DIY Shiso Hand Rolls with Yuzu Tofu

I recently came across an excellent little Japanese grocery store on my route to yoga. One step inside and I felt as if I had been transported to Tokyo.  Now every time I walk by, it is next to impossible for me not to stop in and explore the various onigiri, pastel mochi’s, fresh daikons from Japan, and the assortment of miso pastes and other fermented delicacies. This routine stop inspired this recipe for DIY hand rolls with Shiso and Yuzu Tofu. 

Three ingredients in this recipe may prove to be difficult to find in your average grocery store:  Yuzu juice, shiso leaves, and Shichi-mi tōgarashi, but they are definitely worth hunting down at your local Japanese market! You may even have luck in Chinatown.

Yuzu is a citrus fruit with a tart flavour that resembles a grapefruit with the overtones of a mandarin orange (thank you wiki for that flavour description). You can find yuzu juice in the condiment aisle. If you are super lucky you will find the fresh fruit!

Another unique flavour are shiso leaves (also named perilla leaves). Shiso is part of the mint family but taste very different with citrus flavour notes. This little leaf makes all the wonderful difference in a recipe.

Shichi-mi tōgarashi is a common Japanese spice mixture that is used as a seasoning. A typical blend may contain red chili pepper, orange peel, black sesame seed, poppy seed, and nori. It’s a pretty seasoning and it brings the heat.

If you need a tasty and healthy recipe to whip up for friends, this is it! It’s  unique, engaging,  fun, and easy to prepare. You can even cook the rice and tofu ahead of time and just heat before serving. I think sushi tastes exceptionally better when the rice is warm.

DIY Hand Rolls with Shiso and Yuzu Tofu
Prep Time
45 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 3
Yuzu Tofu
  • 14 oz organic non-GMO firm tofu
  • 1/4 cup gluten-free organic tamari
  • 1 tbsp organic unseasoned rice vinegar
  • 2 tsp fresh or bottled yuzu juice
  • 1 tbsp virgin coconut oil
Sushi Rice
  • 1 cup short-grain brown sushi rice, rinsed
  • 3 tbsp organic unseasoned rice vinegar
  • 1 tsp raw honey
  • 1 tsp sea salt
  • 8 sheets nori, cut in half, about 8” x 4” strips
  • 16 shiso leaves
  • 1-2 large avocados, sliced
  • Shichi-mi tōgarashi and toasted sesame seeds for seasoning
  1. Prepare the tofu. Begin by pressing the tofu to release the liquid. Sandwich the tofu between a few sheets of paper towel. Place a heavy weight, such as a couple of glass bowls or a tin of tomatoes on a plate and place on top of the tofu. Allow the tofu to drain excess liquid for about 15 minutes.

  2. Begin the marinade. Combine the tamari, rice vinegar, and yuzu juice. Slice the tofu into about 2” x 1” long pieces and marinate in mixture for at least 30 minutes.

  3. Combine rice with 1 2/3 cups of water in a medium saucepan with a tight fitting lid. Bring to a boil and then simmer for about 20 - 25 minutes until water is absorbed and rice is tender. Whisk together the rice vinegar, honey, and salt. Add to the cooked rice. 

  4. Heat 1 tbsp of coconut oil in a medium saucepan over medium high. Remove the tofu from the marinade and and pan fry each side, rotating until golden, about 5 minutes. Splash a little extra yuzu juice. 

  5. To serve, make a spread of all of the ingredients. Take a piece of nori and layer with a small amount of brown rice, 1 shiso leaf,1 slice of avocado, a piece of tofu and garnish with sesame seeds and togarashi. Roll up and enjoy! 

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Primo Cauliflower Rice

Cauliflower rice is everywhere these days. You can find it on restaurant menus, your Instagram feed, even grocery stores are selling bags of raw cauliflower rice. It’s a trend I am definitely on board. Cauliflower is versatile enough that it can be combined with a whole range of different flavours. When made into rice it’s a fantastic way to sneak extra vegetables into your diet. I also find the ‘rice’ preparation of cauliflower feels more like a comfort food, like actual rice. Being sneaky feels good.

When preparing cauliflower rice I like the rice to be a bit more on the coarser side. I also like to cook the cauliflower in the oven at a high heat instead of on the stove top. I find it less high maintenance.

I think my proximity to Eataly inspired this recipe.  I always have a desire to visit and purchase high quality italian ingredients. When shopping for this recipe I was very excited to find red walnuts. I love discovering an interesting variation of the common ingredient. Red walnuts are prettier, smaller and less bitter than your average brown walnut. However, they are similar enough they can be used interchangeably in this recipe. This dish is pretty delicious so don’t be surprised if you end up eating half of it before it makes it to the table. I could easily eat an entire serving by myself/ I did.


Primo Cauliflower Rice
Servings: 3
  • 1/3 cup raw walnuts
  • 1 large head cauliflower, cut into florets
  • 6 tbsp olive oil, divided
  • 4 sun-dried tomatoes in olive oil
  • 1 tbsp capers
  • 1/2 cup tightly packed basil leaves
  • 2 tbsp lemon juice
  • 1 tbsp currants
  1. Preheat oven to 350°F. Place the walnuts on a baking tray in a single layer and toast for 7-10 minutes. Walnuts are finished when they appear a shade darker and smell toasty. Cool completely. 

  2. Preheat oven to 400°F. Place the cauliflower florets in a food processor and pulse until it resembles rice but is still coarse. You should have about 6 cups.  Mix cauliflower with 3 tbsp of olive oil. Divide cauliflower between two baking trays in a single layer and roast for 20-25 minutes until softened and golden, tossing halfway through. 

  3. Meanwhile, clean your food processor and begin the dressing. Add the sun-dried tomatoes, capers, walnuts, and basil leaves. Pulse until roughly chopped. Add the lemon juice and remaining 3 tbsp olive oil. Pulse again until combined.

  4. Combine the cauliflower, sun-dried tomato mixture, and currants. Enjoy warm! 

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Raw Raspberry Goji Macaroons

It’s currently Passover, an eight day holiday that commemorates the emancipation of Israelites from slavery in ancient Egypt. During this time Jews should avoid “chametz”, which is food containing wheat, barley, rye, oats, and spelt that has leavened. Growing up this was tough to do. Thankfully our neighbourhood bagel shop made the most delicious matzah bagels, which I still can’t believe are actually kosher for Passover, they’re so “bready”. When not eating matzah bagels, I would be eating pizza matzah, which is basically tomato sauce and cheese melted on matzah. Oh times have changed, fast forward to today and eating kosher for Passover is a breeze.  As long as I can eat quinoa and sweet potatoes, I’m golden.

One of my favourite Passover treats are coconut macaroons. Unfortunately, most coconut macaroons available are made with sweetened coconut and white sugar, which we want to avoid. I decided to create a macaroon that met its healthy potential.

My Raw Raspberry and Goji Macaroons are nutritious because, not only do they contain no refined sugar, but they contain delicious goji berries. Goji berries are one of the most powerful superfoods in the world. They have been used in Traditional Chinese Medicine for over 5,000 years for their longevity and strength-building capabilities. Goji berries are a great source of essential amino acids, antioxidants and have over 20 vitamins and minerals. When paired with a delicious raw treat enrobed in chocolate the benefits of goji berries are also very pleasurable!  In order to retain the nutritional profile of the goji powder it’s important that the treat is made raw because cooking destroys the vital and essential nutrients of the superfood.

Goji berry powder has a mild flavour, which is why I paired it with raspberries. I used Natierra Nature’s All freeze dried raspberries and turned it into powder by crushing it with my hands.  To take the treat to the next level, I had to dip it in dark chocolate. Raspberry, coconut, and chocolate is a winning combination.

The beauty of this recipe is that no electronic equipment is required to make it, ensuring cleanup is a breeze. Make these treats to get you through Passover or make it for your Easter festivities.


Raw Raspberry Goji Macaroons
Servings: 20
  • 1/2 cup virgin coconut oil, melted
  • 1/4 cup grade A light maple syrup
  • 3 tbsp powdered raspberries (freeze dried raspberries crushed into a powder), plus extra for garnish
  • 2 tbsp goji berry powder, plus extra for garnish
  • 1/2 tsp raw vanilla powder or vanilla extract
  • pinch pink salt
  • 3 cups unsweetened shredded coconut
  • 300 g organic dark chocolate, finely chopped
  1. Line a baking sheet with wax or parchment paper. 

  2. Whisk together coconut oil, maple syrup, raspberry powder, goji powder, vanilla, and salt until combined. Stir in the coconut. 

  3. Using a tablespoon measure, divide the macaroon mixture into about 20 balls and place on to the baking sheet (If mixture is too soft to work with, place in the fridge for 15 minutes). Refrigerate macaroons for 1 hour until firm.

  4. When the macaroons are firm begin melting the chocolate. Melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring after a minute and then stopping and stirring at 15-30 second intervals, until chocolate is melted and smooth. 

  5. Working with one macaroon at a time, dip the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheet. Feel free to sprinkle with raspberry or goji powder. Once all macaroons are coated, refrigerate for 20-30 minutes. 

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Spring Salad with Crispy Kale + Miso Vinaigrette

I moved from Toronto to NYC this past Saturday. My husband got a new job here that he is very excited about. I left behind my pride and joy- my dog Lilly, family, friends, and my stocked kitchen! I’m basically starting from scratch here. Next trip to Toronto I am bringing back my spices, superfood powders, Vitamix, and food processor… all very important to my well being…and maybe my family dog who is vital to my well being : (

I do miss my Toronto go- to stores, but grocery shopping in New York has been really fun. There is so much variety of innovative organic, vegan, gluten free products. I’m also really close to Eataly, which has great produce. They have beautiful lettuces such as heritage gem lettuces, variegated radicchio, and containers of just mizuna lettuce. A few things I’ve never seen in Toronto.  They also had baby corn in the husk and fresh chickpeas.  I was definitely inspired.

Lately I’ve been eating a lot of salad, which has surprisingly become a new habit. I’ve been eating particularly healthy these days and my body continuously craves something fresh and green. This recipe for ‘Spring Salad with Crispy Kale + Miso Vinaigrette’ is great because it’s light and refreshing but the crispy kale adds that crunch that we all crave when enjoying a salad. Can kale chips be the new crouton?

I love this salad because the vinaigrette can be made in less than a minute. Feel free to adapt this recipe to your own taste. You can add any vegetables you like such as shaved carrots, beets, or zucchini. You can also add protein packed ingredients such as tofu or tempeh to make it an entrée salad- you may want to change the serving size to 2 or 1…

Spring Salad with Crispy Kale + Miso Vinaigrette
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
  • 1 head purple curly kale, washed, stemmed, and torn into bite size pieces
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 romaine heart, sliced 1/2" thin
  • 2 persian or baby cucumbers thinly sliced
  • 3 purple radishes, thinly sliced
  • 1 cup kale or cabbage micro-greens, plus extra for garnish
  • 2 tbsp golden raisins
  • 1 tbsp organic white miso
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp raw honey
  • 1/4 cup extra virgin olive oil
  1. Preheat oven to 400°F. Dress the kale in olive oil and sprinkle with salt. Arrange in a single later on a baking tray. Bake until crispy about 15 minutes.

  2. Make the dressing, whisk together all of the ingredients. 

  3. For the salad, combine all of the salad ingredients but the crispy kale. Toss with enough dressing to lightly coat the salad greens. Gently mix in the kale. 

  4. Divide amongst 4 plates and garnish with more micro-greens. Serve immediately.

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‘Cheeze’ Seed Crackers

I am addicted to hummus. Everyday around noon my body itches for it. It’s delicious, satisfying, and good for you. I probably eat more than I should in one sitting, but so be it. A great dip demands a great best friend, a cracker. My go to crackers are these vegan  Cheeze Seed Crackers.  They are incredibly delicious and actually taste cheesy with the addition of nutritional yeast. Their flavour is subtle enough that they can go with pretty much any savory topping you desire.

What is nutritional yeast? Good question. Nutritional yeast it’s basically a deactivated yeast. It’s a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses. It’s harvested, washed, and dried with heat to deactivate it. I agree, it sounds complicated. But I do know it’s high in b-complex vitamins and protein. Vegan’s often use it as a cheese substitute and for it’s umami flavour.

I know making crackers sound intimidating, but  they are pretty easy to make. They can also be customized with different seeds, spices, or nuts of your liking. Go ahead and impress yourself and your friends with this cracker recipe.

In the photo above, I served these crackers with hummus (obviously), baby cucumber, and zesty micro-greens.  An elegant and super simple way to serve these crackers.

Cheeze Seed Crackers
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 45 crackers
  • 2 cups cooked quinoa
  • 1/4 cup chia seeds
  • 1/4 cup sesame seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp nutritional yeast
  • 1/4 tsp sweet smoked paprika
  • 1 tsp pink salt
  1. Preheat oven to 350°F. 

  2. Place quinoa in a food processor and pulse until mushy. Add the remaining ingredients plus 1 tbsp of water and pulse until a ball begins to form. Roughly form dough into a flat rectangle about an inch thick. 

  3. Place the rectangle on to a piece of parchment paper fitted for a baking tray. Using a rolling pin and plastic wrap, roll out the dough to about a 1/8 inch thin rectangle, putting the plastic wrap between the rolling pin and mixture. 

  4. Using a sharp knife or pizza cutter, cut the dough into a diamond shape about 1.5 inches in diameter. You can achieve a diamond shape by cutting the dough parallel, 1.5 inches apart, and then cutting diagonal, 1.5 inches apart. Any excess dough can be rerolled and recut.  

  5. Bake the crackers for 15 minuts. Flip and bake for an additional 15-20 minutes, until golden and crispy. 


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Broccoli Soup with Kaffir Lime Leaf and Lemongrass

Broccoli is one of a few vegetables I don’t eat very often. I love broccoli,  but for some reason I always choose another vegetable to prepare. Maybe it’s the little kid in me rebelling against the most child-dreaded vegetable. In an effort to introduce more of the fibrous green into my diet, I have created a delicious broccoli soup. South East Asian flavors, such as lemongrass and kaffir lime leaves breathe new life into this broccoli recipe. With the soup’s nutritious profile it may even breathe new life into you. Make sure you don’t toss the broccoli stem,  it’s just as nutritious as the florets.

This recipe uses a unique method to making soup. Instead of browning the vegetables in a pot, the vegetables are roasted in the oven until tender and deliciously charred. This is an easier approach to browning. This superfood, greener than green soup can be completed in 30 minutes.

Broccoli Soup with Kaffir Lime Leaf and Lemongrass
Servings: 3
  • 1 head broccoli, cut into small florets and stem trimmed and chopped
  • 1 large onion, sliced
  • 2 garlic cloves, peeled and smashed
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • 1 liter organic vegetable stock
  • 3 kaffir lime leaves
  • 1 stalk lemongrass, rough ends trimmed and sliced lengthwise into several peices
  • 450 grams baby spinach
  • half a lemon
  • 1/2 cup chopped cilantro or cilantro sprouts for garnish
  • handful chopped dry roasted peanuts
  1. Preheat the oven to 420° F. On a baking tray toss the broccoli, onion, garlic, salt and olive oil. Roast until charred and tender, 20-25 minutes.

  2. Meanwhile, in a medium pot, combine the vegetable stock, lime leaves, and lemongrass. Bring to a boil then simmer with the lid on for 18 minutes. Add the spinach and simmer for an additional 2 minutes. 

  3. Place all of the ingredients in a high-speed blender and blend until very smooth. Season with salt and juice of half a lemon. 

  4. Garnish with cilantro and dry roasted peanuts and serve hot.  


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Fudgy Bean Brownies

I know, I know, black bean brownies are so 2011. To be honest, it took me 6 years to overcome my skepticism of the health trend. The first recipe I followed required cocoa powder and chocolate chips. Cocoa powder with some added chocolate chips seemed to be the common recipe across many food blogs, but to my dismay, came out a tad rubbery for my liking. I decided to come up with a better recipe that didn’t require the help from chocolate chips, which for the most part contain refined sugar.

My recipe for black bean brownies are made with unsweetened chocolate,  that uses pure maple syrup as its sweetener. This resulted in a soft, rich, fudgy brownie that happens to be good for you as well. This is a great recipe to have on hand to tame your chocolate brownie cravings, an addiction which I am very familiar with.


5 from 1 vote
Fudgy Bean Brownies
Servings: 36 small brownies or 25 medium brownies
  • 2 cups canned black beans, rinsed and drained. (19 oz can)
  • 1/2 cup almond flour
  • 1/2 cup maple syurp
  • 2 tsp vanilla extract
  • 1/4 tsp pink salt
  • 4 oz unsweetened dark chocolate, finely chopped
  • 1/4 cup unrefined coconut oil
  • 1/2 tsp baking powder
  1. Preheat oven to 350 F. Line both sides of a 8” x 8” square cake pan with enough parchment paper to provide handles for easy removal. 

  2. Melt the chocolate and coconut oil in a glass bowl in the microwave for 1 1/2 to 2 minutes. Stir until all of the chocolate is melted. 

  3. Place all of the ingredients but the baking powder in a food processor and process until smooth. Add the baking powder process until mixed. 

  4. Pour brownie mixture into cake pan and smooth top. Bake for 25- 30 minutes. Allow to cool for 20 minutes before cutting. 

Recipe Notes

Brownies will firm up in the fridge. They can be stored in the fridge for a week.

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Vegan Cinnamon Vanilla Ice Cream

During a recent trip to New York, a good friend of mine introduced me to Van Leeuwen, an artisan ice cream shop that is known for their wildly delicious vegan ice cream. I showed no restrain and ordered their vegan sundae. Their ice cream was a dream, and didn’t taste vegan at all. I loved it so much the next day I ordered a pint to my hotel via uber-eats.

One of the key ingredients in Van Leeuwen’s ice cream are cashews. Cashews have a neutral flavor so it is a great base for a variety of mixtures. Also, cashew milk offers more stability and ‘chew’ to vegan ice cream.

Inspired by the power of the cashew, I set out to make my own ice cream flavour. This recipe for cinnamon vanilla ice cream is perfect because it’s creamy, luscious, and sweetened naturally with maple syrup. I know the majority of people do not own an ice cream maker but I really think it’s a great appliance to invest in. Homemade ice cream is always impressive and fun to make.

Vegan Cinnamon Vanilla Ice Cream
  • 1/2 cup raw cashews
  • 1 cup full fat coconut milk
  • 1 tsp vanilla bean powder or vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp pink salt
  • 1/2 cup coconut oil melted
  1. Soak cashews in water for 6 hours or overnight.

  2. Strain the cashews and place in a high-powered blender with 10 tbsp of water. Blend until very smooth. Add all remaining ingredients except the coconut oil and blend until smooth. Add the coconut oil and be sure to blend as quickly as possible to avoid the oil solidifying. Refrigerate until very cold.

  3. Transfer mixture to an ice-cream maker and process according to manufacturer’s instructions until churned and thick.

  4. Transfer to an airtight storage container with the capacity of 3 cups and freeze until set, at least 4 hours.

  5. Allow ice cream to thaw for 10 minutes before serving.

Recipe Notes

Ice cream will keep for 1 week.


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Pan-Fried Zata’ar Navy Beans

Beans have never been a staple in my diet. Canned beans can taste metallic and dry beans require too much advance notice to prepare. Truth be told,  I think all the cold bean salad recipes floating out there had tarnished my desire for beans. However, time and time again I read how wonderful beans are for your health. They’re complex carbs that keep you full, lower your cholesterol, and are packed with protein. So I finally gave in and started to make beans. I came up with a recipe that is so good,  that I’m excited to soak my beans in advance!

My recipe for Pan-Fried Zata’ar Navy Beans is so simple and inanely delicious. Zata’ar is a Middle Eastern spice commonly made up of dried herbs such as thyme, marjoram, and oregano, as well as toasted sesame seeds and sumac. I love the sour notes of sumac and it’s beautiful deep red colour. It can make any dish look and taste interesting, which is why I added a bit extra sumac alongside the zata’ar in this recipe. Sumac and zata’ar are available at Middle Eastern markets or if you’re lucky in the spice aisle of your grocery store.


Pan-Fried Zata'ar Navy Beans
Servings: 4
  • 1 cup dried navy beans
  • 1 garlic clove minced
  • 1/4 cup olive oil 2 tbsp olive oil
  • juice of 1 lemon
  • zest of 1 lemon
  • 2 tsp zata'ar
  • 1 tsp sumac
  • pinch of crushed red chilli flakes
  • 1/2 tsp sea salt
  • chopped mint for garnish
  1. Soak beans for at least four hours or overnight.

  2. Place beans in a large pot with 4 cups of water. Bring to a gentle boil and cook for 30 minutes until tender but not mushy. Drain and set aside.

  3. Meanwhile, prepare the dressing. Whisk together ¼ cup olive oil, lemon juice, lemon zest, zata’ar, sumac, red chili flakes and salt. Set aside.

  4. Heat a frying pan with 2 tbsp of olive oil over medium high heat. Add the beans and garlic. Fry for 4-6 minutes until hot and beginning to crisp.

  5. Remove from heat and toss with dressing. Garnish with mint and maldon salt. Serve immediately.

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Raw Mint Chocolate Spirulina Bonbons

Raw chocolate bonbons are my go to snack, dessert, or even breakfast. For those who are addicted to chocolate, like myself, they are the best to keep on hand for your chocolate cravings. The best part is they aren’t just incredibly delicious but they are also packed with powerful nutritious ingredients such as sprouted almonds, raw cacao and spirulina.

Incase you’ve never heard of sprouted almonds, they are almonds that have been soaked for 24 hours causing them to begin to sprout. The almonds are then dried at a very low temperature. This process destroys the enzyme inhibitors, which releases the full nutritional content of the nut and allows the body’s natural enzymes to easily digest the almonds. Overall, sprouting makes the almonds more easily digestible and gives them a greater nutritional value.

I purchased a dehydrator so I could sprout then dehydrate my own nuts. If you don’t have a dehydrator you can purchase sprouted almonds from health food stores or you can replace sprouted almonds with regular raw almonds.

I use raw cacao instead of regular roasted cacao for it’s superfood qualities.  Raw cacao is the purest form of chocolate. Because raw cacao is heated at a lower temperature than roasted chocolate the heat doesn’t degrade its nutrient content. It is suggested raw cacao is the highest source of antioxidants than any other food. If you can’t source raw chocolate for coating please feel free to use regular dark chocolate. Non-raw dark chocolate still is still nutritious and contains anti-oxidants.

Spirulina is the magical ingredient in this recipe. It is blue-green algae that is one of the most nutrient-rich foods on earth. It has been around for billions of years and is one of the earliest life forms on the planet! Spirulina is recognized to be the most complete food source known, no other food contains as many nutrients. Spirulina is a fantastic source of protein. It has the highest protein content than any other food, which is about 70%. 1 oz of spirulina is 4 times geater in protein than 1 oz of beef!

Spirulina may not have the best taste, but with the addition of chocolate and mint it is transformed into a delicious treat. I always keep these on hand to satisfy my sweet tooth.

Raw Mint Chocolate Spirulina Bonbons

15 bonbons

  • 1/2 cup sprouted raw almonds
  • 1/4 cup sprouted raw almond butter
  • 6 medjool dates
  • 2 tbsp raw cacao powder
  • 1 tbsp organic spirulina powder
  • 1/4 tsp natural peppermint flavouring
  • pinch of Himalayam pink sea salt
  • 200 grams raw dark chocolate, finely chopped
  1. Line a baking sheet with wax or parchment paper.

  2. Pulse almonds in a food processor until fine. Add the remaining ingredients and pulse until well combined.

  3. Take a tbsp at a time of the mixture and roll into balls or place into a silicone candy mold in your desired shape. I used a dome shape. Freeze for 20 minutes and remove once firm.

  4. Begin the chocolate coating, fill a pot with 2 inches of water and bring to a simmer. Place the chocolate into a bowl that can sit on top of the pot, making sure the bowl doesn’t touch the simmering water. Melt the chocolate using a candy or infrared thermometer to make sure the chocolate doesn’t heat above 115 ° F, so it remains raw. You may need to remove the bowl from the pot before all the chocolate has melted and coax it with a silicone spatula to ensure it doesn’t overheat.

  5. Once chocolate is melted and cooled a little bit, to ensure the chocolate isn’t too thin, dip the bonbons to coat. Place on lined baking sheet. Once you have coated all the bonbons, put the baking sheet in the fridge to set, about 30 minutes.

  6. Remove from fridge and enjoy!

Recipe Notes

*Bonbons can be stored in an airtight container in the fridge for a week.


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