desserts

Ingredients:

• 1 avocado
• 1.5 tbsp raw cocoa powder
• 1 tbsp coconut milk
• 10 drops of liquid stevia (or to your taste)
• 1/2 tsp pure vanilla extract
• 1 pinch pink Himalayan sea salt

Instructions:

1. Cut and pit an avocado and blend it in a food processor until smooth.
2. Add in your cocoa powder, coconut milk, stevia and vanilla extract. Blend until smooth.
3. Keep blending and scraping down the sides of the food processor to get all the chunks even combined.
4. Serve with a sprinkle of coarse Himalayan pink sea salt for a flavorful crunch!

Ingredients:

• ½ cup of coconut oil
• ½ cup of unsweetened cacao powder
• ½ cup of powdered stevia, divided
• 1 tsp vanilla extract
• 1+ tsp of salt
• 20+ drops of liquid stevia (optional)
• ½ cup canned coconut milk
• ¼ cup of your favourite nut butter (almond works well)

Instructions:

1. Melt the coconut oil and then mix it thoroughly with the cacao powder, ¼ cup of powdered stevia, vanilla, a pinch of salt and a few drops of liquid stevia (if desired) until everything is blended smoothly.
2. Pour the mix into candy/chocolate moulds or into the base of an ice cube tray and allow to harden in the refrigerator. Once it’s hardened, you’ll have your own homemade chocolate!
3. To make the caramel filling, bring the coconut milk to a boil over medium heat. Once simmering, reduce the heat to low and stir in powdered stevia.
4. Cook for 10-15 minutes, stirring occasionally, until the milk is creamy and reduced by about half.
5. Remove from the heat and stir in the nut butter and salt until creamy and smooth. Liquid stevia can now be added if you’d like a sweeter taste.
6. Transfer the salted-caramel mixture to a bowl and refrigerate for 30-60 minutes.
7. To combine the chocolate and salted caramel flavours together in one treat, first melt the chocolate pieces (ideally in a double boiler or in a food safe bowl in a cup of water in a saucepan over medium heat) and then layer the base of another ice cube tray, or a set of mini muffin cups, with a chocolate base. Refrigerating the layers between pours can help keep the caramel contained.
8. Repeat this step with the salted caramel and add ½-1 tbsp of the melted mixture on top of the now solid chocolate base before topping with yet another dollop of melted chocolate (1tbsp+). Refrigerate until solid, then enjoy!

Ingredients:

• ½ cup sugar-free smooth nut butter
• 1½ cup shredded unsweetened coconut
• 2 eggs
• ⅓ cup Detox Protein Powder
• ¼ cup hemp seeds
• 1 tablespoon cocoa powder
• 1 tablespoon ground chia seed
• 1 Tbsp of white stevia powder

Instructions:

1. Preheat oven to 350F and line a baking tray with parchment paper or a silicon baking sheet.
2. Add all ingredients to a medium sized bowl and stir until mixed. The dough should be pretty dense.
3. Pick up about a 1-2 Tbsp of dough in your hand and shape into a ball. Place the ball on the prepared cookie sheet and repeat with remaining dough.
4. Bake for 10-15 minutes or until toothpick inserted comes out clean.
5. Allow to cool for 5 minutes before transferring to a cooling rack.

Ingredients:

• 7 squares of unsweetened baker’s chocolate
• 3/4 cup of coconut oil (plus more for greasing your dish)
• 1 tbsp of vanilla extract
• 5 whole eggs whisked
• ½ cup cocoa powder
• ¼ cup of stevia powder

Instructions:

1. Grease an 8-inch pan with coconut oil
2. Preheat the oven to 375ºF
3. Add the chocolate to a pot set to medium low and incorporate the coconut oil slowly, stirring constantly
4. Add in the vanilla and stir. Once all the chocolate is melted remove from the pan from the burner to cool
5. In a separate bowl, add the whisked eggs into the cocoa and whisk again
6. Add in the chocolate/coconut oil mix and combine
7. Add your stevia (the batter should be thick at this point)
8. Pour the mixture into a greased pan.
9. Place the dish in the oven for 20-30 minutes until the centre is firm
10. Allow time to cool before serving

Ingredients:

• 2 tbsp. butter or coconut oil
• 1/4 cup almond flour
• 2 tbsp cocoa powder
• 1 large egg, beaten
• 1 tsp swerve sweetener
• 1/2 tsp baking powder
• Pinch kosher salt

Instructions:

1. Place butter or oil in a microwave-safe mug and heat until melted, 30 seconds. Add remaining ingredients and stir until fully combined. Cook for 45 seconds to 1 minute, or until cake is set but still fudgy.
2. Option to top with sugar-free whipped cream or whipped coconut cream.

Ingredients:

Brownie Layer

• 4 oz bar of Dark Baker’s Unsweetened Chocolate
• 4.5 oz butter, ghee or coconut oil
• 3 large eggs
• 15-20 drops liquid stevia
• ¾ cup of powdered stevia
• 1 cup almond flour
• ½ cup plus 1 tbsp cocoa powder
• ¼ cup ground chia seeds
• ½ teaspoon baking soda
• 1 teaspoon cream of tartar

Chocolate Layer

• ½ bar (roughly 2 oz)  extra dark unsweetened baker’s chocolate
• 2 tablespoons coconut oil or butter
• ¼ cup heavy whipping cream (I used canned coconut milk solid)

Instructions:

1. Preheat oven to 350 F and position the rack to the middle. Line an 8″x8″ square (20×20 cm) brownie pan with  parchment paper so that the bottom and two opposite sides are mostly covered. Leave the excess parchment so that you can pull the brownies out of the pan when cool.
2. Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water. When most of the chocolate has melted, remove the bowl and stir the chocolate.
3. Place the eggs and stevia into a medium bowl and mix to combine. Next beat in the chocolate. Add the dry ingredients (ground chia seeds, cream of tartar, baking soda, almond flour) and mix until thoroughly combined.
4. Spread the thick brownie batter into the pan and bake for 15-20 minutes. Let it cool in the pan.
5. For the top chocolate layer, break the half bar of chocolate into small pieces and place into a smallish bowl with the ghee, coconut oil or butter. Pour the heavy cream into a small saucepan and, over medium heat, bring it up to a simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until combined and glossy. Let it cool a bit and thicken. Spread over the brownies and let cool in the fridge until the chocolate has hardened.
6. Cut and serve!