-all ingredients are ORGANIC-
Brooke’s Spirulina guacamole:
*inspired from eating at Don Taco Tequila in San Miguel De Allende.
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
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.