Chocolate Mousse Splurge

Chocolate Mousse Splurge

Chocolate Mousse Splurge! Recipe from Lavinia Todor Ingredients: 1 large ripe avocado 1 ripe banana 3 tbsp cocoa powder 4 tbsp date syrup (or other liquid sweetener of choice) 1 tsp vanilla extract Almond milk MAKE IT HAPPEN: Easy! Blend until smooth. Add a little almond or coconut milk to thin if necessary. Option to add granola or crunchy peanut butter at the bottom of the serving cups....
Peach ice cream

Peach ice cream

Peach Ice Cream Recipe from Lavinia Todor Serves: 4-6 Ingredients: 3 cups sliced peaches (3-4 medium peaches) ⅔ cup plain Greek yogurt or coconut yoghurt 2 tsp. raw honey or  agave (melted) 1 tsp. lemon juice MAKE IT HAPPEN: Place the peach slices on a cookie sheet lined with parchment paper and freeze for at least 2-3 hours. Add the frozen peaches to the food processor and process until they become evenly crumbly, but not pureed. Add in the raw honey, plain greek yogurt, and freshly squeezed lemon juice into the food processor, and process again until smooth. When everything is incorporated, mixture will resemble loose soft serve. Taste for sweetness, and add additional honey as needed. You can serve immediately or transfer to air-tight container and freeze for a couple hours for a harder consistency....
Birthday balls.  It’s a thing.

Birthday balls. It’s a thing.

Balls + Steam isn’t the only one having a birthday!  This week, one of our hardcore Revvers Brooks celebrated her birthday in true revFAM style…she brought in these super-clean treats for the whole studio crew!  Beyond delicious and a perfect share for this week!  These no-bake balls were so delicious, we insisted she not keep the recipe all to herself. Brooks’ No-Bake revFAM Protein Bites MAKE IT HAPPEN: 2/3 cup peanut butter 1/2 cup ground flax meal 1/2 cup chocolate chips 2 tbsp honey 1 cup oats Mix, roll into 1.5 inch balls, refrigerate!  How easy is that?...
MMMMM….Cake.

MMMMM….Cake.

Gingerbread Banana Cake  We love bloggers that spend all day cooking and taking delightful photographs of their creations, so we’ll be the first to admit that this is a really crappy photograph of this cake.  What can we say? We have a business to run. The cake came out of the oven and everyone ate it in 5 seconds flat…we’re lucky there was any evidence of its existence at all. Revkor Cambridge instructor Heather shared this recipe on our Facebook group shortly before Christmas, originally posted by Chocolate Covered Katie.  We love Katie and we’re sure she tested this recipe 5000 times to get it just right but we found that the whole rigamarole with letting the damn thing sit in the oven was totally unnecessary.  It just created more time between baking the cake and eating the cake, and no one needs that kind of torture.  Here’s our super simple, mega-clean take with a few tiny tweaks. Make it happen: Line an 8×8 or 9×9 cake/brownie pan with parchment.  Preheat oven to 350 F. Whisk and set aside: 3 mashed bananas 1.5 tsp vanilla 1/3 cup almond milk 1/4 cup maple syrup 1/4 cup molasses 1.5 tbsp white vinegar, apple cider vinegar, or lemon juice In a separate bowl, blend: 1 tsp baking soda 2.5 tsp cinnamon 2 tbsp real grated ginger 1 tsp ground cloves 1/4 tsp nutmeg 3/4 tsp baking powder 1/2 tsp sea salt 2 cups of oat flour (ground oats in your food processor) Add wet to dry, stirring just till blended.  We added the topping from the Revkor No Muffin-Top Wonder Muffin.  It’s optional but...