Posts

chocolate coconut fudge

Chocolate coconut fudge

There is nothing more delicious than a bite of creamy, sweet fudge! This chocolatey coconut fudge will satisfy your sweet tooth without making it ache from all that sugar. It’s 100% refined sugar free, vegan and made with wholesome ingredients.

For the base of this fudge we used Artisana’s organic coconut butter. Coconut butter is a wonderful alternative to regular butter because of it’s natural healing properties. Coconut also contains medium chain fatty-acids proven to enhance energy and even burn fat-all the more reason to indulge!

coconut butter

To make this fudge you will need:

2 cups of Artisana’s organic coconut butter

1/2 cup of TCHO 100% cocoa powder

4 tbsp. of Date Lady’s date syrup (can also add 1 tsp. of stevia if you like it sweeter)

2 tsp. of pure vanilla extract

1 tsp. of sea salt

1 cup of Earth’s Choice organic unsweetened finely shredded coconut

fudge ingredients (packaging)

Method:

Begin by melting the coconut butter in a sauce pot over low heat stirring occasionally. Once smooth, transfer to a large mixing bowl.

fudge ingredients

Add in all other ingredients and stir to combine. Press evenly into a small pan or container lined with parchment. Sprinkle some extra coconut on the top, cover with plastic wrap and refrigerate until firm.

fugde in pan

Once completely firm (at least 2 hours) carefully slice into small squares. Store in the fridge or freezer.

Enjoy!

chocolate coconut fudge

Margherita pie

Margarita Pie

Happy Cinco De Mayo! We are celebrating today with this tart and creamy lime pie.

The base for our pie starts with Neal Brothers multigrain nugget pretzels which give this dessert an incredible toasted flavour with a salty kick!

pretzel crust ingredients

To make this pretzel crust you will need..

1 1/2 cups of Neal Brothers multigrain pretzel nuggets, finely ground

7 tbsp. of melted coconut oil (I used Artisana’s organic coconut oil)

1/3 cup of coconut sugar

Combine everything in a food processor and press firmly into a pie pan.

crust pressed in pan

Bake the crust in a 350º oven for 10 minutes. Remove and let cool completely to set.

To make the lime filling you will need..

2 ripe avocados

1 cup of cold Earth’s choice coconut cream (place can in the fridge ahead of time to set)

2 tbsp. of Artisana’s organic coconut oil

1/2 cup of Succo’s organic lime juice

1/2 cup of honey

2 tbsp. of arrowroot powder

1 tsp. of pure vanilla extract

succo and earths choice

Prepare ingredients and set up food processor ahead of time

pie filling ingredients

Place all ingredients in a food processor and blend on high speed until everything is combined and creamy. This should take a few minutes!

ingrdients in food processor

filling puree in processor

Pour the mixture into the cooled pie crust and level out with a spatula

building pie

Once the filling is all in, cover with tin foil and place in the fridge to set 1 hour to overnight.

We topped our pie with left over coconut cream and vanilla extract that was whipped in the food processor and some coconut chips. You can top with whatever you like!

margherita pie 2

This pie is not only vegan friendly but full of heart healthy fats, natural sugars and the goodness of whole grains. You would never know it’s good for you!

Enjoy,

Emily :)

 

Processed with VSCOcam with f2 preset

Chewy Trail Mix Cookies

Nothing is better than a sweet, chewy cookie and hot cup of chai tea in the afternoon. For this reason, I always have a freezer stocked with cookies. If you’re like me and can’t choose your favourite kind, these trail mix cookies are perfect for packing in flavour!

The base is Grainstorm’s stone-ground oatmeal cookie mix, packed air tight to maintain freshness and nutrients. With a hint of natural cane sugar, all you need to add is your binding agents and whatever else your imagination comes up with!

product pic

To make these trail mix cookies you will need..

Ingredients: 

1/2 cup of Earth’s Choice organic coconut chips

1/2 cup of Fruit d’Or Organic dried cranberries

1/2 cup (or more if you are a chocoholic like me!) of TCHO organic 66% baking chocolate

1/2 cup of chopped natural walnuts

2 eggs

1/2 cup of melted coconut oil (I useed La Tourangelle unrefined)

2 tbsp. of Pacific vanilla almond milk

1 tsp. each of cinnamon and pure vanilla extract

trail mix pic

Start by pre-heating your oven to 350ºGet all ingredients prepped and ready to go.

chopped choc

Whisk eggs in a large mixing bowl. Add in cinnamon, vanilla, coconut oil and almond milk. Whisk to combine.

egg mixture

Add in 1 package of Grainstorm oatmeal cookie mix and slowly combine with a wooden spoon.

grainstorm

grainstorm added to egg mixture

Halfway through, add in all your trail mix ingredients. Mix well with a wooden spoon to combine.

Let sit for 30 min or longer to absorb liquid and soften the oats (resist urge to dig in)

cookie cough

Meanwhile.. Line 2 baking sheets with parchment paper and set aside.

Once the batter is ready to go, spoon out and flatten slightly on your cookie sheets making 24 even sized discs.

cookies on sheet

Pop in the oven for 12- 15 minutes. Let cool and savour every bite!

final cookie pic

Happy baking :)

Emily

 

 

apple crumble

The Easiest Apple Crumble

Since winter just doesn’t seem to want to let up here, the warming comfort foods continue! I can complain about the weather but I won’t complain about this. Apple crumbles are traditionally eaten for dessert but this one is the perfect energizing breakfast with a dollop of yogurt on top. This recipe combines just 5 ingredients, none of which are refined flour, sugar or butter!

The magic ingredient is Hippie Foods Quinoa Granola. Made with high protein super grains, healthy fats and natural sweeteners it’s delicious as part of this crumble or even on it’s own as a snack.

Ingredients:

1 of your favourite apples, chopped into small cubes

1 tbsp. of lemon juice

1 tsp. of cinnamon

2 tsp. of Coconut oil (I like La Tourangelle unrefined)

11/2 cups of Hippie Foods Quinoa Granola

Optional: Greek Yogurt and extra fruit for topping

Serves: 2

Pre-heat your oven to 350°. Prepare two small ramekins by placing them in a 9×9 baking pan. Let coconut oil melt in a pot over medium heat. Chop apples and add them to the pot with the cinnamon. Toss a couple times.

apple in pot

Let the apples simmer over med-low heat until they have softened and lost some of their moisture (about 10 minutes).

Meanwhile, roughly the chop the granola.

chopping granola

Once the apples are softened and the granola is chopped you are ready to assemble! Start by spooning a layer of apples, followed by a sprinkle of granola. Layer all the way to the top with the granola being the final layer. Don’t worry if its overflowing, it will cook down.

aseembling crumble

Cover the whole pan with tin foil and pop in the oven for 40 minutes. WARNING: smells may attract neighbours!

After 40 minutes, remove the foil and let cook another 7-10 minutes until the top is browned. Top with yogurt and berries for breakfast or a scoop of vanilla ice cream for dessert!

apple crumble 2

Happy Eating :)

Emily

 

Neal Brothers Holiday Bark

Neal Brothers Ho Ho Ho Holiday Bark!

As promised, here is the recipe for our Neal Brothers Ho Ho Ho Holiday Bark!

A great addition to any holiday table that your friends and family will love!

bark

Neal Brothers Holiday Bark:

Smooth, Sweet, salty, crunchy and ridiculously easy.

Prep time: 15 minutes

Refrigerator time: 30 minutes

1/2 lb. (8 oz) Good quality Dark Chocolate like TCHO or Callebault

3 cups Neal Brothers Original Popcorn

1 cup Neal Brothers Pretzel Rods

1/2 cup unsalted cashews, almonds or peanuts

1 cup Neal Brothers Pink Himalayan Salt Kettle Chips

2 oz White Chocolate (TCHO or Callebault), melted

In large microwave proof bowl, melt dark chocolate; add Neal Brothers Original Popcorn, Pretzel Rods and cashews, stir well.

Spread mixture onto parchment-lined tray into 8×11-inch rectangle or shape of choice.

Place Neal Brothers Pink Himalayan Salt Kettle Chips on top pressing lightly to secure.

Drizzle melted white chocolate over chips; place in freezer for 15 minutes or until hardened. Transfer from parchment to large wooden cutting board. Place in centre of table with plates and a sharp cheese knife and let you guests dig into your masterpiece!