Friday, 20 March 2015

Love Fed Cookbook

Love Fed Cookbook

As you all may know, I am obsessed with cookbooks since I have been following a healthy lifestyle for almost 2 and a half years now. This book flattered my heart and made my taste bugs dance. Eating healthy may be hard at first, but once you get into it, there's no turning back and you wouldn't want to. Eating healthy can be fun and exciting and this book definitely made the it a hundred times better. I know the worst part of eating healthy is giving up desserts. But really, you don't have to! This book shows you all the alternatives you could try that taste just as good or even better. You won't ever feel missed out, that's a guarantee. 

Dark Chocolate Almond Bark with Sea Salt

 I N G R E D I E N T S

1 c. melted cacao butter
1 ¼ c. cacao powder
1 tsp. coarse sea salt
1/3 c. agave nectar
1 ½ tsp. almond extract
1 tsp. vanilla extract
½ c. almond pieces

I N S T R U C T I O N  S

1. Line a 9x13" baking sheet with parchment paper or plastic wrap, allowing the paper or wrap to hang over the sides.

2. Place the melted cacao butter in a medium bowl and stir in the cacao powder, sea salt, agave nectar, almond extract, and vanilla extract. 

3. Mix until smooth. Pour the mixture into the lined pan and sprinkle the almond pieces throughout the pan. 

4. Place in the freezer until firm, about 15 minutes. 

5. Break the bark apart and store the remaining pieces in the freezer for up to 1 month.

Maple Banana Tiramisu Trifle


1 c. cashews, soaked and drained
1⁄8 tsp. sea salt
1⁄4 c. almond milk
1⁄4 c. cold-brewed coffee or 1 tsp. coffee extract
1⁄4 c. maple syrup
1 tbsp. melted coconut oil
1 tsp. vanilla extract
1 tsp. lemon juice

1 tbsp. cacao powder
1 tbsp. maple syrup
1⁄4 tsp. vanilla extract
3 bananas
11/2 tsp. cacao powder, for garnish


To make the cream: Place the cashews, sea salt, almond milk, cold-brewed coffee, maple syrup, coconut oil, vanilla extract, and lemon juice in a blender and blend until very creamy.

To make the chocolate sauce drizzle: Whisk the cacao powder, maple syrup, and vanilla extract together in a small bowl until smooth. Transfer to a squirt bottle, if you have one, or leave in the bowl until ready to use.

To assemble the trifle: 
1. Cut each of the bananas into 3 even sections. 

2.Slice each section in half lengthwise (you will have 18 total pieces of banana). Place 2 of the banana sections in the bottom of a 334x414" trifle glass or ramekin. 

3.Repeat in a second glass or ramekin. 

4. Squirt chocolate sauce (or drizzle with a spoon) along the rims of the glasses all the way around, reserving some for garnish. 

5. Next, add enough cream to cover the bananas. Layer another 2 bananas sections on top, then the cream.

6. Stand up the remaining 10 banana sections vertically around the sides of each glass (5 per glass), then pour in the cream to the top. 

7. Gently sift cacao powder on top and garnish with a drizzle of chocolate sauce. 

8.Serve immediately or let chill in the refrigerator for 30 minutes or until ready to serve. Can be stored in the refrigerator for up to 3 days.

hug and kisses

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