It's tomorrow again.
But I'm still awake from yesterday, and something grand occurred on yesterday, so let's marvel on it instead!
Do you know what December 16th is?
NATIONAL CHOCOLATE COVERED ANYTHING DAY<3<3<3
That, my friends, is a VERY important thing to celebrate by all means possible.
Here is a chocolatey recipe post for the road.. just for fun:)
And because now you have a reason to make it... In honor of the today of yesterday.
Oh whatever.... did you really need a legit reason to make something chocolatey?
I didn't think so. ;)
Chocolate Pudding Pie Cups
(makes: 32 mini pies!)
1 1/4 cups homemade oat flour
1/4 cup + 1/2 tablespoon water
1/2 tablespoon flax oil (or olive oil)
1/2 tablespoon vanilla almond milk
about 1/2 teaspoon stevia
3/4 cup vanilla almond milk
3/4 cup unsweetened, natural cocoa powder
1/4 cup + 2 tablespoons stevia, baker's bag
1 tablespoons agave nectar
1 1/2 teaspoons extract of choice *
Optional: decorative topping, such as blueberries, raspberries, chocolate chips, sprinkles, etc
1) Start by making the crust- Mix ingredients together in a bowl with a fork. Set oven to heat to 375 degrees while you press the crust into a well greased mini-muffin tin. Remember, you need about 32 prepared spaces. Bake for 15 minutes. Take out; allow to cool.
2) Make filling- Mix all ingredients together. Spoon into cooled shells. Top with whatever you like. Refrigerate overnight (the longer it sits, the softer the crust will get. I made mine two days early for a party because I wanted it soft like a graham cracker crust).
* I very much enjoyed this recipe using almond extract, but you could certainly use any other that you like! (Or a mix!) Ideas include:
Ciao for now<3
-The Red Lady-