Dark Chocolate Bark

Dark Chocolate Bark

It’s hard to find someone that will say no to a yummy piece of chocolate. I’m always looking to making pretty desserts and chocolate bark is a great way to show your artistic side! The choices for toppings are endless – nuts, dried fruit, sea salt, Oreos, sprinkles… you name it, it works.

Chocolate bark make look difficult, but it’s incredible easy to make. Check out the recipe below! 

Dark Chocolate Bark

Serves: 12

WHAT YOU NEED

9 oz good-quality dark or semi sweet chocolate bark (you can use bars, chips or chunks)

Toppings: 1/4 cup slivered almonds, pistachios (or any nuts). 1/4-1/2 cup dried cranberries, sea salt or fleur de sel, 1/2 cup melted white chocolate chips (to drizzle)

WHAT TO DO

  1. Line a large baking sheet with parchment paper and aside. Make a double boiler: fill a saucepan 1/2 the way up with water and bring to a boil.
  2. Find a metal bowl that fits snugly on top of the pot (make sure the bottom doesn’t touch the boiling water). Place the chocolate into the metal bowl, reduce water to medium heat and put metal bowl of chocolate over the water.
  3. Use a whisk or spoon to stir the chocolate constantly, until it melts completely. Remove from the heat. Stir once more and pour melted chocolate into the prepared lined baking sheet. Use a spatula to smooth into an even layer.
  4. Sprinkle on your toppings. I like to drizzle melted white chocolate then top it with nuts and dried fruit.
  5. Refrigerate until completely hardened an cooled – about 1-2 hours. Once set and cooled, crack the bark with a wooden spoon or with your hands.
  6. Store in the fridge for up to two weeks!

Enjoy

Xo

Amanda

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Honey Ginger Tofu

Honey Ginger Tofu

Hey lovelies! I’ve been trying more and more to focus my meals around plant-based ingredients and I’m feeling great. 

I love tofu as my plant-based protein because it’s so versatile and takes on any flavour you cook it in! Here’s an easy honey ginger tofu recipe that can be made with some stir fried veggies, rice or quinoa or my new fave roasted cabbage! 

Honey Ginger Tofu

Serves: 6

WHAT YOU NEED

2 tablespoons light olive oil

14 ounces extra firm tofu

GARLIC GINGER SAUCE

3 cloves garlic

2 tablespoons fresh ginger 

2 tablespoons honey (more to taste)

1/2 cup tamari * 1/4 cup water

1/4 cup rice wine vinegar

1/4 cup light olive oil 

INSTRUCTIONS

1. Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside.
2. Tofu: Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again to remove all the water. Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet over medium heat. Add the tofu and about 1/4 cup of the stir fry sauce. Pan-fry the tofu until golden brown. Remove from the pan and place on paper towel lined plates.
3. Warm up the remaining sauce in a small sauce pan and use for veggies and rice/quinoa! You can also coat the tofu in the extra sauce. 

Enjoy!
Xo
Amanda 

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Healthy Pancakes (GF & Plant-Based)

Healthy Pancakes (GF & Plant-Based)

Good morning everyone! On the 3rd day of my March detox and deicded to make my usual favourite healthy pancake recipe for breakfast but subbed the eggs for flax eggs… and they are AMAZING! Loaded with extra fibre and completely made from plant based ingredients.

Check out the recipe below

Banana Oatmeal Pancakes

WHAT YOU NEED

2 small bananas, mashed
2 tablespoons coconut oil, melted
1/2 cup almond milk (sometimes more depending on thickness of batter)
2 eggs or 2 tablespoon flax meal + 5 tbsp water (let sit to thicken up)
1 cup oat flour (I take 1 cup oats and blend)
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon

WHAT TO DO

1. In a small mixing bowl, stir together the mashed bananas, coconut oil and almond milk. Beat in the eggs or flax eggs. 
2. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the dry ingredients are thoroughly moistened. 
4. Heat a non-stick pan over medium-low heat. Lightly oil the surface with coconut oil or cooking spray. 
5. Once the surface of the pan is hot enough pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake. I like to cover with a lid for extra fluffy cakes. 
6. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or until golden brown on both sides. 
7. Serve the pancakes immediately or keep warm in a 200 F oven until serving.

Enjoy!
Xo
Amanda

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Double Chocolate Banana Bread (Paleo, Dairy & Nut Free)

Double Chocolate Banana Bread (Paleo, Dairy & Nut Free)

Hey beauties! 

I have a super moist and irresistable banana bread recipe for you guys! Gluten-free, nut-free, dairy-free AND paleo! What more can you ask for?

Check out the recipe below 

Double Chocolate Banana Bread

Serves: 10 
Nutrition per serving: cal 165, fat 6g, carb 24g, sugar 13g, protein 4g 

WHAT YOU NEED

1/4 cup coconut milk, blend first if separated (almond milk works too)
1/2 tbsp apple cider vinegar
3 very ripe small bananas or 2 large ones 
3 large eggs, room temp
1/4 cup raw honey
1 tsp vanilla extract or powder
1/2 cup coconut flour, sifted
2 tbsp arrowroot starch or tapioca flour
6 tbsp raw cocoa powder, sifted
1 tsp baking soda
1/2 tsp baking powder (make sure it is gf)
1/4 tsp salt
1/2 cup dairy-free/paleo chocolate chips 

WHAT TO DO

1. Preheat your oven to 350 F and line a loaf pan with parchment paper.
2. Combine the coconut milk and apple cider vinegar and set aside.
3. Gently whisk together the coconut flour, arrowroot starch, cocoa powder, baking soda, powder and salt in a mixing bowl – make sure to sift the coconut flour and cacao powder prior to mixing.
4. In a separate larger mixing bowl, whisk together the mashed bananas with the eggs, coconut milk, honey and vanilla. 
5. Gently stir the dry ingredients into the wet using a spatula or wooden spoon. Do not mix vigorously as it will prevent the bread from rising. Batter will nbe relatively thick and lumpy once combined.
6. Stir in 1/3 cup of chocolate chips, then transfer the batter to the prepared loaf pan, spreading evenly on the top. Sprinkle the remaining chocolate chips over the top.
7. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean of batter. Allow the loaf to cool for 15 minutes in the pan, then carefully transfer it to a cooling rack. Allow bread to cool completely to room temp before slicing. Store leftovers covered in the refrigerator.

Enjoy!
Xo
Amanda 

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Flourless Fudgey Brownies

Flourless Fudgey Brownies

Time for my all time fave brownie recipe!

Not only are these brownies insanely rich. and decadent, they are made with zero flour! The awesome thing about them is you can easily tweak them to your dietary needs – butter or coconut oil, white sugar or coconut sugar. It all works!

Check out the recipe for these babies below

Flourless Double Chocolate Brownies

Makes: 16 brownies 

Ingredients

12 oz semi-sweet chocolate chips (I use dairy free)
6 tbsp unsalted butter, ghee or coconut oil
¼ cup unsweetened cocoa powder
⅓ cup cornstarch
½ tsp salt
¾ cup granulated sugar, coconut sugar or sweetener of choice * 1 tsp vanilla extract
3 large eggs, room temperature
1/4 cup semi sweet chocolate chops or toffee bits

Instructions

1. Preheat oven to 350F. Lightly spray an 8-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.
2. Cut butter into small cubes. In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between. 
3. Stir in sugar and vanilla until completely combined.
4. Add eggs one a time, stirring in between until combined.
5. In a small bowl, whisk together cocoa powder, cornstarch, and salt.
6. Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. Stir in the chocolate or toffee chips.
7. Pour brownie batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30 minutes – when toothpick is inserted in middle it will come out wet. Edges will be crisped up, don’t bake for more than 30 minutes or brownies won’t be gooey. 
9. Let brownies cool completely on a cooling rack.
10. Use the parchment paper overhang to pull the brownies out and cut into squares.
11. Store in an airtight container for up to 3 days. I actually love them in the fridge!
Enjoy!
Xo 
Amanda 

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