Coconut Chocolate Almond Chia Pudding

I love this coconut chocolate almond chia pudding because it is great to prepare ahead of time and resembles my favorite candy without all the added sugar and calories. In fact, this chia pudding tastes like dessert but it’s actually dense in nutrients that are beneficial to your health.

This chia pudding reminds me of Almond Joy. If you don’t already know, Almond Joy is a name of a very well known candy. Almond Joy is filled with coconut filling, has an almond center, and is coated with a thick layer of chocolate. The main ingredients in this candy are coconut, almond, and chocolate. Even though my Almond Joy chia pudding doesn’t have that candy in it, it does include all of the flavors. Making it a perfect sweet breakfast and it even makes a great dessert!

Benefits of the ingredeints.

Chia pudding is made with chia seeds. Chia seeds are a great source of fiber and powerful antioxidants. Almonds also contain fiber as well as protein. Both of these ingredients are a great start to your day and help you feel full longer.


How to make coconut chocolate almond chia pudding.

You’ll be amazed at how easy this is to make. In less than 5 minutes, you will have done most of the work. The longest step is waiting for the coconut chocolate almond chia pudding to set. Below are the 5 easy steps.

  • Warm up milk, add chocolate chip, until melted
  • Add chia seeds and stir. Wait 2 minutes and stir again.
  • Refrigerate for at least 2 hours.
  • Add crunched salted almonds and coconut flakes.
  • Stir & Enjoy!

What if I want to add sweetener?

Lily’s dark chocolate chips do not have added sugar and are not very sweet. To make this dessert sweeter, feel free to add stevia, maple syrup, honey, or any other sweetener of choice. Add in with the chocolate chips and stir well to combine.

Can I substitute almond milk for other milk?

Yes- you can use your favorite milk to make chia pudding.

Coconut Chocolate Almond Chia Pudding

Almond Joy Chia Pudding is a thick chocolate chia pudding, with coconut flakes and salted almond, perfect for breakfast or even dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 5 minutes
Setting Time 2 hours
Total Time 2 hours 5 minutes
Servings 2 servings


  • 1 cup almond milk
  • cup Lily's dark chocolate chips
  • 4 tbsp chia seeds
  • ½ cup salted almonds chopped
  • ¼ cup coconut flakes
  • sweetner of choice optional


  • Heat almond milk in the microwave for 1 minute or on the stove top until it's hot but does not start to boil. Remove from heat and add dark chocolate chips. Let the chocolate chips sit in the hot milk for about 30 seconds. Stir until chocolate melts. If you are adding sweetener of choice, add it at this point and mix. Evenly divide the chocolate almond milk into 2 seperate jars or small bowls.
  • Add 2 tablespoons of chia seeds in each serving. Stir, let sit for 2 minutes, and stir again to ensure even distribution of chia seeds in milk.
  • Refirgerate for at least 2 hours or up to 2 day. Before serving, divide crushed almonds and coconut flakes evenly between the two servings.
  • Mix and enojy.

Apple Pie Filling

Once the first breeze of fall comes our way, it’s certain that sweater weather goes with nothing other than apple cinnamon EVERYTHING. This classic apple pie filling is perfect and it comes together in minutes. The best part of it is that it can be frozen and used in so many fall treats this season.

What kind of apples are best for apple pie filling? When you bite into the perfect apple pie, you want to taste the apple and experience its texture. With that being said, choose an apple that will keep its shape. You also want an apple that will balance out the sweetness so you want to steer away from extra sweet apples. My choice of apples for the perfect apple pie would be Granny Smiths because they are perfectly tart as well as crisp. Other apples that tend to hold their shape after being baked are Jonagold, Mutsu, Honeycrisp, and Braeburn. While these are apples I recommend, don’t be afraid to play around and experiment what flavors and textures suit you your taste the best.


Preparing your apples: The apples are the most important ingredient in this recipe. Start washing each apple thoroughly with water. Peel the apples and dice them. Although this recipe calls for diced apples, you can also slice them lengthwise. I find that the diced chunks of apples provide a bit that’s more full of apple, thus making it more flavorful. Add the lemon juice over your apples while you are working on the rest of the recipe. The acidity of the lemon juice will prevent your apples from browning.

All about the sugars. This recipe calls for both granulated as well as brown sugars. I find that the stronger flavor of the brown sugar gives it a better caramel color as well as flavor. If you don’t have brown sugar, it is okay to use just granulated white sugar.

Adjusting the consistency of the apple pie filling.

  • To thicken: In 2 tablespoons of water, add 1 teaspoon of cornstarch and whisk until cornstarch mixture does not contain any lumps. Add this mixture to your apple pie filling while it is on the stove and stir until it is completely incorporated into your filling. This should thicken the filling slightly. Keep in mind, the apple pie filling will also thicken as it cools.
  • To thin out: If you are finding that your apple pie filling is too thick, you can add one tablespoon of water at a time to thin it out. 

How to add this filling to your pie. Whether you are using a store bought pie crust or making your own, the directions are the same. Layout and press your pie crust into your pie dish. Once the apple pie filling has come to room temperature, add half of the the apple pie filling to your pie. This filling is best if you for a double crust pie, meaning that your pie also includes a crust on the top, covering the apple pie filling.

Freezing your apple pie filling. This recipe is great because it can be frozen and when thawed properly, you can definitely use it for another pie or an apple recipe of your choice. To freeze this, Pour the completely cooled Apple Pie filling into a freezer bag, making sure that all of the air  is out. For best results, double bag the apple pie filling.

Thawing instructions: Best way to thaw this Apple Pie filling is to leave it at room temperature for 2-3 hours or in the refrigerator over night. The apple pie filling will release water after defrosting. Use a strainer to release the extra water from the apple pie filling. 


  • 4-5 apples, peeled and diced (440 grams)
  • juice of 1/2 of lemon
  • 3 cups water (675 mL)
  • 1 cup granulated sugar (200 grams)
  • 1/4 cup light brown sugar (50 grams)
  • 1/3 cup corn starch (40 grams)
  • 1 tsp ground cinnamon
  • 1/4 tsp groung nutmeg
  • pinch of salt
  • 1 Tbs vanilla extract or rum


  1. Peel and dice apples.
  2. In a large bowl, toss diced apple in lemon juice.
  3. In a medium sauce pan over medium heat, place water, sugars, cornstarch, cinnamon, nutmeg, and salt. Whisk until there are no more clumps of corn starch. Then, bring mixture to a boil, stirring frequently for about 2-3 minutes.
  4. Once the mixture has boiled for 2 minutes, add vanilla extract and stir. Then, add the apples, cover, and let simmer until the apples are soft or about 6-7 minutes.
  5. Remove from heat and let it cool to room temperature. Pour into jars or containers and refrigerate.

Homemade Authentic Crepes Recipe

Crepes are a delicious treat that so many people enjoy. They are so versatile because they can be both sweet and savory and can include almost anything. 

I love making crepes for many reasons. First of all, they are incredibly easy to make. All you need is just a handful of ingredients, a whisk, and a non stick pan. You can also use a crepe maker but it’s certainly not necessary.

Crepes are so easy to make you can hardly go wrong! There are only a few tips on how to make your crepes perfect.

  1. Smooth out all lumps: When whisking, make sure that there are no lumps of flour in your mixture. The smoother the batter, the better your crepes will be
  2. Use carbonated water: Yes- you can substitute carbonated water with extra milk but the end result will not give you a light textured crepe. Adding more milk instead of carbonated water will result in a denser crepe.
  3. Use a non stick pan: The butter will add a slight flavor but if your pan sticks- you will quickly learn what a messy crepe looks like

By now you’re probably wondering- what is the secret to perfect crepes? The answers is 2 things- letting the batter rest and using carbonated water. Since you are using flour, letting the batter rest lets the gluten in the flour relax resulting in a a more chewy texture. If you don’t allow the batter to rest, chances are, your crepes will turn out to be tender and will crack when folded. The carbonated water also helps with texture. It creates a more airy and light crepe instead of thick and dense crepe. Trust me on this!

  • 1 egg
  • 3/4 cup whole milk (175ml)
  • 3/4 cups all-purpose flour (114g)
  • 1 teaspoon vanilla extract
  • 1 tsp oil
  • 1/2 cup seltzer water (100ml)
  • 1 tablespoon melted butter (used when coat the skillet)


  1. In a medium sized mixing bowl, add egg, sugar, pinch of salt, milk, vanilla extract and oil. Using a whisk, mix together until all of the ingredients are mixed.
  2. Next add the flour, one table spoon at a time. Whisk the mixture well after every couple tablespoons, making sure that there are no lumps of flour left. 
  3. Lastly, add in your carbonated water slowly while continuing to whisk. The crepe mixture should not be thick.
  4. Let the mixture rest at room temperature for 30 minutes to 1 hour.
  5. Melt one table spoon of butter in a small bowl. Use this to coat the skillet very lightly before each crepe
  6. In a small non-stick skillet over medium-low heat, Drop about 1/4 cup of batter evenly onto pan. Quickly swirly the pan so that it is evenly coated and your crepes don’t have holes.
  7. Cook for 2 minutes on one side and flip. Cook 1 minute on the second side.
  8. Place cooked crepes on a dish and cover with a towel. This will prevent crepes from drying so that you can easily fold them.
  9. Repeat the same process with the remaining of the batter.

To assemble, spread your favorite spread on the crepe. Add the desired toppings and fold. Commonly used toppings for sweet crepes include spreads (chocolate spread, nut butters, jams, jellies), fruit of any kinds, candies, chopped nuts of any kinds, coconut flakes, cookie crumbs, mini chocolate chips, and so much more. Don’t forget to top your crepe with powdered sugar or whipped cream and drizzle with your favorite syrup! Enjoy!


NO BAKE Peanut Butter Granola

NO BAKE peanut butter granola for a crunchy and sweet addition to yogurts, smoothie bowls, or anything else you desire. 


•140g natural peanut butter
•70g honey
•20g coconut oil
•1 tsp vanilla extract
•125g old fashioned oats
•80g crushed almonds
•20g flaxseed meal
•50g melted dark chocolate (optional)


1. Combine peanut butter, honey, and vanilla in a sauce pan and place on medium heat, mixing constantly.

2. When the mixture is smooth and runny, removed from heat. Add all dry ingredients to the peanut butter and honey mixture. Mix until evenly combined.

3. Transfer mixture to a container with a lid and drizzle with chocolate.

4. Refrigerate overnight. 
5. Using your hands or a knife, crumble granola and store in an air tight container.

Mini Apple Walnut Turnovers

These Mini Apple Walnut Turnovers are basically fall wrapped in buttery, flaky puff pastry and are the definition of perfection. They are super soft, filled with delicious apple pie filling, and have a slight walnut crunch that makes them extra with out all the extra work.


  • 1 package puff pastry (2 sheets)
  •  3 medium sized apples-peeled cut into small cubes
  • 1 cup water
  • 1 1/2 Tbs corn starch
  • 1/4 cup brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • pinch of salt
  • 3/4 cup chopped walnuts
  • 1 egg- for the egg wash

Glaze: (optional)

  • 1/4 cup powdered sugar
  • 1 Tbs milk


  1. Remove puff pastry from the freezer and thaw according to package instructions.
  2. In a medium sauce pan over medium heat, place water, sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk until there are no more clumps of corn starch. Then, bring mixture to a boil, stirring frequently for about 2-3 minutes.
  3. Once the mixture has boiled for 2 minutes, add the apples, cover, and let simmer until the apples are soft or about 4-5 minutes.
  4. Remove from heat and let the mixture cool completely.
  5. Preheat oven to 400˚F.
  6. Using a pizza cutter or a knife, cut each pastry sheet into 9 sections. You should have 18 total.
    • The easiest way to do this is cut 2 horizontal lines where the puff pasty sheets have a crease and then 2 vertical lines, slightly over 3″ apart.
  7. Add about a teaspoon of the apple filling on one side of the puff pastry sections, sprinkle with a few walnuts (about 1/2 tsp each), and fold over in half. They should be rectangular in shape.
  8. Crimp each rectangle around edges firmly with a fork and brush top with eggwash.
  9. Transfer to a baking sheet lined with parchment paper, keeping them at least 1″ apart.
  10. Bake for 20-22 minutes or until golden brown and puffed.
  11. For the glaze, stir together powder sugar and milk until you get desired consistency. I start with 1 Tablespoon and and more if needed.
  12. Once the glaze is smooth, drizzle over warm turnovers.

The BEST Chocolate Chip Banana Bread

Lets be real- Banana bread is a classic and it gets even better when you add chocolate to the banana bread because who doesn’t love a banana chocolate combination. This Chocolate Chip Banana Bread recipe WILL have basic household ingredients, WILL be VERY MOIST, and it WILL include CHOCOLATE.

-Makes 1 Loaf-


  • 1 1/2 cup of mashed over ripe bananas (about 2-3 bananas)
  • 5 Tbs melted butter (70 grams)
  • 3/4 cups sugar (150 grams)
  • 2 tsp vanilla extract
  • 1 1/2 cups all purpose flour (190 grams)
  • 1 tsp baking soda (4 grams)
  • 1/2 tsp nutmeg (2 grams)
  • pinch of salt
  • 3/4 cup – 1 cup cup semi- sweet chocolate chips (120 grams)


  1. Preheat oven to 350°F. Grease a 9×5 loaf pan. You can also line with parchment paper to avoid sticking.
  2. Combine flour, baking soda, nutmeg, and salt in a small bowl. Whisk to combine.
  3. Combine together mashed bananas, butter, egg, and sugar in a medium bowl until evenly combined. Add vanilla and mix well.
  4. Add dry ingredients and mix just until combined. DO NOT over mix.
  5. Lastly, add most of your chocolate chips in the banana bread batter. You can save a handful to add to the top of the banana bread.
  6. Pour into prepared loaf pan and bake 50-60 minutes or until a toothpick comes out clean. DO NOT overbake.
  7. Cool in the pan 10 minutes. Remove from pan and cool completely on a rack.

Lemon Berry Scones


  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 cups sugar
  • 1 egg yolk
  • 3/4 cups full fat yogurt
  • 1 tbs lemon juice
  • 3/4 cup frozen berries
  • 2 teaspoons vanilla extract
  • 6 tbs butter, cold and cubed


  • 3 tablespoons powdered sugar
  • 3 teaspoons lemon juice


  1. In a large bowl, whisk flour, sugar, and baking powder. Add small cubes of very cold butter and combine with a pastry cutter or your fingers until the mixture comes together but there are still very small chunks of butter.
  2. Whisk together yogurt, the egg yolk, lemon juice, and vanilla extract together in a small bowl. Pour over the flour mixture, add the berries, then mix together.
  3. Pour onto a clean counter and work dough into an 8-in circle. Cut into 6-8 equal triangles. To make smaller scones, make 2 discs. Dough should be sticky but still hold it’s shape. If it’s too sticky, add a little more flour, about 1 Tablespoon at a time.
  4. Place scones on a lined baking sheet, about 2/3 inches apart and refrigerate for 20 minutes to 1 hour.
  5. Preheat oven to 400°F .
  6. Bake for 20-25 minutes or until lightly brown and golden brown around the edges.
  7. Remove from the oven and cool completely before adding the glaze.
  8. To make the glaze, mix together lemon juice and powdered sugar until the glaze is smooth. Drizzle over scones and enjoy.

Zucchini and Smoked Gouda Scrambled Eggs

Serving Size: 2

•1 tsp olive oil
•2 small zucchinis, grated
•2 Tbs chopped onion
•2 whole egg
•2 egg white
•1/2 cup shredded smoked gouda
•salt and pepper to taste


1. Add olive oil in a non stick skillet and sauté zucchini and onions on medium heat until slightly browned.

2. In a separate bowl, whisk together egg and egg white.

3. Pour over cooked zucchini and onions, and mix gently until eggs are cooked fully.

4. Add salt, pepper, and top with smoked gouda cheese.

5. Remove from heat and enjoy