The Ultimate Mounds Bar Breakfast Smoothie

mounds bar smoothie

No actual Mounds Bars were harmed in the making of this smoothie but I did technically have some chocolate for breakfast. I blame it on the third trimester. You come up with your own excuse and make this too. Actually, who needs an excuse to have a nice healthy fruit smoothie with a tad of chocolate sweetness in it? Not me. So feel good about having little chocolate in your breakfast. Just don’t sub Nutella for the Justin’s, there’s a huge difference in the sugar content. Nutella has almost 3 times as much sugar. In fact the first listed ingredient is sugar whereas with Justin’s hazelnuts and almonds come before the organic cane sugar.

It seriously does taste like a Mounds! Try it!

The Ultimate Mounds Bar Breakfast Smoothie

  • 2 cups unsweetened almond milk
  • 1 – 6 ounce container coconut yogurt
  • 1/4 cup unsweetened coconut flakes
  • 2 tablespoons chia seeds
  • 3/4 cup frozen cherries
  • 2 frozen bananas, broken into chunks
  • 3 tablespoons Justin’s chocolate hazelnut spread


  • Place all ingredients in a high speed blender in the order listed. Run on “smoothie” setting. Serves 2.

Buckwheat Brownies

Buckwheat brownies

This is maybe hard to admit…whatever the right words are…but these brownies are better than my “brownies from childhood”! I think it’s the buckwheat!

Words cannot describe the fudgey, rich chocolate-y, chewy goodness of these brownies! The buckwheat flour adds to the chewy factor. It makes me wonder why all brownies aren’t made with buckwheat flour?

What is buckwheat? It’s not a grain like you would think. It’s a fruit seed in the rhubarb family. They are high in magnesium…which is good for you for many reasons…hey, I’m not a nutritionist but I’m trying to learn!

Here are the buckwheat brownies before they were baked. I didn’t have the walnuts that the recipe called for so I decided to use dots of the homemade chocolate hazelnut butter that I made.

Buckwheat brownies (before baking)

Buckwheat brownies

Buckwheat Brownies

  • 1 stick organic, unsalted butter
  • 1 cup organic raw cane sugar
  • 2 eggs
  • 1/2 teaspoon organic vanilla extract
  • 3/4 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (heaping) buckwheat flour
  • 2/3 cup organic walnuts (or 1/4 cup chocolate hazelnut spread, divided)


  • Preheat the oven to 325 degrees.
  • Prepare an 8×8 square baking dish by rubbing coconut oil around the bottom and sides.
  • In a small pot, melt the butter over low heat. Add the sugar and cocoa powder, stirring until combined. Pour into a medium bowl and allow to cool slightly.
  • Add vanilla and eggs and stir well to combine.
  • Add buckwheat flour, salt and baking powder and stir well for about 2 minutes, making sure to incorporate anything that may have stuck to the side of the bowl.
  • This is the point where you can fold in walnuts if using. I decided to use 9 dallops of my chocolate hazelnut spread.
  • Pour batter into the baking dish and spread evenly.  Bake for 28 minutes or until a knife comes out clean. When done, remove immediately from the baking dish and allow to cool completely before cutting/serving.

Recipe adapated from CA Organic Foodie

Chocolate Hazelnut Butter

AKA super-healthy homemade Nutella.

Chocolate Hazelnut Butter

Some of the many interesting facts about hazelnuts (found here):

  • A specific B vitamin found in hazelnuts called thiamin works to help regulate your nervous system and aid healthy muscle and cardiovascular health. This valuable vitamin and antioxidant eliminates free radicals within your body that have connections with causing cancer.
  • Hazelnuts lack both sodium and cholesterol, making them a healthy choice for those watching weight and looking to improve heart health.
  • The small nuts contain viable amounts of magnesium and calcium, both of which greatly improve bone and teeth formation and density. Each also helps regulate metabolic functions.
  • The copper within hazelnuts plays a vital role in protecting against and improving some forms of arthritis, slowing down the overall aging process, and even stimulating brain cells. Copper also works to increase immunity, protecting you against common sicknesses.

Hazelnuts and coconut oil

Some benefits of Coconut Oil (found here):

  • Coconut oil increases the body metabolism by removing stress on pancreases, thereby burning out more energy… Hence, people living in tropical coastal areas, who eat coconut oil daily as their primary cooking oil, are normally not fat, obese or overweight.
  • Coconut oil also helps in preventing premature aging and degenerative diseases due to its antioxidant properties.
  • You should read the whole section under “Other”!

For this recipe after the hazelnuts have been roasted you have to try to remove most of the skins…they won’t all come off…

Hazelnuts having a skin removal party

Layer the ingredients in the blender:

chocolate hazelnut butter

Look at that goodness!

Chocolate hazelnut butter

Doesn’t it look great in this jar? Give me a spoon!

Chocolate Hazelnut Butter

Chocolate Hazelnut Spread

  • 3/4 cup powdered sugar
  • 1/2 cup cocoa powder
  • 2 tablespoons organic coconut oil
  • 1 teaspoon organic pure vanilla extract
  • 1/3 cup unsweetened almond milk
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups organic raw hazelnuts


  • Preheat oven to 400 degrees. Place hazelnuts on a baking tray and roast for 10 minutes. Take them out and shake them around about halfway through. Once roasted place them on a clean kitchen towel and try to remove as much of the skins as possible. Discard skins.
  • I used my Vitamix and placed all ingredients in the order listed. Start at level 1 and move dial very slowly to level 8. Run for 20 seconds and turn off.
  • Place in an air tight container and refrigerate.
  • Makes 2 1/4 cups of chocolate hazelnut butter.
  • Enjoy on toast, apples and slathered on crepes etc.