Chocolate Peanut Butter Chia Pudding

Remember Snack Packs?  Was a big fan.

The attempt, though, at eating more natural foods (as opposed to artificial sweeteners) is real though. 

I've seen a million different recipes for chia puddings, and have tried about just as many.   Never could quite get it right, until this time!

This was the perfect amount of chocolate, a hint of peanut butter (not counting the blob on top!), and a perfect pudding consistency.

Chocolate Peanut Butter Chia Pudding
2 tbsp. chia seeds
1/2 cup unsweetened almond cashew milk (or milk of choice)
1 tbsp. unsweetened cocoa powder
1 tbsp. honey
1 tbsp. peanut butter powder
1/4 tsp. vanilla
Pinch of salt

Combine everything in a jar or deep cup and whisk together until well combined.  Refrigerate overnight!

Coconut Mocha Smoothie

Remember Mounds bars?  I wasn't into Almond Joy because frankly, I didn't feel like a nut.  But chocolate and coconut was my jam.

Anyone who knows me knows that I'm a coffee junkie.  Give me all the coffee, all the time.  I have cut down in recent years, but if I can find a way to sneak coffee into just about anything,  I will.

This smoothie was born of my love for those three things, in addition to my lack of food shopping.  See, when I was getting ready for the next morning, I realized I had just about run out of unsweetened almond milk.  And it was late enough that the store wasn't happening.

Perusing my pantry, I found a can of coconut milk.  I didn't want to use the whole thing in my smoothie (well, I did, but realized that would make the smoothie a calorie bomb), so I figured I would have to improvise.  I thought about water but figured that would dilute flavor.

And then my eyes fell on my K-cups.  Why not?  Coconut, chocolate and coffee?  Sold.

I used vanilla protein powder for this (Quest is my favorite!) but only because I didn't have chocolate (FYI - totally trying it with chocolate and soon as Amazon delivers it!)  The cocoa definitely added enough of a chocolate kick though!

Coconut Mocha Smoothie
Serves 1 - 4 Smartpoints

2 tbsp. full fat coconut milk 
10 oz cold coffee 
1/4 cup unsweetened almond cashew milk
1 scoop vanilla protein powder
1 tbsp. unsweetened cocoa powder
1 tsp. coconut extract
1/2 frozen banana
1/2 tsp unsweetened coconut flakes

Blend all (except coconut flakes) until creamy.  Top with coconut flakes and enjoy!

Nut Free Trail Mix

So I really like the concept of trail mix - all that variety!  Packed with protein!  A great energy boost.

The thing is,  I don't like nuts.  Weirdly, I LOVE any kind of nut butter, I love the flavor of nuts, but I can't do the texture.

I know.  Strange.

Try finding a trail mix in the stores that has no nuts.  It's pretty impossible.

So I invented my own!

The recipe for this involves a lot of weighing so you definitely need a scale.  I found this to be a great snack (paired with some fresh fruit or vegetable) before a run or just in that mid afternoon lull.

Nut Free Trail Mix
Serves 4 - 4 Smartpoints per Serving

51 grams pumpkin seeds
40 grams dried mixed fruit, chopped
17 grams semisweet chocolate chips

Combine ingredients, then portion into small containers!  (Each portion weighed about 33 grams for me!)

Chocolate Peanut Butter Toffee Bark

Candy is good.  Especially when it is this easy to make.

I was inspired by this Trader Joe's Copycat Cowboy Bark.  I just don't like nuts.  I love peanut butter, but not nuts.  I know.  Weird.

So I did a little switching up.

What I came up with was both sweet and salty, and incredibly easy to make.  It'd be a great dessert to bring to a party because it travels easily and takes so little time to make!

Chocolate Peanut Butter Toffee Bark
(Inspired by Averie Cooks)

4 large Hershey's chocolate bars (about 1 pound)
8 Oreos, chopped
1 1/2 cups of mini pretzels, broken up
1/3 cup of Heath bar toffee bits
2/3 cup peanut butter chips
Coarse sea salt

Line large cookie sheet with wax or parchment paper.  Make sure to have all the toppings prepped so that you can add them while the chocolate is still melted.

In a large microwave safe bowl, break up the chocolate bars and begin melting in 30 second intervals, stirring after each 30 seconds.  Continue to do this until chocolate is melted and smooth.

Spread chocolate on wax paper with an offset spatula or a large flat spatula.  Chocolate should be about a /14 inch thick.

Sprinkle toppings evenly over chocolate.  Use another spatula to press toppings into chocolate a bit.  Sprinkle coarse sea salt over the top.

Place cookie sheet in refrigerator for at least an hour, or in the freezer for 30 minutes.  (I actually had it in the fridge for about 2 hours, so it's definitely something that can be made way in advance!).

When hardened, break into pieces and enjoy!