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1.) 3 frozen bananas

2.) Splash of almond milk or Vegan Cream

3.) 60g Tribal Moon Ceremonial Grade Cacao

 

Optional toppings

Fruit or chopped nuts 

 

DIRECTIONS

Doesn’t get much simpler that this...

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Break frozen bananas into small pieces. Place bananas, splash of liquid and Tribal Moon Ceremonial Grade Cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes. Add a tad more liquids as needed. Scoop into individual bowl/s, top with fruit, nuts, cocoa nibs or coconut flakes. Enjoy right away.

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A splash or two of milk or water will help the mixture move a little better when blending. For completely raw, use homemade plant milk, or a splash of water is fine too. You may wish to heat and melt Tribal Moon Cacao before preparation to get liquid and creamy texture before you begin the recipe.

 

To Freeze: Keep this ice cream in the freezer by storing in an airtight freezer safe container. Freeze for at least six hours or overnight for a hardened ice cream, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience.

Keep those bananas! Instead of throwing out bananas I always freeze them for making smoothies later and this will be a new reason to pull out a frozen banana or two.

 

1.) 250ml = Almond milk

2.) 60g =0.4c Tribal Moon Ceremonial Grade Cacao

3.) 100ml =Coconut nectar or organic honey

4.) 100ml = Coconut oil, melted

5.) 3 Bananas

6.) A few leaves of Fresh mint or chocolate mint

 

DIRECTIONS

 

1.) Prepare the ice cream mass like a smoothie just leaving it thicker.

2.) Blend almond milk, Tribal Moon Ceremonial Cacao, coconut nectar, bananas and mint leaves (chocolate mint if available) very smooth in a blender.

3.) Add melted coconut oil into the mixture as a stream to avoid clumping.

4.) Pour the mixture into a glass dish with a lid or a plastic container. You can also use 2-4 small dished to make ready portions so that you can take only one portion out at a time.

5.)Place in the freezer and wait until frozen enough (you can mix every now and then) or leave in the freezer for later use.

 

1.) Nonstick vegetable oil spray

2.) 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces

3.) 1 1/4 cups sugar

4.) 3/4 cup Tribal Moon Ceremonial Grade Cacao

5.) 1/2 teaspoon kosher salt

6.) 1 teaspoon vanilla extract

7.) 2 large eggs

8.) 1/3 cup all-purpose flour

 

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DIRECTIONS

 

1.) Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.

 

2.) Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, Tribal Moon Cacao, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.

 

3.) Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

 

4.) Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

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1.) 1 banana, peeled and frozen

2.) 1/2 cup diced strawberries

3.) 40g Tribal Moon Ceremonial Grade Cacao

4.) 1 tablespoon chia seeds

5.) 2 teaspoons almond butter

6.) 1/2 teaspoon pure vanilla extract

7.) 1 cup unsweetened almond milk

8.) 4-5 large ice cubes

9.) 1 teaspoon chopped almonds

10.) 1 teaspoon cacao nibs

 

 

 

DIRECTIONS

 

Combine the banana, strawberries, Tribal Moon Ceremonial Grade Cacao, chia seeds, almond butter, vanilla, almond milk, and ice in a blender and blend until smooth. Pour into a glass and sprinkle with the almonds and cacao nibs.

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1.)  40g Tribal Moon Ceremonial Grade Cacao

2.)  1 tablespoon maple syrup

3.)  1/4 teaspoon vanilla extract

4.)  1 cup chilled Almond Milk

5.)  Pinch of sea salt

 

DIRECTIONS: Combine all the ingredients into a saucepan over high heat, using a whisk to break up any clumps. Keep stirring until smooth and piping hot, then pour into a mug and serve warm.

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

 

1.) 3/4 cup almond butter

2.) 1/4 cup honey

3.) 1 large egg

4.) 50g Tribal Moon Ceremonial Grade Cacao, chopped into chocolate chip size-ish. 

5.) 3 tbsp coconut flour

 

DIRECTIONS: 

 

• Preheat oven to 350 degrees F.

• In a large bowl combine almond butter, honey and egg.

• Add in Tribal Moon Cacao and coconut flour. The mixture should thicken (if still too wet add in a bit more coconut flour, 1 tsp at a time).

• Take 1 tbsp of dough and roll into a ball. Place directly onto a baking sheet and flatten with palm. Use a fork to slightly flatten more in one direction and repeat in the other (optional).

• Repeat process until all dough has been used (will make about 12 cookies).

• Bake for 10 minutes.

• Remove from oven and let cool on the tray for 10 minutes (do not touch as they will be too soft to eat!).

• Remove from tray and let cool completely on a wire rack.

 

*These cookies are not super sweet. If you like these on the sweeter side I recommend adding a couple of tablespoons of coconut palm sugar or brown sugar.

 

1.)  1 can (15 oz.) black beans, drained and rinsed

2.) 100g Tribal Moon Ceremonial Grade Cacao

3.)  1/2 cup pure maple syrup

4.)  3 tablespoons coconut

5.)  1 heaping teaspoon baking powder

6.)  2 teaspoons vanilla extract

7.)  2 flax eggs

8.)  1/4 cup semi-sweet chocolate morsels

9.) 12 teaspoons natural peanut or almond butter 

 

DIRECTIONS:

 

Make your flax egg in a small bowl by combining the flax-seed meal and water, mix well. Place in refrigerator for at 5 – 7 minutes to set. Should be thick and goopy when ready.

 

Prepare your muffin tin by lightly greasing with oil. Use muffin liners if you prefer.

 

In a food processor/blender, add black beans, flax-eggs, Tribal Moon Ceremonial Grade Cacao, maple syrup, oil, baking powder and vanilla. Blend until creamy stopping to scrape down the sides as needed. The batter should be about the consistency of pudding, not too thick, not too thin. Mix in chocolate chips.

 

Fill each cup about 1/4 – 1/3 full. Use any remaining batter to make sure all tins are equally filled. Place 1 teaspoon of chilled nut butter in the centre of each cup. Using a toothpick, chopstick or something pointy, swirl the nut butter into the chocolate.

 

Place in oven on middle rack and bake for 22 – 25 minutes. Let cool about 15 – 20 minutes. Using a butter knife, gently guide the knife around the outside of the muffin making sure it is away from the pan. Gently nudge under each brownie with the knife and lift removing from the tin.

 

1.) 2 large frozen bananas 

2.) 1/4 cup almond butter 

3.) 40g Tribal Moon Ceremonial Grade Cacao

4.) 1/2 teaspoon vanilla extract

5.) 1 cup unsweetened almond milk

6.) 3 – 4 ice cubes

 

Optional toppings

 

sliced bananas

granola

cocoa nibs

chopped almonds

 

DIRECTIONS:

 

Place bananas, almond butter, Tribal Moon Ceremonial Grade Cacao, vanilla, milk and ice cubes into the blender, blend until smooth. Serve in small to medium-sized bowls with optional toppings of choice. For a more traditional smoothie, serve in a glass with a few of the optional toppings. Use a wide straw or spoon.

 

NOTES:

 

Add a level scoop of protein powder for extra protein. Use a tad more milk as needed, a splash or two at a time. If you don’t mind a little added sugar, try Silk’s Protein & Nut Milk with this recipe. It contains 10 grams of protein per and 2 grams of sugar per serving.

 

1.) 150g Tribal Moon Ceremonial Grade Cacao

2.) 1/2 cup non-dairy butter, applesauce or light flavoured olive oil

3.) 1 1/4 cups sugar

4.) 3 flax eggs

5.) 1 tablespoon vanilla extract

6.) 1 cup (125g) flour (all-purpose, spelt, whole wheat, or gluten-free all-purpose)

7.) 1 teaspoon baking powder

8.) Pinch of salt

9.) 2 oz. dark chocolate bar, chopped

10.) coarse salt, for garnish

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DIRECTIONS:

Preheat oven to 350 degrees F. Line an 8 x 8 baking dish with parchment paper, or lightly grease with oil. If using a 9 x 13 baking dish, see recipe instructions below.

 

Flax egg: In a small bowl, combine 3 heaped tablespoons flaxseed meal with 1/2 cup water or unsweetened non-dairy milk. Let rest for 10 minutes to thicken.

 

Mix: In a medium-size mixing bowl, add the 1/2 cup butter/oil/applesauce and sugar, mix well. Add in the flax eggs and vanilla, mix again. Add in the flour, Tribal Moon Ceremonial Grade Cacao, baking powder and salt, mix well to combine. May take a minute or so to completely become mixed.

 

Pour: Pour brownie batter into the centre of the prepared baking dish. Spread to the edges as needed. Optionally top with chopped chunks of dark chocolate or vegan chocolate chips.

 

Bake: Place in the centre of the oven and bake for 25 – 30 minutes.

 

Cool: Let cool in the baking dish. If you used parchment paper, after 5 – 10 minutes, lift the edges and move the brownies to a wire rack to cool.

 

Store: Keep loosely covered on the counter for up to 4 – 5 days. They keep longer in the refrigerator, up to 2 weeks.

 

1.)  40g Tribal Moon Ceremonial Grade Cacao

2.)  1 banana

3.)  1 tablespoon smooth peanut butter

4.)  1 cup chilled Almond Milk

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DIRECTIONS: Place all ingredients into a blender. Blend until smooth and serve

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

 

1.) 40g Tribal Moon Ceremonial Grade Cacao

2.) 12 Medjool dates

3.) 1 cup almond meal

4.) 1/2 cup shredded coconut, plus 1/3 cup extra for rolling

5.) 1/3 cup coconut oil

6.) 1 tablespoon chia seeds

 

DIRECTIONS :

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Step 1

Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain and discard seeds.

 

Step 2

Process dates, almond meal, shredded coconut, coconut oil, Tribal Moon Ceremonial Grade Cacao and chia seeds until mixture comes together. Transfer to a bowl and stand for 20 minutes for chia seeds to soften.

 

Step 3

Place remaining coconut in a shallow dish.

 

 

Step 4

Roll level tablespoons of mixture into balls. Roll in coconut to coat.

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1.)  1 Cup Brown Sugar

2.) 4 Tablespoons Butter

3.) 40g Tribal Moon Ceremonial Grade Cacao

4.) 1/4 Cup Milk

5.) 1/2 Cup Mixed nuts (Chopped Almonds, pistachio, cashew)

6.) 2 Cup Granola or breakfast muesli

7.) 1 Teaspoon Vanilla Extract

 

DIRECTIONS:

 

1. To begin making the No Bake Muesli Bars, we will first get all the ingredients ready and keep aside.

2. Into a heavy bottomed saucepan bring together the sugar, tribal moon cacao, butter and milk to simmer. Keep stirring the mixture until sugar dissolves and the butter is melted

3. Once the mixture is well combined, turn off the heat and stir in chopped nuts, vanilla and muesli. Once again, while warm, mix all the ingredients well. 

4. Grease a square baking or tray, with butter. Spread the above muesli bar mixture evenly in a 1 or 2 inch thick layer. 

5. With greased fingers or with spatula press the mixture gently to form an even surface. Keep the tray in the fridge for 1 to 2 hours or until mixture is firm and set

6. Once Muesli Bars are set, cut them into squares and store in airtight container in fridge. They stay well for about a month in the refrigerator.

1.) 2 3/4 Cups almond milk 

2.) 30g Tribal Moon Ceremonial Grade Cacao

3.) 3 Tablespoons coconut palm sugar 

4.) 2-4 Drops peppermint essential oil

5.) 1 Teaspoon vanilla extract

6.) 1 Pinch sea salt

 

DIRECTIONS:

 

• In a small saucepan over medium heat, heat the almond milk until warmed. Whisk in the cacao powder, coconut palm sugar, 2 drops of the peppermint essential oil, vanilla extract, and sea salt.

• Taste and add in more peppermint essential oil or coconut palm sugar as desired.

• Serve warm, with or without a handful of marshmallows and a candy cane topper.

1.) 1 Cup frozen cherries

2.) Cup Cocobella Straight Up

3.) Cup light coconut milk

4.) Cup organic shredded coconut

5.) 30g Tribal Moon Cacao

6.) 2 tsp agave or maple syrup

7.) Handful of ice cubes.

 

 

DIRECTIONS: Place all ingredients into a blender. Blend until smooth and serve

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

1.) 9 Medjool dates

2.) 2 Heaped tablespoon natural peanut butter

3.) 1/2 Cup roasted unsalted peanuts (or any other type of nuts will do)

4.) 1/3 Cup oats

5.) 1/2 Cup shredded coconut

6.) 40g Tribal Moon Ceremonial Cacao

7.) 1 Scoop vanilla pea protein powder

8.) Pinch of himalayan salt

 

DIRECTIONS:

 

1. Remove pits from dates and add them to a bowl. Pour hot water over them to soften for approximately 5 mins.

2. Once the dates are soft, pour out all the water and place into a food processor or high speed blender along with the peanut butter and salt then blend until smooth.

3. Add in all remaining ingredients and blend together. Don't over blend as you still want some chunky bits in the mixture. If you are having trouble blending you can always stop and mix it together with a spoon then blend again.

4. Scoop out into a bowl and roll small amounts in your hands into balls and continue with the remaining mix.

5. Store in an air tight container in fridge and enjoy!

1.) 12 oz hot tea or coffee

2.) 40g Tribal Moon Ceremonial Cacao

3.) 1-2 tsp coconut sugar (or maple syrup, honey, stevia)

4.) 1/4 tsp vanilla extract

5.) 3 oz almond or raw dairy milk

 

Directions :

 

1. Prepare your tea or coffee, mix with Tribal Moon Ceremonial Cacao, sweetener of your choice, vanilla, and any additional powders or superfoods.

 

2. Foam the milk with your milk frother, add a touch of vanilla and/or honey while it's foaming. Pour the foam over your tea, top with toasted coconut, coconut sugar, or the Grain-Free Granola from last week and enjoy!

 

3. If you don't have a milk frother and you want to try to make it foamy, you can heat everything together and then place it in the blender and blend on high for 30 seconds.

 

4. Make sure this lid is sealed tight and that your blender has a tight sealing lid. Be cautious when you open it as the steam can build pressure and it can splatter hot liquid when you take the lid off or while blending. You can also use a milk frother if you have one on hand.

BASE

 

1.) 260 grams dates

2.) 140 grams almonds

3.) 40 grams tribal moon cacao

4.) 2 tablespoons coconut oil

 

CARAMEL LAYER

 

1.) 6 tablespoons Maple syrup

2.) 250 grams dates

 

CHOCOLATE TOP

 

1.) 100 grams coconut oil

2.) 60 grams tribal moon cacao

3.) 70 grams honey

4.) 1 teaspoon vanilla extract

 

 DIRECTIONS :

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BASE

Place all ingredients into TM bowl and blend on speed 8 for 1 minute. 

Scrape bowl and blend on speed 8 for 30 seconds.

Pour mix into cake tin and place in fridge/freezer until set

 

 

CARAMEL LAYER

 Place all ingredients into TM bowl and blend on speed 9 for 1 minute.

Scrape bowl and blend on 9 for 30 seconds. repeat until caramel consistency is acheived.

Pour onto base and place into fridge/freezer until set.

 

CHOCOLATE TOP

Place all ingredients into TM bowl and blend on speed 5 for 20 seconds.

Scrape bowl and blend on speed 5 for 10 seconds. 

Pour onto caramel layer and place into fridge/freezer unitl set.