Cocoa Burst By Elle & AvA

Table Design By Elle Cicerchia & Ava Calabrese Table Accessories by: Peggy Calabrese

Table Design By Elle Cicerchia & Ava Calabrese

Table Accessories by: Peggy Calabrese


  • 3 c. dry milk powder (nonfat or whole)
  • 2 c. powdered sugar
  • 1½ c. special dark cocoa powder
  • 2 tsp. pure vanilla powder (optional)
  • 1 c. mini dehydrated marshmallows (optional)
  • crushed candy canes (optional)


  1. In a large mixing bowl, whisk together all ingredients, stir to combine. Store the cocoa mix in an airtight container for up to 6 months.
  2. To prepare the hot cocoa, put ¼ cup to ⅓ cup of the mix in a large mug and stir in 1 cup of hot milk or water.
  3. For 1 serving, place 1/3 of a cup of cocoa mixture into a coffee cup or mug, and add 6-8 ounces of boiling water. Stir to dissolve.
  4. Top with marshmallows, whipped cream, crushed candy canes or all 3! 

NJAPP PRO-TIP: This recipes makes 20-25 servings and this recipe to make and give away as Christmas or holiday gifts. 

1 Baked Apple




  • 1 organic apple (I like Cortland)
  • 1/4 cup of old-fashioned oats
  • 1 tablespoon chopped almonds
  • 1/4 teaspoon of white chia seeds
  • 1 tablespoon of coconut flakes
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon coconut oil
  • Splash of vanilla extract
  • Sprinkle of cinnamon


Preheat your oven to 375 degrees


Hollow out your apple (I used a spoon and knife)


Mix together oats, chia seeds, coconut, maple syrup, coconut oil, vanilla and cinnamon together


Fill hollow out apple with oatmeal topping(s)


Bake in oven for 25-35 minutes (depending on how soft/firm you like your baked apples)


Drizzle a little extra maple syrup & cinnamon on top once you remove your baked apple from the oven. Use caution before you dive right in because contents will be EXTREMELY hot. Enjoy! 

Sweet & Easy Protein Bites



  • 30-40 dried apricots halves
  • 1 cup of mini-semi sweet chocolate chips
  • 1 tbsp of coconut oil
  • 4 tbsp of ground flax seed
  • 1 tsp of cardamom
  • 4 tbsp of protein powder
  • ½ cup of chopped pistachios
  • ½ cup of toasted raw almonds chopped

Step 1

Line a cookie sheet with parchment paper or use a wire rack.

Step 2

Create a double boiler by placing a medium pot with about 1 inch of water on the stove. Place a heatproof glass bowl on top of the pot. Turn your flame up to a low-medium heat. Do not boil the water!

Step 3

Pour the mini chocolate chips and protein powder into the glass bowl.

Step 4

Once the protein powder and chocolate chips start to melt together add the coconut oil. Mix till you see a smooth silky texture. Stir until all the ingredients are well combined. Turn flame down to low.

Step 4

In medium bowl mix together your ground flax seed and cardamom. Set aside.

Step 5

Give the pistachios a rough-fine chop. Set them aside in a medium size ramekin.

Step 6

Use a small frying pan to start toasting your almonds. Turn the heat up to a medium flame. While your pan is warming up give your almonds a rough-fine chop, and pour them to your heated pan. Toast the chopped nuts just until they start to get that toasty brown color. Set aside in a medium size ramekin.

Step 5

When chocolate has melted, dip the dried apricot halfway into the chocolate. Then dip it again into the chopped nuts of choice. You may need to sprinkle more while your Protein-Bite is cooling off.

Step 6

Place cookie sheet in the refrigerator for at least 1 hour to ensure chocolate has hardened or eat them at room temp. Either way you can't go wrong.

NJAPP Pro-Tip: Store these Sweet & Easy Protein Bites in small zip lock bags for a quick on-the-go bite. These bites are better than any “protein bar” because they are made without any other hidden sugars or additives.