1. Melt chocolate in a double boiler over barely simmering water until chocolate is completely smooth.
2. Remove from heat and briskly whisk in yogurt. Once a completely smooth texture has been achieved, whisk in vanilla.
3. Spoon mixture into 6 small glasses or jars.
4. Refrigerate for 3 hours to set. Store any leftovers, covered, in the refrigerator.

1. Into a large heat-safe bowl, add chopped chocolate, then set aside.
2. Into a small saucepan over medium heat, add heavy cream, vanilla, cinnamon, nutmeg and cloves. Heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
3. Pour over chopped chocolate and cover bowl with a clean kitchen towel. Let sit for 2 minutes, then whisk until chocolate is completely melted.
4. Refrigerate for 2 hours, until chocolate is set.
5. Using a 1-tablespoon cookie scoop, portion truffles into balls, then roll between your hands. For best results, use food-safe gloves (this will get very messy!). If truffles start to melt, transfer to freezer for 10 minutes to firm up.
6. Roll truffles in your favorite toppings. Store in refrigerator.

• Chocolate-Dipped Pita Chips

  1. Preheat the oven to 400º.
  2. Slice each Ezekiel 4:9 Whole Grain Prophet's Pocket into 6 triangles.
  3. Set on a baking sheet lined with parchment paper.
  4. Bake the pita chips until browned and crisp, about 10-15 min.
  5. When the pita chips are done baking, melt 1 ½ cups dairy-free chocolate in a bowl in the microwave or over a double boiler.
  6. Dip half of each chip in the melted chocolate, set on a baking sheet lined with wax paper, and sprinkle with sea salt.
  7. Set the tray in the freezer for minimum 15 min so the chocolate can set. Set aside once ready.

• Candy Cane Dip

  1. Crush up candy canes with a hammer or heavy bottom glass in a Ziploc bag. Set aside.
  2. Mix together 8 oz cream cheese, 9 oz of coconut whipped cream, and 2 tbs maple syrup using a hand mixer until well combined.
  3. Stir in the candy cane pieces, reserving a few sprinkles to garnish the top.
  4. Transfer the candy cane dip to a festive bowl, and plate the chocolate dipped pita chips on the side to serve. Sprinkle the dip with the reserved candy cane pieces.

1. Into a food processor, add chocolate sandwich cookies and melted butter; pulse until fine crumbs form.
2. Press mixture into bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer while preparing filling.
3. In a large heat-safe bowl, add semisweet chocolate, vanilla extract and cinnamon, and set aside.
4. Into a small saucepan, add powdered sugar, heavy cream and butter. Heat over medium heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
5. Pour over chocolate-cinnamon mixture, then cover with a clean kitchen towel and let sit for 2 minutes.
6. Add salt to mixture and whisk until chocolate is completely melted, then pour into crust.
7. Use a spatula to smooth out filling, then top with pomegranate arils. Refrigerate for about 4 hours until set, then slice and serve. Store remainder in refrigerator.

1. Preheat oven to 350˚.
2. Oil two rimmed baking sheets, or line them with parchment paper. Set aside.
3. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
4. With a hand mixer or a standing mixer, beat butter and sugar until well combined. Add egg and beat in. Add yogurt, milk, and vanilla extract until combined. Slowly add in flour mixture in three additions.
5. With an ice cream scoop or a large spoon, create 24 mounds with the batter, placing them 2 inches apart on baking sheets with 12 mounds per sheet.
6. Bake 10 to 12 minutes, rotating sheets halfway through cooking time, until a toothpick inserted into center of a cake comes out with just a few crumbs stuck to it. Transfer cakes to a wire rack to cool.
7. With a high-speed mixer or a stand mixer, beat softened cream cheese, powdered sugar, yogurt, and vanilla extract until smooth. Chill filling for 30 minutes to stiffen it up for spreading.
8. Drop a generous spoonful of filling onto flat side of one cake. Gently press flat side of a second cake over filling. Repeat until all cakes have been filled.

1. In a small saucepan, bring [q:3/4] cup of water to a boil.
2. Take water off heat and drop tea bag in. Cover saucepan with lid and leave to steep for 6 to 10 minutes. The longer the tea steeps, the more Earl Grey flavor you will have; 8 minutes will produce a subtle yet noticeable flavor. Remove tea bag and bring pot to a simmer again. Once again remove from heat, add maple syrup and chocolate, and stir to melt chocolate.
3. Transfer chocolate mixture to a high-speed blender. Add vanilla, salt, and tofu. Purée until completely smooth, stopping to scrape sides of blender with a rubber spatula as needed to fully incorporate.
4. Divide mixture evenly among six ramekins and chill for at least 4 hours.
5. When serving, top mousse with whipped cream and chocolate shavings, if using.

1. Split vanilla bean lengthwise with a sharp paring knife. Pour whole milk into a saucepan, add vanilla bean, and bring to a boil. Turn off heat and leave to steep for 15 minutes.
2. Sift cocoa powder into a bowl. Finely chop chocolate and place in a separate bowl. Remove vanilla bean and drizzle milk over cocoa, stirring continuously with a hand whisk.
3. Return milk to pan and bring back to a boil. Pour over chocolate and stir until all chocolate has melted.
4. Return to pan and add coconut milk. Bring to a simmer. Serve in cups with a cinnamon stick in each one.

Chocolate Dipped Banana Coins

1. Line a baking sheet with wax paper or a silicone mat.
2. Melt [q:1/2] cup dark chocolate using a double boiler method or in the microwave.
3. One by one, dip a banana slice, place on the baking sheet, then sprinkle with Ezekiel 4:9 Crunchy Cereal
4. Repeat until all slices are coated.
5. Freeze for 15 minutes until ready to serve.

Peanut Butter Banana Smoothie

1. In a blender, combine 2 frozen bananas, [q:1/4] cup peanut butter, [q:1/2] cup dairy-free milk, [q:1/2] tsp ground cinnamon, and [q:1/2] cup of Food For Life Ezekiel 4:9 Crunchy Cereal. Blend until smooth and creamy.
2. Pour the peanut butter and banana smoothie mixture into a bowl.

To Serve

1. Top the smoothie bowl with the Food For Life Ezekiel 4:9 Crunchy Cereal, chia seeds, and chocolate-dipped banana slices. Optional: drizzle honey on top.
2. Serve immediately and enjoy!