make it: chia chocolate pudding

bkp_5_6_13_chiachocpudding1i’m not normally much of a chocolate person but i do have a taste for it once in a while. i’ve been trying to cut back on sweets, too, but i don’t think this really counts as anything to feel bad about. unlike the pudding that comes in a little disposable cup and has absolutely zero nutritional value, this version actually brings something to the party – lots of protein, natural sweeteners, and, it’s dairy free. i like it better than the real thing.


chia seed chocolate “pudding”

add 1/2 cup filtered water to 2T chia seeds. let it sit and thicken for about 10 minutes, transfer to the vitamix, and add:

1 cup raw unsalted cashews, 5 or 6 dates, (remove the pits!), 1T unsweetened cocoa powder, 1T maple syrup or agave nectar, 1t vanilla. start with 1/2 cup of coconut milk (or almond milk) and pulse, adding more milk to achieve desired consistency. i usually add about 1 cup of the milk total. also, if you like a stronger chocolate flavor, you can add another tablespoon of the cocoa powder.

it’s good to eat right away, but i think it’s even better once it sits in the fridge for a few hours. it seems like the chia seeds keep thickening even once they’re ground up, and the texture is just great.

bkp_5_6_13_chiachocpudding(photos by laura kinsey for


make it: the sweet & spicy cookie

i’m having a thing for cookies lately. these were in november’s issue of food & wine magazine and i have been waiting for a reason to make them. generally, i’m not in love with chocolatey sweets, (much prefer fruity options – like pie!) but these cookies call for a little cayenne pepper and a sprinkle of sea salt. i can get behind that. salty chocolate and i are friends.

on monday i stopped waiting for a reason and just made them. they’re easy. the recipe is from the marvelous Dorie Greenspan. check it out here, and here on theĀ CookieBar website.

(photos by laurakinsey)