keto coconut protein Cups

10-minute keto coconut protein cups!!๐ŸŒด 

This week Iโ€™ve whipped up some uber delish #KETO coconut protein โ€˜cupsโ€™ (more like rectangles, actually). PSA: As of the past few weeks Iโ€™ve been totally sold on the whole ketogenic trend. As a result of listening to 100,000 health podcasts & reading a trillion blogs on the subject, Iโ€™m incorporating MORE high-quality fat into my diet on the daily & somewhat attempting to mimick the #BulletproofDiet rage. It's only week two of intermittent fasting where I only drink that interesting grass-fed butter coffee + brain octane oil concoction till about 1230-2p. Surprisingly, Iโ€™m not even starving by the time itโ€™s okay to eat again ๐Ÿค”. In addition to upping the fat, Iโ€™ve SUBSTANTIALLY lowered my carbohydrates intake to between 30-50g /day (like how). Tbh not sure how & when Iโ€™m expecting to see results, but will keep you posted if I notice any significant changes in cognitive function or physicality. This is something that I find super interesting and that Iโ€™ve been curious about trying for a while. For some reason I could never rationalize such an extreme diet overhaul and actually bite the bullet (bulletproof, get it..) and try this out for myself! Talk is cheap, I'm diving into this head on and will update y'all with my progress (if any!).


ingredients (makes 16-18 cups) 

  • 1.5 unsweetened coconut, baked + shredded
  • 2 tbsp peanut butter
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1/2 c softened coconut oil
  • 2 tbsp chia seeds
  • 1 sc vegan vanilla protein powder (I use NitroFusion)
  • 1 tbsp maca powder
  • 2 tsp stevia 


Pre heat oven to 350 F. Spread the shredded coconut evenly throughout a baking sheet lined with tin foil or parchment paper. Bake for 8-10 minutes or until coconut shreds reach a golden brown colour.

Next, place baked coconut shreds into your Vitamix or food processor. Blend the shreds on high speed for 1-2 minutes or until you reach a smoother consistency. *NOTE: you may need to stop the blender and scrap the sides once or twice!

Next, add in warmed coconut oil, vanilla extract, peanut butter, chia seeds, protein powder, macca power + stevia & blend on high speed for another 1 minute or so. By now, you should have a smooth(er) + more runny consistency.

Spray your ice cube tray with a light layer of coconut oil (more?, I know right) then simply pour the blended mixture into each cube, almost filling it up to the top.

Lastly, place the ice cube tray into your freezer for an hour or until the cups become solid. 

Keep refrigerated & consume GENEROUSLY!! 

Love Belly xoxo ๐Ÿ’˜โœจ 


NO BAKE protein *winterized* fat balls

Some of my most favourite recipes to make are the ones which involve very little effort or mess- can I get an AMEN?! Nothing makes me happier then creating a recipe that has ZERO baking components. Call me lazy (or crazy), but for the most part I believe the simpler the recipe, the better when in the kitchen.

Lucky for me (and hopefully for you) these no bake winterized protein fat balls hit the spot and take about 10 minutes total to make (pretty ideal, eh?). The combination of warming pumpkin pure, dates, spices and nut melody make these balls the most irresistable snacking combo. They're a tasty win-win for all.


Makes 14-18 balls

Dry Ingredients 

  • 3/4 cup unsalted cashews, whole
  • 1/2 cup unsalted almonds, whole
  • 3 medjool dates, pitted
  • 1 tbsp cinnamon, ground
  • 1 tsp ginger, ground
  • 2 tbsp flax seed, whole
  • 3/4 cup unsweetened coconut, shredded
  • 3 tbsp vegan vanilla protein powder
  • 2 tbsp stevia
  • 1 tsp sea salt
  • 1 tsp pumpkin pie spice
  • 2 tbsp pumpkin seeds
  • 2 tbs chia seeds

wet Ingredients 

  • 1/3 cup unsweetened pumpkin pure (not filling!!)
  • 3 tbsp unsweetened almond milk
  • 3 tbsp coconut oil, melted
  • 1 tbsp pure vanilla extract 
  • 2 tbsp raw organic honey

Top with some so delicious dairy-free coconut whip and you got yourself some snacks for days (or minutes if you're like me!).  So easy, so tasty, SO dreamyyyyy. I literally ate 14 within 2 days and didn't share #noregrets hehe.

Enjoy bellies <3 xo


Smoothie bowl to soothe the soul

probably Couldn't get more blissful than this...


Serves: two large smoothie bowls


  • 1 1/2 ripe banana
  • 1/4 ripe avocado
  • 1 cup blueberries, frozen
  • 1 cup strawberries, frozen
  • 1/2 cup pitted cherries, frozen
  • 2 large handfuls spinach
  • 2 1/2 cups cup non dairy almond milk
  • 2 tbsp flax seeds
  • 1 handful ice cubes


  • banana, sliced
  • kiwi, sliced
  • goji berries
  • granola
  • flax seed, ground
  • coconut, shredded
  • hemp hearts


  1. Place spinach, flax seeds, ripe banana, avocado and non-dairy milk into your Vitamix/blender and puree until smooth.
  2.  Next, add all frozen ingredients including; blueberries, strawberries, pitted cherries & ice cubes and blend (don't puree too much! It's nice to have some texture to the smoothie bowl)
  3. Pour your smoothie into a white bowl (for the photo, obviously!)
  4. Lastly, add some fun and colourful toppings to your smoothie bowl creation!
  5. Enjoy immediately aka don't wait too long or it will melt! ;)

raw cacao energy balls!

The words healthy & chocolate are like music to my ears! Eat these raw cacao energy bites guilt-free and thank me later ;)



  • 1 1/2 cups (dry) old fashioned oats
  • 1 tablespoon raw cacao powder
  •  3 tablespoons chocolate (gluten-free) peanut butter
  • 1/4 cup chocolate (vegan) protein powder
  • 2 tablespoons almonds, slivered
  • 1 tablespoon flax seed
  • 1 medium banana
  • 1 tablespoon raw honey
  • 1 package or tablespoon stevia 
  • 2 tablespoon cashews, chopped 
  • pinch of sea salt 
  • coconut oil to roll


  1. Stir ingredients in a medium sized bowl and mix together until combined.
  2. Transfer ingredients from mixing bowl into your Vitamix or food processing machine.
  3. Pulse mixture until you reach your desired consistency *careful! you do not want them too liquidy/smooth in texture or they won't roll well!
  4. Remove mix from your Vitamix/ food processor and place in a bowl
  5. Refrigerate and allow to set for 15 - 30 minutes
  6. Remove from fridge and using warm hands, roll mix into small 1-inch balls.
  7. Recipe makes 12-15 balls.


Oatmeal Banana Nut Cookies

Iโ€™ve had this delicious cookie recipe on me for about a week or so and I've finally found time to sit down, chill out and write it  (as iโ€™m on my final plane ride to Thailand - yipppie)! 

My best girlfriend Brittany and I are both super passionate about healthy eating, working out, practicing yoga daily and really all things wellness related! We've both been on the "health tip" as they call it ever since I met Britt at soccer many years ago. Not everyone finds friends so like-minded and similar in interest themselves so I feel very fortunate to have met Britt and uphold an awesome friendship throughout the years. She's always there to hold me accountable and she's kept me on track with my #ThailandBody goals before I set out on this strange adventure. I was recently talking to Britt about how badly I wanted to bake something (guilt-free) that I could and use for a snack leading up to my travels... Thatโ€™s all she needed to hear and not before long we had one of our traditional sweat dates in the works, this time.. it included treats!

After the majorly productive gym and sauna sesh, we got straight into the baking! This is the go-with-the-flow cookie recipe we came up with and I must say, itโ€™s exactly what I was going for!!! Thanks #theblissfulbritt for the help. Also - if you get the chance, check out Brittanyโ€™s personal website: xo

Yields: 24 cookies

Bake: 325 degrees for 15-18 minutes or until light brown on the edges


  • 3 ripe bananas
  • 3 eggs
  • 3 cups quick oatmeal (we used Quaker)
  • 1/4 cup applesauce (unsweetened)
  • 1/3 cup walnuts, unsalted, chopped
  • 1/3 cup dates, chopped 
  • 1 tablespoon cinnamon, ground
  • pinch sea salt

Optional: honey, vanilla extract, ground nutmeg


  1. Gather two medium sized mixing bowls for use
  2. In the first bowl, mash the 3 ripe bananas until smooth then fold in all wet ingredients - eggs, applesauce and continue to stir
  3. In the second bowl mix in the required dry ingredients - oatmeal, walnuts, dates, ground cinnamon & sea salt
  4. Slowly fold the wet ingredients into the dry ingredients bowl and mix together until you reach the desired thick consistency
    • (Note: If the consistency is a little too runny to form into cookies continue to add in more oatmeal until the cookie mixture thickens up a bit)
  5. Pre heat oven to 325 degrees
  6. Line a traditional aluminum baking sheet with wax paper or a light layer of organic virgin coconut oil (we use DoTerra coconut oil blend)
  7. Use a spoon to grab the cookie batter then with clean hands, roll the cookie batter into small - medium sized balls (itโ€™s best if you lightly grease your hands with coconut oil as well to avoid sticking)
  8. Once all cookies have been laid out onto the baking sheet, insert the sheet into the oven and bake for 15-18 minutes 
  9. When the cookies have reached a golden brown consistency, remove the cookies from the oven and allow them to cool before indulging (guilt-free).

The healthiest (paleo) banana bread you will ever eat!

Banana bread and I have always had this type of love/hate relationship. It's always tasted way too delicious to me, probably because it combines my most favorite foods... bananas and bread. I've been struggling for over a year now to come up with a recipe that tastes delicious and also isn't terrible for you to eat on a semi-regular basis. I always enjoy having some sort of treat at home that is easy & accessible for me to stick in my lunch for when at work. I have FINALLY come up with something that not only tastes incredible, but it's also gluten-free grain-free, refined sugar-free, paleo, 100% organic and best of all, GUILT FREE!!! You literally cannot feel the slightest bit bad when eating this (i'm seriously upset once it's gone)!  I've been SO obsessed with this recipe that I have made it 5 times in the last 8 days to make sure that it's absolutely perfect & fool proof! Enjoy & I would love feedback if any of you do decide to make it!


  • 4 large organic eggs
  • 2 ripe bananas, mashed
  • 2 tbsp. vanilla extract
  • 50 g or 3.5 tbsp. raw organic coconut oil, melted
  • 1 tbsp. cinnamon, ground
  • 1 tsp. pumpkin pie spice, ground
  • 3/4 tsp. baking soda
  • 1/2 cup. coconut flour 
  • 1/2 cup. ground flax meal

Optional: + 2-3 tbsp. organic honey or maple syrup (I recommend you taste it once before adding this first - I don't believe it needs it!)


  1. Preheat your oven to 350 F.
  2. Line your baking tin with a layer of organic coconut oil and set aside.
  3. In a large mixing bowl combine all wet ingredients, including: mashed bananas, eggs, vanilla extract & coconut oil.
  4. Next, fold dry ingredients into the same bowl, including: cinnamon, pump pie spice, baking soda, coconut flour & ground flax meal.
  5. Then allow the banana bread mixture to set in the bowl without stirring it for two minutes.
  6. Pour the mix into the baking tin. 
  7. Bake banana bread for 40-45 minutes at 350 F or until you are able to remove a clean toothpick from the bread.
  8. Allow the bread to cool completely before slicing.
  9. Enjoy your delicious treat!

The Blissful Belly


Heavenly Brekkie

Carrot Cake (overnight) Oatmeal

There's just nothing like eating something so tasty that you honestly think it has to be "bad" for you. I have always absolutely loved carrot cake- especially the combination of spicy flavours that always remind me of the fall and winter time. This recipe is easy enough for anyone to recreate and enjoy!


  • 1/2 cup quick organic oats
  • 1/2 banana, mashed
  • 1 tsp cinnamon, ground
  • 1 carrot, peeled
  • 1 tsp nutmeg, ground
  • 1/2 tsp ginger, minced
  • 1/3 tbs vanilla extract


Using a fork or whisk, start by mashing your 1/2 ripe banana in a mason jar or container. Next, continue to mix all above ingredients, then allow the mixture to set in your refrigerator overnight. In the morning sprinkle your oats with some additional cinnamon & enjoy!

Happy brekkie


-the blissful belly

The "add everything from inside your cabinet & then bake it" cookies

This was definitely a "go-with-the-flow" kind of recipe. Sometimes I feel like I need to do that more in my life... "Go with the flow", that is. It seems that am always bound to strict types of restraints and limitations for myself- be it timelines, strict eating or being angry with myself for not hitting my mat as much as I have "planned" too. I am constantly on this tight-ass schedule with everything I do. Heaven forbid my plans happen to shift and I physically can't make it somewhere- I beat myself up for it. I feel like it's definitely important for me to acknowledge this in order to move forward. Although I have always known this, I can see it now free of judgement and be more compassionate/kind towards myself. I'm really trying hard to be more of a calm, cool, collected & go-with-the-flow kind of gal. And yes, I know this has nothing to do with oatmeal raisin chocolate chip protein cookies, but it was on my mind. Sorry not sorry, lol.

Makes 26 cookies.


  • 3 whole bananas
  • 2 free-range eggs
  • 5 cups quick organic oats 
  • 1/2 cup dark chocolate chips 
  • 1 cup raisins  
  • 1/4 cup Chia seeds
  • 1tbs Cinnamon 
  • 1tbs Vanilla extract
  • 30g vanilla whey protein powder 


  1. Preheat your oven to 350 degrees and line with a light layer of coconut oil.
  2. In a large mixing bowl combine your wet ingredients: mashed bananas, vanilla extract & eggs.
  3. In a separate bowl combine your dry ingredients: oats, chocolate chips, raisins, chia, cinnamon and protein powder.
  4. Next, fold both bowls into the wet ingredients and mix until smooth.
  5. Using a spoon, create small round balls with the cookie batter and place them onto your baking sheet.
  6. Bake cookies in your oven for 15 minutes or until the edges begin to brown.
  7. Allow to cool before eating.

Let's get baking!

- the blissful belly



p.s Thank you to Taylor McMahon for all your help :)

Study Break

No oil, no flour and no sugar added:

Banana Coconut Oatmeal Cookies


(makes 18 cookies)
  • 3 mashed bananas
  • 1 med. egg
  • 2 cups rolled organic oats
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1tbs coconut extract
  • 1/4 tbs minced ginger
  • 1 cup unsweetened coconut flakes or shredded coconut


Set your oven to 350 degrees. Mix all of your wet ingredients together in a large bowl(mashed bananas, egg, coconut exact & ginger. In a separate bowl mix the dry ingredients (oats, spices, coconut) and then slowly mix the dry ingredients into the wet's bowl. Use a baking sheet lined with a light layer of coconut oil to bake your cookies. Create medium sized balls and then gently flatten them with a fork. Allow the cookies to bake for 17 minutes.

Happy Wednesday! Enjoy!

The Blissful Belly


'It's Pumpkin season

Pumpkin pie smoothie on an Autumn day. So cliche? Maybe. And so yummy. And it's green too!


  • 1/2 cup pumpkin puree
  • 1/2 cup frozen spinach
  • 1 ripe banana
  • 1 tbsp. maca powder
  • 3 pitted medjool dates
  • 1 tbsp. honey
  • 1 tbsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. ginger
  • 2 tbsp. ground flax meal
  • 2 tbsp. shredded unsweetened coconut

+ blend with ice

Topped with shredded coconut and cinnamon :) Enjoy

-The Blissful Belly xo 

Paleo Sweet Potato Pancakes

So... I have this entire week off from school! Hurray for college reading week! Recently I been itching to get back to cooking and working out. My body has taken a total beating from school and working throughout September and October. Today is Monday- and I am getting back into it!

I randomly came up with this recipe for paleo sweet potato pancakes this morning. Nothing beats sweet potatoes and pancakes individually, I assumed that naturally they would work great combined together! It also seemed quite fall of me. lol! One feedback for this recipe is that the pancakes came out quite thick. Next time I will try to substitute a few of the eggs for egg whites instead. Good luck & enjoy xo

  • Prep time: 10 minutes 
  • Total time: 20 minutes
  • Serving: 9 pancakes

                   You will need:

  • 5 free-range eggs
  • 1 sweet potato
  • 2 tsp coconut oil (for cooking)
  • 1 tsp ground cinnamon
  • 1/3 cup coconut flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice


  1. Use a fork to pierce your sweet potato. Wrap it in a paper towel and cook in the microwave for 5 minutes or until tender on high heat. Cool, then use a knife to remove the skin.
  2. Mash your sweet potato in a bowl and then mix with eggs. 
  3. Next incorporate additional ingredients into the same bowl and mix until smooth. (if batter become too thick add some egg whites)
  4. Heat pan on med-high heat. Melt 1 tsp coconut oil onto the pan.
  5. Use a spoon to scoop two spoonfuls of batter onto the pan for each pancake. Allow one side to cook fully then flip to the other side till browned. Repeat this step until you run out of batter. *(If necessary add more coconut oil onto your pan for each batch of pancakes)
  6. Serve with sprinkled cinnamon, coconut, maple syrup or a dollop of greek yogurt! :)

Enjoy xo

- the blissful belly

Paleo Pumpkin spice coconut cookies

Today I was in the mood to do some recipe testing. It's Sunday so baking was the perfect afternoon activity to indulge in! 

These PALEO pumpkin spice coconut cookies turned out moist and delicious! I'm pretty happy with the end result. I may have added a bit more honey and/or sweetener substitute, but other then that they were great! Good luck & enjoy! (& yes i do realize that they turned into more "ball" shapes then cookie shapes!) lol


Serves 3 dozen cookies

What you'll need...

  • 1 cup pureed pumpkin
  • 2 cups spelt flour
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup softened coconut oil
  • 1 tsp coconut extract
  • 1/2-1 tbsp pumpkin pie spice
  • 1 tbsp ground cinnamon
  • 1/4 cups honey 
  • 1/2 cup pumpkin seeds
  • 1/3 cup unsweetened shredded coconut 


  1. Preheat your oven to 350 degrees and line with baking parchment/wax paper.
  2. In one bowl combine your spelt flour, baking soda, baking powder, cinnamon, pumpkin spice, pumpkin seeds, and coconut.
  3. In a separate bowl mix your pumpkin, coconut oil, egg, and coconut extract ingredients.
  4. Next, combine and mix both bowls together until smooth.
  5. Using your spoon create small round balls with the cookie batter and place them onto your baking sheet.
  6. Bake cookies in your oven for 18-22 minutes (until the edges begin to brown)
  7. Allow to cool before eating

Happy Baking

xo- the blissful belly

Apple walnut crisp 

Apple Crumble.JPG


  • 5 granny smith apples(cored, chopped)
  • 2 tbsp. ground cinnamon
  • 2 tbsp. spelt flower
  • 1 cup quick organic oats
  • 2 tbsp. coconut sugar
  • 1/3 cups walnuts, chopped


  1. Preheat oven to 375 degrees
  2. Cut all 5 apples into thick chunks
  3. Place apples in a bowl and toss with together with cinnamon, 2 tbsp. organic coconut palm sugar and 2 tbsp. spelt flour
  4.  Next pulse 1-cup oats, ยฝ cup walnuts, 1/3 cup spelt flour, 1.5 tbsp. cinnamon and 4 tbsp. of butter in a blender or food processor 
  5. Transfer apple mixture into a 9-inch pan and layer with the crumble topping
  6. Bake for 40 minutes on 375
  7. Drizzle with ground cinnamon, honey or maple syrup & serve with cool whip/ ice creamer froyo
  8.  Allow to cool for 15 minutes before eating/ serving

xoxo- the blissful belly

Thank God it's friday!

Strawberry banana paleo pancakes



Refined sugar-free

Oooo. This was a good one! Happy Friday! I'm currently gearing up for what will potentially be the busiest day of the year at lululemon in Oakville. Welcome to Midnight-Madness! It's time for a crazy adventure! 


Ingredients: (makes three large pancakes)

  • 2 free-range medium sized eggs
  • 1 scoop strawberry protein powder(Gold Standard Whey brand)
  • 1 ripe banana
  • 1 tbsp ground flaxseed meal
  • 1 tsp ground cinnamon
  • Raw honey or maple nectar 


  1. Place a non stick pan on med-high heat and add a teaspoon of coconut oil-allow this to melt onto the pan
  2. Mix the protein, 2 eggs, flax seed, and banana in a medium sized bowl using a whisk or fork 
  3. Use a spoon to scoop the mixture and create medium sized circles on the skillet with about 1/4 of the pancake batter. (you may need to add more coconut oil onto the skillet for the next pancake to avoid sticking)
  4. After 1-2 minutes check on the pancake (lift up one side) if it has become a golden brown colour then flip it to the opposite side and cook for an additional 1-2 minutes. (Little bubbles may appear on the top of the pancake when it is ready to be flipped over)
  5. Repeat step # 3 until batter runs out
  6. Transfer pancakes onto a warm plate and top them with sliced banana, strawberries, raw honey and cinnamon!

Enjoy my friends! xo


Breakfast of Champions

Banana + Honey Overnight Oatmeal

Hump-day {overnight oatmeal} get into my belly!

I have totally been neglecting my favourite breakfast treat of all time these days. Time to bring it on back!

oatsphoto 1.JPG


  • 1/2 cup. rolled organic quick oats
  • 1 ripe banana
  • 1 tbsp cinnamon
  • 1 tbsp local organic honey
  • 1/2 tsp vanilla extract
  • 1 tbsp flax seed, ground
  • 1 cup nut milk of choice 

Optional: Medjool dates + shredded coconut. 

oats3photo 3.JPG


  1. Begin by mashing your ripe banana in a bowl using a fork
  2. Add each ingredient into the bowl and continue mixing
  3. Place a cover over the bowl and leave it to set in the refrigerator overnight
  4. In the morning, remove the bowl and top overnight oatmeal with medjool dates and shredded coconut
  5. Zero Guilt. ENJOY!

Happy Summer


The Perfect Pick-Me-Up...

-simple- chia seed paleo pudding

chia3photo 3.JPG


chia2photo 2.JPG
  • 1/2 large banana
  • 1 tablespoon flaxseed
  • 1 tablespoon coconut sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoon chia seeds
  • 1/2 cup almond milk


chia1photo 1.JPG
  1. Start by mashing your banana in a glass mason jar or container with a whisk or fork
  2. Next mix the remaining chia pudding ingredients together in the same jar and place it into the refrigerator over night- allowing the pudding to set.
  3. Shake well and/or stir in the morning before serving
  4. Top chia pudding with your choice of yogurt or fresh fruit! Enjoy!

Ky, xoxo

 Overnight Oatmeal {chocolate. banana. coconut} Flavour 

chocolate banana coconut oatsphoto 1.JPG

Hi my friends! I know that I have not posted a recipe for overnight oatmeal in quite some time- but I assure you, it is still my most favourite of all breakfast foods (& chia pudding is right up there with it) ! I know of very few people who don't love overnight oatmeal and I can assume that for all those who don't, it is because of the texture. Personally for me, the mushy consistency is what makes me love this food even more! 

Serves: 1


  • 1/2 large banana
  • 1/2 cup organic quick oatmeal
  • 1 tablespoon flax seed, whole
  • 1 tablespoon cocoa powder
  • 1 tablespoon unsweetened coconut, shredded
  • 1 teaspoon coconut sugar
  • 1/2 cup coconut milk


  1. Start by mashing the half banana in a sealed container or mason jar
  2. Add all dry ingredients into the same jar and pour the liquid in last
  3. Mix all of the ingredients together by using a fork, whisk, or spoon
  4. Allow the ingredients to set in the refrigerator overnight with a sealed lid
  5. In the morning remove your overnight oatmeal & top with yogurt and cocoa nibs. 

**If you have a specific flavour that you love and you are curious how to create overnight oats with it- please feel free to ask me for a recipe in my contact section!


Kylie xo

DIY: Nutty Mousse

{vanilla almond cinnamon flaxseed}

mousse photo.JPG

Personally I think that I have been over doing the whole apple slices with a side of almond butter thing for the past little whileโ€ฆ I needed a change up in textures, so I created this fluffy almond vanilla mousse spread! The mousse is paired best with a side of fresh fruit, added on top of pancakes, yogurt parfaits, or as a spread on toast! Yum!


  • 3 cup raw almonds
  • 3 cups water, filtered
  • 2 tbsp flax seeds
  • 2.5 tbsp cinnamon, ground
  • 2 tbsp vanilla extract
  • 1 tbsp coconut oil


  • Add all ingredients into your vitamix container and secure lid
  • Select variable 1
  • Starting at speed 1- slowly increase to speed 10 then back down to 1
  • Blend until smooth, fluffy, and creamy!
  • Add mousse to a maison jar or sealed container 
  • Refrigerate before serving!