cooking

Coconut Cream Hot Chocolate

While cozy in one night this week, I had a craving for hot chocolate. Since I cut out refined sugars, and dairy, I decided to see what I could come up with based on what ingredients I had readily available.

This recipe is creamy, delicious, and might I say decadent! I added in a few substitutions depending on what you have at your disposal in your own kitchen.

Step 1: Make a chocolate paste, mixing together:

  • 1/2 tsp. softened ghee butter (or coconut oil)

  • 1/2 tsp. organic cocoa powder (or raw cacao powder)

  • 1/4 tsp. Lakanto Monkfruit Sweetener (or maple syryp or honey)

Step 2: Heat 1 cup of Silk Coconut Cream for Coffee

Step 3: Stir in chocolate paste.

For added decadence, froth the mixture so it’s nice and creamy. Sprinkle with cinnamon, cardamom, or some of the Lakanto sweetener for a little sparkle.

Hope you enjoy!

With love,

xo SJ

Banana Pancakes

It's Sunday, so that usually means making space in my schedule to do some cooking.  Today, I had a craving for banana pancakes (wheat free) so I whipped up this recipe and they turned out really well.

Makes 2 servings

  • 1 banana
  • 1/4 cup of raspberries
  • 3 eggs
  • 1 tbsp of ground chia
  • 1 tbsp of flax meal
  • 1/2 tsp cinnamon
  • Ghee butter
  • Maple syrup

In a bowl, mash together the banana and raspberries. Mix in the ground chia, flax meal and cinnamon. Add the eggs and mix until smooth.

Heat up the frying pan over medium high heat and lightly oil with ghee butter. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with maple syrup.

Enjoy,

xo SJ