vegan antioxidant superfood almond coconut chocolate bonbons

bonbon dusted in cayenne

this is not only the healthiest bonbon recipe that you will ever find, these bonbons happen to be the tastiest that I have ever tried (and I LOVE me some valentine candy especially the soft centers...) I make mine sugar free but of course you can experiment with agave or whatever  sweetener you like.

sugar free superfood chocolate bonbons

ingredients:

1/2 pound cacao mass (chocolate liquor)

1/8 coconut oil

liquid stevia(I buy an alcohol free stevia)

2 cups almond butter

3/4 cup maca powder (from mountain rose herbs)

1/8 cup coconut milk

vanilla extract

cayenne pepper (optional)

cinnamon (optional)

preparation:

filling: in a food processer combine almond butter, 2 droppers liquid stevia,  maca powder, and vanilla extract. Slowly add coconut milk until the filling is firm but workable. If the mixture is too dry add more coconut milk, if it is too wet add more maca. The mixture should be pliable but firm. Taste it to make sure that it is delicious. If it needs more sweetener add more stevia. Put the mixture in the freezer for an hour. If made ahead you can store it in the refrigerator so that the mixture is not too hard to work with.

chocolate coating: in a double boiler, melt cholocate adding coconut oil until it is a liquid consistency. Add the stevia.

On a tray roll the filling into small balls (about 1" diameter)

drizzle the chocolate over the balls.

Set in the freezer or refrigerator and allow to cool. Shake a little cinnamon or cayenne on top if desired.

vegan eggplant parmesan

this vegan eggplant parmesan blows away traditional recipes while making you feel so much better after you eat it. It feeds four provided you serve it along with sides

ingredients:

1 large eggplant

4 cloves garlic (or more)

3 cups marinara sauce

raw tahini

2 carrots

coconut oil

2 teaspoons salt

preparation:

Heat the oven to 350 degrees.

Slice the eggplant longways into 4 slices and saute in coconut oil on both sides. Once the slices are browned place them in a casserole dish. Cover the eggplant slices with a layer of sauce.

In a separate pan, shred the carrots and saute them in the olive oil on medium heat for 10 minutes. Add the salt and chopped garlic. Saute another 3 minutes and add the tahini. Allow the sauce to thicken slightly then remove from heat. Cover the eggplant slices with the tahini sauce. Bake the casserole in the oven for 20 minutes and enjoy!