It’s always a good time to put a smoothie bowl into your meal rotation, and who can resist this nutrient-packed dose of yum? Try this Chocolate Mint Green Smoothie recipe from Coconut Bliss today.
- Prep time: 5 min
- Serves: 1
- 1 handful of spinach
- 2 leaves of kale, destemmed
- 2 small scoops Mint Galactica Coconut Bliss
- 1 Tablespoon chia seeds
- 3 small scoops Dark Chocolate Coconut Bliss
- 2-3 strawberries, sliced
- Mint leaves
- Parsley flowers
- Coconut cream, whipped
- Place smoothie ingredients into a blender and blend until smooth.
- Pour into the bottom of your bowl.
- Float 3 scoops of Dark Chocolate Coconut Bliss in smoothie mix.
- Sprinkle in a handful of your favorite granola.
- Add sliced strawberries. Garnish with mint leaves, parsley flowers, and whipped coconut cream. Enjoy!
As far as cheesecake goes, this easy plant-based recipe is an indulgent, but nourishing treat. The creamy, decadent base is made with REBBL Dark Chocolate Protein Elixir, which has 16 grams of complete protein as well as super herbs and adaptogens. REBBL incorporates super herbs and adaptogens in efficacious levels: maca, reishi, and ashwagandha. The maca in REBBL’s Dark Chocolate Protein supports energy levels and balanced hormones, the reishi helps with detoxification, and the ashwagandha supports endurance, cognitive function, and relaxation.
- Prep Time: 20 minutes
- 2 hours rest
- Serves: 18
- 12 graham crackers
- 1⁄3 cup + 2 Tablespoons unrefined coconut oil, melted
- 1 3⁄4 cups raw cashew pieces, soaked for 2 hours, rinsed and drained
- 12 ounces REBBL Dark Chocolate Protein
- 3⁄4 cup frozen cherries
- 1⁄3 cup raw cacao powder
- ¼ cup unrefined coconut oil, melted
- 1⁄4 cup pure maple syrup
- 2 Tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 14 ounce can full-fat coconut milk, refrigerated for 24 hours
- 2 Tablespoons organic powdered sugar
- 1⁄3 cup cacao nibs
- 18 fresh cherries
- To make the crusts, add the graham crackers to a food processor and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
- Line muffin tins with 18 cupcake liners. Add a heaping Tablespoon of crust mixture to each. Use a small glass to tightly pack it down into an even, flat layer.
Repeat for the other tins. Set aside while you prepare the cheesecake filling.
- Add all of the filling ingredients to a high-speed blender. Process for 1-3 minutes, or until the texture is very smooth. Pour the filling evenly over the crusts there should be about ¼ inch of the cupcake liners showing at the top). Freeze until firm, approximately 2 hours.
- To make the coconut whipped cream, open the can of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer, or use an electric hand mixer. Mix the coconut cream and powdered sugar on low speed until combined, then at high speed for one more minute until light and fluffy.*
- For best and creamiest texture: Allow the cheesecakes to soften slightly (about 10-15 minutes) before serving. Top each with coconut whipped cream, a sprinkle of cacao nibs, and a fresh cherry. Want something simple, indulgent, and decadent? This is just the thing.
Note: Save the remaining coconut liquid for smoothies! Leftover coconut whipped cream can be stored in a container in the fridge for 5-7 days. The whipped cream will harden when cold, just mix it on high speed until it’s light and airy again before using.
Ah, yes, the ever so popular cake pop can be s’more-ified too. This is the #semihomemade way to do it, so feel free to get your chef hat on and make some of these ingredients from scratch, you over go-getter you!
- Prep Time: 75 min
- 3 hour rest period
- Serves: 4
- 2 cups heavy cream (or vegan substitute)
- 1 bag Dandies marshmallows
- 1 cup confectioner’s sugar
- Dash of salt
- 1 boxed vanilla cake, prepared according to package
- 9 oz Endangered Species 72% chocolate ( 3 bars)
- 24 lollipop sticks
- 1 1/2 sleeves graham crackers, crumbled.
- To make your frosting: warm the heavy cream and marshmallows in a large pot on the stove, medium heat. Mix constantly until the marshmallow is fully melted.
- Add the powdered sugar and salt, stir, and place in the refrigerator for 2 hours.
- Once chilled, beat on high in an electric mixer until fluffy and smooth.
- To make the cake balls: Finely crumble your vanilla cake into a large bowl. Add 1 cup of frosting and begin to mix with a large spatula until the mix begins to come together. If the batch is still falling apart, add bits of frosting incrementally until you get a moldable mixture.
- Using an ice cream scoop, portion roughly 24 balls onto parchment or wax paper. Roll each scoop in to a smooth ball by hand. Place in the freezer 20 minutes to chill.
- To apply the lollipop sticks: melt ½ of a chocolate bar in the microwave, in 30 second intervals, stirring between until chocolate melts. Dip ¼ inch of a lollipop stick into the chocolate, and firmly insert into the cake ball, making it a cake-pop! Repeat for each cake ball and place in the refrigerator to chill for 15 minutes. This ensures the balls won’t fall off the sticks.
- To assemble: Place graham cracker crumbles in a wide shallow bowl.
- Melt down the remaining chocolate in 30 second intervals in your microwave, stirring between intervals until melted. Remove the cake pops from the refrigerator and begin dipping. Use a skewer to help ease off excess chocolate when you dip, or you can also gently tap the pops on the side of the bowl. Roll the ball in graham, and place stick side down into a pre-punch card board box. If you place them back down with the cake side down, this will create a little “foot” on each pop.
- Let set at room temperature until the chocolate has hardened.
The expression “icing on the cake” was made for this cheesecake recipe. The topping on this cheesecake is what makes it a staple on our dessert tables. It’s perfect for dinner parties, holidays or just when you’re craving something decadent!
- Prep Time: 20 min
- Cook Time: 60 min
- Serves 12
- 2 1/2 cups of graham cracker crumbs (about 40 squares crushed)
- 1⁄3 cup sugar
- 1⁄2 cup Organic Valley butter, melted
- 24 oz Organic Valley cream cheese (3 packages) softened
- 1 1/2 cups of sugar
- 1 teaspoon vanilla extract
- 4 Organic Valley large brown eggs,
- 1/2 cup Organic Valley sour cream
- 1⁄2 teaspoon vanilla extract topping
- 2 Tablespoons sugar
- 1⁄2 cup Organic Valley heavy
whipping cream, whipped
- Combine the graham cracker crumbs and sugar in a small bowl. Stir in butter,
then press the mixture into bottom of a greased 9” springform pan and up 2” high
on the sides. Bake at 350° F for 5 minutes, then remove crust from oven and reduce
heat to 325°.
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Add egg yolks and beat on low until combined.
- In a small bowl, beat egg whites until soft peaks form. Fold into the cream
cheese mixture, then pour over crust.
- Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10
minutes. Carefully run a knife around the edge of the pan to loosen, then cool for
another hour. Refrigerate until completely cool. Combine the sour cream, sugar,
and vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate
Turkey Burger Lettuce Wraps
It’s the perfect time of year to bring together family and friends, fire up the grill, and whip up everyone’s favorite dish. Pair these amazing turkey burger lettuce wraps with pineapple slices and fresh cilantro for a true seasonal feast packed with mouthwatering flavor! Whole30 and Paleo-approved, it’s hard to go wrong with this Rockstar list of ingredients.
- Prep Time: 50min
- Serves: 4
- 4 pineapple rings
- Sprinkle of chili pepper (optional)
- 1 Tablespoon of coconut oil
- 1 medium red or yellow onion, peeled and thinly sliced
- 1 Tablespoon coconut aminos
- 4 Applegate Organics Turkey Burgers
- 1 head of butter lettuce (torn into individual leaves)
- 1-2 avocados, peeled and sliced
- 4 heaping Tablespoons of Primal Kitchen Classic Mayo (garnish)
- Cilantro (garnish)
- For a hot and sweet wrap, dust each pineapple ring with chili pepper.
- Coat a cast iron skillet with coconut oil and sear each pineapple ring until it is warmed through and begins to caramelize ( about 3 minutes per side) Set aside.
- Add the sliced onions and coconut aminos to the skillet, and grill the onions until they’re soft and translucent (about 10 minutes). Set aside with the pineapple rings.
- Grill each turkey burger patty until its fully cooked through ( 5 to 6 minutes per side)
- Arrange the lettuce leaves on a platter. Stack a turkey burger patty, pineapple ring, onions and generous serving of avocado and mayo inside each leaf.
- Garnish each patty with cilantro