You may know Lily Diamond's popular blog, Kale and Caramel, where she makes food for "all five senses" ie. puts a hippie twist on pretty much everything. Although from Hawaii, she really has that Topanga Canyon hippie thing going for her - which I totally love and relate to.  Her infectious energy about plants & herbs will inspire anyone to eat rose petals.

Her book, despite heralding the power of nature, is really a story about healing.  Lily has the most poignant introduction about finding her way back into the kitchen (I also recommend this F52 read) after her mother's death.  The thing about loss is that it sticks with you. Grief or loss can entangle us (most likely, forever), but Lily found her way back - through flowers & herbs to "awaken her spirit".  

This chia pudding from her new book is filled with chocolate - something I've, somehow, never thought of.  I've been putting her rose petal & cacao mix on practically everything since I've received it - so I think I'm a flower convert.  



Chia Mousse:

  • ¾ cup chia seeds
  • ⅓ cup plus 1 tablespoon cocoa powder
  • 2 pinches sea salt
  • 2¼ cups (nut) milk of choice
  • ¼ cup plus 1½ tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • 1½ cups semisweet chocolate chips
  • 1 teaspoon orange zest
  • ⅛ teaspoon ground cardamom

Coco Whip:

  • 1 (13.5 ounce) can full-fat coconut milk, refrigerated upside down
  • 2 tablespoons maple syrup
  • ¼ teaspoon rose water
  • ¼ teaspoon ground cardamom


  • ¼ cup cacao nibs
  • 1 tablespoons dried edible rose petals (stems and leaves discarded)

At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup, and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover chill in the fridge for at least 1 hour, or as long as overnight.

In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth.  

Transfer chia pudding to a blender and blend on med-low until it begins to be creamy (*do not overblend or chia can become bitter). Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into a bowl or individual ramekins. Chill for 2 to 3 hours, to set.

Meanwhile, open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and save the liquid for smoothies, soups, other chia puddings, etc. In a large bowl, mix the coconut cream with the maple, rose water, and cardamom. 

Whip with an electric or stand mixer on high until the mixture becomes smooth, light, and whipped. Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals. Eat immediately or chill in fridge before serving.  



Holiday sweets aren't just about cookies.  These truffle mini tarts will hold their ground with your mother's crinkle cookies, plus they will satisfy your chocolate-loving guests.  If individual tarts are too high maintenance for you - don't worry - you can also make one full-sized tart instead. Happy baking!

CHILLED TRUFFLE TARTLETS WITH SALTED CARAMEL (Gluten-free)  Makes about 8-10 small tartlets (or one large tart)


  • 1/3 cup tapioca starch
  • 1/3 cup almond meal
  • 1 1/2 teaspoon xanthum gum
  • 2/3 cup sorghum flour
  • 2 tablespoons light brown sugar
  • 6 1/2 tablespoons cold butter, diced
  • 1 egg
  • 1 teaspoon water

Pulse starch, almond meal, xanthum gum, flour, and sugar in a food processor. Add butter and pulse until crumbs form. Add the egg and 1 teaspoon of water until dough comes away from the bowl.

Divide into 4 flour-dusted balls, cover in Saran Wrap, and chill for 1-2 hours. Remove from fridge, roll, and add to greased tart pan. Make small holes in the bottom with a fork. Chill another 30 minutes.

Preheat oven to 400 degrees F. Top pan with parchment paper and dry rice or beans for weight to blind bake. Bake for 5 minutes. Remove parchment paper and weight, then bake another 4 minutes or until edges are golden brown. Let tarts completely cool in the pan on a wire rack.


  • 1 cup granulated sugar
  • 6 tablespoons butter, cut into six pieces
  • 1/2 cup coconut cream (or regular coconut milk – chill for 2 hours, then scrape the thick cream off the top)
  • 1 teaspoon flaky sea salt (such as Maldon)

Heat granulated sugar in a saucepan over medium heat, stirring often with a silicon spatula. Sugar will become clumpy and then melt down into a thick, brown liquid. Stir often and make sure not to burn (it shouldn’t be darker than a penny)!

Once sugar is melted, add six pieces of butter. Stir fast with spatula. Be careful, as caramel will sputter a little bit. Keep stirring.

Once butter is melted, carefully and very slowly drizzle coconut cream into pan, whisking rapidly. The mixture will bubble up again, so be careful and continue stirring. Allow mixture to come to a boil for 1 minute, then immediately remove from heat and stir in sea salt. Pour into a large mason jar and allow to cool completely.

If making ahead of time, let cool completely before storing in the fridge. It will keep for about 10 days. When it’s time to use, just submerge jar in warm water to bring to desired consistency.


  • 2/3 cup coconut cream or almond milk
  • 8 ounces bittersweet chocolate, chopped small
  • 1 teaspoon vanilla extract

When tart crusts are done cooling, add coconut milk to a saucepan and bring to a boil. Once boiling, pour over chocolate and let stand for 3-5 minutes. Add vanilla extract and whisk until it forms into a ganache.

Immediately pour ganache into single tart or individual tartlet shells. Pour in 3/4 of the way full, then add tarts to a small baking sheet and chill in the fridge for 1 hour.

Once tarts are chilled, drizzle with salted caramel and top with a small sprinkle of flaky sea salt. Enjoy immediately or store in the fridge for later. The tarts will keep in the fridge, chilled, for up to 5 days.

Originally shot for VERILY MAG - See the story here !


If you're entertaining in a pinch, don't fret. These chocolate-covered waffles are the perfect go-to treat for a last-minute party or even everyday snack (I don't judge). I mean, how could you not pair a breakfast favorite with melted chocolate? 

For my toppings I chose crushed pretzel, pistachio, coconut flakes and Maldon sea salt. I obviously gravitate towards the salty side, but feel free to shake it up with your favorite additions. You could even make this snack a little DIY fondue event for your party. Let your guests choose their favorite toppings and make their own waffle bites. You won't have to worry about conversation starters with this one.

Serves 6-8

2 (11oz) bags of semisweet and/or bittersweet chocolate
6 waffles, toasted and cut into triangles
1/4 cup coconut flakes
1/4 cup roasted pistachios, roughly chopped
1/4 cup crushed pretzels pieces
Sea salt to taste

Using a double broiler (or microwave), melt chocolate chips over medium-low heat until completely melted. Dip waffle triangles into melted chocolate and set on parchment lined baking sheet or tray.