Dark Chocolate Brownies with Tahini Drizzle

Dark Chocolate Brownies with Tahini Drizzle

Treat yourself! You’ve made it halfway to the weekend. Celebrating hump day with dark chocolate brownies with tahini drizzle.

Brownies:

1/2 cup cocoa

1/3 cup shredded coconut (blended in a food processor until super fine)

1/2 cup coconut sugar

2 sq melted dark chocolate

1/4 cup coconut oil

1/4 cup unsweetened almond milk

2 eggs

1 tbsp peanut butter

1 tsp Vanilla

Pinch of salt

Tahini drizzle:

3 tbsp tahini

2 tbsp honey

1/2 tsp vanilla

Add almond milk, eggs, coconut sugar, melted chocolate, vanilla, peanut butter, and coconut oil to a bowl and mix well. In another bowl mix together coconut, cocoa, and salt. Add the dry ingredients to the wet ingredients, stirring as you go. Transfer to a greased 8×8 brownie pan and bake at 350 for about 18-20 minutes or until a toothpick comes out clean!

Strawberry Almond Milk

Strawberry Almond Milk

Good morning and happy Tuesday! Coming atcha with a recipe for creamy strawberry almond milk from scratch that’s SO EASY! I have loved making the switch to dairy free milk and have been drinking only dairy free milk for about 6 years now. Dairy products often make me feel sick and bloated (I have a self-diagnosed lactose intolerance) but dairy free milks have allowed me to keep eating so many of my favorite foods and still feel great!

Strawberry almond milk:

1/2 cup almonds (soaked for at least 2 hours)

2 cups water

1/2 vanilla bean (seeds only)

3 large strawberries (can add more to make the strawberry flavor stronger)

Optional: Pinch of cinnamon & 1 packet of stevia

Blend for 2-3 minutes in a high speed blender and strain through a nut milk bag (I’ve linked the one I use below) or a cheese cloth. Store in the refrigerator for up to 3 days and shake well before drinking!

All-Natural Nut Milk Bag

Basic Vanilla Chia Seed Pudding

Basic Vanilla Chia Seed Pudding

Chia pudding is the perfect low sugar sweet treat for breakfast, a snack, or dessert! You can top it with fresh fruit like blueberries and mango then add other fun toppings like granola, yogurt, coconut whip, honey to make it your own.

Ingredients:

1 cup unsweetened almond milk

1/2 cup chia seeds

2 tbsp maple syrup

1/2 vanilla bean or 1 tsp vanilla

Pinch of cinnamon

Directions:

Put ingredients in container or bowl and mix together. Place covered in the refrigerator for at least two hours. and mix every 1-2 hours until set. Keep refrigerated. When ready to serve, remove from refrigerator and mix well.

DIY Almond Milk

DIY Almond Milk

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I have been trying to stay away from dairy as much as possible for my skin and digestive health, so for the past few years I have been drinking almond or other nut milks. At first I was convinced that it was the healthiest option, but the more I learn about what actually goes into the almond milk sold in stores, the more I want to make my own from scratch.

Store bought almond milk is usually a made with a very small amount of nuts and a lot of water, sweetener, and thickeners like carrageenan (which can seriously mess with your digestive health). When you make your almond milk from home you can choose exactly what you are putting into your body and can be sure that the ingredients are healthy and safe. It’s also surprisingly easy!!!

I had always thought that making your own nut milk would get too expensive to do on a regular basis, but I was surprised to find that it made way more milk than I had thought AND you can use the leftover pulp to make almond flour, crackers, face scrubs, or pizza crusts!!! So when I used about $3 worth of almonds to make almond milk and almond flour, I saved about $8  compared to buying $3 store bought almond milk and $8 store bought almond flour!

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Ingredients:

2 cups raw almonds
10 cups filtered water
Optional flavors*** (i.e. vanilla, salt, cinnamon, dates)

You will also need:

Blender
Nut milk bag or cheese cloth

Instructions:

1. Soak the almonds in 4 cups of the filtered water overnight (if you are choosing to sweeten your almond milk with dates like I did you can soak them with the almonds).

2. After the almonds have soaked for about 12 hours strain them and add them to a blender with 6 cups of filtered water and any optional flavoring that you prefer and blend on the highest setting for 3 minutes.

4. Once you have finished blending, strain the almond milk into a large bowl using the cheese cloth or nut milk bag. Make sure to squeeze all of the liquid from the pulp!! Set the pulp aside because you can use it to make almond flour, crackers, face scrubs or pizza crusts (more on this below).

5. Pour the almond milk into a glass container and store in the refrigerator for up to 5 days.

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BONUS:

Using almond pulp to make almond flour: Spread the pulp onto a baking sheet lined with parchment paper and bake at 210F for 1- 1.5 hours or until dry.

Using almond pulp to make an almond face scrub: Combine 1 cup of pulp with 2 tablespoons of almond oil and 5-10 drops of essential oil.

 

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