Two things:

1. I am totally copying this recipe from one I just sent for an interview, because it's easy. So sloppy seconds for them, I guess.

2. We had a crew of photographers and a stylist here this weekend...and let's just say I was totally inspired by her styling (who knew kombucha could look so good?!). Goodness, everyone needs a stylist in their life! :-) Check both of them out and look for our family in Pure Green Magazine in a few months. So fun!

Now regarding this staple.

I love chocolate, but when it's processed with bad ingredients it makes me break out horribly. This recipe more than satisfies my chocolate craving while adding all types of nutrition to my dessert (guilt free for giving to the kids as well!). It's packed with antioxidants, healthy medium chain fats, protein, fiber, and omega 3's. It's relatively raw as well (aside from the maple syrup, but you can substitute if you would like). Several of these ingredients can be switched out for others (ie: oats, peanut butter, almond flour, dried fruit, etc).

2 cups shredded coconut (I use Bob's Red Mill)

¾ cup maple syrup

¾ cup raw cocoa

1 tsp vanilla

1 tsp cinnamon

1/3 cup coconut oil (in liquid form)

1/3 cup almond butter

1/3 cup dark chocolate chips

1/3 cup chia seeds (pre-activated by soaking in 1/3 cup water 10 minutes prior)

A dash of sea salt

Mix together, use a teaspoon to dollop the batter in small balls onto a cookie sheet. Set in the freezer. The batter should harden within ten minutes and they’re ready to eat. Enjoy with a glass of fresh, raw milk!

note: these should be eaten straight out of the freezer as when they soften they're not as tasty.