Crunch fans

• Add a little crunch to your smoothie bowl by adding granola
• Sprinkle a few oat flakes

Fresh/tangy taste buds

• Decorate with fresh and frozen fruits

Sweet tooths

• Top with a spoonful of peanut butter or hazelnut spread 
• Add some chocolate chips and coconut flakes

If you’re like me, you may enjoy picking a topping from each category. You can never go wrong with some granola, banana slices and a spoonful of hazelnut spread, no matter the smoothie flavour you choose!

Have fun with it! Don’t hesitate to send us your creations and share them on social media. If you do, feel free to tag us (@evivenutrition) so we can see them!

L’article Our Favourite Smoothie Bowl Toppings est apparu en premier sur Evive Blog.

We love to mix & match smoothies from our Energizing line with cubes from our Extra Protein line to enhance our protein intake. All Extra Protein smoothies contain 15 to 18 g of protein per wheel, while our Energizing line contains 6 to 10 g.

Touk-Touk + Passion Mango

The ideal combo on those gloomier and colder days. Every sip will remind you of summer.

Mix it up with coconut water or unsweetened almond milk. If you prefer to use a blender, you could even add a handful of frozen mangoes.

Asana + Blueberry Haskap

A berry-licious combo! An absolute go-to whatever the mood.

Simply mix with your favourite plant-based milk (I like oat milk). That could even be a great combo to make a delicious nice cream recipe!

Azteque + Cashew Mocha

The perfect combo to satisfy that chocolate craving no matter the time of day!

Add a splash of cashew milk to the mix and voilà! Serve this as a smoothie bowl and top with slices of strawberries and bananas: it’ll taste just like your fave iced chocolate dessert!

Wondering how you could create your own delicious smoothie cube combo?

Have a look at the ingredients list of each flavour. Even though all our smoothies are different from one another, some have main ingredients that pair perfectly together. 
That’s also a great tip if you like to mix your cubes with juice, yogurt or frozen fruits!

Our last and most important tip: Have fun with it! Don’t hesitate to send us your creations and share them on social media. If you do, feel free to tag us (@evivenutrition) so we can see them!

L’article The Most Delicious Evive Smoothie Cube Combos est apparu en premier sur Evive Blog.

Ingredients

Smoothie:

• 1 Azteque wheel
• 1 – 1 ½ cups unsweetened oat milk
• 1 – 2 tbsp. natural peanut butter
• ½ cup frozen zucchini 
• 1 tbsp. maple syrup
• Pinch sea salt

Crushed Peanut Rim:

• ¼ cup vegan chocolate chips
• 2 tbsp. crushed peanuts

Steps

1. In a blender, combine all of the ingredients. Blend until smooth. 
2. For the crushed peanut rim: Melt the chocolate chips until smooth, then cool to room temperature. Dip the top of the glass in the melted chocolate and roll in the crushed peanuts.
3. Transfer the smoothie to the glass and enjoy!

L’article Chocolate Peanut Butter Smoothie est apparu en premier sur Evive Blog.

Ingredients

Mousse: 

• 1 Azteque wheel
• 1 Viva wheel 
• 1 ½ cups raw cashews, soaked
• 1 can coconut milk 
• ⅓ cup maple syrup
• 2 tbsp. coconut oil
• Pinch of sea salt, optional 
• Dash of vanilla, optional
• Optional: oat milk – add a few tablespoons if consistency is too thick
• Toppings: berries & chocolate drizzle

Chocolate Ganache:

• 1 cup vegan chocolate chips 
• ⅓ cup coconut cream
• 1 tbsp. maple syrup
• ½ tsp. vanilla
• Pinch of sea salt

Steps

1. Preparing the cashews: Soak in hot water for 30 minutes before using. Rinse well before mixing with other ingredients.
2. In a blender, mix together the cashews, coconut milk, maple syrup, coconut oil, vanilla and sea salt until smooth.
3. Split the mousse in half. Add the Viva cubes to one half and the Azteque cubes to the other half. Blend again until smooth.
4. Making the ganache: Heat the coconut cream in a small pot until it’s simmering. Pour over the chocolate chips and let sit for a couple of minutes. Mix in the maple syrup, vanilla and sea salt. Stir until smooth.
5. Divide the Viva mousse between 4-6 glasses. Pour the chocolate ganache on top of the Viva layer. Finally, pour the Azteque mousse on top of the chocolate ganache layer. 
6. Cover and place in the fridge to set for 2-3 hours, or until firm.
7. Top with fresh berries and a drizzle of the chocolate ganache before serving.

L’article Vegan Chocolate & Berry Mousse est apparu en premier sur Evive Blog.

Ingredients

• 1 Azteque wheel, defrosted
• ¾ cup coconut oil, melted 
• ¾ cup coconut sugar 
• ¾ cup cane sugar
• 1 tsp. vanilla
• 2 cups gluten-free flour 
• ½ cup cacao powder
• 1 tsp. baking soda
• 1 tsp. sea salt
• ½ tsp. baking powder 
• 1 cup mini vegan marshmallows 
• ½ – ¾ cup vegan chocolate chips

Steps

1. In a large bowl, combine the coconut oil, coconut sugar, cane sugar and vanilla. Add in the softened Azteque cubes and mix well.
2. In a separate bowl, combine the flour, cacao powder, baking soda, sea salt and baking powder.
3. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the mini marshmallows and chocolate chips.
4. Place the dough in the fridge to chill for 10 minutes. 
5. Preheat oven to 350°F. Line a baking sheet with parchment paper. Using a cookie scooper, separate the dough into 36 balls. Roll the cookie dough balls and gently flatten them before placing them on the baking sheet. Approximately 8-12 will fit on each tray.
6. Bake for 10 minutes, or until the outside is firm and the centre is still soft. Remove from oven and let sit on the tray for a few minutes before transferring to a cooling rack. The cookies will continue to firm up as they cool.

L’article Hot Chocolate Cookies est apparu en premier sur Evive Blog.

Ingredients

Cookie Dough Balls:

• 1 cup oat flour 
• 1 cup peanut butter (or nut butter of choice)
• ½ cup Genuine Health vanilla protein powder
• ½ cup almond flour 
• ½ cup maple syrup
• ¼ cup mini vegan chocolate chips
• 1 tsp. vanilla extract 
• Pinch sea salt
  

Chocolate Coating:

• ¾ cup vegan chocolate chips
• 4 Azteque cubes
• ¼ cup coconut oil

Steps

1. In a large bowl, stir together the oat flour, protein powder, almond flour, chocolate chips and sea salt. Add the peanut butter, maple syrup and vanilla extract. Mix until just combined. 
2. Using a small cookie scooper, form the dough into 20 balls. Place in the freezer for a few minutes while making the chocolate coating.
3. In a small saucepan, heat the chocolate chips, Azteque cubes and coconut oil over low to medium heat until melted and smooth. 
4. Remove the balls from the freezer and dip each one in the chocolate mixture. Return the balls to the freezer for 30 minutes, or until firm. 
5. Store in the freezer for optimal freshness and thaw for a few minutes before enjoying.

L’article Cookie Dough Protein Balls est apparu en premier sur Evive Blog.

Ingredients:

Graham Cracker Layer

Chocolate Azteque Layer

Steps:

1. Line an 8×8 inch baking sheet with parchment paper. 
2. In a food processor, combine all of the ingredients for the graham cracker layer and pulse until well combined. Spread evenly on the baking sheet. 
3. In a saucepan, heat the ingredients for the chocolate Azteque layer on medium-low heat until melted and smooth. Pour evenly over the graham cracker layer. 
4. Place in the freezer for a minimum of 4 hours, until set. 
5. Cut into 16 pieces and top each piece with mini marshmallows. Optional: Use a baker’s torch to roast the tops of the marshmallows or broil the marshmallows on a baking sheet until slightly golden before placing them on top of the squares.

Pssst! Want to make these delicious Vegan Marshmallow Bites in time for Labour Day weekend?   If you’re in the province of Quebec, head to your nearest Metro and grab an Azteque bag! They’re sold exclusively there in stores.

L’article Vegan Marshmallow Bites est apparu en premier sur Evive Blog.