We teamed up with the gals over at Assortment Foods to bring you four irristably delicious ways to upgrade our Superfood Lattes. Love these recipes and are looking for more ways to bring new delicious dishes into your kitchen? Use code EVE15 for 15% off your weekly subscription to Assortments Foods membership and gain access to over 400 recipes, weekly meal plans, shopping lists, meal prep guides & more!
Hot Chocolate Spiked Black Bean Brownie
● 1 tin black beans (rinsed and drained)
● 1⁄4 cup hulled tahini
● 1⁄4 cup milk of choice
● 1⁄2 cup dates, soaked for 10 minutes in boiling water
● 1 tsp vanilla extract
● 1 Tbsp Eve Hot Choc with Ashwagandha
● 1⁄2 cup cocoa powder
● 1⁄3 cup almond flour
● 1⁄4 cup coconut sugar
● 1 tsp baking powder
● Pinch of salt
● 1⁄2 cup chocolate chips
1. Preheat your oven to 180°C and line a loaf tin with baking paper.
2. In a food processor, combine the black beans, tahini, milk, soaked dates (drained from
water) and vanilla. Blend until smooth and well combined.
3. Transfer the blended mixture to a bowl and add the Eve Hot Choc with Ashwagandha,
cocoa powder, almond flour, coconut sugar, baking powder and salt. Mix until fully
incorporated.
4. Fold in the chocolate chips.
5. Pour the mixture into the prepared brownie tin and use a spatula to smooth the top.
6. Bake in the oven for 20 minutes, then remove and let cool before slicing.
Single-Serve Matcha, White Chocolate and Raspberry Cookie
● 2 Tbsp cashew
● 1 Tbsp maple syrup
● 2 Tbsp almond meal
● 1 tsp Eve Matcha Latte
● 1 Tbsp frozen raspberries
● 2 squares of white chocolate
● Pinch of salt
1. Preheat your oven to 180°C and line a baking tray with baking paper.
2. In a small bowl, add the cashew butter and maple syrup; mix until smooth, creamy, and
combined.
3. Add the almond meal, Eve Matcha Latte, and a pinch of salt; mix well to combine.
4. Fold through the raspberries and chocolate.
5. Form a ball using a spoon, then place it on the baking tray. Press the cookie with your
fingers to flatten it.
6. Pop into the oven for 10-15 minutes until golden.
7. Remove from the oven and allow to cool completely before enjoying!
Salted Caramel Freezer Fudge
● 1 cup peanut butter
● 1⁄4 maple syrup
● 1⁄3 cup coconut oil (melted)
● 1 Tbsp Eve Functional Mushroom Latte
● Pinch of salt
● Cacao nibs (optional)
1. In a bowl, add the peanut butter, maple syrup, and coconut oil; mix until smooth, creamy,
and combined.
2. Stir through the Eve Functional Mushroom Latte and a pinch of salt.
3. Pour into moulds or simply into a loaf tin lined with baking paper.
4. Sprinkle over cacao nibs if using.
5. Pop into the freezer for an hour to set.
6. Store in the freezer for up to 2 months.
Unwind Yoghurt Bark
● 1⁄2 cup coconut yoghurt
● 2 tsp Eve Unwind Latte powder
● 2 Tbsp coconut flakes (toasted)
● A handful of freeze-dried blueberries
● A drizzle of nut butter
1. In a small bowl, mix the coconut yoghurt with the Eve Unwind Latte powder until fully
combined.
2. Line a small tray or plate with baking paper. Spread the yoghurt mixture evenly across
the paper, creating a thin layer.
3. Sprinkle the toasted coconut flakes and freeze-dried blueberries evenly over the yoghurt
layer and then drizzle over some nut butter.
4. Pop the tray in the freezer for 2-3 hours, or until the yoghurt is completely frozen.
5. Once the yoghurt is fully frozen, remove the tray from the freezer and break the bark into
bite-sized pieces.
6. Enjoy immediately or store the bark in an airtight container in the freezer for up to 2 weeks.