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Trick or Treat (Yourself) with these Sweet Halloween Recipes

by Meredith Youngson |

Iced Cacao Mylk 

In your favourite tall glass, add 1 heaping tsp Cacao Mylk, a splash of water, and maple syrup to taste. Whisk to dissolve the powder and make a paste. ⁠

Top with 1 cup oat or cashew milk.  

Add plenty of ice cubes. Stir, sip & bliss out! ⁠

Cacao Mylk Fudgesicles⁠⁠

400 ml can full fat coconut milk⁠⁠
3 tbsp Cacao Mylk ⁠⁠
2-3 tbsp maple syrup⁠⁠
1 tbsp nut butter (cashew, almond, hazelnut)⁠⁠
1 tsp vanilla extract ⁠⁠
Pinch salt⁠⁠
*Optional: 1 scoop @niyamawellnesscanada chocolate protein powder⁠⁠
Add all ingredients to a high speed blender and blend until combined. Pour into popsicle molds and freeze for at least 4 hours. ⁠⁠

Frozen Hot Chocolate Smoothie

1 cup unsweetened coconut or almond milk⁠
1 tbsp Lake & Oak Cacao Mylk⁠
1 scoop Chocolate Protein⁠ Powder
½ cup ice⁠
1 tsp vanilla extract⁠
1-2 tsp maple syrup or 1 date (optional)⁠

Place all ingredients in a high-speed blender. Stop occasionally to scrape down the sides of the blender. Blend for 30-40 seconds, until smooth and creamy. Sip & bliss out!⁠

Chocolate Almond Butter Oats

⅓ cup quick cooking oats⁠
1 ¼ cup water⁠
1 tbsp Lake & Oak Cacao Mylk⁠
1 tsp almond butter⁠
1-2 tbsp maple syrup or coconut sugar⁠
Pinch salt⁠
Fresh berries, bananas, granola and more almond butter to top⁠

In a small pot, add oats, water, and Cacao Mylk. Bring to a simmer over medium high heat. Once simmering, reduce heat to low and cook for 3-5 min, until creamy and thickened. Stir in salt, almond butter and sweetener if using. ⁠

Top with fresh fruit, granola and more almond butter. Enjoy! 💫⁠

⁠⁠Adaptogenic Raw Brownie Bits


  • 1 1/2 cups walnuts 
  • 1/2 cup Cacao Mylk
  • 8 mejool dates, softened in hot water
  • 1/4 cup nut butter 
  • 1 tbsp maca root powder
  • 1/2 tsp vanilla
  • 1 tbsp maple syrup (optional, if you have a sweet tooth)
  • pinch sea salt, plus flakey salt for garnish
  • dried rose petals and cacao powder, optional for garnish


  1. In a food processor, pulse the nuts, cacao powder, maca root and sea salt until crumbly. 
  2. Add the tahini and dates and pulse for 30-ish seconds, until it starts to form a 'dough'. 
  3. Taste and pulse in maple syrup if needed. 
  4. Scoop out the dough and roll into 8-12 balls. Refrigerate until ready to snack! 

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