Schizandra Coconut Hot Chocolate

I might be getting ahead of myself, but Winter is here and the temperature is certainly dropping. Pack away the shorts and bring out the sweaters! Cool weather calls for hot beverages, especially on those chilly winter nights. Many warm beverages come to mind, but I’d like to offer a twist on a cold weather classic. When it comes to sweets, I love combining the goodness raw cacao with the delicious nutrients found in organic coconut oil. This Coconut Hot Chocolate is creamy and delicious, and in moderation, really good for you!

The Whipped Cream
½ cup of Full Fat Coconut Milk (Chilled)
½ tsp. of Vanilla or Almond Extract

The Hot Chocolate
14 oz. of Organic Coconut Milk (14 oz.)
1 cup of Whole Milk
3 ounces of Organic Dark Chocolate (Chopped)
1 tbsp. of Bovine Colostrum
3 tbsp. of Organic Raw Cacao
3 tbsp. of Maple Syrup or Raw Honey
1 tbsp. of Perfect Coconut Oil
1 tsp. of Schizandra Berry Extract
1/2 tsp. of Vanilla or Almond Extract

The Topping
1/2 cup of Coconut Flakes (Toasted)

Directions: Coconut milk actually whips up quite similarly to heavy whipping cream; BUT the coconut milk MUST be cold. Refrigerate (at least 6 hours) ahead of time to ensure optimum temperature. Combine chilled coconut and the extract of your choice. Whisk the combination until soft peaks form. Set aside.

In a medium sauce pan, combine coconut milk, whole milk, chopped chocolate, raw cacao, schizandra berry extract, bovine colostrum, sweetener of your choice, and coconut oil. Stir over medium heat until smooth and steaming. Remove from heat and add extract of your choice.

Top with coconut whipped cream and toasted coconut flakes.

Makes 3-4 delicious servings. Enjoy!

Some of  The Benefits:

• Anti-Inflammatory activity (including arthritis, colitis and other similar conditions.
• Allergy Relief: Contains antibodies against allergens of clinical importance to humans.
• Antioxidants and Anti-aging: Colostrum is rich in antioxidants, mostly glutathione, the most powerful antioxidant known which protect your DNA, proteins and lipids from damages.
• Skin Health and Wound Healing: since it contains large amount of anti oxidant, it helps promote healthy skin and reduce wrinkles.
• Very effective for preventing Cold and Flu.
• Liver Detox.
• Rejuvenate the skin, help to maintain its moisture while also protecting it from environmental and external stress.
•  Enhances sex drive in both men and women.
• and many many more!

Superfood Halloween Vegan Pumpkin Pie

MMMMM have we mentioned how much we love pumpkin pie? Flaky crust, sweet yet spicy pumpkin custard, rich whipped cream- all of the flavors of Fall wrapped up into the perfect bite… YUM! Not to mention, when pumpkin pie is made with wholesome nutrient dense ingredients, it’s healthy enough to eat all the time! But… all of that cream, and those eggs… what’s a vegan to do!? Luckily, we’ve come up with a solution! Perfect Supplement’s Vegan Pumpkin Pie has a no-bake filling, so it takes less than an hour to create this nutrient dense, vegan, and absolutely delicious pumpkin pie!

Vegan Pumpkin Pie


• 1 vegan pie crust
• 1 1/2 cups pumpkin puree *
• 1 cup nut butter
• 1/4 cup coconut sugar
 **
• 1/4 Perfect Coconut Oil, melted
 2 tbsp.
• Pumpkin pie spice

*I bought a pre-made organic vegan pie crust in the freezer section of Whole Foods. If you’d like to make your own, try searching for ‘vegan pie crust’ on Pinterest… you’ll find a bunch of amazing recipes! You could also use a gluten-free pie crust recipe.

**I used cashew butter and the texture was perfect! If avoiding nuts, sunflower seed butter will substitute quite well.

Directions:

1. Cook the pie crust,
2. Void of filling, according to directions.
3. Set aside to cool.
4. Combine pumpkin puree, nut butter, coconut sugar, coconut oil, and pumpkin pie spice in a high speed blender.
5. Blend on high until the mixture is completely creamy.
6. Pour filling into pie crust and smooth with a large spoon.
7. Refrigerate for 30 minutes or until pie filling has hardened enough to cut.

Coconut Whipped Cream 

• 1 (BPA-free) can coconut cream
• 1/4 cup maple syrup
• 1 tsp. pumpkin pie spice

Directions: 

1. Place coconut cream in the refrigerator, upside down, and refrigerate over night.
2. When ready to serve the pumpkin pie, remove can from refrigerator and open in the upright position.
3. Scoop thick cream from the top and leave remaining liquid in the can.
4. Add cream to a large mixing bowl and add maple syrup and pumpkin pie spice.
5. Whip the mixture until completely combined and soft peaks begin to form.
6. Garnish our Vegan Pumpkin Pie with Whipped Coconut Cream and enjoy!

Special thanks to the Perfect Supplements Team