Cacao Smoothie Bowl

Cacao Smoothie Bowl

This delicious smoothie bowl isn’t just pretty to look at, it’s packed full of goodness as well .

The pomegranates are great to keep up your vitamin c, cacao is full of antioxidants, the hemp is high in protein and especially good for vegetarians, the pumpkin seeds contain zinc to support your immunity and the coconut is high in fibre to support good digestive health.

Ingredients

Cacao smoothie

2 tbs Hemp Cacao powder

1 frozen banana

½ cup Soy Milk

Toppings:

Pomegranates

Pumpkin Seeds

Coconut shredded

Cacao nibs

Fresh Banana

Directions:

Chop the frozen banana and add to a blender with milk and hemp & cacao powder.

Blend until consistency of a thick shake.

Pour into a bowl.

Cut slices of fresh banana and cut open a pomegranate and remove pomegranate arils to  

Sprinkle  on top of your cacao smoothie along with pumpkin seeds, cacao nibs and coconut.

It’s best to enjoy your smoothie bowl as soon as you make it.

Healthy Chocolate recipes

Chocolate is one of the most loved foods around the world but it’s often high calorie with so much sugar and fat.

There are however some beautiful ways to enjoy your chocolate without the unhealthy parts by changing up some simple ingredients.

Below are six healthy chocolate recipes for you to try out.

Vegan Coconut Chocolate ‘bounty bar’ hearts
These 4 Ingredient chocolates are so easy to make and are a ‘not so naughty’ chocolate treat to enjoy. Reminiscent of the classic ‘Bounty bar‘ ,It’s definitely one of my favourites.
http://dragonflynt.com.au/wp/2020/05/vegan-coconut-chocolate-hearts/

Beetroot Brownies
These gluten free super moist brownies are a great way to hide your veggies!
http://dragonflynt.com.au/wp/2018/06/beetroot-brownies/

Chia chocolate pudding Yummy and simple. This raw pudding can satisfy your chocolate needs and it keeps you full for longer too. Kids and adults alike will love this one. Chia seeds are one of my most common dietary recommendations for my clients. They are so versatile and packed with nutrition.
http://dragonflynt.com.au/wp/2014/10/chia-chocolate-pudding/


Superfood energy balls How to stuff as many super food ingredients into a bite size delicious snack? This was the question I wanted to answer when I woke up this morning. 
http://dragonflynt.com.au/wp/2014/10/super-food-energy-balls/

4 Ingredient Chocolate Smoothie
A quick, easy and healthy chocolate fix. This is one of my favourite go to post exercise smoothies. 
http://dragonflynt.com.au/wp/2017/05/4-ingredient-chocolate-smoothie/

Gluten free chocolate brownies

I confess,  I do love a good chocolate treat and I’m so glad that I can create the perfect chocolate brownie that my taste buds love without overloading my digestion and having sugar remorse.The brownie gets it’s sweetness and fibre largely from the sweet potato, so you can have your sweet craving satisfied and stay full for longer.The chocolate icing is fabulous and no trace of icing sugar in site.  It’s also full of healthy antioxidants.


http://dragonflynt.com.au/wp/2014/07/gluten-free-chocolate-brownies/

Vegan Coconut Chocolate hearts


These 4 Ingredient chocolates are so easy to make and are a ‘not so naughty’ chocolate treat to enjoy. Reminiscent of the classic ‘Bounty bar‘ ,It’s definitely one of my favourites.

Ingredients
1 cup dessicated coconut
1tbs Agave syrup or brown rice syrup (If you are not vegan you could use honey)
3tbs coconut oil
½ block Vegan dark melting chocolate (check the ingredients for no milk solids)
(double this recipe for the coconut bars)

Method
For coconut hearts:
You will need a flexible Heart shaped chocolate mould like this.
Melt the coconut oil and agave/brown rice syrup gently until liquid.
Pour the coconut into a bowl and combine with the melted liquid until it resembles slightly wet sand.
Pour your mix carefully into the moulds and press down firmly.
Transfer to the freezer for 1 hour or until firm enough to remove form the mould without losing shape.
Melt your chocolate on the stove or microwave.
Take your frozen coconut hearts one at a time and dip in the chocolate to cover.
Transfer to a baking tray or plate lined with baking paper and return to the fridge to set.
Keep them in the fridge until serving but they will do fine in room temperature for a few hours without melting (as long as its not summer!)


For coconut bars
Melt the coconut oil and agave/brown rice syrup gently until liquid.
Line your baking dish or pyrex dish with baking paper.
Pour the coconut into a bowl and combine with the melted liquid until it resembles slightly wet sand.
Pour your mixture  into a square baking tin or rectangular pyrex dish the and press down firmly.
Transfer to the freezer for 1 hour or until firm enough to remove form the mould without losing shape.
Remove the frozen coconut from the baking dish by lifting the baking paper and transfer to a chopping board.
Cut the coconut into bars
Melt your chocolate on the stove or microwave.
Take your frozen coconut bars one at a time and dip in the chocolate to cover.
Transfer to a baking tray or plate lined with baking paper and return to the fridge to set.