Vegan Chocolate Crepes Stuffed With Paleo Caramelized Bananas

Hello Healthy!!

These Vegan Chocolate Crepes are to die for! The only thing that would make them better are Paleo Caramelized Bananas. Oh wait.. GOT EM!  

This recipe serves 3-4 people or 2 very hungry people.  

If you're having friends over and want to impress them with a beautiful and secretly healthy breakfast, make these! 

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This recipe makes 12-16 6-inch crepes (3-4 people.)

For 1-2 people, divide recipe in half. 

 

INGREDIENTS

For The Crepes: 

1 Cup non-dairy liquid (I used almond milk)  

**Note** you may need more almond milk if the batter is too thick

3 Tablespoons Agave (Can be substituted with maple syrup or any sweetener of your choice)  

1 Cup Gluten-Free Flour (I used GF Oat Flour) 

 1/4 Cup Cacao Magic Superfood Powder (Can be substituted with Unsweetened Cocoa Powder)

1 Teaspoon Baking Powder

1/2 Teaspoon Salt  

 

For the Paleo Caramelized Bananas: 

2 Large Slightly Green Bananas (if they are slightly ripe, that's okay)

3 Tablespoons Coconut Oil

2 Tablespoons CacaoBee Honey OR any honey of your choice 

1 Teaspoon Ground Cinnamon  

A Pinch Of Salt

 

DIRECTIONS

 For the Crepes:

1.  In a large bowl or a small blender, blend all ingredients together and place batter in the refrigerator and allow to thicken for 5 minutes. The battery should be very liquidy. If it is not, add more liquid and blend. 

2. Once it's ready, heat a small sauce pan and spray with nonstick cooking spray. Poor about 1/4 cup of the batter into the pan and swirl the pan around until the batter makes an evenly coated circle. Let cook for 2 to 3 minutes and flip. Cook the other side for another 1 to 2 minutes. Then place the crepes on a plate while you make your caramelized bananas.

 

For the Paleo caramelized bananas

 1. In a medium sauce pan, turn the heat on low and add the coconut oil and honey. Mix a bit until they are both melted.

2. Slice both bananas in half inch thick pieces. Put the bananas in the pan. Sprinkle the bananas with cinnamon and salt. Wait 3-4 minutes or until the bananas are Caramelized on one side. Then toss the bananas around in the pan until they are all flipped over. Cook again for 3-4 minutes. 

3. Put the banana mixture into each crepe and fold them up. Serve and enjoy! 

 

Cacao Magic SuperOats

Leave a little sparkle wherever you go! 

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This oatmeal recipe can be very versatile- you can mix in anything you'd like (although I highly recommend using this Cacao Magic Vegan Superfood Protein Powder) and top with anything and everything yummy!!  

Cheers to happy, healthy breakfasts for your happy, healthy New Year.  

HINT** this recipe serves 3-4 people! 

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INGREDIENTS

2 Cups Vanilla Unsweetened Almond Milk (or any other dairy-free liquid of your choice) 

2 Cups water

1 Cup Steel Cut Oats

3 Tablespoons Coconut Sugar (Or Any Other Sweetener of Your Choice) 

A Pinch of Sea Salt

A Pinch Of Ground Cinnamon  

2-3 Tablespoons of Cacao Magic

TOPPINGS

Banana

Peanut Butter

Hulled Hemp Seeds

Chia Seeds

Edible Glitter!!! (Optional.. But not really optional)

(Use any toppings you love!) 

 

DIRECTIONS

1. In a medium sauce pan, let almond milk and water come to a boil. Once it's boiling, reduce the heat to a simmer and pour in the steel cut oats, coconut sugar,  salt and cinnamon- stir occasionally for 25-30 minutes or until desired consistency is achieved.  

2. Once it's done, remove from heat and mix in Cacao Magic until combined. Feel free to add any other mix-ins now.  

3. Pour in bowls and top with whatever toppings you'd like. ENJOY!! 

Rolo Stuffed Salted Chocolate Cookies

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ITS THE HOLIDAY SEASON AND I COULD NOT BE MORE EXCITED!  

Ive been toying with new recipes lately to figure out which would be best to put in my Christmas Cookie Boxes and I FOUND A WINNER! These chocolate cookies are my own take on Sally's Chocolate Cookies except I stuffed them with Rolos and I made a few other changes. I'm a huge fan of her recipes- they're incredible! And so are these babies. 

These cookies are the perfect sweet and salty treat. It's an explosion of chocolate with a side of salted caramel. My favorite!! They also stay soft for a long time which I find very important when making a cookie.  

Note** the refrigeration process (with any cookie) is very important! I ask that you refrigerate for at least 3 hours to let the dough set. Otherwise if you put the dough in too soon, the cookies will bake flat and get too crispy on the edges.  

Make these cookies at your next family gathering- they're sure to be a hit!  

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INGREDIENTS

1/2 Cup (1 stick) salted butter, at room temperature

1/3 Cup Granulated Sugar  

2/3 Cup Dark Brown Sugar, packed

1 Large Egg, at room temperature

1 Teaspoon Vanilla Extract

1 Cup All Purpose Flour

2/3 Cup Unsweetened Cocoa Powder  

1 Teaspoon Cornstarch

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt plus more for sprinkling on top of the cookies (about 1 Teaspoon extra)

1 Tablespoon Heavy Cream (or any other liquid of your choice such as almond milk or coconut milk) 

20-24 Rolos, unwrapped (varies depending on how big/small you roll your cookies 

 

DIRECTIONS

1. In a large mixing bowl or a stand mixer with the paddle attachment cream together the butter and sugars until fluffy. About 2 to 3 minutes.  Once that's done, add the egg and vanilla extract scraping down the sides as needed. Mix just until incorporated. Careful not to over mix! 

2. In a separate bowl mix together the flour, cocoa powder, cornstarch, baking soda and salt until smooth.  slowly add the dry mixture to the wet mixture until the dough starts to form. Add the tablespoon of heavy cream now. If the dough is crumbly, add one more tablespoon of heavy cream but no more than that! 

3. Once the dough is formed, wrap it in plastic and refrigerate for at least three hours. You can refrigerate the dough for 2 to 3 days or freeze it for up to a week. The refrigeration process is very important! It helps give the cookie a soft, chewy and fluffs texture. If you bake the cookies without refrigerating they will spread flat in the oven. 

4. Once it's done in the refrigerator, preheat your oven to 350F and line a baking sheet with parchment paper or a Silpat and set aside. Grab the dough and make tablespoon sized balls with your hands. Flatten the dough and place a Rolo in the middle. Then wrap the dough around the candy so no part of it is showing. If any part of the candy is showing, it will melt out of the cookie and make a mess. Yikes! 

5. Place the cookie dough balls 2 inches apart on the baking dish and sprinkle with sea salt. Bake for 7-9 minutes, depending on your oven. I baked mine for 8 minutes! Remove from the oven and let cool for 5 minutes. Enjoy!! 

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Whey Protein Hot Chocolate

Oh man was this good! I was having some serious chocolate cravings today so I decided to throw together something magical. Hot chocolate is a winter staple- so why not try to make it a bit healthier so you can enjoy it all the time without the guilt? This Whey Protein Hot Chocolate is smooth, velvety and perfectly chocolate-y. AND it's good for you! Woohoo!

I threw in some whey protein (Cellucor, of course!) and oh my goodness, it is so good. Notice how I made this on the stovetop. I found that when you mix whey protein in a drink in the microwave, it either: a. does not mix well enough, leaving clumps OR b. overheats too quickly and the whey protein curdles. Not good. SO!! This is the way to go. If you want to serve it to a few friends, double or triple the recipe. 

INGREDIENTS:

1+1/2 Cup vanilla almond milk (or any other type of liquid you prefer, such as regular milk)

1 scoop chocolate protein powder (I used Cellucor)

2 Tablespoons cocoa powder

1 packet of stevia or any sweetener you prefer

1 teaspoon vanilla extract

Toppings- such as marshmallows, cinnamon or whipped cream

DIRECTIONS:

1. In a medium pot, heat all of the ingredients together on the stove WHISKING CONSTANTLY! until small bubbles appear at the edges of the pot. Remove from heat- careful it does not come to a full boil.

2. Pour into a large mug and top with any toppings of your choice. Drink away without the guilt!