Sinfully Delicious Chocolate Peanut Butter Bark (Gluten & Dairy Free)

Brittle just got a little better! Sweet & salty crunchy decadence. 


I’ve successfully made this version of Chocolate Peanut Butter Bark on three different occasions, and each time I had people begging for the recipe, so I thought it was time to share the love.

• 26-40 salted top crackers of your choice(depending on the size). These ones work well.
• 1 cup virgin coconut oil (or organic butter)
• 1/4 cup unsweetened raw peanut butter, crunchy
• 1/2 cup coconut sugar

Chocolate Topping:
I didn’t have any chocolate chips when I first tried this recipe so I used raw cacao powder mixed with maple syrup. The second time I tried this recipe, I did use chocolate chips, which were easier to spread, but I ended up preferring the raw cacao and maple syrup, which is what I used for this last version. To make the cacao powder mixture a bit easier to spread, add one tablespoon of coconut oil and warm over low heat before you begin, then set aside until ready to use.

• 1/2 cup raw cacao powder (or 2 cups semisweet chocolate chips)
• 1/3 cup maple syrup (not needed if you use chocolate chips)
• 1 Tbsp. Coconut oil (not needed if you use chocolate chips)

Nut and Seed Topping:
• 1/2 cup pumpkin seeds
• 1/2 cup almond slivers
• 1/4 cup helm seeds
• Handful of toffee bits

1. Preheat oven to 350°.
2. Line a baking sheet with heavy-duty tin foil. Wrap the foil completely around the edges, making sure to get in the corners so all the crackers sit flat.
This is probably the only time I’ve used aluminum foil in years. I almost always use parchment paper when baking, but it doesn’t quite work for this recipe.
3. Arrange a single layer of crackers on the foil and set aside.
4. In a large saucepan, melt coconut oil or butter over low heat. Be careful not to overheat and scorch the coconut oil.
5. Add the coconut sugar and peanut butter and bring to a light boil, stirring continuously for 1-2 minutes, or until the sugar is dissolved.
6. Remove saucepan from heat and carefully pour the mixture evenly over the crackers.
7. Bake for 8-10 minutes, or until the top begins to bubble.
8. Remove from oven and immediately spread the chocolate mixture (or chocolate chips), over the top. If you are using chocolate chips, allow them to soften for a few minutes after you apply them, then spread evenly over the top with a spatula.
9. While the chocolate is still warm and melty, sprinkle the top with the nuts, seeds or other toppings of your choice.
For this batch, I used raw pumpkin seeds, hemp seeds, almond slivers and toffee bits.
10. Lightly press down the nut and seed topping with the back of a spoon to be sure they set into the chocolate.
11. Refrigerate for one hour or until set, then break into pieces, share and enjoy!


3 Mother’s Day Recipes Using Rose Water


Ever since moving last month and discovering a rose bush in my front yard, I’ve been obsessed with the idea of using rose water in some of my recipes.

Rose water is a flavoured water made by steeping rose petals in water. Since my roses are not yet in bloom, I purchased organic rose water from a health food store to use in the following recipes. If making your own rose water, try to get the roses from your own garden or a supplier where no pesticides have been used. Roses purchased from a traditional florist is not suggested since they are heavily sprayed, rinsed and dipped in a plethora of chemicals.

Searching the internet, I found a really great video that shows just how easy homemade rose water is to make.

In Middle Eastern cuisine, rose water is frequently used to add a light sweetness and aroma to recipes. Since the scent can be a bit overpowering, I suggest adding just a small amount and adjusting the taste to your preference.

Cranberry Almond Tea Cake with Rose Water Glaze

(Makes 8 servings)
2 cups of flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)
1/2 cup coconut sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 egg (or 1 Tbsp. of Egg Replacer mixed with 3 Tbsp. water)
1/2 cup almond milk
1/4 cup vanilla Greek yogurt (or vanilla coconut yogurt)
1/2 cup organic unsalted butter (or unsweetened apple sauce)
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 1/4 cups fresh cranberries, halved
1 cup slivered almonds

For the Rose Water Glaze:
1/2 cup icing sugar
1- 2 Tbsp. of rose water

Preheat oven to 350ºF
1. Combine flour, sugar, baking powder and salt in a mixing bowl and set aside.
2. In a separate bowl, combine egg, almond milk, yogurt, butter, almond extract and vanilla extract, mixing well. If using an egg replacer, mix with water in a separate bowl then add to the wet mixture.
3. Add the wet ingredients to the dry, stirring until well combined.
4. Fold in the cranberries and slivered almonds.
5. Spread the batter into a well-greased loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and allow to cool before adding the glaze

1. Whisk the icing sugar and rose water until smooth.
2. Adjust the amounts to get the consistency you desire.
3. Drizzle glaze over the cake.
*garnished with dragon fruit hearts cut with a cookie cutter and rose petals

Strawberry Banana Rose Water Smoothie



(Makes one serving)
1 cup of coconut milk
1 small banana
1 cup of fresh strawberries
1/2 tsp. pure vanilla extract
2 dates, pitted and soaked
1 tsp. rose water
(Makes one serving)

1. Soak dates for 5 – 10 minutes, then drain.
2. Add all ingredients to a blender and process until smooth.
3. If you like your smoothies icy, add a few ice cubes.

Rose Water Infused Fruit Salad

(Makes 2 servings)
1/4 cup of vanilla coconut yogurt
1/4 cup blueberries
1/4 cup dragon fruit, scooped with a melon baller
Approximately 12 raspberries
Coconut whipped cream
1 tsp. rose water

1. Combine yogurt and rosewater.
2. Layer fruit in a glass or bowl, starting with the yogurt on the bottom.
3. Top with coconut whipped cream and garnish with fresh mint leaves.

Sweet Granadilla Coconut Yogurt Breakfast Bowl

Passiflora ligularis, commonly known as the sweet granadilla is a variety of passion fruit. It is made up of a hard, shiny shell that contains a jelly-like pulp with delicious edible seeds.

When ripe, the fruit is orange and firm and can be kept stored at room temperature for at least one week. The sweet granadilla is a rich source of antioxidants, vitamin C, potassium, magnesium, calcium and fiber! One study has even found the seeds to contain antifungal properties.

There are many different ways to eat this exotic and delightful fruit. You can simply cut it in half and eat the pulp with a spoon, or you can add it to yogurt or fruit salads. The pulp can also be used to make marmalade, jellies and pie fillings.


Sweet Granadilla Coconut Yogurt Breakfast Bowl

1/2 cup vanilla coconut yogurt
Seeds from 1 sweet Sweet Granadilla
2 brazil nuts, sliced
1/4 cup blueberries
2 Tbsp. walnuts, chopped

1. Add ½ cup yogurt of your choice to a bowl.
2. Cut open the granadilla. Scoop out the seeds and add to the yogurt.
3. Toss in the blueberries, brazil nuts, walnuts and enjoy!

Enter to Win a Mother’s Day Gift Basket! – CONTEST CLOSED

Win a Mother’s Day Gift Basket From Clean Treats Bath & Body

Thank you to everyone who entered to win the Clean Treats Bath & Body Mother’s Day Giveaway!
A winner has been chosen using a random generator.
Eat Heal Love and Clean Treats Bath & Body want to give one lucky winner a fabulous Mother’s Day gift box!
All products are made from scratch using the finest oils, butters, spices and botanicals. Coloured with earth minerals and spices, these natural body care products are free of dyes, phthalates, preservatives, parabens, SLES/SLS and sulphates. This gift box includes: Choco Mint Body Frosting, Peppermint Love Butter (bath) Bomb, Lavender Bliss Soap and a beautiful butterfly soap dish.

Contest Rules: Contest runs from 8am April 24, 2015 to 11:59pm April 26, 2015. Open to all residents of Canada and the United States. Winner will be chosen through random draw. Odds of winning depend on the number of eligible entries. Winner will be notified by email April 27, 2015.

Cauliflower Mango Couscous Salad (grain & gluten-free)

cauliflower couscous
Cauliflower Mango Couscous Salad
Using cauliflower as replacement for grains is super easy and an amazingly delicious way of adding more vegetables and fiber to your diet, while increasing your intake of cancer-fighting, sulfur rich antioxidants!

1 head of cauliflower, grated
1 large tomato, chopped
1 cucumber, cubed
1 mango, peeled and cubed
1/4 cup parsley, freshly chopped
1/4 cup raisons

1. Grate cauliflower using a box grater and set aside. I find it easiest to place the grater inside a large mixing bowl while grating to prevent making a huge mess.
2. Add the chopped cucumbers, tomato and mango to the grated cauliflower mixture.
3. Pour in the dressing, mixing well.
4. Toss in the raisons and parsley.

2 Tbsp. of butter or olive oil (You can choose from coconut butter, organic olive oil or organic, grass-fed butter)
1/4 tsp. ground cinnamon
1/4 tsp. curry powder
1/4 tsp. cumin
1/4 tsp. sea salt
1 Tbsp. coconut sugar or maple syrup

Add the butter or oil to use to a small saucepan over low/medium heat. When fully melted, add the remaining dressing ingredients, whisking well to combine. Remove from heat and pour over the salad, mixing well.
This recipe is best if let to chill for at least one hour to allow the flavors combine.
Will keep fresh in the refrigerator for up to 4 days.

Beetroot Hummus Dip

beet root hummus
1 small beet, baked and purred
1 (14 oz.) can chickpea, drained and rinsed well
1 Tbsp. tahini (sesame seed butter)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. ground ginger
1/4 tsp. cumin
Juice from half a lemon
2-3 Tbsp. water
1/4 tsp. Himalayan pink salt
1 Tbsp. extra-virgin olive oil

Preheat oven to 350° F.
Wash and scrub the beet to remove any dirt then and wrap it in aluminum foil. Place it on a baking sheet and bake for approximately 45 minutes.
Remove from oven and set aside until cool enough to handle before removing the foil. When cool, the skin should easily slide off. Roughly chop the beet and place in a food processor with just enough water to pulse into a smooth puree.

Add the chickpeas to a food processor along with the tahini, lemon juice, maple syrup and spices. Add just enough water to allow the mixture to blend up smoothly (approximately 2-3 tablespoons).
When smooth, add the beet puree and process until well combined.

Transfer to a bowl, garnish with sesame seeds and parsley if desired and serve with your favourite crackers or vegetable sticks.

Chocolate Hazelnut Red Velvet Chia Seed Pudding

Chocolate Hazelnut Red Velvet Chia Seed Pudding

Chocolate Hazelnut Red Velvet Chia Seed Pudding
* Makes 4 servings

1 small beet, baked and purred
2 Tbsp. cacao powder
1/2 tsp. cinnamon
3 Tbsp. maple syrup
1 tsp. vanilla
1/4 cup chia seeds
1 cup almond milk
2 Tbsp. hazelnut butter
1/4 cup dried organic cranberries

Coconut whipped cream (or cream of your choice)

Begin by making the beet puree.
Place rack in the middle of the oven and preheat to 350° F.
Wash and scrub the beet to remove any dirt then wrap it in aluminum foil. Place beet on a baking sheet and bake for 45 minutes.
Remove from oven and set aside until cool enough to handle. When cool, remove the foil and slip off the skin, which should easily slide off. Roughly chop the beet and place in a food processor with just enough water to pulse into a smooth puree. Set aside.

Mix the cocoa powder, cinnamon, maple syrup and vanilla together in a bowl. Add the chia seeds to the mixture, then pour in the almond milk, stirring well. Let the mixture sit for a few minutes before stirring again. Stir every 5 minutes for the first 20 minutes, then refrigerate for 2 hours, or overnight, to allow the chia seeds to plump up and absorb the liquid. After 2 hours, you can add the remaining ingredients.
In a small pot over medium heat, warm the hazelnut butter then add it to the chia seed mixture. Stir in the beet puree and add a touch more almond milk to achieve the desired consistency. Lastly, mix in the dried cranberries.
When ready to serve, pour into serving bowls, top with the whipped cream of your choice and garnish with raspberries and a sprinkle of cinnamon.

Coconut Whipped Cream (needs to be refrigerated for 4 hours)
This whipped cream can be added to any dessert. It remains solid at room temperature and can be piped into a variety of shapes or simply dolloped on top.

389 ml (14 fl oz)can full fat coconut milk (room temperature)
1½ Tbsp. agar flakes or 1½ tsp. agar powder
2 Tbsp. cornstarch, divided
2-3 Tbsp. raw cane sugar, or powdered sweetener of your choice (stevia, coconut sugar etc.)
1/2 cup almond milk (sweetened or unsweetened, your choice. I used unsweetened)
2 tsp. vanilla extract

1. Begin by combining the coconut milk, almond milk and agar in a small pot. Whisk well, then allow to sit at room temperature for 30 minutes.
2. Stir in 1 Tbsp. of the cornstarch along with the sugar and blend until smooth.
3. Slowly bring the mixture to a boil over medium heat, stirring continuously until it reaches boiling point.
4. Reduce heat to low and simmer for 5 minutes, whisking occasionally. Be careful not to overheat or burn the mixture.
5. Remove from heat and add the vanilla.
6. If you are using the agar flakes, strain the mixture into a glass bowl to remove any bits that haven’t fully dissolved.
7. Let the mixture cool at room temperature for 30-45 minutes then place in the refrigerator overnight (or for a minimum of 4 hours).
8. When the mixture has chilled, place in a food processor with 1 Tbsp. of cornstarch and process until smooth. You may adjust the sweetness at this point, if desired.