Chocolate Peanut Butter Acai Bowl

Chocolate PB acai bowlThis superfood packed breakfast has healthy fats, carbs, protein, and antioxidants – did I also mention chocolate and peanut butter? For breakfast? I’M IN! I use the frozen sambazon smoothie packs for my acai bowls but I hear the powder works well too! If you follow me on instagram, you’ll notice I have been adding avocado to every single one of my smoothies. It adds the creamiest texture without adding loads of bananas. Hope you love this delicious breakfast bowl.

Ingredients:

• 1 sambazon acai pack
• ½ frozen banana
• 1/2 avocado (optional, but adds extra creaminess)
• 1 1/2tbsp peanut butter (powdered peanut butter would work well too)
• 1 tbsp cacao powder
• 5 frozen strawberries
• 3/4 cup almond milk
• toppings can be anything you like! fresh fruit, granola, cereal, dates, and extra peanut butter works great!

Directions:

1. Add all ingredients and blend in a high powered blender until smooth. I normally blend it at least twice in my Vitamix.

2. Top with your favourite ingredients! Goddess granola, fresh fruit, and coconut flakes is my favourite lately.

Chocolate PB acai bowl

5 Ingredient Dark Chocolate Peanut Butter Bark with Salted Caramelized Sesame Seeds

5 Ingredient Chocolate Bark
This insanely addictive Valentines Day recipe was inspired by my new chocolate obsession – the Lindt sesame dark chocolate bar. Literally, I can’t stop eating it, I should have titled this recipe pure CRACK! The combination of the sweet yet nutty sesame seeds and rich dark chocolate is a perfect match. My initial idea was to make these into amazing little peanut butter cups with homemade chocolate. After various failed attempts, I ran out of cacao powder and wax liners and decided to head in a completely different direction. Afterall, chocolate bark has always served me well and is ridiculously easy to make. I will continue to work on making my own chocolate, so stay tuned for that. For now, melting good quality chocolate will do.

I caramelized my toasted sesame seeds in pure maple syrup, and I could have just eaten that on its own. It reminded me of an even better sesame snap (remember those?). The addition of the peanut butter into the dark chocolate really compliments the nuttiness of the sesame seeds. As you all know by now, there is nothing I love more than sweet and savoury, so a sprinkling of course salt is the perfect final component. With only 5 ingredients, it doesn’t get much easier than this. The final product is made in under 10 minutes, and can even be made in advance and stored in the freezer for days (but your loved ones don’t need to know that!). Giving a homemade treat this Valentines Day, will make it one that’s truly special. Happy Valentines Day to you my loves.

(ps. for those interested, I tried to mix cacao powder, coconut oil and coconut sugar for my own chocolate. I couldnt get the coconut sugar to absorb properly and it just made a mess! Next time, I’ll use a liquid sweetener for better absorption!)
5 Ingredient Chocolate Bark5 Ingredient Chocolate Bark

Ingredients:

• 1/4 cup pure maple syrup
• 1/2 cup toasted sesame seeds (any variety you like, just make sure they are toasted!)
• 2 cups dark chocolate chips (I like 70% dairy free, but choose your favourite chocolate!)
• 5 tbsp all natural peanut butter
• coarse sea salt, to taste

Directions:

1. Prepare two large cookie sheets lined with parchment paper. Heat maple syrup in a small saucepan over medium heat until it begins to bubble. Add your sesame seeds and cook together with the maple syrup for about 5 minutes or until they seeds are well coated in the syrup.

2. Spread out the sesame seeds onto the parchment lined cookie sheet. It’s ok if there are clusters! Allow to cool.

3. Over a double boiler OR by heating in the microwave in 30 second intervals, melt your chocolate. If you use the microwave make sure to stir really well in between each 30 seconds. You don’t want to burn your chocolate.

4. Spread the chocolate evenly on your remaining parchment lined cookie sheet. The more you spread the chocolate, the thinner your chocolate bark will be.

5. If your peanut butter is hard from the fridge, microwave for 30 seconds so it is spreadable. Then, disperse dollops of peanut butter evenly on the chocolate. Using a toothpick or fork, swirl the peanut butter into the chocolate. Using your hands, break apart the caramelized sesame over the chocolate, then sprinkle with coarse salt. Place in the freezer for at least an hour or until set. Break apart using your hands into desired size. Store in an airtight container (I like keeping it in the freezer).

5 Ingredient Chocolate Bark

Matcha Green Tea Chia Pudding

Matcha Chia Pudding
Is it just me or is matcha EVERYWHERE lately? I was a little intimidated when I bought my first bag of matcha. With so many types, price points and brands, I really had no idea where to start. My advice to you is to go to a tea speciality store and have them explain their different varieties and choose the variety that suits your taste buds and of course, your wallet. For me, a creamier variety was a priority as I planned to make lots of lattes with it. If baking with matcha is what your after, you might not need a very expensive variety. Knowledge is power. Ask your local speciality shop!

So what is so great about matcha? Well besides for it’s super delicious green tea taste it is loaded with superfood goodness. Unlike other teas, you actually drink the leaf which maximizes nutritional benefits. Matcha helps boost your metabolism and immunity. It gives you an unbelievable slow releasing energy boost and is loaded with antioxidants. With all that said, I hope you love this recipe! I’ll be sharing more matcha tea recipes as I continue to explore this amazing ingredient. Have an amazing weekend!
Matcha Chia PuddingMatcha Chia Pudding

Ingredients

serves 2
• 1/2 cup Pure Leaf Unsweetened Green Tea or steeped green tea of your choice (cold)
• 1/2 cups unsweetened almond milk
• 1/2 tbsp pure maple syrup
• 1 tsp pure vanilla extract (non alcoholic is best)
• 1 tsp matcha powder
• 1/2 tbsp coconut cream
• small pinch salt
• 6 tbsp chia seeds

Directions

1.Blend all ingredients except for the chia seeds in a blender until combined and smooth.

2.Add chia seeds to a large jar or container. Pour blended mixture over the chia seeds and shake well. Place in the refrigerator and try and shake the container at least two more times before leaving it to thicken overnight (or for a minimum of 3-4 hours).

3.After it has thickened, pour into a bowl and top with fresh fruit, nuts and coconut flakes. Enjoy!

Matcha Chia Pudding