Raspberry Chia Seed Parfaits

Raspberry Chia Seed Parfaits, festive and fruitful!

Raspberry Chia Seed Parfaits, festive and fruitful! These parfaits would make a wonderful holiday breakfast...or healthy dessert!

These parfaits would make a wonderful holiday breakfast…or healthy dessert!  

I forget how much I love chia seed pudding, it’s so incredibly easy to make and good for you!  I love how one food provides fiber, protein, healthy fat, vitamins and minerals all in one shot!  Plus, the variations are endless!  You can add cacao to make a chocolate treat or top with fruit of your choice such as berries, kiwi or bananas.  You can even try adding granola for extra crunch!

I took my “go-to” chia seed pudding recipe and added cloves and cinnamon for the holidays, which is highly recommended!  The combination of the spice and milk reminded me of a chai latte!

Raspberry Chia Seed Parfaits, festive and fruitful! These parfaits would make a wonderful holiday breakfast...or healthy dessert!

Raspberry Chia Seed Parfaits
 
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Raspberry Chia Seed Parfaits, festive and fruitful! These parfaits would make a wonderful holiday breakfast...or healthy dessert!
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
Ingredients
For the Chia Seed Pudding:
  • 6 tablespoons chia seeds
  • 2 cups of milk (I used almond milk)
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
For the Raspberry Puree:
  • 2 cups frozen raspberries
  • ½ cup water
  • 1 tablespoon pure maple syrup
Toppings:
  • apples & pomegranate seeds
Instructions
To make Chia Seed Pudding:
  1. In a bowl mix all ingredients together and whisk. Let sit for 5 minutes and whisk again to prevent clumping. Cover and place in refrigerator until a pudding consistency is formed, around 2 hours.
To make Raspberry Puree:
  1. Place all ingredients in a blender and pulse until well blended.
To make parfaits:
  1. Evenly divide raspberry puree into 4 small parfait glasses. Add chia seed pudding then top with fruit. Enjoy!
Nutrition Information
Serving size: 1 Calories: 211 Fat: 8 Sugar: 19 Fiber: 13 Protein: 6

 Raspberry Chia Seed Parfaits, festive and fruitful! These parfaits would make a wonderful holiday breakfast...or healthy dessert!

dark chocolate peppermint fudge

Dark Chocolate Peppermint Fudge, a healthier version of fudge made with a secret superfood ingredient!

Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!

You wouldn’t believe it, but this fudge isn’t made with butter and tons of sugar…it’s made with sweet potatoes!  Yes, sweet potatoes!  1 heaping cup to be exact, mixed in with dark chocolate chips, pure maple syrup and topped with peppermint “white chocolate” made from coconut…a healthier version of peppermint bark, or what we like to call “Christmas Crack!”

Traditional chocolate peppermint fudge calls for 3 cups of chocolate chips, 1 can of sweetened condensed milk and 1/4 cup of butter.  This fudge uses only 1 cup of chocolate chips, no milk and zero butter, cutting way back on the fat and calories!  This recipe is “freezer fudge.”  Meaning that you let the fudge set in the freezer before you dig in.  The only problem with freezer fudge is that it doesn’t last too long at room temperature due to the coconut oil.  Store in an air-tight container and serve straight out of the cold, which adds a nice chill to the pepperminty flavor!

Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!

dark chocolate peppermint fudge
 
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Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 24
Ingredients
For the dark chocolate layer
  • 1 cup sweet potato puree
  • 1 cup dark chocolate chips ( I always use Enjoy Life)
  • 2 tablespoons coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • ⅛ teaspoon sea salt
  • 1 tablespoon organic sugar
For the "white chocolate" peppermint layer:
  • 1 cup coconut butter (note, not coconut oil...there is a difference!)
  • 2 tablespoons maple syrup
  • ½ teaspoon pure peppermint extract
  • sprinkles and crushed candy canes for topping
Instructions
For the dark chocolate layer:
  1. Line an 8x8 baking pan with plastic wrap and set aside.
  2. Pierce a large sweet potato with a fork and wrap in aluminum foil. Bake at 400 degrees for 45-60 minutes or until soft. Remove from heat and let cool. When cool enough to handle, remove skin and mash. Measure out one cup and place in a food processor.
  3. In a double boiler, melt chocolate chips. Once melted, add to food processor with sweet potatoes. Pulse until well combined and fluffy, scrape down sides as needed.
  4. Meanwhile, in a small saucepan over low heat warm coconut oil until melted. Stir in maple syrup and vanilla to warm. Add to food processor and blend with sweet potato/chocolate mixture until well combined.
  5. Lastly, add sea salt and sugar to food processor and blend once more.
  6. Transfer to baking pan and gently tap on the counter so the fudge settles evenly. Place in the freezer until hardened, around 2 hours.
Make this fudge in two stages. Wait for the dark chocolate fudge to harden before you top with the white chocolate peppermint layer!
    For the "white chocolate" peppermint layer:
    1. Over low heat melt the coconut butter, maple syrup and peppermint extract together. When coconut butter is liquified, poor on top of dark chocolate layer and add desired toppings. Return to freezer until hardened, around 10-20 minutes.
    Remove from freezer for 10 minutes prior to slicing. Run a sharp knife under hot water to make slicing easier!
      Store in an air-tight container in the freezer. Enjoy!

        Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!

        Chocolate Peppermint Fudge ~vegan, gluten free~ A healthier version of peppermint bark made with sweet potatoes!

        Mini Avocado Key Lime Tarts

        Last week I shared with you one of my favorite healthy desserts, Flourless Pumpkin Chickpea Blondies.  This week I’m super excited to share another…Mini Avocado Key Lime Tarts!

        Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients! ~vegan~

        (follow me on Facebook for a video on how to make them!  It will be posted shortly!)

        I had my first taste of avocado lime pie down in Costa Rica.  I admit, I was a bit skeptical at first.  But, after the first bite I was hooked!  And I mean hooked…this tastes even better than traditional key lime pie, without all the dairy and eggs.  This pie is whipped up using avocados, sweetened condensed coconut milk and key lime juice!  The avocados provide a whole lot of healthy monounsaturated fatty acids.  In fact, 71% of an avocado is made up of monounsaturated fat, that of which is proven to improve heart health!  Check out this article from NCBI that explains why avocados are so good for us!

        Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients! ~vegan~

        Now, on to the dessert!  How cute are they?  Bite-sized and festive, perfect for the holidays!  This is one dessert that you won’t have to feel guilty for indulging on!  Each tart is around 100 calories, 5 grams of fat, 8 grams of sugar and 15 grams of carbs.

        Mini Avocado Key Lime Tarts
         
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        Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients!
        Author:
        Recipe type: Dessert
        Cuisine: Vegan
        Serves: 32
        Ingredients
        • 1 sleeve of graham crackers, crumbled
        • ¼ vegan butter, melted
        • 2 avocados
        • 1 can sweetened condensed coconut milk (11.25 oz.) or regular sweetened condensed milk for a non-vegan version
        • ⅓ cup key lime juice
        • pomegranate seeds for decoration
        Instructions
        1. Preheat oven to 375 degrees F. Line a mini-muffin pan with paper cups and set aside.
        2. In a small bowl, mix together graham cracker crumbles and melted butter. Press a small amount into bottom of each cup. Bake for 5-7 minutes or until lightly golden. Remove from oven and let cool.
        3. Meanwhile, add avocados, sweetened condensed coconut milk and lime juice to a food processor. Blend until well combined and fluffy. Scoop mixture into graham cracker crusts cups. Top with pomegranate seeds and freeze until set, around 2-3 hours. Remove from freezer 10 minutes before serving and enjoy!
        Nutrition Information
        Serving size: 1 Calories: 100 Fat: 5 Carbohydrates: 15 Sugar: 8 Fiber: 1 Protein: 1

        Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients! ~vegan~

        This recipe yielded 32 mini tarts for me, but that depends on how much tasting you do while preparing them!  Wondering where to find sweetened condensed coconut milk?  I found it at Whole Foods, a brand called Nature’s Charm.  Or, try making your own with this recipe found on Detoxinista!

        Mini Avocado Lime Tarts, a dessert you don't have to feel guilty for indulging on! Made with only 5 ingredients! ~vegan~