp light soy sauce coconut oil and reduce to medium heat. Add the Chinese broccoli to
the pan, cooking for 1-2 minutes.
2 tbsp dark soy sauce
2 tbsp hoisin sauce 4) Next add the rice noodles, stirring everything together.
2 tsp Sriracha
2 tbsp avocado oil (or 5) Add the light soy sauce, dark soy sauce, hoisin sauce, and Sriracha
vegetable oil) and mix until combined. Add water, 1 tbsp at a time if the noodles
begin to stick, and are still a bit tough.
¼-½ cup water
1 scallion, sliced 6) Taste the noodles as you go until they are your desired texture.
¼ cup crushed peanuts Lastly add the bean sprouts, stirring everything together.
1 lime
7) Give the noodles a taste and add in any more soy sauce or hoisin
sauce if desired.

8) Serve with chopped green onions, crushed peanuts, and a lime

wedge.

10.
 Banana Cream Pie Prep Time 10 minutes 

Chia pudding Total Time

 Yield
1 hr, 10 min 
2 servings    
Category Breakfast/ Dessert 

INGREDIENTS INSTRUCTIONS

1/4 cup chia seeds 1) Combine the chia seeds, coconut milk, almond milk, agave,
1/2 cup full-fat coconut cinnamon and mashed banana together in a bowl. Whisk until well
milk combined.
1/2 cup almond milk (I
2) Cover the bowl and place it in the fridge for 1 hour to firm up
use homemade
almond milk) 3) Plate the chia puddings into 2 cups and topped with chopped
1 tbsp agave (maple bananas and coconut chips
syrup works too)
1 tsp cinnamon
1 banana, mashed
1 banana, chopped (to
top)
coconut flakes (to top)

12.
 Life changing Prep Time 10 minutes 
Total Time 1 hr, 10 min 
Peanut Butter Noodles  Yield 2 servings    
Category Breakfast/ Dessert 

INGREDIENTS INSTRUCTIONS

1/2 pack rice noodles, 1) Fill a large bowl with warm water. Put the rice noodles in the bowl and let
or approx 7oz. (or them sit for 10 minutes while you prepare the other ingredients.
brown rice noodles) 2) Next prepare the sauce.
1 tbsp avocado oil (or
3) Mix the peanut butter, soy sauce, sesame oil, maple syrup, sriracha, and
vegetable oil) water together in a small bowl.
2 green onions,
chopped 4) Place in the microwave for 30 seconds to allow the peanut butter to melt.
Mix the sauce until well combined.
2 garlic cloves, finely
chopped 5) Heat the avocado oil in a large non-stick skillet on medium-high heat.
1/2 cup-3/4 cup water 6) Add the green onions and let cook for 2 minutes.
1 handful cilantro,
7) Next add the garlic, cooking for another minute.
chopped
sesame seeds to top 8) Push the onion and garlic off to the side of the pan, and add the rice
noodles to the pan. (*make sure to drain them first)
Sauce 9) Lower the heat to medium and pour in 1/2 cup of water. stir the noodles
3 tbsp peanut butter until they absorb the water. If the noodles are still firm, add a bit more water
until they are tender, but still have a little chew to them.
2 tbsp soy sauce
2 tsp sesame oil 10) Lower the heat to medium-low and add the peanut butter sauce, stirring
1 tbsp maple syrup or everything in the pot together.
agave 11) Remove from heat and divide the noodles into two bowls.
2 tsp sriracha
12) Garnish with cilantro and sesame seeds.

14.
2 tbsp water
 homemade Prep Time 10 minutes 
Total Time 10 minutes  
Vegan Nutella  Yield 1 jar     
Category Breakfast 

INGREDIENTS INSTRUCTIONS

1 1/2 cups plain unsalted
hazelnuts
1/2 cup 70% dark chocolate
1/2 cup full-fat coconut milk
1/4 cup maple syrup
1/4 tsp salt
1) Preheat the oven to 350 degrees F. Place the hazelnuts on a
baking sheet and toast for 10 minutes, or until lightly colored.
2) Remove from oven and let cool.
3) Place the hazelnuts in the center of a kitchen hand towel
and close all 4 edges to make a pouch. Use your hands to rub
the hazelnuts in the towel to remove the skins. (This will be
much quicker than doing them all individually by hand!)

4) Once the skins are removed, place the hazelnuts in a high-

speed blender (I use this one) or food processor until they are
finely ground. (Should look like a flour)

5) Next melt the dark chocolate in a bowl with the coconut

milk, maple syrup, and salt. (either by microwave for 1-2
minutes, or using a double broiler method)

6) Pour the chocolate mixture into the blender with the

hazelnuts and blend until smooth and creamy.

7) Store in a jar in the fridge.

16.
 15- minute Prep Time 10 minutes 
Cook Time 5 minutes
Sesame Ginger Noodles Total Time 15 minutes   
 Yield 2
Category Dinner

INGREDIENTS INSTRUCTIONS

1/2 pack brown rice noodles
(or regular rice noodles)
3 cups of baby bok choy
thinly sliced green onion
sesame seeds to top
(optional)
1) Wash your bok choy, and chop into quarters. Set aside.
2) In a small bowl, mix your sauce ingredients together, and
set aside.
3) Boil your rice noodles according to package directions,
until soft.

4) In a saucepan on medium heat, pour your sauce in and

Sauce allow to begin to cook, 1-2 minutes.
2 garlic cloves, finely
chopped 5) Next add in your bok choy, mixing well.
2 tbsp ginger, finely chopped 6) Reduce heat to low and add in your rice noodles.
2 tbsp soy sauce (gluten-free
if needed) 7) Toss together and serve immediately.
2 tbsp maple syrup
1 tsp sesame oil
1 tsp crushed red chillies

18.
 Northern-style vegan
Thai Coconut Soup
INGREDIENTS
1  1/2 tbsp avocado oil (or
vegetable oil)
1 onion, roughly chopped
4 garlic cloves, roughly
chopped
1-inch cube of ginger
1-2 tbsp of Thai red curry
paste (*see note)
2 tsp curry powder
1/2 tsp turmeric powder
1 Litre low-sodium vegetable
broth
1 cup coconut milk (full-fat
from a can)
2-3 tbsp soy sauce
2 tbsp coconut sugar (maple
syrup or agave work too)
juice of 1/2 lime
7oz rice noodles (about 1/2 a
pack)
cilantro to top
Prep Time 10 minutes 
Cook Time 5 minutes
Total Time 15 minutes   
 Yield 2
Category Dinner
INSTRUCTIONS
1) Heat the avocado oil in a large pot on medium-high heat.
2) Add the onion and cook on medium heat for 2-3 minutes
until translucent. Next, add the garlic and ginger and cook for
another minute.
3) Add the Thai red curry paste, curry powder, turmeric
powder, vegetable broth, and coconut milk. Bring to a boil
stirring everything together, then lower the heat to medium-
low and let simmer for 5 minutes.
4) Next add in the soy sauce, coconut sugar, and lime juice
and stir together. Reduce heat to low and let the soup simmer
for another 5 minutes.
5) While the soup is simmering, cook the rice noodles
according to package directions.
6) Add the rice noodles to the soup.
7) Serve with fresh cilantro and a lime wedge.
20.
BONUS
recipe
 Fruity Prep Time 10 minutes 
Cook Time 5 minutes
Rainbow Popsicles Total Time 15 minutes   
 Yield 2
Category Dinner

INGREDIENTS INSTRUCTIONS

Yellow: Blend each flavour separately and pour into the popsicle
1 mango moulds. Insert popsicle sticks and freeze overnight.
1/2 cup orange juice To remove the popsicles from the mound run them under hot
water for 30 seconds and then gently pull on the popsicle
sticks
Green:
-2 kiwis
1/2 cup coconut water

Red:
1/2 cup strawberries
1/2  cup almond milk

Pink:
1 banana
1/3 cup raspberries
1/2 cup almond milk

Purple:
1/2 cup blueberries
2 tsp maple syrup
1/2 cup almond milk

22.
 Thank you!
I hope you enjoyed this free e-book! For more
amazing and healthy recipes, click here !

Also find me on: