Place ingredients in vitamix.
Blend on low for 30 seconds, and gradually increase speed. Blend on high for 30 seconds.
Pour into glass.
Top with cacao nibs or take for the go.
1/4 cup black beans
1/2 frozen banana
1/2 tbsp peanut butter
1 cup cashew milk
2 dates
1/2 scoop protein powder (I use Cookies & Cream or Vanilla Whey)
1/2 cup frozen spinach
3 ice cubes
2 tbsps cocoa
Preheat oven to 350F. Grease 2 mini loaf pans (or one small loaf pan).
In a stand mixer with a whip attachment (or large bowl with egg beaters), beat the coconut sugar and egg until fluffy.
While that beats, in a small bowl, mash ripe bananas until no lumps are left. add in yogurt, coconut nectar, and vanilla.
Drizzle in melted coconut oil to egg mixture with beaters running on slow.
Add in banana mixture.
In a small bowl sift together dry ingredients.
Fold into batter slowly until just combined.
Add in chocolate chips and shredded coconut.
Bake for 27-32 minutes. it is done when a tooth pick inserted comes out clean with just a few crumbs (or when top springs back when lightly pressed.
Allow to cool before removing from pan and enjoying.
1/4 cup coconut sugar
1 egg
3 Tbsps melted coconut oil
1 3/4 ripe banana
3 Tbsps coconut nectar
2 Tbsps greek yogurt
1/2 tsp vanilla
1/2 Cup + 2 Tbsp flour
1/4 Cup cocoa powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp baking soda
1/3 cup shredded coconut
1/4 cup chocolate chips
Place all fruits, veggies, and almond milk in blender. Blend, gradually increasing speed until combined.
Add in protein powder, peanut butter, cocoa, and cinnamon.
Blend for an additional 20-30 seconds.
Pour into bowl and top as desired.
Smoothie
5-6 Ice Cubes
1/2 Cup Frozen Spinach
1/4 Cup Frozen Peas + Carrots
1/4 Cup Frozen Cherries
1 Small Frozen Banana
3/4 Cup Unsweetened Almond Milk
1 Tbsp Peanut Butter
1 Scoop Protein Powder
2-3 Tbsps Cocoa*
1 tsp Cinnamon
*Use less cocoa if you’re using chocolate protein powder, more if you’re using vanilla based protein.
Top it off
Sliced Banana
Mixed Frozen Berries
Cocoa Nibs
Goji Berries
Toasted Coconut Slices
Drizzle of Peanut Butter
Chia Seeds
Preheat oven to 35oF. Grease or line with parchment 6 mini loaf pans or 2 large loaf pans.
Grate up 3 cups of zucchini (overflowing).
Beat on medium speed sugar + eggs. Note, for a processed sugar free version, replace sugar with 1 cup maple syrup, 1 cup coconut sugar.
Drizzle in oil and vanilla.
In medium size bowl, sift together dry ingredients (flour, cocoa, baking soda, baking powder, sea salt, and cinnamon).
Fold in half of dry mix and 1/4 cup of almond milk. Add in remainder of dry ingredients and milk.
Fold in zucchini.
Mix in chocolate chips.
Spread into prepared pans and top with extra chocolate chips. Bake for 25-35 min depending on oven.
3 overflowing cups grated zucchini
1 Cup white sugar
1 Cup packed brown sugar
3 eggs
3/4 Cups vegetable oil
1/2 Cup almond milk
2 tsps vanilla extract
2 1/2 Cups flour
1/2 Cup cocoa powder
1 1/2 tsp baking soda
2 1/2 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
Chocolate chips
“This loaf has a moist texture and rich cocoa flavour, you won’t even miss the flour!”
Preheat oven to 350F.
Blend wet ingredients in a blender or with hand held food processor.
Mix in sugars, eggs, and vanilla.
In a small bowl combined dry ingredients. Fold into wet with spatula, scrapping sides as you go.
Mix in chocolate chips.
Spread into 2 greased mini pans, or 1 regular sized pan.
Warm up natural peanut butter in microwave (if required), and drizzle over loaves. Swirl in with a knife, and top with a few more chocolate chips.
Bake for 35 - 40 minutes for mini loaves (45-55 min large).
Let cool before removing from pan and serving.
Wet Ingredients
2 Ripe bananas
2 Tbsp Skyr
2 Tbsp avocado
1/4 Cup peanut butter
2 Tbsp coconut sugar
2 Tbsp munk fruit sweetner
2 eggs
1/2 tsp vanilla
Dry Ingredients
2 Cups almond flour
1/2 Cup Cocoa Powder
1 Tbsp baking powder
1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/3 Cup Chocolate Chips
+3 Tbsp Peanut Butter for drizzling