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Lemonade

Activated Charcoal Honey Lavender Lemonade

Things I am currently loving…or ok I will admit, slightly obsessed:

  1. Activated charcoal: did you see my post on my daily skincare routine and why I am loving activated charcoal?
  2. Pressed Juicery “Freeze”: ok, obsessed with their fro-yo (and no its not actual frozen yogurt but those words make me smile). They just opened in Hawaii and for the first time in about 5 years, I can actually go to a real-life store and buy a dessert! You don’t know how happy this makes me, and how sad my wallet is due to all my visits! They take vegetable and fruit juice and turn it into soft serve “freeze” as they call it! A-M-A-Z-I-N-G! And they don’t use any refined sugars, so happy happy me!
  3. Lavender essential oil: I have always loved the smell of lavender, ah the lavender fields in France are simply fabulous! Lavender is so relaxing and I have been loving diffusing it recently throughout the day and especially at night. I can’t tell you how much better I sleep at night and wake up actually feeling refreshed! Send me an email if you want to learn more!

 

Summer is in full swing and that has me reaching for some ice-cold drinks. I grabbed a bottle of charcoal lavender lemonade from Pressed Juicery the other day and it was so darn delicious, I had to re-create it the next day! This lemonade is not overly sweet which I love, but so refreshing on a hot day and the flavors of lavender and lemon combine so beautifully!

I have been loving using activated charcoal on my skin (read my post on my daily cleansing routine) and thought well hey if it can help detox, why not drink it! Now, you don’t want to drink too much of this stuff because it can be too dehydrating if you do, but this honey sweetened lavender lemonade is just so refreshing!

Lavender essential oil is my absolute favorite—the smell just makes me happy and keeps me so calm! I usually keep my bottle of lavender close by for any stressful situations and love diffusing it at night. A few drops gives this lemonade such a rich, pure flavor. Please note: I can only recommend using and consuming pure, therapeutic grade essential oils and if you want more information on which ones I LOVE and why, send me a quick email!

 

Activated Charcoal Honey Lavender Lemonade

Recipe inspired by Pressed Juicery.

serves 4

Ingredients

  • 3 1/2 cups filtered water
  • 1/2 cup fresh squeezed lemon juice
  • 1 tbsp raw honey
  • 1/2 tsp activated charcoal (approximately 800 mg)
  • 4 drops pure lavender essential oil*
    *I can only recommend using and consuming pure, therapeutic grade essential oils. For more information on what ones I use and why I love them, send me a quick email!

 

Directions

  • Add all ingredients to a blender. Blend on high briefly until mixed.
  • Pour and serve over ice.
  • Garnish with a sprig of fresh mint if desired, I personally love the smell of that as you sip.
  • Store remaining lemonade in the refrigerator for up to 4 days, shaking before you pour.

Homemade Paleo Salted Caramel Chocolate Candy Bars

Life’s better drizzled in chocolate right?! I totally had a splatter painting party making these—chocolate, toasted coconut and sea salt everywhere…oh my! Kitchen messes are so fun to make, but just so darn not fun to clean. Send help. Thanks.

I was craving those frozen ice cream Snickers bar the other day—like badly craving! I have never tried making a homemade candy bar, so clearly my cravings were a good reason! These are layered with a coconut cookie crust, salted date caramel layer and covered in chocolate. Oh and then finaly sprinkled with more salt and toasted coconut, because I sprinkle everything in salt!

These homemade grain-free and Paleo friendly candy bars are sort of a mix between a classic Snickers and Twix—well I actually haven’t eaten candy in over 5 years, so I can’t speak with certainty on that subject. They are also nut free if you use a seed butter so yay!

 

Homemade Paleo Salted Caramel Chocolate Candy Bars

 

You all may see me posting dessert or baked good recipes on my blog or Instagram often…well first they are so fun to photograph so thats a major reason, but second, I only ever eat a few bites. Let me explain. To me, life is all about balance. I pretty much have a treat each and everyday, always something I personally have made so I know exactly what the ingredients are and I usually only have a few bites!

Having Type 1 diabetes, means I can’t really go big or go home so to speak—plus, you all know I can’t stand the term “cheat day!” That would make me very sick! Although in college I did frequently say “go big or go to sleep” (haha)!

Rather, I find that having a few bites here and there is one of the best ways to stay consistent in living healthy each day. So make these and enjoy occasionally! Life is too short not to drizzle the day with chocolate!

 

Homemade Paleo Salted Caramel Chocolate Candy Bars

makes 16 candy bars | approximately 22 g carbohydrates per bar (will vary slightly due to chocolate)

 

Coconut Cookie Crust

  • 1 cup finely shredded, unsweetened coconut
  • 1/2 cup finely ground golden flaxseed
  • 1/2 cup creamy nut butter or seed butter (for nut-free)
  • 1/2 cup coconut butter*
  • 1 tbsp coconut flour
  • 1 tsp coconut oil

Salted Date Caramel

  • 1 1/2 cups pitted dates (about 15 medjool dates)
  • 1/3 cup coconut oil
  • 1 vanilla bean, split open and scraped
  • 1/4 tsp sea salt

Chocolate Covering

  • 8 oz dark chocolate (I recommend Pure 7 honey sweetened chocolate)
  • 1 cup thick toasted coconut flakes
  • 1 tsp sea salt flakes
    *coconut butter is not the same as coconut oil.

 

Directions

  • Add all the coconut cookie crust ingredients to the bowl of a food processor. Pulse several times just until all the ingredients are completely incorporated. (I recommend pulsing rather than blending with a food processor as ingredients will quickly turn from a cookie dough consistency to a nut butter).
  • Line a 8 by 8 inch baking dish with parchment paper drooping over both sides.
  • Add the cookie crust to the baking dish and use a flat spatula to smooth into a thin, even layer.
  • Clean out your food processor and add all the salted date caramel ingredients. Blend until smooth.
  • Pour the caramel layer over the cookie crust, using a spatula to create a thin, even layer.
  • Place in the refrigerator for 30 minutes.
  • Chop the chocolate into chunks. Over low heat, in a small sauce pan, melt the chocolate slowly. Set aside to cool as this will help create the perfect candy bar texture.
  • Remove the candy bars from the refrigerator and lift up on the parchment paper. Transfer the used parchment paper to a flat baking sheet to use later.
  • Slice the bars in half and then lengthways creating 16 bars. Place on the parchment lined baking sheet and in the freezer for 5-10 minutes.
  • Carefully dip the candy bars into the melted but cool chocolate and place back on the parchment lined baking sheet.
  • Sprinkle with toasted coconut and sea salt flakes. Refrigerate for 30 minutes before enjoying. They will keep out of the refrigerator, but I prefer to store them in the refrigerator (to keep longer and avoid any melting) and simply remove 10 minutes before eating.