Don’t you hate when I make recipe titles that long? I don’t. It explains everything that is in the recipe, so then there are no unhappy surprises. Oh wait. There is one surprise in this. Cacao nibs. But those are totally happy surprises. So it’s fine.

Doesn’t this dessert seem very Valentine’s Day-ish? It has chocolate and the color red in it, so it’s totally Valentine’s day decor. I think I’ll probably eat something chocolate on Valentine’s Day. Meaning I totally will. But that’s a daily occurrence. Valentine’s day is this week, right? I don’t really care too much since I just got back from a vacation. I will probably be found on the couch, eating and watching Netflix or Amazon Prime shows. Going out to dinner on Valentine’s Day is like going to the grocery store on Super Bowl Sunday. Unpleasant.

Ok, so I’m getting back from Vegas today. So I’m not functioning well and I don’t want to go into too much detail about my trip. Mostly because I’m writing this on a Friday, so well, I have no idea what happened on my trip yet. But I do know what I wore. Well, maybe. At least what I packed. I packed a multiple outfits because you never know how plans could change in the blink of an eye. And you always want to be prepared. So here are my outfits and where I found some of them from. Not that you really care, but if you do, YAYYYY. You’re the best. I’ll most likely be posting actual Vegas pictures soon.

Also, please notice I took these pictures in my new mirror. Not the one that broke in half because of the -12 degree weather. World Market was so wonderful to take it back and exchange it for a brand new one. How great are they?

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Dress from Hope’s

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Jacket from Modcloth (got it last year)

Shirt from Buffalo Exchange

Necklace from high school

Tights from Francesca’s

Boots from Modcloth AND Francesca’s (I’ve seen them on both websites)

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framatic app should totally pay me for this endorsement. anyways, with jacket, without jacket.

Jacket from Francesca’s

Shirt from Hope’s

Necklace from Francesca’s

Jeans from Old Navy (Rock Star fit)

Boots from a Christmas present from Sole Society

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Shirt from Twirl 

Necklace from a thrift store

Black jeans from Old Navy (Rock Star fit)

Shoes from my college days, from TJ Maxx

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that’s my normal self. and attire.

Scarf from Lululemon (vinyasa scarf)

Top from Athleta

Tights from Lululemon (wunder under)

Feet from terrible genetics. Stop staring, it’s rude.

Do you see a pattern with the places I shop? I LOVE Francesca’s the mostest. The Twirl. Then Athleta. Then Lululmon. And so on. Sorry for the awkward facial expressions. I find it incredibly difficult to try to take pictures while posing in front of the mirror.

For those who find it incredibly annoying I added pictures of myself in the mirror, apologies, recipe follows.

4.3 from 4 reviews

Salted Caramel Chocolate Raspberry Chia Pudding
 
Prep time
Total time
 
Serves: 2-3
Ingredients
  • 1 cup your choice of milk (I used almond milk)
  • 1 heaping tablespoon almond butter (or other nut or seed butter)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon unsweetened cocoa powder
  • ¼ cup chia seeds
  • ¼ cup cacao nibs
  • ¼ cup fresh raspberries (to garnish)
For the salted caramel
  • ⅓ cup coconut cream
  • ⅓ cup coconut sugar
  • ½ teaspoon vanilla extract
  • pinch of sea salt
Instructions
  1. Place milk, nut butter, vanilla extract, syrup, and cocoa powder in a food processor or blender and blend until smooth.
  2. Add mixture to a seal proof jar or container. Add chia seeds and cacao nibs and shake vigorously for 30 seconds. (I’ve noticed that the longer I shake the container, the less likely I have the gummy separation of chia seeds and liquid that sometimes can occur)
  3. Place in the refrigerator overnight or for at least 8+ hours.
  4. Once the chia pudding is done, make the caramel. Place a small saucepan over medium heat. Add coconut cream and coconut sugar to the pan, continuously mixing.
  5. When the mixture begins to boil, add vanilla extract and salt and continue mixing at a medium heat to keep it from burning. Cook for 8-10 minutes, until the caramel becomes dark and thick then remove from heat and let cool for 2-3 minutes.
  6. Add caramel to the chia pudding and garnish with raspberries.

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