{Sweet | Souful Vegan Hot Chocolate}

Very occasionally, even when it is an “on” day, I still just throw it all to the wind. Today, I needed just that… hotchocolate

My heart and soul feels has been achey and I needed a treat-myself-gently day. Added to this, the 18 degree temperature made me just want to cuddle up inside and hibernate. So today, I gave myself the freedom to do…nothing.

My first treat of the day was my good morning flour free pancakes,watched videos, made my comforting miso vegan soup that I’ve made before, and I drank lots of dandelion tea.

I ended the day with a delicious mug of hemp-hazelnut-milk hot chocolate. Instead of soy or almond milk (which are also possibilities too!), I chose these two because I find them to be a little thicker and nuttier tasting, and I wanted that nutty richness paired with the chocolate. I wanted a thick creamy hot chocolate. To further enhance the creamy texture I also added just a tad of coconut cream, I had on hand. This isn’t necessary if you don’t have it, but if you do, just a dollop really helps the hot chocolate pop. Not too much though! Coconut cream is high in calories and I didn’t want the coconut flavor to outshine the smooth chocolate richness.

My soulful vegan hot chocolate was delightful!

Everyone needs a treat-their-soul-well-day. When it comes time for yours, might I suggest trying my hot chocolate? It is super flavorful and easy.


{Soulful Vegan Hot Chocolate}

1/2 hemp milk

1/2 hazelnut milk

1/3 cup coconut cream

2 – 3 tablespoons of cacao powder

maple syrup to taste

cinnamon to taste

1) In a saucepan heat the hemp and hazelnut milk, until it is almost about to boil. Lower heat right then.

2) Add in the cacao powder and coconut cream and whisk, turning heat back up. Continue to whisk until all the bumpbs smooth out. I do not let it come to a boil, just right to the point before boil.

3) Add maple syrup and cinnamon taste.


{Sweet | Dreamy Coconut Dairy Free Milkshake}

Coconut water is refreshing. Coconut milk is delectable! It is soft and creamy. But it is incredibly high in fat so please use sparingly!
IMG_4508 IMG_4509
I do enjoy this pillow-y treat every so often. I add coconut water to it, a hint of vanilla and chia seeds to boost the flavor and the fiber.
{Dreamy Coconut Milkshake}
  • 1 box of Arro Coconut milk
  • 1 cup of coconut water
  • 1 teasppon vanilla extract
  • 1/2 cup of chia seeds – or less, you should eyeball this
  • 1/2 cup almond milk (optional)
  • sprinkle of cinnamon (optional)
Put everything in a blender and together and pour in a pretty glass bottle. Chill, drink, enjoy!

{Sweet | Good Morning! Good For Me Pancakes}

I have learned that bananas are pretty magical and versatile.

Magical because for certain recipes, they add certain degree of natural sweetness without always tasting overly banana-y.  Versatile because they can mixed with quite a few different ingredients to create some delicious desserts.  They also have a lot of good for me nutrients and fills me up without weighing me down.
I’d like to introduce to you the dairy-free, gluten-free, high protein – low carb pancakes made with only 2 ingredients: bananas and eggs!
{Good Morning Good For Me Pancakes}
  • 1 banana (peeled, chopped)
  • 2 eggs
  • cinnamon powder (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon almond extract (optional)
  • sprinkling of stevia (optional)
In a food processor or blender (or you can do this by hand if you have more time), blend banana and egg together until you have batter consistency. Add the other optional ingredients if you desire.  The resulting mixture will look like regular batter, there should be no banana chunks.
Use this batter like regular pancake batter. Heat up a pan and pour into pan silver-dollar style, flip once you start seeing it lightly bubble.  Add maple syrup to serve if you like.

{Sweet & Tangy | Almond Butter Upgraded!}

We all know how good almond butter is, especially over peanut butter. Here is a comparison chart

peanut vs almond

Here is a full length article on peanut butter vs. almond butter : http://www.livestrong.com/article/262281-the-benefits-of-almond-butter-vs-peanut-butter/

Both types of nut butters aren’t bad for you, but I personally prefer almond butter, it’s less “tacky” in my mouth, and I like the smoother taste.

I buy regular almond butter (nothing added to it) from Trader Joes. Then the magic starts. From the jar, I pour a little out into tupperware to start making my “custom” almond butter. To have something sweet on hand, I add a little Brown Rice Syrup to the almond butter, a pinch of vanilla extract, and mix everything about, and there ya go! Slightly sweetened almond butter.

Into another tupperware I will add a combination of dried cumin, lemon, salt, garlic, paprika, onion, parsley and mix it all around.  This creates a deep savory version, which I use as the binder for vegan sushi. IT IS SO DELICIOUS. I can eat this by the spoonfuls.

IMG_4341[1]So from one simple jar, I can make so many custom almond butter variations. You can use any type of almond butter you like, but of all the types I’ve sampled (Whole Foods, Justin’s, Wegman’s), I love Trader Joe’s the best. For me, it has just the right amount of crunch left in it, and the price is reasonable.

If you guys make any of you own almond butter concoctions, please let me know in the comments below!