Everyone seems to have their own version or flavor of chia pudding. We keep a mason jar of my version in the fridge almost constantly. I love to mix it in the jar so it can be shaken as needed.
1 – 13.5 oz. can full fat coconut milk
1 cup almond milk
2 tbsp. maple syrup
1/2 tsp. vanilla
1/4 cup, plus 2 tbsp. chia seeds
Combine liquid ingredients in a container. Pour in chia seeds, stir or shake to blend.
I wanted to create a peanut butter ball that did not have the astronomical amount of powdered sugar that is in the typical recipe. The samples I gave out received rave reviews.
1-cup creamy peanut butter
1/4-cup maple syrup
1 tsp. vanilla
1-cup Enjoy Life chocolate chips, tempered
1 tbsp. raw cacao powder (optional)
1 tbsp. finely shredded coconut (optional)
1 tbsp. finely chopped nuts (optional)
- Combine peanut butter, maple syrup, and vanilla in a small bowl. Put the peanut butter mixture into the refrigerator until firm and easy to handle, about 20 minutes.
- Roll the peanut butter mixture into 1” balls.
- Roll the peanut butter balls in the raw cacao powder if using.
- Dip each ball into the tempered chocolate, until thoroughly coated.
- Place each chocolate-coated ball on a parchment paper lined plate and put in refrigerator until chocolate is set.
If using nuts or coconut to top your candy, sprinkle while chocolate is still wet and before putting the balls in the refrigerator.
Tempering the chocolate is typically used for coating or dipping and keeps the chocolate from melting too easily. It also provides a nice “snap” to your chocolate. A double boiler is especially helpful. Alternatively, if you do not want to temper your chocolate, you can store these in the refrigerator until ready to eat.
Makes approximately 30 balls.
These can very easily be made gluten free.
2/3 cups raw cashews, soaked 6 hours or overnight
2/3-cup oat flour
1/2 tsp. vanilla
3 tbsp. maple syrup
2 tbsp. peanut butter
1 flax egg
3 tablespoons Enjoy Life chocolate chips
Preheat oven to 350F.
Cover raw cashews with water in a container and soak 6 hours or overnight.
Drain cashews after soaking.
Combine soaked, drained cashews and 1/4-cup water in a food processor or blender and puree until smooth and creamy, 2-3 minutes.
Add vanilla, maple syrup, peanut butter, and flax egg to blended cashews and combine until smooth.
Pour mixture into a bowl and stir in oat flour.
Drop cookies by the tablespoonful onto a parchment paper lined baking sheet. Top each cookie with either chocolate chips or 1/2 tsp. jam. Bake 13-15 minutes or until lightly colored and firm in texture.
Makes 1 dozen cookies.
1/3 cup Enjoy Life mini chocolate chips, melted
1/2 tsp raw cacao powder
1/4 tsp unsweetened, finely shredded coconut
1/2 tsp crushed peppermint
1/2 tsp fresh ground nut butter
Divide melted chocolate evenly between 6 mini muffin cups. Sprinkle tops of melted chocolate with topping of your choice and sprinkle with raw cacao powder. Place in freezer for at least 20 minutes until solid. Remove from wrapper and enjoy.