There are so many possible variations.  This is what I wrote down as I prepared the chocolate for my Health Talk:

Basic #1

• ±1 cup coconut oil
• 1 cup raw cacao powder
• 3 fresh dates, pitted and chopped
• ±1/4 cup honey
• 1/2 teaspoon cinnamon
• pinch or so of Himalayan Crystal salt

Mix well together.  Taste to see if you are satisfied with the sweetness.  Place into a glass dish and put into the refrigerator (or freezer if you are in a hurry!) until hard. Store in the refrigerator.

Basic #2

• 1 cup coconut oil
• 1 cup raw cacao powder
• 1/3 cup honey
• 2 fresh dates, pitted and chopped
• 3/4 cup fresh ground peanut butter
• 1/2 cup shredded coconut
• 1/3 cup chopped walnuts
• other nuts as you desire (almonds, cashews, pecans)
• pinch Himalayan Crystal salt
• 1 Tablespoon, approximately, lemon or orange zest

Mix well together.  Taste to see if you are satisfied with the sweetness.  Place into glass dish and put into the freezer until hard.

This is not what I would have considered a great breakfast a few years ago, but it truly is a fantastic way to start the day.  You can make this recipe and share half with someone, or put half in a container for your breakfast tomorrow. Or, if you have a hectic day ahead, you can eat the whole bowl yourself! Like my mentor, Lee Haney says, eat for what you are going to do, not for what you have done.

• 2 Tbl chia seeds
• 1 Tbl goji  berries

Add a little spring water to cover.  The seeds will absorb the water and become more gelatinous while you add the other ingredients.

• 2 Tbl hemp hearts/seeds
• 1 Tbl Maca powder
• 1 Tbl cacao powder
• 1 Tbl cacao nibs

• ±1/3 – 1 cup kefir
• 1/3 cup chopped celery
• 2 Tbl coconut
• honey
• coconut oil
• fresh ginger, chopped

That is the basic, then add any or all of the following that you happen to have on hand, as much organic as possible. I keep a basket in the pantry with my “superfood” breakfast ingredients to make it easy. Then I have “spice cupboard” additions, refrigerator additions and freezer additions.

• ±1 Tbl frozen blueberries
• ½ frozen bananas, chopped small
• sunflower seeds
• pumpkin seeds
• pecans, brazil nuts, almonds, walnuts, preferably soaked and chopped
• twist of Himalayan crystal salt
• cinnamon
• cayenne pepper
• fresh turmeric chopped
• fresh jalapeños chopped
• cilantro chopped
• cucumber chopped
• apple chopped
• pineapple chopped
• fresh lemon with some of the rind, no seeds
• any other dried or fresh fruit you have

I have given measurements as a guideline, but you can vary the quantities according to your taste, or leave some out. If it seems too dry, add more kefir or water. Use whatever you have and whatever you like from the list. There is a lot of room for variety. Use any nuts, seeds, fruits you have available.  I also purposely limit the amount of fruit and LOVE having the celery for the crunch, goodness and detox benefits!

This is fast, easy, delicious and nutritious! I usually make 6 or 7 x 200 g servings. I put them in individual containers in the refrigerator and have a wonderful fast food breakfast for a couple of days!

So far my husband, 2 sons, one daughter-in-law and a few special friends have enjoyed my specialty breakfast. The rest of the family isn’t quite so adventurous!

Author: Becky Hastings, wife, mother, grandmother, passionate follower of Jesus Christ and truth seeker, especially in the areas of health and children. Facing a world quite different from the one in which I grew up, I seek to research and understand the true route to health, freedom and joyful family living.

I’ve been wanting to make a recipe like this FOREVER! I’ve read a lot of different recipes, debated the ingredient list in my mind, stalled out and done nothing!

Finally, motivated by the fact that it was Mother’s Day and I could splurge in a healthy way, I dived in.

My daughter had shown me a similar recipe a couple of weeks ago by a British healthy foodie, but her recipe called for 2 cups of coconut sugar. Firstly, I have no coconut sugar on hand. Secondly, that is WAY TOO MUCH for me to feel good about using.

I asked my daughter to read me the list of ingredients used by healthy foodie for her avocado chocolate brownies, and I modified it radically to fit into my ideals for health indulgence. Before I give you the recipe I want to encourage you to make this well in advance of the time you would like to eat it.  I wanted to eat it right away, but the texture and experience was about a 3 out of 10. However, after it spent the night in the refrigerator, it is a 9 out of 10.  So be warned, it looks good and you will want to eat it immediately, but you will be rewarded by WAITING! You also might want to hide it from other family members who don’t have as much self-control as you!

Avocado Coconut Oil Brownies 

• 3 eggs
• 1 cup or so coconut oil (it was very soft because the inside temperature was warmish)
• 6 blended dates
• 1 cup or so of honey (I think it was a bit less, but I don’t measure because I don’t want to waste the ingredients!)
• a couple of turns of Himalayan salt
• 1/2 – 1 tsp baking powder
• ¾ cup almond flour (approximately)
• 1 cup cacao powder (again, approximate! If you add it 1/4 cup at a time you can see the desired darkness you like)
• ¾ avocado mashed (that was all I had on hand. Feel free to use more!)
• ¾ cup whole pecans (add after well mixed)

I whisked it together in a bowl until it was well blended, then put it into a glass baking dish and baked it at 350 for 25 minutes. Allow to cool and then put into the refrigerator (or freezer if you want a faster result). Wait until cold for the best results!

While these are probably the best brownies you can make – the coconut oil, avocado, eggs, and nuts are all good for you – they should be still considered a treat because of the potential of raising the blood sugar!  However, I confess I did have them (and nothing else) for supper on Mother’s Day and for lunch the following day!

Please fee free to modify as you desire, and please, let me know your results!