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Holidays

St. Patrick’s Day Deep Green Cauliflower Spirulina Smoothie Bowl

March 15, 2018 By julia

St. Paddy’s Day is just around the corner, so it’s time to get in as much of the colour green as humanly possible with this cauliflower spirulina smoothie bowl.

Make this uber healthy, nutrient-dense breakfast so you can happily balance it out with that green beer later!

Warning: The energy you’ll receive from this bowl o’ goodness might have you dancing on tables to those Irish fiddles until the sun comes up.

This recipe is pretty much the most amount of nutrients you can fit into your blender, blended into a thick smoothie bowl and topped off with any kind of superfoods you have in the house!

Smoothie bowls are a go-to around here.

Smoothies are great too, but bowls are better. Why? Smoothies go down too quick (unless you’re mindfully paying attention to chewing your liquid). It’s good to take your time eating blended anything, and actually CHEW your smoothie. Sounds weird, I know. But, by chewing, your mouth releases saliva with amylase (the digestive enzyme for carbohydrates). This is where it all begins (digestion, that is), so if you skip this step of physically chewing, the food by-passes the mouth without the first initial breakdown of nutrients. This makes it harder on the rest of your body during the digestion process.

Chew yo’ smoothie!

You might be thinking… Cauliflower in a smoothie WHAT?! But seriously, it creates a creamy texture and adds mega benefits. We should be eating something from the cruciferous family on the daily (cauli, broccoli, cabbage, kale, brussel sprouts, bok choy, collard greens…), and this is an easy way to get it in ya.

Benefits:

  • Spirulina is one of the most detoxifying ingredients you can consume! It’s a blue green micro-algae with magical powers. Plus, it’s 60% protein (!) and packed with vitamins K1, K2, B12, A plus minerals iron, manganese and chromium. It’s extremely potent, so you don’t need much of it to reap the benefits. The antioxidants and phytonutrients will help decrease signs of aging and ward of disease and inflammation.
  • Cauliflower as I said earlier is a member of the cruciferous vegetable fam. This family is packed with disease-fighting phytochemicals, drastically lowering your rise of cancer and cell oxidation.
  • Greens of any kind are king when it comes to nutrient density. Chlorophyll, phytonutrients, antioxidants, fibre… these are all ingredients your body thrives on. You’ll be bursting with energy and vitality if you pack your mouth with greens at any chance you get.

 

St. Patrick's Day Green Cauliflower Spirulina Smoothie Bowl
 
Save Print
Prep time
2 mins
Cook time
3 mins
Total time
5 mins
 
I always wing it when it comes to smoothies! But, this gives you a good idea of proportions for a deep green smoothie bowl! Feel free to add more or less of anything, it will all work out. If you need more sweetness, add more dates or banana! Try to pack in as many green leaves as possible.
Author: Jules
Recipe type: smoothie, smoothie bowl, breakfast, ready in 5
Serves: 1
Ingredients
  • 2-3 kale leaves, de stemmed
  • 1 cup spinach
  • 1-inch thumb of ginger root
  • 2 frozen bananas (3 if they're small!)
  • 2 medjool dates
  • 1 cup frozen cauliflower
  • 1-2 cups frozen berries (your choice)
  • 1 tsp spirulina
  • 1½ cups vanilla almond milk, or thishemp milk

  • Optional add-ins:
  • More Greens if you can handle it! Spinach, cucumber, celery, romaine...
  • 1 inch thumb turmeric root
  • Water (if you want a drinkable smoothie)
  • Your favourite vegan protein powder
  • Carrot
  • Apple

  • Recommended toppings:
  • Raw cacao nibs
  • Coconut shreds
  • Jules Fuel Buckwheat Oats
  • Banana
  • Hemp seeds
  • Omega 3-6-9 oil (Udo's has a good blend, and an option with DHA too!)
Instructions
  1. Fill your blender with all the smoothie ingredients in this order: ginger, greens, cauliflower, spirulina, berries, banana, dates, almond milk.
  2. Blend on low-medium, and use your tamper to help the consistency become as smooth as possible. Add a bit of water if needed to help blend.
  3. If you don't have a tamper for your blender, just add a bit more liquid so it blends on it's own (you'll just have a runnier smoothie bowl)!
  4. Pour into your favourite bowl, and top it with your favourite toppings!
Notes
** You can use unfrozen bananas and cauliflower, but it won't be quite as creamy or delicious...
3.5.3226

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Filed Under: Breakfast, Gluten Free, Holidays, Lunch, Raw, Recipes, Salt Free, Snacks, Uncategorized Tagged With: cauliflower smoothie, deep green smoothie, green breakfast, green smoothie, hooked on plants, raw breakfast, raw vegan breakfast, ready in 5, smoothie, smoothie bowl, spirulina smoothie, st patrick's day breakfast, st. patrick's day recipe, superfood breakfast, thick smoothie bowl

Hooked On People Interview: Jason Wrobel + his Crêpes with Strawberry Tomato Coulis

February 22, 2018 By julia

Jason Wrobel ( J-Wro ) is a ball of energy, enthusiasm, knowledge and inspiration. I was inspired by this firecracker ever since I heard him speak on a podcast. He’s a wellness entrepreneur as a coach, author, chef, and public speaker. He’s put his raw food chef certification to use by preparing meals for an array of celebs. His wealth of knowledge now spreads into his new book, Eaternity and his J Wro Show Youtube channel, and he even had his own TV show How to Live to 100 on the Cooking Show Channel. Jason is all about living a full, energized, long life by eating plant-based whole foods and living life through a humorous lens of positivity.
HOP: How long have you been vegan for, and what was the catalyst?
Jason Wrobel: I’m celebrating my 20th year of veganism this year. The initial seed of inspiration to become vegan was observing the health issues in my family. In 1995, my Grandfather lost his second battle with an aggressive form of cancer
and it made me deeply question the lifestyle choices, diet and habits in my family. I took a good, honest look at how I was living and how I was eating. At that time, I took to the web to start researching nutrition, animal rights, global warming and factory farming. The more I learned, the more I realized that I was not living in alignment with my ethical or moral values. Over the course of a few years, I shifted from a SAD diet (Standard American Diet) to vegetarian to eventually vegan. By spring 1998, I was fully vegan and I’ve never looked back. It’s been the single most important, defining decision of my life thus far!
HOP: Who do you look up to in this plant-based world?
JW:
1) Dr. Michael Greger
2) Gary Yourofsky
3) The Sarno Brothers (Chad and Derek Sarno)
HOP: Top 5 tips for transitioning to a plant-based lifestyle?
JW:
1) Start gradually incorporating more plant-based foods into your life. Give your body time to adjust.
2) Lean on substitutes for milk, cheese, yogurt and meat – there are plenty of vegan options for all of those products.
3) Connect with community, either local or online. Having a support system makes it easier.
4) Eat a wide variety of foods, eat all of the colors of food and focus on diversity.
5) Be courageous in the kitchen and experiment with new recipes and foods often.
HOP: Top 5 ways to detoxify an exhausted and polluted body?
JW:
1) Drink more water. A LOT more. Nature’s solution to pollution is dilution.
2) Try far infrared sauna therapy. It helps you detox through your skin and get rid of heavy metals.
3) Eat more detoxifying greens – especially chlorella, spirulina, cilantro and dandelion.
4) Eat more alkaline foods and start your day with warm water and lemon juice (or apple cider vinegar).
5) Try a 5 to 7 day liquid fast with fresh juices, tea, broth and water. It’s a good way to re-set your body seasonally.
HOP: Not only are you an advocate for healthy eats, but you’re also all about creating a positive mindset to ward off depression and negative thoughts. Can you give some advice to those who are trying to make mediation and positive thinking a habit?
JW: You have to make meditation a non-negotiable, like eating, sleeping or brushing your teeth (hopefully that’s a non-negotiable for you!) Taking 15-30 minutes each day to sit in stillness, silence and observe your thoughts is an incredibly effective way to let go of so much every day – stress, anxiety, depression, worry – these can all be allayed by doing a consistent, daily meditation practice. I’ve found (and research confirms) that meditation increases productivity and efficiency, while decreasing feelings of overwhelm. It’s good medicine for the mind, body and soul.
HOP: The vegan music festival in LA, Circle V is getting more and more popular with Moby headlining last year. Do you have a favourite musician or DJ? Do you think they’ll be at Circle V one day?
JW: That’s a tough one. That’s like asking me what my favourite dessert is. Most of my favourite musical artists are dead, so, unless they’ve been cryogenically frozen, I don’t think they’ll be coming to Circle V anytime soon. For current artists, I really love Reggie Watts – who coincidentally played the last Circle V festival. In fact, I’m actually performing with a new band in Los Angeles and our plan is to play the festival later this year! Stay tuned!
HOP: What does your ideal morning routine look like (even if it doesn’t actually happen everyday…because none of us are perfect!)?
JW: My ideal morning routine begins with a warm compress on my face and a saline sinus rinse. Then I drink 24-36 ounces of warm water with lemon juice or apple cider vinegar to alkalize my body. Then I meditate and focus on what I want to create for the day. Then I’m off to the gym or a hike to move my body. And then I start the work day. I make sure the build in plenty of self-care and take care of my own needs before I start addressing the needs of others. It’s made a massive difference in my life.
HOP: What is the next exciting project that all of us need to know about?
JW: I’m launching a new coaching program where people come to my residence in Los Angeles and live on-site with me for a week, focusing on food, nutrition, mindfulness, abundance and setting a solid foundation for a more vibrant life. I’m incredibly excited about that, as I’ve never offered something so intimate and focused for new clients before. Also writing the treatments and scripts for my second television series, which I plan on producing later this year. I can’t tell you much about it (yet) but it will be fun, and crazy and VERY entertaining.
HOP: You have a lot going on! Do you have any secret time management or motivational tips for entrepreneurial types?
JW: There are so many, I don’t know where to begin.
  • Firstly, take care of your own needs before you address the needs of others. You’ll be able to show up more present and focused (and not resenting yourself for ignoring your needs!)
  • Second, master your calendar. If it’s not on your calendar, it’s not real. Get everything on that calendar so you can stay on top of your commitments.
  • Third, use online productivity tools like a pomodoro timer (to work in time blocks), Calendly (to schedule online appointments) and TickTick (simple online to-do list).
  • Fourth – try to focus on 3 to 5 big things every day. Don’t overwhelm yourself with 15-20 things on your to-do list each day. That’s the path to crazy making. Stay focused and simplify!Image result for jason wrobel
HOP: Your book, Eaternity, is all about nutrient dense recipes. What is your favourite recipe from your book?
JW: Thank you so much! Eaternity was a true labour of love and I’m grateful that it’s impacted so many lives worldwide. My current favourite recipe? It’s gotta be the Sweet Crêpes with Strawberry Tomato Coulis. The crêpes are gluten-free and it took me more than a few tries to nail that recipe. But the results were well worth it. It’s scrumptious and satisfying. Hope you enjoy it!
It seems like all I ever want for breakfast are sweet things. There’s something so sensual, satisfying, and splendid about crêpes—they feel like they should be reserved for special occasions. This crêpe recipe took me about 20 attempts to finally nail it. And the results are absolutely stunning. The inclusion of tomato in the strawberry sauce is hauntingly delicious, and you will be seduced by the perfect texture of these gluten-free crêpes. Plus, strawberries contain anthocyanidins and anthocyanins—nutrients that help reduce stress and depression. C’est magnifique!

Jason’s Tip: Using a very thin, wide rubber spatula will help immensely with getting the crêpes out of the pan. Go slowly and take your time. Crêpes don’t like to be rushed. When using gluten-free flour, make sure it does not contain any added thickeners such as arrowroot powder, xanthan gum, or ground flaxseed. These will ruin the consistency of the crêpes by making them too thick and the batter too viscous.

Jason Wrobel's Crêpes with Strawberry Tomato Coulis
 
Save Print
Prep time
45 mins
Cook time
30 mins
Total time
1 hour 15 mins
 
2 cups raw cashews, soaked for at least one hour ½ cup coconut nectar 1 teaspoon vanilla extract ¼ cup fresh lemon juice ¼ cup plus 2 tablespoons filtered water ½ teaspoon lemon zest ¼ cup plus 2 tablespoons organic virgin coconut oil, melted
Author: Jules
Recipe type: crêpes, breakfast, dessert, soy free, gluten free
Serves: 8-10
Ingredients
  • Sweet Cashew Creme:
  • 2 cups raw cashews, soaked for at least one hour
  • ½ cup coconut nectar
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice
  • ¼ cup plus 2 tablespoons filtered water
  • ½ teaspoon lemon zest
  • ¼ cup plus 2 tablespoons organic virgin coconut oil, melted

  • Crêpe Batter:
  • 1 cup gluten-free all-purpose baking flour
  • 1 cup unsweetened coconut milk
  • 4 tablespoons organic virgin coconut oil, divided
  • 2 tablespoons coconut sugar
  • 3 tablespoons golden flaxseed, finely ground
  • ¼ teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
  • ½ cup filtered water
  • 1 teaspoon vanilla extract
  • 1 cup diced strawberries, reserved for garnish
  • 1 cup crushed walnuts, reserved for garnish

  • Strawberry Tomato Coulis:
  • 2 cups diced strawberries
  • 1½ cups chopped tomatoes
  • 5 tablespoons coconut nectar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Pinch sea salt
Instructions
  1. First, make Sweet Cashew Crème: blend all creme ingredients in a high-speed blender for 40 seconds until ultra smooth and creamy. Chill before serving.
  2. Make the crêpe batter: mix together baking flour, coconut milk, 2 tablespoons of the coconut oil, coconut sugar, golden flaxseed, sea salt, baking powder, filtered water, and vanilla extract, preferably with a high-speed blender or hand mixer. Cover and refrigerate for 30 minutes. The batter will keep fresh in a covered container stored in the refrigerator for up to three days.
  3. Make the Strawberry Tomato Coulis: combine all the coulis ingredients in a high-speed blender or food processor and pulse the mixture gradually until well combined, retaining a slight amount of chunkiness to the mixture. Set aside.
  4. Heat the remaining 2 tablespoons of coconut oil over medium-low heat in a nonstick pan or crêpe pan. If using an 8-inch pan, use ¼ cup of batter. If using a 9 or 9½-inch pan, use ⅓ cup of batter. Pour the batter into the pan and shake the pan immediately to spread the batter evenly. When the topside of the crêpe is totally dry, starting to brown slightly around the edges, and producing little bubbles (after about 2 minutes), carefully flip the crêpe with a thin spatula. The other side will need less cooking time, around 1 to 1½ minutes.
  5. Carefully remove the finished crêpe and transfer to a plate. Repeat until all of the crêpe batter is used.
  6. Assemble: fill each crêpe with a large dollop of the Sweet Cashew Crème, spooning it lengthwise. Fold the edges of the crêpe toward the middle, one at a time, and then flip the crêpe over, with the top facing down on the plate. Spoon a generous amount of the Strawberry Tomato Coulis on top and garnish with diced strawberries and chopped walnuts.
3.5.3226

Filed Under: Breakfast, Dessert, Gluten Free, Holidays, Hooked On People Interviews, Recipes, Sauces/Dressings, Uncategorized Tagged With: detox tips, eaternity, gluten free crepes, hooked on people, hooked on plants, j wro, jason wrobel, plant-based tips, strawberry tomato coulis, vegan breakfast, vegan crepes, vegan dessert, vegan inspiration, vegan interview, vegan tips

Whole Roasted Cauliflower with Curry Tahini Sauce | Vegan Main

February 15, 2018 By julia

Whole Roasted Cauliflower is the easiest and one of the most delicious ways to enjoy your cauli!

This flavourful bomb of a recipe can take place of that main roast on the table.

Get those steak knives out, it’s time to carve up the cauli! Said no one, ever… until NOW.

But, you won’t need that steak knife, because this juicy cauliflower cooked to perfection, allows any dull knife to easily make it’s way to the bottom of the dish.

Let’s talk about this sauce. First, it’s massaged into the cauliflower, then it turns into a beautiful and delicious golden crust. Then, the other half of the golden goodness is drizzled liberally over the finished product.

Warning: this sauce may be your new addiction.

I brought this one to a potluck, and it was dubbed the vegan turkey. If you’re bringing it to a dinner, place it in a roasting dish, surround it in kale leaves, and put it in a 300°F oven for 10 minutes when you get there (the kale will turn into kale chips, and your roast will be extra golden).

In just a few steps you’ll have yourself a killer main.

Sauce the cauli.

Bake the cauli.

Slice and drizzle.

 

Whole Roasted Cauliflower with Curry Tahini Sauce
 
Save Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
One of the easiest ways to prepare cauliflower. It's perfect for an impressive looking main dish!
Author: Jules
Recipe type: dinner, main,
Cuisine: vegan, plant-based, vegan main
Serves: 4
Ingredients
  • 1 head cauliflower, wash it and take off the greenery, but leave the stalk on (you may have to trim it for the cauliflower to site flat)

  • Curry Tahini Sauce:
  • ½ cup tahini
  • 3 tbsp maple syrup
  • 1½ tbsp curry powder
  • ¼ tsp sea salt
  • 3 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • ½ cup water
  • ½ cup plain, unsweetened almond milk (or any other plain, unsweetened plant-milk)
Instructions
  1. Pre-Heat oven to 400°F
  2. Meanwhile, make the sauce: blend all sauce ingredients together EXCEPT for the almond milk.
  3. Place cauliflower head, stem-side down, in an oven safe baking dish.
  4. Pour half of the sauce over the cauliflower and spread evenly with your hands over the whole head of cauliflower (except for the bottom).
  5. Place cauliflower back in the dish, and fill the dish with ½ inch of water.
  6. Bake for 50 minutes, or until a knife easily pokes through the centre.
  7. When you take the cauliflower out, heat up the rest of the sauce in a small pot with the ½ cup of almond milk.
  8. Serve the cauliflower with a good drizzle of the the warm sauce!
3.5.3226

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Filed Under: Dinner, Holidays, Oil Free, Recipes, Salt Free, Sauces/Dressings, Uncategorized, Winter Tagged With: cauliflower recipe, curry cauliflower, curry tahini sauce, easy vegan dinner, hooked on plants, plant-based roast, roasted cauliflower, simple vegan recipe, tahini sauce, vegan comfort food, vegan main, vegan roast, whole roasted cauliflower

Vegan SacherTorte aka Dense Chocolate Cake

January 18, 2018 By julia

Make this Vegan Sachertorte cake and eat it too.

The Vegan Sachertorte…sounds sinful doesn’t it?

Good.

Because you can feel sinful without actually committing a sin. That’s where this cake comes in.

Usually my recipes on here avoid any kind of refined sugar or flours, but you have to make an exception every now and then. I’m not telling you this is a health food because it’s vegan. But I want you to know that while eating whole, unprocessed, plant foods most of the time, you definitely can have the decadent chocolate cake that you’ve always loved, even if you go plant-based. And, it’s definitely a lot better than the traditional Sachertorte recipe that has 6 eggs and lots of butter. SO YES. Make this for a special occasion!

This dense chocolate cake that used to consist of lots of eggs and butter was staple at every birthday before going vegan. And, I’m not going to lie, it was SO delicious.

One of my Mom’s specialties.

From spending years in Europe (competing on the World Cup Freestyle circuit in the 70s- go Mom), my Mom picked up some pretty mean skills in the kitchen when it came to European desserts. Hence, her nickname on the street is now the ‘Dessert Queen’ (you wouldn’t guess it by looking at her). Since she made the switch to the plant-based lifestyle, she was a bit confused about what to make for birthdays, New Years, Christmas and well, you know… those times that Sachertorte and Tarté Tatin were an absolute must to wow people’s taste buds après dinner.

Well folks, we have proven today that as vegans we CAN make this cake AND eat it too.

Not only is it veganized… but it’s easier, less time consuming, better for us, and tastes just as good, if not even better than the original chocolate sachertorte!

WINNING.

It’s dense. It’s sultry. It’s chocolate-y… oooo is it ever chocolate-y. It’s easy. It’s … just something you need to devour at the next birthday party.

The ganache on top is the easiest thing you might ever make, but your friend’s won’t believe it.

For the layer between, we used my Mama’s famous Holiday marmalade, but feel free to use your favourite jam or anything you have kickin’ around the fridge.

If you make this, I’d love to see your creation!

Tag me on instagram @hookedonplants

In other news, if you’re in the US, pick up a copy of the Alive Health Magazine this month! The full article of how I got Hooked On Plants is in there!

 

Vegan Sachertorte aka Dense Chocolate Birthday Cake
 
Save Print
Prep time
25 mins
Cook time
30 mins
Total time
55 mins
 
A dense chocolate cake with zero eggs, cream or butter! This Vegan Sacrhertorte is easier and tastier than the original version, and it goes perfectly with birthday candles.
Author: Jules
Recipe type: Dessert, Cake, Birthday
Serves: 12
Ingredients
  • Cake:
  • 1½ cups all purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • 1 tbsp balsamic vinegar
  • 1 cup cold water
  • ½ cup marmalade or jam
  • (br) Ganache (chocolate sauce):
  • ⅔ cup powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • 2-3 tbsp water
Instructions
  1. Preheat oven to 350°F
  2. Cover the bottom of an 8" spring form round cake pan with a cut circle of parchment paper.
  3. In a large mixing bowl, or kitchen aid, whisk together first 6 ingredients (until the salt)
  4. Form 2 wells in the mixture, and fill one with the vanilla, and one with the balsamic vinegar. Then, pour water over everything.
  5. Mix until everything is moist. A few little bumps are fine.
  6. Pour the batter into your cake pan.
  7. Bake for 30-35 minutes (stick a tooth pick in the centre of the cake and it should come out clean)
  8. Cool in the pan for 5-10 minutes.
  9. Use a spatula to make sure the sides of the cake aren't stuck to your pan. Place a serving plate upside down on the pan, and flip it. Now your cake is on the serving plate ready to make pretty.
  10. Spread a layer of jam or marmalade over the top.
  11. Place the cake in the fridge for a few minutes while you make the ganache.
  12. Make the ganache by whisking together the powdered cocoa and powdered sugar in a bowl. Then add water and stir to make a thick glaze.
  13. Spread the glaze over the jam layer, allowing some to drip over the sides (drooooool).
  14. Chill in the fridge for 10 minutes for ganache to solidify
  15. To finish it off, place a paper stencil in the middle of the cake (like a star), and sprinkle powdered sugar over the whole thing through a sieve. Remove the stencil carefully, and serve!
3.5.3226

Approved by 3 generations

 

Filed Under: Dessert, Holidays, Oil Free, Recipes, Salt Free, Uncategorized Tagged With: animal free cake, birthday cake, chocolate birthday cake, chocolate cake, dense chocolate cake, easy chocolate cake, hooked on plants, plant based chocolate cake, plant based chocolate sauce, plantbased dessert, sachertorte, simple cake, vegan chocolate cake, vegan chocolate sauce, vegan dessert, vegan ganache, vegan sachertorte

Peppermint Goji Pistachio Chocolate Bark | Raw Vegan & from Scratch

December 28, 2017 By julia

Raw Chocolate Bark! With a kick of peppermint, a sprinkle of goji berries and dusting of pistachios…all from scratch.

Yup, this time it’s more than just melting a store bought chocolate bar. We’re using the raw form of chocolate to keep it extra nutritious and magical.

Cacao butter is the magic I’m talking about.

You can get cacao butter at your local health food store, or Spud.ca carries it (the code ‘crvan-murjub’ at the check out will get you some $ off).

By melting half of this down, adding some raw cacao powder then swirling in the other half to create a galaxy of Christmas swirls, be prepared to be the star of the New Year’s Party this year!

Quality, nutrient-dense ingredients, it’s fancy looking, tastes delicious, and festive.

And YES it is actually good for you. Chocolate in it’s pure form is extremely beneficial in so many ways. It’s what’s added to the cacao in the commercial chocolate making process that makes most chocolate from the store something to skip (I’m talking added dairy, refined sugars, and the process of high heat roasting the cacao goes through to become a commercial chocolate to be sold). Raw cacao, on the other hand, is so beneficial that it once was used as currency in Mexico!

Benefits:

  • Raw Cacao comes in the form of nibs, powder, and butter… all extracted from the fermentation of the cacao bean. It’s PACKED with antioxidants (40x the amount of blueberries!), which wards of disease, slows down aging and fights off free radicals and inflammation. Raw cacao also has phenylethylamine, which is responsible for increasing the receptors of the feelings of pleasure (like the way we feel when we’re in love). It increases your mental alertness as well as your mood!
  • Goji berries contain about 2-4 times the amount of antioxidants than blueberries, and 500 times more vitamin C than oranges to boost the immune system!
  • Pistachios are also packed with antioxidants to ward off free radicals. Out of all the nuts, they contain the most lutein and zeaxanthin for healthy eyes. They’re also packed with fibre, protein and b6!

To simplify this recipe even further, just ditch the swirls and just give the dark chocolate all spotlight. Sprinkle it with shredded coconut, and you have Christmas in the form of chocolate!

Happy Holidays!! I hope you can share this deliciousness with the ones you love deeeeaaarly.

Don’t be afraid to serve it up as an appetizer with bubbles!


Raw Peppermint Chocolate Bark | From Scratch
 
Save Print
Prep time
1 hour
Total time
1 hour
 
Bring this everywhere you go this Holiday! This peppermint bark made from raw cacao is delicious, simple, festive and elegant.
Author: Jules
Recipe type: dessert, snack
Cuisine: christmas, holidays, sweets
Serves: 10
Ingredients
  • 2 cups cacao butter
  • ⅓ cup raw cacao powder
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • ¼ tsp peppermint extract
  • ½ cup goji berries
  • ½ cup raw or roasted pistachios, chopped (shells removed)
Instructions
  1. Cover a pan or plate (about 7 inches wide) with parchment paper.
  2. Set up two double boilers (one will be for the white chocolate, one for the dark): add two inches of water to 2 saucepans and bring them to a simmer. Place a heat proof bowl (glass, stainless steel, or another pot (if it fits without falling into the water)) on top of the simmering water in the sauce pan (there should be about 1-2 inches of space between the water and bottom of the bowl).
  3. Separate the cacao butter in half, then add one half to each of the double boilers. Stir until melted.
  4. In the first bowl, add all of the cacao powder, half of the maple syrup, half of the vanilla, and half of the peppermint.
  5. In the second bowl, add the other half of the maple syrup, vanilla and peppermint.
  6. Whisk each until mixed thoroughly (cleaning the whisk between bowl switches).
  7. Remove the dark chocolate bowl, and dry the bottom of the bowl on a kitchen towel; this will prevent steamy water drops from mixing in with your dark chocolate.
  8. Pour the dark chocolate over the parchment covered pan.
  9. Remove the white chocolate in the same way, and dry the bowl. With a spoon, pour dollops of white chocolate in the dark. Try to create 1 inch polka dots of white all over the dark.
  10. With a chopstick or the end of a spoon, swirl the chocolates together (SO satisfying).
  11. Place the plate in the fridge for 10 minutes.
  12. Take it out and sprinkle the goji berries and pistachios all over. Feel free to add anything else you want here!
  13. Place the plate in the fridge for 1 hour, or freezer for 30 minutes.
  14. Once solid, break apart into bark.
  15. Store in a Tupperware in the fridge. Bring to all the Christmas parties.
  16. **Simplify this recipe by taking out the swirls to make it solid dark chocolate. Just use one double broiler and add the ingredients to the bowl as you would normally for the dark chocolate part. **
3.5.3226

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Filed Under: Appetizers, Dessert, Gluten Free, Holidays, Raw, Recipes, Salt Free, Snacks, Uncategorized, Winter Tagged With: bark, cacao bark, cacao butter, chocolate bark, chocolate dessert, christmas bark, christmas recipe, goji berry, holiday gift, holiday recipe, hooked on plants, peppermint bark, pistachio bark, plant based dessert, raw cacao, raw chocolate, vegan dessert

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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