Chocolate Mint Smoothie

Mint Chocolate Smoothie

Chocolate Mint Smoothie

1 cup almond milk

2 to 3 pitted dried dates

1 sliced frozen banana

½ avocado

2 to 3 tbsp. fresh mint leaves

3 tbsp. hemp hearts

1 tbsp. pumpkin seeds

2 tbsp. natural cacao powder

  • Put all ingredients in a blender and mix until creamy and smooth.
  • Makes about 2 cups.
  • Top with raw cacao nibs if you like.

Featured on Smoothie OTW Link Up , Raw Foods Thursday

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Cardamom Eggnog (Vegan)

No eggnog for me since giving up dairy. I think that this is the perfect substitute. I could drink this all year round!

 Cardamom Eggnog (Vegan)

Cardamom Eggnog (Vegan)

2 cups almond milk

¼ cup pitted dried dates (tightly packed)

1 sliced frozen banana

¼ cup cashews

1/8 tsp. nutmeg

¼ tsp. cardamom

¾ tsp. cinnamon

1 tsp. vanilla

1 tbsp. prepared irish moss (optional)

  • Put all ingredients in a blender and mix until creamy and smooth.
  • Makes about 3 cups.

Honored to be included in 73 Real Food Holiday Party Goodies @ Girl Meets Nourishment

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Quinoa Chocolate Streusel Muffins

Quinoa Chocolate Streusel Muffins

This is a somewhat dense muffin. It has a nice sweetness to it and with the streusel on top, it is a muffin that is fitting for a special occasion.

Quinoa Chocolate Streusel Muffins

Yield: 12 muffins

Cook: 20 to 25 minutes

1 cup cooked quinoa

1 cup unsweetened applesauce

2 tbsp. chia seed, ground

3 tbsp. coconut oil, melted

1/4 cup maple syrup

2 tbsp. coconut sugar

1 cup almond milk

1 tsp. vanilla

1/2 cup brown rice flour

1/2 cup sorghum flour

2 tbsp. teff flour

3 tbsp. ground flaxseed

1/3 cup cacao

1 tsp. sea salt

4 tsp. baking powder

1/3 cup unsweetened coconut

1/3 cup sunflower seeds

2 tbsp. raw cacao nibs (optional)

Streusel Topping:

1 tbsp. unsweetened coconut

1 tbsp. coconut sugar

2 tbsp. quinoa flakes

1 tbsp. coconut oil

Preheat oven to 375 degrees F.

Lightly grease 12 muffin cups, or line with muffin papers.

Mix ground chia seeds with almond milk. Set aside.

Measure into food processor: cooked quinoa, applesauce, melted coconut oil, maple syrup, coconut sugar and vanilla. Mix for about 30 seconds. Add chia seed / milk mixture and mix for an additional 30 seconds. Set aside.

In a medium sized mixing bowl, mix together brown rice flour, sorghum flour, teff flour, ground flaxseed, cacao, salt, baking powder, coconut, sunflower seeds and cacao nibs.

Add the quinoa mixture to the dry ingredients. Stir together until just combined.

Fill muffin cups to the top.

Bake in preheated oven for 20 to 25 minutes or until toothpick comes out clean. Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.


  • Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.
  • Raw cacao nibs are broken up pieces of the cacao bean. Full of antioxidants and  minerals.

Featured at Slightly Indulgent Tuesday


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