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!

        Winter Cobb Salad

        Winter Cobb Salad

        Topped with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash…

         Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~

        Okay, so I realize this isn’t truly a cobb salad because it doesn’t have bacon, cheese and eggs…but you get the idea!  A true “dinner” salad that combines protein, healthy fats, fiber, green leafy lettuce and much, much more!  I would love to see the antioxidant content of this salad, just look at those bright colors!

        Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~

        Pomegranates have been said to be the most powerful antioxidant rich fruit around.  They contain high levels of polyphenols and flavonoids, which are responsible for improving heart health and protecting against cancer.  When cut down the middle the bright red fruit exposes hundreds of juicy and crunchy seeds.  It’s such a fun fruit to eat.  Kids love them and it’s a great way to incorporate fruit into your little one’s day!

        The chickpeas were roasted with a dash of cinnamon and maple syrup to give this salad a seasonal taste.  I added roasted butternut squash, but sweet potato wedges would work nicely as well.  All the cooked ingredients in this salad can be made ahead of time and thrown together at the last minute for a healthy and quick weeknight meal.

        Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~

        Winter Cobb Salad
         
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        Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~
        Author:
        Recipe type: Main
        Cuisine: Vegan
        Serves: 4
        Ingredients
        For the butternut squash:
        • 3 cups butternut squash, cubed
        • 1 tablespoon olive oil
        • sea salt to taste
        For the cinnamon maple chickpeas:
        • 1 can chickpeas drained, rinsed and dried (or 1.5 cups cooked)
        • 1 teaspoon olive oil
        • 1 tablespoon maple syrup
        • ½ teaspoon ground cinnamon
        • sea salt to taste
        • For the Dijon Vinaigrette:
        • ¼ cup olive oil
        • 2 tablespoons apple cider vinegar
        • 1 teaspoon dijon mustard
        • sea salt and pepper to taste
        For the salad:
        • 2 heads romaine lettuce, chopped
        • 1 avocado, diced
        • 1 pear, sliced
        • ⅓ cup pomegranate seeds
        • ⅓ cup pecans
        Instructions
        For the butternut squash:
        1. Preheat oven to 400 degrees.
        2. Place cubed butternut squash in a bowl and drizzle with olive oil, toss to coat. Transfer to a baking sheet and add sea salt to taste. Bake until tender when pierced with a fork, around 20-30 minutes.
        For the cinnamon maple chickpeas:
        1. Turn heat down to 350 degrees.
        2. Place dried chickpeas in a bowl, add olive oil, maple syrup, cinnamon and sea salt. Toss to coat. Transfer to a baking sheet and bake until lightly golden, around 20-30 minutes.
        For the Dijon Vinaigrette:
        1. Whisk all ingredients together until well combined.
        For the salad:
        1. Arrange romaine lettuce on plates and evenly divide toppings to place on top. Drizzle with vinaigrette and enjoy!
        Nutrition Information
        Serving size: 1 Calories: 479 Fat: 33 Carbohydrates: 45 Sugar: 12 Fiber: 12 Protein: 7

         Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~