-all ingredients are ORGANIC-

Brooke’s Spirulina guacamole:

*inspired from eating at Don Taco Tequila in San Miguel De Allende.

6 avocados

4 tsp spirulina

1/2 -1 tsp salt 

juice of 4 limes

pinch or 2 of cayenne pepper

lots of cilantro:)

1/2  sweet onion chopped

*Mix the 4 avocados and spirulina first before adding the last 2 avocados & the remaining ingredients.


Brooke’s ‘Honey Mama’ chocolate bars:

*inspired from my favorite after lunch/dinner treat.  Found at PCC, whole foods, central market in the refrigerated vegan dessert section.

1/3 cup chopped dark chocolate (I used Theo 85% chocolate)

1/4 cup raw cacao powder

4 tbsp roasted unsalted almonds (any nut would be delicious)

1 Tbsp instant espresso powder

1/4 cup honey (any sweetener would work, I personally like these without the sweetener)

1/3 cup coconut oil

1 tsp vanilla extract

generous maldon salt flakes

Process – 

1 – Line ‘banana loaf’ pan with parchment paper and cover bottom of pan with the 1/3 cup dark chocolate

2 – In a food processor blend almonds & cacao powder until a nice combined consistent texture

3 – On stove stop melt coconut oil, honey  until a candy thermometer reads 120 degrees Celsius.  Remove from heat and add in vanilla, espresso powder and cacao/almond mixture. 

4 – Pour warm mixture over the chopped chocolate as evenly as possible.  Top mixture with salt flakes (be generous, in my opinion!)

5 – Freeze for 30 minutes.

6 – Take out of loaf pan and slice into desired pieces.

7 – Store in fridge.


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