Chocolate Chia Pudding


1 (13.5 ounce) can full fat coconut milk, blended
1 cup water
¼ cup chia seeds
2 tablespoon cacao powder
⅛ teaspoon vanilla
⅛ teaspoon celtic sea salt


1. Combine blended coconut milk, water, and chia seeds in a one quart mason jar and shake
2. Add cacao powder, vanilla, and salt and shake well
3. Refrigerate overnight to let chia seeds soften and absorb liquid


XO Jaclyn Renee


Paleo Chocolate Cupcakes

¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
4 large eggs
¼ cup coconut oil
⅓ cup honey


1. Pulse together dry ingredients in a food processor
2. Pulse in wet ingredients
3. Line a muffin pan with paper liners and scoop ¼ cup batter into each
4. Bake at 350° for 15-18 minutes
5. Cool and serve

I like to top my cupcakes with Simple Mills Chocolate Frosting.


Nutter Butter Bombs

What you'll need:

Silicone muffin tin or silicone ice cube tray
3/4 cup coconut oil
1/2 cup sunflower seed butter; plus a little extra for middle filling
(can sub almond or cashew butter if you prefer)
1/4 cup cacao powder
Sweetener of choice; stevia, vanilla extract, monk fruit


Shredded coconut flakes
Sunflower seeds


1. Melt all the ingredients (besides the sweetener) in a small pan on medium heat.

2. Once melted, add a pinch of sweetener and taste. Is it sweet enough? If not, you can add another pinch until it’s reached a desired sweetness for you.

3. Place liquid halfway in tray and place in freezer for 10 minutes. Save other liquid on the side.

4. After 10 minutes add a small drop of nut butter to each of the bombs and then cover with the rest of the liquid.

5. Place back in freezer for another 10 minutes or so and… voila! A tasty treat without the guilt.