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Peace, Love and Smoothie Bowls: Recipes for a Groovy Halloween

It’s almost that time! The spookiest day of candies, crazies and epic parties is just three sleeps away, and every afternoon until then, we’ll be sharing our favorite costume inspired Halloween recipes for you and your tribe to try out together - sans the sugar hangover. (The only hangover you should be getting this year is from the hours spent obsessing over the of creation your costume and a cup or two of this Rum-Spiked Orchard Apple Cider).

Today, we’re tossing up some FlOwEr PoWeR to get those peaceful juices flowing. With this spread, we channeled that of a Woodstock babe, fueling herself for a day and night of peace, love + music in the year 1969. Make love, not war. Let’s get groovy, Sakaralites!










Peace + Love Pumpkin Bowl

  • coconut yogurt
  • organic canned pumpkin puree
  • blueberries
  • pumpkin seeds

Mix together your favorite coconut yogurt and the amount of pumpkin puree to your liking. Really get into character by garnishing with blueberries and pumpkin seeds all the while listening to live performances of Jimi Hendrix and the Stones.











Yin Yang Balancing Bowl

  • coconut yogurt
  • acai powder or maqui powder
  • shredded coconut
  • chia seeds
  • pumpkin seeds

Mix together your favorite coconut yogurt with acai powder or maqui powder (or both!) Garnish with coco shreds, chias, and pumpkin seeds accordingly to infuse some yin yang balance into this hectic night.




For the cupcakes:

  • 2 flax eggs (2 TBS flax seeds or flax seed meal + 5 TBS water)
  • 1/2 cup almond milk + 3/4 tsp apple cider vinegar
  • 1 1/2 tsp baking sodahippiehalloween016_cupcakes
  • 1/4 cup + 1 TBS maple syrup
  • 1/3 cup coconut sugar
  • 1/4 cup melted coconut oil or ghee
  • 1 cup apple sauce
  • 1/4 tsp himalayan pink salt
  • 1/2 cup cacao powder (if you want chocolate cupcakes!)
  • 1/2 cup almond meal (finely ground)
  • 1/4 cup gluten free flour
  • 3/4 cup gluten free flour blen

Preheat the oven to 375 and line 12 muffins with paper liners (or lightly coat muffin tins in coconut oil). Mix almond milk and ACV in a small bowl, and then make flax eggs in a larger bowl. Let sit for 5-10 minutes. Add baking soda to the almond milk vinegar mixture and stir until fizzy! Add coco sugar, maple syrup, and almond milk to the flax egg bowl and beat to thoroughly combine. Add apple sauce, melted coconut oil, and salt… stir. Add cacao powder, almond meal, oat flour, and gluten free flour blend. Mix to combine. If the batter is too thick, add a touch more almond milk! If too thin, add more g-free flour. Pour into muffins cups and bake for 25-35 minutes. Inset or a tooth pick, and if it comes out clean, they’re done! Let cool completely before adding icing.

For the icing:

  • 1/4 to 1/2 cup almond milk
  • 1 1/4 cup cacao nibs, or your favorite finely chopped up chocolate bar (for a chocolate icing!)
  • 2 tsp of vanilla (or 1 vanilla bean scraped out)
  • 1/2 cup ghee
  • 1 cup of honey

Mix all ingredients into a blender or food processor, and spread away! Garnish with edible flowers + spread the love.


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