Ingredients:

6 oz. cold brew
6 oz. unsweetened almond milk
1 scoop Powerfood Active
1 tbsp. MCT Oil

Instructions:

Add all ingredients to a blender. Pulse until smooth and pour over ice.

TIP:

Add in 1 teaspoon of Four Sigmatic Viking Superfood Blend for metabolic support, increased mental and physical performance, and adaptogenic benefits.

Add in 1 tbsp. of Fulvic Minerals, mocha flavor. Check out the benefits of Fulvic Minerals and get his recipe here.

Optimized PeppermintMocha

Ingredients:

8 oz.fresh-brewed Dark Roast Arabica coffee*
4-6 oz. unsweetened vanilla almond milk
1 scoop Powerfood Active
1 ½ tsp. cacao powder 
½ tsp. organic peppermint flavor 
1 tbsp. MCT oil, optional
*Can be made with 4-6 oz. of cold brew, blended, and poured over ice for an iced version of this holiday favorite!

Instructions:

Add all ingredients to a blender. Pulse until smooth and frothy. Serve over ice. Sprinkle with additional cacao powder and garnish with a mint leaf, if desired.

Keto-Fuel Bites

Ingredients:

1 scoop Powerfood Active 
⅓ cup unrefined coconut oil, melted 
¼ cup coconut butter, melted 
2 tbsp. unsweetened almond or coconut milk
½ cup dry roasted cashews
½ cup dry roasted almonds 
½ cup pumpkin seeds
½ cup unsweetened coconut flakes
½ tsp. Himalayan salt

Instructions:

1. Add all ingredients to a food processor. Pulse until full combined. The “batter” will be fairly soft and gooey.

2. Lightly coat your hands with coconut oil to prevent sticking. Roll 1 heaping tablespoon into a ball, and place on a parchment paper lined tray or plate.

3. Continue with remaining batter. Sprinkle with additional coconut flakes, if desired.

4. Freeze for 20 minutes, then enjoy!

Raw Nutella Bars

Ingredients:

⅓ cup cashew butter 
¼ cup coconut butter
1 cup roasted hazelnuts, skins removed 
4 soaked*, pitted dates
1 scoop Powerfood Active
2 tbsp. unsweetened vanilla almond milk
⅛ tsp. Himalayan salt
½ tsp. Himalayan salt

Instructions:

1. Add all ingredients except for the hazelnuts in a food processor. Pulse until smooth.

2. To remove the skins of the hazelnuts, rub them in between your palms after roasting. They will come off easily. Add the hazelnuts to the food processor, and pulse in a couple short increments to crush.

3. In a Pyrex lined with plastic wrap, add the “batter.” Coat your hands with coconut oil to prevent sticking. Press down to flatten and reach the sides.

4. Freeze for about 15 minutes. Coat with crushed hazelnuts and cacao powder for garnish, if desired. Slice into squares and serve.