8 Cacao Magic Recipes for Your Valentine

Gather This:

• ½ cup frozen banana
• 1 room-temperature banana
• ¾ cup full-fat coconut milk
• ½ avocado
• 2 pitted Medjool dates
• 1 heaping tablespoon Cacao Magic Superfood + Protein Blend
• 1 tablespoon almond butter
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• Dash of pink sea salt

Do This:

Blend, pour into a pretty glass, top with your favorite toppings, + enjoy!

4) Energy Truffle Bites

Gather This:

• 12 dates
• ¾ cup gluten-free rolled oats
• 1 tablespoon almond butter
• 1 tablespoon Cacao Magic Superfood + Protein Blend 
• 1 tablespoon of chia seeds
• 1 tablespoon of hemp seeds
• 1 teaspoon of maca 
• 1 teaspoon cinnamon

Do This:

1. Put all ingredients into the food processor, and then round out the dough into golf ball-sized portions.

2. Bonus points if you then roll them in shredded coconut + goji berries!

3. Store in an airtight container in your fridge.

Gather This:

• 1 avocado
• 5 Medjool dates, pitted
• 1 tablespoon of coconut oil
• 1⁄2 teaspoon of vanilla
• 3 tablespoons of Cacao Magic Superfood + Protein Blend 

Do This:

1. Pulse dates in the food processor to make a paste. Add the remaining ingredients and process until smooth, stopping to scrape off the sides. If you don’t have a food processor, chop dates and mix by hand.

2. Chill in the refrigerator for 20 minutes and then enjoy!

Gather This: 

• 2-3 medium-large sweet potatoes
• 2/3 cup almonds, ground
• 1/2 cup brown rice flour (I used 1/4 cup brown rice + 1/4 cup buckwheat flour)
• 14-15 Medjool dates
• 4 tablespoons Cacao Magic Superfood + Protein Blend
• 3 tablespoons pure maple syrup
• 2 pinches pink sea salt

Do This: 

1. Cut into the sweet potato into chunks and place into a steamer for about 20 minutes until they are soft. Once they are perfectly soft and falling apart, remove them and add to a food processor with the pitted dates.

2. Add remaining ingredients into a bowl, before mixing in the sweet potato + date combo. Stir well. 

3. Place into a lined baking dish and cook for about 20 minutes, until you can pierce the brownie cake with a fork bringing it out dry.

4. Remove the tray and allow it to cool for 10 minutes. This is really vital as it needs this time to stick together! Remove the brownies from the tray, leaving them for another few minutes before cutting into squares.  

• 8 ounces coconut mylk (can use almond, hemp, or oat mylk)
• 1 frozen banana
• 2 handfuls frozen organic kale
• 2 ice cream scoops of coconut mylk Mint Chip vegan "ice cream"
• fresh mint (about 10 leaves)
• 1 tablespoon Green Dream Superfood + Protein Blend
• 1 tablespoon Cacao Magic Superfood + Protein Blend
• 1 tablespoon cacao nibs
• 1 tablespoon coconut oil
• 1 tablespoon sunflower seed butter (could use any nut butter)
• 2 handfuls of ice

Do This:

Blend, pour into a pretty glass, top with your favorite toppings, + enjoy!

Wet Ingredients:

• 1/2 cup chopped prunes or prune puree
• 1/4 cup sweetener (such as maple, brown rice or agave syrups)
• 1/4 cup apple sauce
• 1/4 cup nut butter (such as almond, pumpkin seed or tahini)
• 1 egg or 1/2 ripe banana
• 1 tablespoon olive oil
• 1 teaspoon vanilla

Dry Ingredients:

• 1 cup whole grain flour (or gluten-free flour)
• 1/2 cup psyllium
• 1/2 cup ground flax
• 1/2 cup or more of nuts, seeds, trail mix, or chopped dried fruit
• 2 tablespoons Cacao Magic Superfood + Protein Blend
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda

Do This:

1. Place chopped prunes in a blender and just cover with boiling water. Let soak while you prepare the dry ingredients. Also, lightly oil a large baking sheet and preheat oven to 350.

2. Measure all dry ingredients into a large bowl and mix well. Measure all wet ingredients into the blender with the soaked prunes (do not drain), then liquify, and stir into dry ingredients, combining well.

3. Drop batter by the heaping tablespoon onto the greased cookie sheet and flatten just a bit with wet fingers or the back of a wet spoon. Bake for 15 minutes.