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Hi I'm Leonie, Collector of feathers, pebbles, words and adventures, with an overactive mind and a sunshine-filled heart.

This blog is all about: NATURE ~ RUNNING ~ ART ~ FOOD ~ LOVE ~ SELF-DISCOVERY


Supergreen Love Bombs


Although I didn't get a spare moment to get this recipe together before Valentines Day, these sweet little hearts are still worth making for your love interest - they taste of coconut and mint and pack a powerful energy boost.


They're full of tasty nuts - pistachios to be exact - and Supergreens powder which contains spirulina, chlorella, barley grass and wheat grass.

Supergreens powder is fantastic for endurance which is always handy on Valentines Day, amiright?! :)



There's also protein powder for building that all-important (love) muscle (sorry, can't help myself) and a minty fresh taste so you will be endlessly fresh and kissable! :)

And coconut oil too; those lovely fats for healthy brain function, 'cause it's all about the mental connection, right ladies? Awww yeahhhh! (sorrry, I am out of control).



I've tried something new here for the chocolate half - I was looking for a more subtle milky chocolate taste rather than the bitter dark cacao tasting raw chocolate that I usually make. This probably needs a little refining to keep it stable out of the freezer, but as long as you keep these frozen they should hold their shape. This is not a problem if you're in Australia; steamy hot Februarys call for frozen goodies!



SUPERGREEN LOVE BOMBS



Green layer
One scoop (approx 5mL) Supergreen powder
4 tablespoons coconut oil (as liquid - warm it up if yours has gone solid)
1 tablespoon finely chopped fresh mint
30g raw pistachios, crushed or chopped roughly
4 drops liquid stevia
1 tablespoon maple syrup
3-4 drops peppermint essence
2 tablespoons shredded coconut
1 tablespoon natural unflavoured protein powder (I use this one)

Mix this lovely green goodness together and pour / press into a flexible silicon chocolate mould, coming half way up the side of each mould. Freeze for around 15 minutes.

Meanwhile make the next bit:

Chocolate layer
4 tablespoons coconut oil
165ml can coconut milk
1 tablespoon raw cacao powder
1 tablespoon maple syrup

Bring ingredients to the boil in a small saucepan, then simmer for 5 minutes or so, stirring regularly. Remove from the heat and stir in 2 tablespoons of date caramel (or if you haven't got any on hand, really finely chopped dates should do the trick). Allow it to cool for a few minutes, then remove the chocolate mould from the freezer and cover the green halves with the chocolate mixture.

Freeze until firm - and when you pop them out of the mould they will start to melt almost straight away, so right back into the freezer they go if they're not going straight into your tummy!







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