Almond-Whiskey Chocolate Bites

Almond Whiskey Chocolates
Want to know the best way to win people over?

Almond Whiskey Chocolates

With Chocolates…..

And Booze……

But better yet– with Chocolate AND Booze!!!

Almond Whiskey Chocolates
When I saw Sprinkle Bakes’ post about 5-Minute Bourbon Balls, I knew they were in my future.

Almond Whiskey Chocolates
Heather’s
recipe contains just a few ingredients and can be whipped up in minutes. Melted chocolate, honey, vanilla wafers, walnuts, and bourbon…. YES PLEASE!

Almond Whiskey Chocolates

I followed her recipe fairly close but used almonds instead of walnuts (I’m not that much of a walnut fan) though I’m sure they would be SPLENDIFEROUS with hazelnuts or pistachios as well. I also added a few splashes of vanilla extract and used whiskey since I was out of bourbon.

Though…aren’t all bourbons whiskey? But not all whiskeys are bourbon?

I won’t mind if you use either….or both!

Almond Whiskey Chocolates

Since you do not add heavy cream or milk, these bites wouldn’t technically be a “truffle” but heck–they’re lovely nonetheless and require no baking at all. Which during the craziness of the season can be a much needed break.

Added bonus? They can be made well in advance!

Almond Whiskey Chocolates

I’ll be making a few more dozen of these little bites for my family’s Christmas shindig and think they’d be a great addition to your holiday celebrations!

For the original recipe, please click here.

Ch-ch-ch-Chia Seed Pudding!

Chia Seed Pudding

Ch-ch-ch-Chia!

Terra cotta statuettes sprouting into fuzzy green pets?!  What’s not to love? Of course if you’re not into the responsibility of having to care for a Chia lamb, Chia Hello Kitty, Chia Scooby or even Chia Obama, you can always jump on the chia seed healthy bandwagon instead.

Since they’re bountiful in Omega-3s, fiber, antioxidants and all that jazz, I like to sprinkle chia seeds into my morning smoothies, muffin batters, or over greek yogurt. And since they take on somewhat of a “gel-like” consistency when mixed into water, they’re the perfect little ingredient to make a cheat pudding with.

There are so many variations on Chia Seed Puddings out there but I like to keep things simple with just a few ingredients: ripe bananas, almond milk, agave or honey, a dash of vanilla and of course–chia seeds. The actually consistency after it sets is like tapioca pudding and is delish when topped with fresh fruits, nuts or even granola.

And if you really want to get a little crazy, add a bit of cocoa powder to the party for a Chocolate Chia Seed Pudding. Because chocolate makes EVERYTHING better!

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Chia Seed Pudding
Serves 2

Ingredients:

2 medium sized ripe bananas
1 cup almond milk
1 tablespoon agave
1/4 teaspoon vanilla extract
2 heaping tablespoons chia seeds
fresh mango slices (or other fresh fruit)

In a blender, add the bananas, almond milk, agave and vanilla extract. Puree until smooth and then transfer to a resealable container. Stir in the chia seeds and cover. Refrigerate the mixture for 4-6 hours, or overnight.

Spoon the pudding into two cups and top with fresh mango slices. Serve chilled.