Acai Ice Cream

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Ice cream for breakfast… yes please! This is perfect for the summer days that are soon approaching (please god). When it is sunny and warm outside, I no longer crave those bowls of comforting oatmeal or granola. I prefer something refreshing and cold, and this acai (pronounced ah-sa-ee… I think) ‘ice cream’ is the perfect nourishing breakfast, snack or dessert all summer long. Packed with good for you ingredients such as kale, cinnamon and chia make this the ultimate sweet treat. I topped mine with manuka honey, my Goddess Granola, sprouted buckwheat, almonds, banana and strawberry. MMM unreal!

I have to say that in recreating the perfect acai bowl, there really is no equivalent replacement for the Sambazon smoothie packs. I have bought the powders, but I really love the taste and consistency of the Sambazon ones. I buy the unsweetened version and add my own honey or stevia. The classic version has added cane sugar and guarana extract. These are great simply poured on oatmeal, granola, fruit etc…

Acai comes from the acai palm tree that you can find only in Central and South America. I want to debunk some rumours that say that ‘acai is the weight loss secret you have been missing.’ Dont you hate those annoying ads? In fact, there have been no studies proving that acai helps you lose weight. Like other berries however, acai is a great addition to a diet, as it provides loads of antioxidants and healthy omegas. If you replace your nightly ritual of pies and cakes with acai, Im sure you will see some weight loss results ;).

Lots of instagram requests for this recipe! If you don’t follow me on instagram already you can check out my page @cleaneatinggoddess. I post more pictures there of my daily creations, some make it to the blog some dont, so its worth a follow! As always this recipe is free of gluten, dairy and refined sugar! Hope you all have a wonderful week!

xx
Jen
The Clean Eating Goddess

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Serves 1

Ice Cream Ingredients:

• 1-2 frozen bananas
• 1 tsp cinnamon (can omit)
• 1 sambazon acai frozen smoothie pack
• 1 bunch kale or spinach
• 2-3 drops stevia or 2 pitted dates
• 1 tbsp chia seed
• 2 tbsp almond or coconut milk (or enough to achieve desired consistency)

Toppings:

• 2 strawberries (chopped)
• 1/2 banana (sliced)
• almonds
Goddess Granola
• drizzle of raw or manuka honey
• sprouted buckwheat

Directions:

1. Add all ice cream ingredients in a blender and blend until smooth. Add more water or almond milk to reach desired consistency.If you find that it is not thick enough, add more frozen banana.

2. Place ice cream in a bowl and top with strawberries, banana, granola, almonds and honey.

Spicy Avocado Brownies

IMG_0634Happy Cinco de Mayo! Avocado, chocolate, cayenne… sounds a lot like Mexico doesn’t it? Believe it or not, this combination also makes the perfect clean brownie. No refined sugar. No gluten. No grain. No dairy. No added oil. I swear they were more moist than any other brownie I’ve had! They are so delicious and rich they would fool any adult and child alike. These brownies are packed with antioxidants, fibre, protein and good-for-you fats… oh and they taste like heaven. Its all thanks to their secret ingredient… avocado. Yes I said it, avocado in brownies. Avocado gives these brownies a fudgy texture that makes your tastebuds very happy, while keeping you glowing. With the addition of cacao, dark chocolate and vanilla, you would never know avo was in there.

In light of Cinco de Mayo I had to add a little spice (my favourite). But… no Franks Red Hot this time (sigh). Cayenne or chipotle pepper are what you want to add here. Chipotle and/or cayenne adds a perfect back note of heat that comes on slowly. After you take your first bite and swallow… thats when it will hit you. Much like coffee, spice really helps to bring out the flavour of chocolate. Feel free to leave this ingredient out, but for Cinco de Mayo… I think you need to have a little in there.

I know you guys are all going to fall in love these brownies. Whether you make them for Cinco de Mayo or just for a special chocolatey treat, you really don’t need to feel any guilt here. After you have this once, you will feel no need to ever eat those boring ol’ refined filled brownies AGAIN! Magnesium, fiber, protein and essentials vitamins make these brownies superfood powerhouses! Wooohoo! Hope you all have a wonderful holiday!
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ps. Giving advance warning that the batter is beyond addictive. There is raw egg in it so don’t eat a lot. (Even though I did.. whoops)

Ingredients:

• 2 very ripe avocados
• 1/2 cup cacao
• 1/2 cup mexican chocolate or 70% chocolate (I like Purelife allergy friendly variety)
• 1/2 cup almond flour
• 3/4 cup pure maple syrup
• 3 eggs
• 1 tbsp flax
• 3 tbsp almond milk
• 2 tsp pure vanilla extract
• 1/2 tsp sea or himalayan salt
• 1 tsp gluten free baking powder
• 1/2 tsp chipotle or cayenne pepper (or to taste)
• 1/2 tsp paprika (for garnish,can omit)

Directions:

1. Preheat oven to 350 F. Using an electric mixer (I did it by hand, but if you don’t want to get too tired use a mixer), whip the eggs, flax, almond milk and the maple syrup until fluffy.

2. Melt the chocolate chips using a double boiler or in a microwave in 30 second intervals, stirring in between (chocolate can burn easily).

3. With the mixer on low, add the melted chocolate and cacao.

4. Using a spatula, mix in the almond meal, baking powder, salt, cayenne and vanilla extract.

5. Using a blender or food processor, mix avocado until very smooth.

6. Fold the avocado into the batter.

7. Pour into an 8×8 parchment lined baking pan for 35 minutes or until toothpick comes out clean.

8. Sprinkle paprika for garnish (can omit this step).

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Squeaky Clean Chocolate Coconut Torte

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If you love mounds, you’ll absoloutly love this chocolate coconut torte. If you have been eating clean you might have found one of the most difficult areas to satisfy is that sweet tooth. After so many chia pudding combinations, or super creamy banana ‘ice cream sundaes’ you one day might say f*** it, I want a real dessert.

I hear people say that a lot. I don’t just want fruit, I want a real dessert. The irony is, those so called real desserts are made up of so much fakeness that you’d be ready for a nap after reading the ingredients (if you can even pronounce it). Even if you don’t want to go the gluten and dairy free route… I beg you to buy real. Go to your local farmer or market and buy fresh eggs, cream and butter. When there is an entire brand that is named ” I Can’t Believe It’s Not Butter” don’t you want to ask.. well then, what the eff is it? Let me enlighten you on what it is…Water, Liquid Soybean Oil, Salt, Sweet Cream Buttermilk, Xanthan Gum, Soy Lecithin, Polysorbate 60, Lactic Acid, (Potassium Sorbate, Sodium Benzoate, Calcium Disodium EDTA) as Preservatives, Artificial Flavor, Colored with Beta Carotene, Vitamin A (Palmitate).

Sooooo delicious right? And what is evil butter made of? Milk. Im not saying to eat a stick of butter. It is full of milk fat. But if it comes down to you choosing between that fat free butter spray or a pat of butter… choose the butter. Just do so in moderation. Much more on this later…

Back to the torte… I am glad to say that you don’t need to ‘fall off the wagon’ or suffer to enjoy a real, restaurant quality dessert. Full of healthy fats and antioxidants you would never think a dairy free dessert could be so rich and creamy. I promise you that even if you think you are the WORST baker in the world, this torte is foolproof. Make it as a decadent passover addition or for an impressive dessert for guests, all made in 30 minutes or less. You can even make it the night before! No one will ever know it is gluten, dairy and refined sugar free. Top with hazelnuts and coconut flakes or even fresh raspberries, the possibilities are endless. You and your guests will be left satisfied and feeling guilt and tummy-ache free. Bon appetit!

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Crust Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup of coconut sugar
• 2 large egg whites
• 1 tsp pure vanilla extract
• pinch of salt

Filling Ingredients:

• 12 ounces chopped 70% cocoa chocolate (I like Purelife dairy/gluten free chocolate)
• 1 cup coconut cream (remove water from coconut milk – best from a can)
• toasted hazelnuts
• unsweetened coconut flakes
• ** or berries, other nuts or coconut whipped cream!
• pinch of sea salt

Directions:

• Preheat oven to 350 degrees.
• Coat a 9-inch tart pan with coconut oil cooking spray.
• Combine all crust ingredients in a mixing bowl and then press into tart pan using the bottom of a measuring cup.
• Bake crust for 10-15 minutes or until golden.
• While the crust is baking get started on the filling. On a double boiler melt the chocolate and coconut cream until combined. Place in a bowl and leave in the fridge to cool down and become thicker (30-40 minutes).
• Remove the crust and let it cool. Pour cooled chocolate into crust, top with remaining ingredients (don’t forget the sea salt!) and let set in the fridge for at least two hours. Serve cold or at room temperature… you might need a glass of almond milk for this one!
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