If you follow my personal instagram account, you'll know that I am anything but a kitchen goddess.
Which is why I am/ We are (Social Yoga) so incredibly over the moon excited for our collaboration series with Jennifer from My Edible Advice. With our Cookbook Club series, we're marrying two great worlds- food & flexibility. For details about how the series will work, you can check out the shop link here (link)
In the mean time, while you're waiting for May 19th to come around, here is a recipe that the Yoga crew in our Gallery Series insisted I/ we share. For those times when you hit jar bottom:
inspired by Jennifer, recipe modified from Lola Berry's #TheHappyCookbook
110g (1 cup) hazlenut meal *I used a little bit more to get the right consistency*
30g (1/4 cup) raw cacao powder
160mL (2/3 cup) maple syrup
pinch of salt
60mL (1/4 cup) almond milk *again, adjust for consistency*
1. Place all ingredients into a blender and mix until smooth. Store in a jar (preferably from The Soap Dispensary) for up to 2 weeks.