One thing I will never understand is why I see shops selling ONE (1, uno, singular) chocolate covered strawberry for $4. I made about 20 of them for that price. You can, too.
With cacao’s healing powers of boosting brain levels of serotonin, magnesium dosages, and anti-inflammatory agents paired with coconut oil’s essential fatty acids, not to mention peppermint essential oil’s ability to promote energy and relieve stomach pains, you can become your own doctor and create magic in the kitchen .
- 1/2 cup of coconut oil
- 2 tsp pure vanilla extract
- 1 cup of raw cacao powder
- 2/3 cup of brown rice malt syrup
- fresh, washed strawberries
- 1 drop of peppermint essential oil (optional) *
- 1/2 cup of unsweetened coconut shreds for decoration (optional)
- In a saucepan, heat up the coconut oil.
- Once the oil is in its precious liquid form, mix in the vanilla, cacao, and brown rice syrup.
- Taste the mixture. Too sweet? Add more cacao. Too bitter, add more brown rice syrup. Do this and that until your desired taste.
- Add your single drop of peppermint essential oil for a minty flavor.
- Let the mixture cool a bit before you start covering the strawberries. Do one layer on all of then first, then add more until you’re happy with the thickness.
- Drizzle coconut flakes on your final layer and store in the fridge until you’re ready to WOW your guests. So easy!
*Note: not all essential oils can be consumed internally. Make sure you use a brand with high quality oils that are safe for you to digest. I use doTerra. You can also leave out the peppermint oil if you aren’t sure!
These muffins were a random experiment I wanted to try when I saw my ripe bananas wasting away on my counter top. I put together what I could find the pantry and these bad boys came out. They are SO moist and dense. Each one is only 154 calories 🙂
- 3 mashed VERY ripe Bananas
- 2 cups of whole wheat flour
- 4 tbsp. of Chia Seeds
- 2 tbsp cocoa powder
- 1 tbsp. baking powder
- 2 flax eggs = 2 tbsp flax seed + 6 tbps. water, whisked right before mixing in
- 1/2 cup of coconut oil (melted)
- Shredded unsweetened coconut (optional)
In a large bowl, combine the bananas, flour, chia seed, cocoa powder, baking powder and coconut oil. Stir thoroughly until the texture is a bit dense. Add the flax eggs and mix very well. Pour a large spoonful of the batter into a muffin pan. Sprinkle the coconut on top, to taste. Bake for 25 minutes at 350 degrees F.
I devoured two in the ten minutes after baking. I should have let them cool down a bit, but they were just too good! Enjoy!
Happy Valentine’s Day! My day consists of eating lots of baked goodies because I’m in love with food! These vegan cookies were chewy and delicious. They might not have been the most beautiful cookies, but it’s the taste that matters!
Ingredients: Oats, Almonds, Dark Chocolate, Agave Nectar, Applesauce, and Ground Flax Seed.
Process oats to make oat flour. Process almonds to make the almond butter. Grind up the dark chocolate bar you have laying around. Mix all ingredients with 3 tablespoons of the applesauce. Whisk waster and the ground flax seed together to make your flax egg. Immediately add it to the mixture with a tablespoon of the agave. Form the dough into little balls and bake for 15 minutes at 325 degrees.
Enjoy, you lovebirds! Or lovebird, if you are the most awesome person ever spending your day with delicious food
The title says it all. Pure bliss! I could not help myself from eating five of these yummy bliss balls in a matter of minutes! Oops! Well, they are raw and vegan…So they can’t be that bad….right?
Ingredients: Cocoa Powder, dates, cashews, vanilla extract, agave nectar & shredded coconut. Process everything but the coconut. You can add more of any of the ingredients if it isn’t a sticky mixture yet. Roll the dough into mini balls, and then coat with the coconut. Put these bad boys in the fridge overnight and eat them all up!
This one is so quick and easy. You can customize the ingredients too! Add peanut butter, chocolate chips, raisins, etc.
1 cup coconut flakes
8 Medjool dates, pitted
1/2 cup oats
1 very ripe banana
1 Tbsp. agave nectar
Combine all ingredients in a food process. Process enough to chop up all of the dates. Split mixture into 6 balls on a baking sheet. Bake at 300 degrees for 15 minutes. Yum!