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?
Dress from Hope’s
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)
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
Shirt from Twirl
Necklace from a thrift store
Black jeans from Old Navy (Rock Star fit)
Shoes from my college days, from TJ Maxx
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.
Salted Caramel Chocolate Raspberry Chia Pudding
- Yield: 2-3 1x
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
- 1/4 cup chia seeds
- 1/4 cup cacao nibs
- 1/4 cup fresh raspberries (to garnish)
For the salted caramel
- 1/3 cup coconut cream
- 1/3 cup coconut sugar
- 1/2 teaspoon vanilla extract
- pinch of sea salt
Instructions
- Place milk, nut butter, vanilla extract, syrup, and cocoa powder in a food processor or blender and blend until smooth.
- 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)
- Place in the refrigerator overnight or for at least 8+ hours.
- 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.
- 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.
- Add caramel to the chia pudding and garnish with raspberries.
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You May Also Like:
Raw No-Bake Chocolate Pudding Cups
“Peanut Butter” and Jelly Overnight Chia Pudding
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Hi Juli ! Everyone of your recipes are fab, except this one didn’t turn out very well for me 🙁 . The caramel sauce was the issue. I used “let’s do organic creamed coconut” and “wholesome organic coconut palm sugar”. It turned clumpy, almost like an oatmeal texture. Am I using the wrong ingredients?? Help!
hey ellen, that happened because you didn’t use the right stuff. you need to use coconut milk, you can get coconut cream, but creamed coconut is something different, it’s coconut butter. so you need to use the cream that rises to the top in cans of coconut milk. that’s why i put that link in there so to help people see what they should be getting
Hey Juli!!! Another winning recipe – and so delish! Just wanted to let you and other readers know I made the caramel out of coconut sugar and a combo coconut/rice milk (I live in a small city in the Netherlands so finding coconut cream is challenging!) and it turned out great. I just had to spend some extra time stirring away over the stove top to make sure it kept reducing without burning. So tasty! Thanks again for an awesome recipe 🙂 And I love your TJ Max shoes – so cute!
hi there, I stumbled upon your site today…thanks google! I am looking forward to trying out your fantastic recipes. We’re new to paleo eating…thanks to whole30 (round 2 since October) anywho. I’m allergic to tree nuts, any ideas for modifying this one and subbing the almond butter. Thanks.
sunflower seed butter would work!
I’m afraid this was a big thumbs down in my family. I don’t think they liked crunchy bits in their pudding:-0