Last night we hosted a cooking demo in Toronto at the beautiful Cambria Gallery on King East. Thanks to all who came!
Sweet potato chocolate pots
1 sweet potato
1/2 an avocado
Juice of half an orange
2 tbsp pure maple syrup
1 bag Enjoy Life chocolate mini chips
pinch of salt
a splash of pure vanilla extract
optional: a heaping scoop of Sunbutter, or a teaspoon of coconut oil
Wrap the sweet potato in tin foil and roast at 375F for 1 1/2 hours. Peel and puree. Scoop the avocado into the blender along with the maple syrup, orange juice, salt, vanilla, and any of the optional ingredients if desired. Blend until smooth.
Melt the chocolate in a double boiler or the microwave. Whisk into the pureed mixture and then scoop into a small mug or bowl.
This will make about 2 - 3 servings
2 medium sized white or yellow potatoes
1 1/2 - 2 cups shredded coconut flakes (we use Let's Do Organic)
1/2 cup powdered sugar
a pinch of salt
1/2 bag Enjoy Life chocolate mini chips
Peel, boil, and mash the potato.
Add the salt, sugar, and coconut to the potato and mix well. Press into a square baking dish lined with parchment paper.
Melt the chocolate and either drizzle the chocolate over top, or smooth it on with a spoon. Let cool for at least an hour before cutting into squares.
Creamy coconut cups
1 serving of Yoso vegan coconut yogurt (about 1/2 cup)
2 tbsp organic honey
1 cup strawberries
1/4 cup powdered sugar
juice of half a lime
2 Enjoy Life sugar cookies, crumbled
Remove the tops from the strawberries, then cut the berries into quarters. Simmer them in a small pot with the lime juice and sugar until they've melted down and are nice and soft.
Pour the Yoso and honey into a serving bowl and mix well. Top with cookie crumbs for a nice crunch.
Spoon the strawberries over top and enjoy warm