Lavender Honey Lemonade // Raw Dark Chocolate Almond Butter Cups

Being a southern california native, winter does not equal cold in my vocabulary. So when it reached almost 80 degrees last week in the middle of December, it seemed all too reasonable to whip up a batch of lemonade so often left for warmer months. We've been experimenting with cleaner eating (no sugar, dairy, wheat, etc.) here in our hive, and since Oscar and I both have a sweet tooth to boot, I've been looking for healthy substitutes to replace our overly-processed "treats". Being major chocolate lovers, I was ecstatic to find out that before adding all the white sugar and milk, chocolate is actually good for you. Really good for you! Raw cacao is full of antioxidants, magnesium, calcium, and essential, heart-healthy fat. It also promotes healthy digestion, circulation, and can enhance mental and physical clarity. Honestly, if I would have known it was so easy to make, I would have started years ago! Lemon is a timeless refresher, cleanser, and detoxifier, while lavender holds the spotlight for being one of the most calming, soothing scents in the world. Add the perfect balance of honey sweetness, and you are in for a serious treat. The following recipes are simple, quick, and sure to please everyone, without the added heaviness of refined sugar and dairy. Plus, the taste is out of this world! Please enjoy and we hope you're having a wonderful season of winter love. 

Lavender Honey Lemonade

Ingredients:

• 3/4 cup raw honey (can add more or less depending on sweetness preference)
• 1 cup water (for the lavender)
• 1 cup lemon juice (from 4-6 lemons)
• 3 or 4 cups of water (for diluting)
• 2 tablespoons dried lavender flowers

Directions:

1. Bring 1 cup of water to boil, remove from heat and add lavender. Use a reusable tea steeper if available. Cover and allow to steep for 10 minutes.
2. Juice 4-6 lemons. 
3. Strain lavender flowers (if a tea steeper was not used) and stir in honey to the hot lavender water.
4. Combine the juice and the lavender-honey water with 3-4 cups of cold water, depending on desired strength. Refrigerate for a few hours for the best taste.
5. Serve with ice and lemon slices.

Raw Dark Chocolate Almond Butter Cups

Ingredients:

• 2/3 cup raw cacao powder
• 1/4 cup coconut oil
• 3 tablespoons agave nectar/maple syrup (use 4 tablespoons for a sweeter chocolate)
• 1/4 cup almond butter
• 1/4 teaspoon nutritional yeast (optional - gives more of a "Reese's" taste, if that's your thing!)
• 1/4 teaspoon vanilla extract
• pinch of salt

Directions:

1. Combine cacao powder and choice of syrup in a mixing bowl.
2. Melt coconut oil over VERY low heat and add to cacao powder and syrup immediately after all pieces have melted, whisk together until smooth.
3. Fill 12 muffin tins with liners and portion a small spoonful of the chocolate into each, spread it out so it covers the bottom and a little bit of the sides. This will be the bottom layer of your cup. If chocolate is too thick to spread, whisk in a bit more melted coconut oil.
4. Allow to harden in freezer for 10-15 minutes.
5. Mix almond butter, nutritional yeast (if desired), vanilla extract and salt. Once the bottom layer of chocolate has hardened, remove from freezer and add a small spoonful of the almond butter mix, then use a spoon to cover with another layer of chocolate. Return to freezer for 10-15 then enjoy! 
6. Store in freezer for best taste! These babies melt fast. 

Depending on how thick or thin you want your cups, you may need to make another batch of chocolate. These portions would work well for a thin cup, which I would recommend. I made ours pretty thick and it was almost too much to handle! 

If we don't post again in 2013, we look forward to seeing you again next year! Lots of love and hugs from our hive to yours. May this new year be full of magic and wonder for all!