cacao nibs

Coconut Cream Coffee Popsicles

Recipe by Lindsay Pleskot

"I live for my morning coffee. Seriously. The smell, the taste, the little jolt welcoming me into the day. And in the summer, it’s alllll about the iced coffee. Are you guys in the same boat? I always love finding a good time saving hack, especially when it tastes even better than the original and I think these Coconut Coffee Popsicles cover both of those bases."

Ingredients

French Roast Very Dark Coffee
from 16.99
Type:
Size:
Quantity:
Add To Cart

Popsicles

  • 1 ½ cups strongly brewed Level Ground French Roast coffee

  • 1 x 400ml can coconut cream

Chocolate Drizzle

  • 2 Tbsp Dark Chocolate Chips

  • 1-2 tsp coconut oil *adjust to desired consistency

  • 1 Tbsp Level Ground Cacao Nibs

IMG_0560-1080x720.jpg

Directions

Cacao Nibs
6.99
Quantity:
Add To Cart
  1. Brew Coffee and allow to cool to room temperature (outside or place in the fridge to speed up the process)

  2. Add the coconut cream to the coffee and stir to combine well

  3. Fill popsicle molds (I used these ones) and freeze for at least 6 hours or overnight.

  4. To prepare the chocolate drizzle, place the chocolate and coconut oil in a microwave safe dish. Heat for 1 minute, then stir. Continue in 30 second increments until liquid.

  5. Use a fork to dip into the chocolate and then drizzle over the popsicles. Finish by sprinkling with cacao nibs and voila!

  6. If you’re not going to eat them all right away, place them in a large ziplock bag or sealable container and place back in the freezer to store.

Enjoy!

IMG_0638-1080x720.jpg

Chia Pudding 3 Ways

Recipe by Lindsay Pleskot

Find the recipe on her blog here

Banana Cream Pie
 

INGREDIENTS:

  • 1 cup coconut milk or vanilla almond milk (regular, not unsweetened)
  • 1 banana
  • ¼ cup chia
  • 2 Tbsp Level Ground Trading cacao nibs
  • ¼ cup Level Ground Trading dried bananas
  • 2 Tbsp shredded coconut (I used sweetened, can use unsweetened if preferred!)

METHOD:

  1. Add milk, banana and chia into a blender and blend until smooth. Divide between 2 small jars or containers. Top with cacao, dried bananas and coconut and enjoy immediately or throughout the week!

Note:  If you don’t have or want to use a blender – In a small bowl, mash banana with the back or a fork until a thick paste is formed. Add the milk and chia seeds and stir to combine well. Divide into containers and add toppings.

Chia Pudding Recipe

Golden Milk

INGREDIENTS:

METHOD:

  1. Add milk, chia, turmeric, ginger, and pepper to a small bowl or jar and whisk with a fork or shake to combine all ingredients well. Divide between 2 small jars or containers. Top with desired toppings and enjoy immediately or throughout the week!
Chia Pudding Recipe

Red Dragon

Serves 2

INGREDIENTS:

  • 1 cup coconut milk or vanilla almond milk (regular, not unsweetened)
  • ¼ cup chia
  • 1 small cooked beat, skin removed
  • 2 Tbsp Level Ground Trading dried dragon fruit and/or dried pineapple

METHOD:

  1. Add milk, chia and beet to a blender and blend on high until beet has completely blended in. Divide between 2 small jars or containers. Top with dried dragon fruit and/or pineapple.
Chia Pudding Recipe

(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here).

Cacao Nibs
6.99
Quantity:
Add To Cart
Dried Banana
6.99
Quantity:
Add To Cart
Turmeric
8.99
Quantity:
Add To Cart
Ginger
8.24 10.99
Quantity:
Add To Cart
Black Pepper
9.99
Quantity:
Add To Cart
Dried Dragon Fruit
6.99
Quantity:
Add To Cart
Chia Pudding Recipe
Chia Pudding Recipe
Chia Pudding Recipe
Chia Pudding Recipe

Tropical Fruit Muffins

Tropical Fruit Muffins

Recipe by Shaylin Brown

Yield: 1 dozen muffins

Cane Sugar
from 6.99
Size:
Quantity:
Add To Cart

Muffins:

  • 2 cups flour
  • 1 1/4 cups Cane Sugar
  • 2 tsp baking soda
  • 2 tsp Ceylon Cinnamon
  • 1/4 tsp salt
  • 1/2 cup rehydrated Pineapple
  • 1/2 cup rehydrated Goldenberries
  • 3 eggs
  • 1 cup oil
  • 1/2 Vanilla Bean
  • 1 tbsp butter

Toppings:

Ceylon Cinnamon
10.99
Quantity:
Add To Cart
  • 1/2 cup oats
  • 1/8 cup Cacao Nibs
  • 2 tbsp butter
  • 1/4 cup Cane Sugar
  • 1 tsp Ceylon Cinnamon

METHOD

Rehydrate goldenberries and pineapple in a bowl of water (just enough to cover the fruit). Save a 1/4 cup of the fruit water to add to the mixture. Combine flour, sugar, baking soda, cinnamon and salt. 

Split open the vanilla bean and scrape out the seeds. Add to the mixture. Combine egg, oil and vanilla. Cut pineapple into small chunks and add fruit to wet mixture. 

Add wet ingredients to dry ingredients and stir until mixture comes together - don't overmix! Pour into muffin tins.

Topping: Mix oats, cacao nibs, butter, cinnamon and sugar until you get a mealy texture. Pour topping on top of muffin mixture in tins.

Bake at 350° for 30-35 minutes.

Enjoy!

Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe
Dried Pineapple
6.99
Quantity:
Add To Cart
Dried Golden Berries
6.99
Quantity:
Add To Cart
Vanilla Beans
24.99
Quantity:
Add To Cart

Banana Cacao Coffee Smoothie

Recipe by Shaylin Brown

INGREDIENTS

  • 2 tbsp Cacao Nibs
  • 1/2 cup coffee (your choice - we love the classic Colombia)
  • 1 frozen banana
  • 1 cup coconut milk

METHOD

Place all of the ingredients in your favourite blender/Magic Bullet/Vitamix. Blend until smooth. Enjoy!

Banana Cacao Coffee Smoothie Recipe
Cacao Nibs
6.99
Quantity:
Add To Cart
Colombia Dark Coffee
from 16.99
Type:
Size:
Quantity:
Add To Cart
Banana Cacao Coffee Smoothie

Energy Bars

LEVEL GROUND ENERGY BARS

Recipe by Peter Tiessen

These bars are easy to prepare and make a great snack to pack away for a last minute picnic, summer day trip or overnight camping excursion.

Dried Banana
6.99
Quantity:
Add To Cart
Ceylon Cinnamon
10.99
Quantity:
Add To Cart

Yield: 8 x 13 pan

INGREDIENTS

  • 2 cup pitted dates

  • 2 1/2 cup puffed rice cereal

  • 2 cup quick oats

  • 2/3 cup chopped nuts

  • 1/2 cup dried Banana

  • 1/2 cup coconut ribbons

  • 1/2 cup Cacao Nibs

  • 4 T ground flax seeds

  • 1 T Cinnamon

  • 1 t organic pink Himalayan salt

  • 1 cup nut butter

  • 2/3 cup honey or maple syrup

  • 1/4 cup plus 2 T coconut oil

Cacao Nibs
6.99
Quantity:
Add To Cart

METHOD

Grease an 8 x 13 pan with the 2 T of coconut oil. Combine nut butter, honey and coconut oil into a small saucepan and heat over low heat, stirring occasionally. Then combine the remaining dry ingredients into a large mixing bowl. Once the nut butter mixture has warmed to incorporate the oil and honey, pour over the dry ingredients. Mix thoroughly by hand and press firmly into the pan. Allow to rest for 3 hours prior to serving. 

NOTE: To make sure that the bars will hold their shape when cut, it helps to return to the pan every hour or so to continue to press the bars ensure a firm final product. Or if you can, cover the bars with plastic wrap and place the same size of pan on top and add some weights (canned tomatoes, etc.).

Enjoy!

Fair Trade Energy Bars