Chocolate Chia Pudding

Chocolate Chia Pudding

With Betsy‘s chocolate chia pudding we go coco for chocolate and coconut!  This delicious and healthy dessert uses a gluten-free chocolate muffin from Soozy’s along with our delicious Toasted Coconut Cashew Butter Chia Pudding.  Such an amazing treat minus the guilt and it’s even vegan-friendly!

Recipe Ingredients:

2 T Betsy’s Best Toasted Coconut Cashew Butter

1 c coconut milk

1 c greek yogurt, plain

2 T honey or maple syrup

1/2 c mango

1 c spinach or 2 T Koyah Leafy Greens Booster powder

1/2 c chia seeds

Step By Step Chocolate Chia Pudding Recipe Directions:

Step 1Simply mix the ingredients together, and let them rest for a few moments.

Step 2: Stir the mix well with a fork every five minutes or so. At first, it’ll seem far too liquified, but over the course of thirty minutes the chia seeds will plump up, till the pudding resembles tapioca pudding.

To assemble the chocolate chia pudding parfait:

Step 1: Cut muffin in half and place the bottom half in a 4 oz mason jar.

Step 2: Slice strawberries thin and layer around the side of the jar.

Step 3: Layer with 1 T Betsy’s Best Toasted Coconut Cashew Butter and then add 1/4 Cup of chia pudding and top with the top of the muffin.

Step 4: Garnish with a dollop of Betsy’s Best and a strawberry.

We hope you enjoy our chocolate chia pudding recipe!  Are you eating it as a healthy snack or dessert?  Let us know what you think in the comments below?

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Chocolate Chia Pudding

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Breakfast Crepes With Cardamom Cashew Butter Filling

Breakfast Crepes With Cardamom Cashew Butter Filling

Betsy’s cardamom cashew butter breakfast crepes are so simple, and yet so tasty! These crepes are sure to become a weekend breakfast or dessert favorite in your home. After all, they are filled with Betsy’s Best Gourmet Cashew Butter with Cardamom and your favorite all-natural apricot fruit spread.

Crepe Ingredients:

1 T Betsy’s Best Cardamom Cashew Butter

1 C all purpose flour

1 T sugar

1/4 tsp salt

2 tsp sugar

1 1/2 C whole milk

4 eggs

3 T unsalted butter, melted

1 T apricot fruit spread

Step By Step Breakfast CrepesRecipe Directions:

Step 1In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.

Step 2: Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden. Slide crepe out of skillet and place on a plate to cool slightly*. Place Betsy’s Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!

Step 3: Enjoy your breakfast crepes!

*If you want the cashew butter to melt, smear onto the crepes while they are still warm. If you want a more firm crepe, allow crepe to cool completely.

Pair the cashew butter breakfast crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start! Remember, if you or your kids love those high-sugar hazelnut spreads in crepes, Betsy’s Best Gourmet Nut butters are the perfect all-natural, low sugar alternative!

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BHealthy and delicious are perfectly paired in this awesome Lemon Pie Smoothie recipe! We combined chia seeds, Betsy’s Best Gourmet Almond Butter and other super ingredients to make a smoothie that’s sure to become one of your favorites.

#TasteTheDifference!

Ingredients:

1 T Betsy’s Best Cinnamon Sunflower Seed Butter

½ cup unsweetened almond milk (or other milk substitute)

½ cup filtered water

¼ cup raw dates, pitted and chopped (or 4 drops of liquid Stevia)

¼ cup lemon flesh (½ small lemon) peeled, seeds and membrane removed

1 medium banana (fresh or frozen)

1 Tbsp vanilla powder (optional)

1 Tsp vanilla extract

1 Tbsp chia seeds (or flax seed)

½ cup of spinach (or kale)

6 ice cubes

Step By Step Lemon Pie Smoothie Recipe Directions:

Step 1Place all ingredients in your blender.

Step 2: Blend until smooth

Step 3: Enjoy your lemon pie smoothie!

A Note from Betsy: Did you know lemons are among the best fruits to eat?  They are loaded with vitamins and can even help prevent kidney stones.

If you are a smoothie fan, Betsy’s lemon pie smoothie recipe is a must try.  It is like dessert in a glass, but without the guilt.  Fill up your belly with powerful antioxidants and healthy fats while enjoying amazing flavor.  #LoveAtFirstTaste!

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Peanut Butter Banana Popsicle

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3 T Betsy’s Best Gourmet Peanut Butter
2 T coconut oil
1 c of toppings such as: Cocoa Krispies, shredded coconut, sprinkles or cacao nibs
8 popsicle sticks

Place popsicle stick in the base of the banana that was cut in half. Put bananas on wax paper on a cookie sheet and place in the freezer for at least 2 hrs. In a small saucepan, add Betsy’s Best and coconut; on low heat melt oil and Betsy’s Best together. Remove from heat. Place toppings individually on its own plate. Take bananas from the freezer and dip one at a time into Betsy’s Best mixture, then roll in topping and place back on wax paper. Once finished with each banana store in freezer in an airtight container and enjoy!

Betsy’s Best Peanut Butter Banana Popsicle recipe is truly a summer treat you can feel good about!

Double Chocolate Flourless Peanut Butter Cookies

Every healthy diet needs a treat once in a while. Satisfy your sweet tooth with our recipe for gooey Double Chocolate Flourless Peanut Butter cookies made with Betsy’s Best.

  • 1 cup Betsy’s Best Gourmet Peanut Butter
  • 2/3 cup raw sugar (or coconut sugar)
  • 1 large egg, whisked
  • ¼ cup cacao powder
  • 1/3 cup dark chocolate chips
  • 2 tsp vanilla extract
  • ¼ tsp sea salt

Preheat oven to 350°F. In a large bowl, mix together all ingredients until well combined. All batter to rest for 5 minutes or until thickened. 

Place dough by heaping teaspoons onto a cookie sheet lined with parchment paper and roll into small balls. Gently press down on each ball with a fork, twice, to make a crisscross pattern. Bake for 10-14 minutes, rotating the pan once, half-way through. Cookies will continue to brown a bit once removed. Allow cookies to fully cool and firm up before handling. 

Get your glass of milk ready as you prepare this double chocolate flourless peanut butter cookie recipe!