Overnight Chocolate Flax and Oats

Overnight Chocolate and Flax Oats:
Makes 4 servings

These were so delicious and creamy!

4 TB maple syrup
4 TB avocado oil
Pinch of sea salt
1/2 tsp vanilla
About 1” cube of cacao paste
1 can full fat coconut milk (try to find one without added guar gum)

1 1/3 cup oats
3 TB flax seeds
3 TB almond flour
4 scoops collagen peptides
Pinch of salt

Heat avocado oil and maple syrup over very low heat until hot. Turn off heat and microplane the cacao paste over the maple oil mixture (if you don’t have a microplane, grate or chop cacao paste very fine). Stir in vanilla and coconut milk.
In a bowl combine oats, flax seeds, almond flour, collagen and salt. Add the liquid mixture and stir combine. Scoop each serving into individual ramekins/bowls/glasses, cover and refrigerate over night. Top with fresh fruit and enjoy!

Apple Cinnamon Chia Pudding

Makes 4 servings:

  • 1 cup chia seeds
  • 1 cup water
  • 1 apple
  • 1/4 cup water
  • 1/4 tsp apple cider vinegar
  • juice and zest of half a lemon
  • very large pinch of sea salt
  • 1/4 tsp cinnamon
  • 1/8 tsp vanilla or some scraped vanilla beans
  • 2 TB honey
  • optional: a large pinch of lions mane mushroom (I love Sun Potion)
  • 1/4 tsp cinnamon
  • a large pinch of sea salt
  • 1 TB coconut manna or almond butter
  • 1 apple, chopped and divided among the for servings as a topping
  • lemon juice to squeeze on top of chopped up apple
  • 2 TB shredded coconut, divided among the four servings as a topping
  • 1 TB chopped up almonds, divided among the four servings as a topping

*use organic ingredients, if possible

  1. Grind chia seeds, using a high powered blender, into a powder. Add 1 cup of water, stir with a spoon and allow to sit while you make the other components of this dish.
  2. Chop up 1 of the apples.
  3. Add the chopped apple to a saucepan along with 1/4 cup of water, apple cider vinegar, lemon juice and zest, a very large pinch of sea salt, 1/4 tsp cinnamon and vanilla. Bring to a simmer over medium heat. Turn heat down to the lowest setting and cover the saucepan. Allow to cook for 25 minutes. Turn off the heat and allow to cool to room temperature.
  4. Add cooked apple mixture, honey, optional lions mane mushroom, 1/4 tsp cinnamon, a large pinch of sea salt and 1 TB coconut manna or almond butter to the high powered blender containing the soaked chia seed mixture. Blend on high until combined.
  5. Chop up the second apple and squeeze some lemon juice on it.
  6. Divide chia pudding among 4 containers, cover and refrigerate overnight.
  7. Before serving, chop up almonds and apple. Squeeze lemon juice on top of chopped up apple and top each pudding bowl with shredded coconut, almonds and apple. Enjoy!