Caven Nutrition Group

Ottawa’s Experts in Weight Loss Nutrition, specializing in healthy and sustainable weight loss, digestive issues, hormonal health, and stress

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Make your own Chocolate Bark at home!

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Chocolate Bark you can make at home!!

Ingredients
-6 to 8 blocks of unsweetened chocolate (we used the camino brand)
-1 dash of vanilla extract or 1 tbsp vanilla powder
-2 tbsps of almond butter
-1 generous tbsp of coconut oil
-7 drops of liquid stevia (or more to your taste!)
-1/2 cup almonds
-2 tbsps of sesame seeds (You can also use hemp seeds, pumpkin seeds, or coconut flakes)

How to:

1. Line a cookie sheet with parchment paper.

2. Break up the chocolate with a knife if desired or add all to medium pot to melt on low heat.

3. Stir the chocolate with a spatula and add in vanilla extract/powder.

4. Add in your almond butter and let melt slowly. Next you can incorporate your coconut oil and turn off the heat. Remove from the burner.

5. Add in your stevia. You can taste test it once it’s cooled a little.

6. Now you can pour your chocolate onto the lined sheet .

7. Sprinkle the almonds and sesame seeds over the top.

8. Place in freezer for 15 to 20 minutes. Once solid break up into pieces and put in container or in single serve baggies.

Muffins on a Monday

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Yummy Pumpkin & Chia Muffins

Ingredients:

1/2 cup Coconut Oil, melted (plus more for greasing muffin liners)
3 Organic Eggs
1 ¼ cups Pumpkin Puree
1 tbsp Chia Seeds
1 tbsp vanilla extract
¾ cup Xylitol
1/4 cup coconut flour
1/2 cup almond flour
1/4 cup plantain flour (can also just use more almond flour)
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Cardamom
1 tbsp Baking Soda
1 tsp Sea Salt

Directions:
1. Preheat oven to 350°F. Grease muffin tin or prepare paper cups.
2. Melt your coconut oil and set aside ( the microwave is fine)
3. Crack your eggs into a large bowl and whisk. Add your pumpkin puree, 1 tbsp chia seeds, 1 tbsp vanilla extract and mix well with a whisk.
4. Combine dry ingredients: Xylitol, coconut, almond and plantain flour, cinnamon, ginger. cardamom, baking soda and salt. Add dry ingredients to pumpkin mixture and mix by hand until fully combined, about 30 seconds.
5. Spoon into parchment paper muffin liners and place in the muffin tin. Bake for 30 to 35 minutes or until inserted toothpick comes out clean. Cool for 5 minutes in the pan and then turn out onto a rack to cool completely.
6. TIP: These freeze well so keep 6 out for snacking and 6 in the freezer!

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