Dreamy Chocolate Chia Pudding

This can be made several days in advance, as it will keep refrigerated for 3 days. The longer the seeds sit, the more liquid they can absorb. Chia seeds are fiber beasts! They aid in digestion, and are loaded with Omega-3 fats, which improve brain function. Raw cacao is high in minerals like magnesium as well as antioxidants to protect our cells from damage. This dessert is so supportive that it gives me an excuse to eat chocolate pudding for breakfast!

By Katie Ring

Serves 4

Ingredients:

⅓ cup chia seeds

1 ¾ cup Cinnamon-Vanilla Coconut Milk

2 Tbs raw cacao powder

1 small pinch sea salt

optional: maple syrup to sweeten, banana chips and granola, coconut whipped cream, toasted hazelnuts and cherries

Method:

-Soak chia seeds in coconut milk. Let sit for 10 minutes and stir.  Allow to sit for at least 10 minutes longer or overnight.

-In a medium mixing bowl, whisk hydrated chia seeds with remaining ingredients.  Add sweetener like maple syrup or stevia to your liking. Scoop into small bowls and serve with any of the optional toppings.  Indulge freely!

Dark Chocolate Almond Cashew Buttercups

For any of you Reeses fanatics (like myself!) you have to try these melty buttercup treats.  My version is unprocessed, free of refined sugars, preservatives, and is totally guilt-free. Seriously. If you don't have a double-boiler, melt the chocolate in a glass dish or nonstick pan that will sit safely over a pot with simmering water, like this. 

Yield: 12-14 mini cups       Allergens: nuts

Ingredients:

 mini muffin liners 

7oz dark chocolate.  I like Endangered Species brand

1 Tbs coconut oil

3 Tbs coconut butter or coconut manna 

1/2 tsp vanilla extract

3 Tbs honey, divided

2 Tbs raw almond butter

2 Tbs raw cashew butter

a few pinches of sea salt (optional)

Directions:

1. Place 12 mini muffin liners on a sheet tray or in a mini muffin tin.  Set aside. 
2. Using a double boiler, melt chocolate, coconut oil, coconut butter, vanilla and 2 Tbs honey. Whisk until mixture is smooth and shiny.  As soon as ingredients are melted, use a spoon to pour the chocolate-y goodness into mini muffin liners, making sure to only fill liners 1/3 full. Place tray in fridge for 10 minutes to set chocolate.
3. While cups are chilling in fridge, make the filling. In a small bowl, combine almond butter, cashew butter, remaining 2 Tbs honey, and pinch of salt. Set aside.
4. Once chocolates are hard, scoop about 1 tsp nut butter filling into each cup.  After cups receive a generous dollop of filling, cover each cup with remaining chocolate so that the filling is not longer exposed.  Sprinkle a few pinches of sea salt over cups.  Let buttercups harden in fridge.  Store buttercups in the fridge.

Adapted from Diane Sanfilippo's Chocolate Almond Butter Cups