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Coconut Cacao Energy Balls
(Makes approx. 15 balls)
INGREDIENTS
1 cup medjool dates (pitted)
½ cup almonds
½ cup cashews
⅓ cup Volupta Organic Cacao Powder
¼ cup peanut powder
¼ cup coconut oil (melted)
½ cup shredded coconut
1 pinch sea salt
1 tbsp. chia seedsDIRECTIONS
- Combine almonds, cashews, dates, and coconut oil into food processor or blender and pulse until finely chopped.
- Add cacao powder, peanut powder, shredded coconut, chia seeds, and sea salt. Blend until you have a nice dough consistency.
- Roll dough into bite-sized balls and coat in extra shredded coconut.
- Set balls in fridge and chill for at least 1-2 hours.
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Peanut Butter Cacao Smoothie
(Makes approx. two 8 oz. smoothies or one smoothie bowl)
INGREDIENTS
1 large ripe frozen banana
2 tbsp. peanut butter (or peanut powder)
2-3 medjool dates (pitted)
1 tbsp. Volupta Organic Cacao Powder
1 cup low-fat or non-dairy milkDIRECTIONS
- Add all ingredients into blender and blend until smooth and creamy consistency.
- Add more or less milk depending on preference of thickness.
- Serve in glass as a smoothie or pour into bowl for smoothie bowl. (For bowl: top with sliced bananas, cacao nibs, flax seeds, and more!)
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Moist Chocolate Cake
(Makes approx. 6-8 slices)
INGREDIENTS
1 cup all purpose flour
⅓ cup Volupta Organic Cacao Powder
¾ cup granulated sugar
¼ cup brown sugar
4 large eggs
8 tbsp. butter (melted)
¼ cup milk (of choice)
½ tsp. salt
1 tsp. baking powder
1 tsp. vanilla extractDIRECTION
- Preheat oven at 350˚ F and butter a 8×8 inch square cake pan or a 8×4 inch loaf pan
- Whisk flour, sugars, baking powder and salt in a large bowl until combined
- Add eggs, milk, cacao powder, butter and vanilla extract, then beat with a mixer on medium speed until smooth.
- Transfer the mix into the cake pan and bake for approximately 30 minutes
- Let cool down, then serve