chocolate + citrus dessert board


i think you all know by now how much i love creating different boards & platters for just about any occasion. i never host a party without putting together one of these boards. this chocolate & citrus dessert board is my latest creation! it is a dark chocolate lovers dream. the board can be served as a dessert after hosting a casual dinner party, or placed on any party table spread. i love how it brings everyone together, as it has a little something on it for everyone!

this board was inspired by Ghirardelli's new "intense dark blood orange sunset chocolate bar". perfectly paired with various winter citrus, dried cranberries, cheese & toasted nuts, the blood orange sunset bar is the star of the show! like all of ghirardelli's high quality dark chocolate bars, it features premium ingredients & offers an intense dark chocolate flavour. the chocolate is blended with blood orange bits & natural blood orange flavour, justin & i can't get enough. it also includes pieces of regular dark chocolate (72% twilight delight) & sea salt soiree, for those who prefer simpler flavours!

lastly, for the two cheeses i stuck with soft dessert cheeses. a wensleydale cheese with cranberries to complement the winter citrus & dark chocolate flavours, as well as a vanilla brie cheese. feel free to serve these with a side of crackers or a sliced baguette too!



  • on desired serving board or tray, place the brie cheese & wensleydale cheese on opposite ends.
  • fill the center with a mix of blood orange sunset, 72% twilight delight & dark sea salt soiree chocolate bars. break chocolate bars into various sizes to add variety.
  • place the clementines, blood orange slices, grapes, almonds & cranberries around the cheese & chocolate.
  • fill any remaining gaps with additional chocolate pieces.
  • serve with crackers if desired!

black bean hummus + corn salsa


as the spring quickly approaches, we all start craving more fresh & healthy recipes. this hummus hits the spot! i have been making my own hummus for years, ever since i realized how simple it really was to whip up a large batch at home. the more hummus i made, the more i began to experiment with different flavours. this black bean hummus topped with a fresh corn salsa quickly became a favourite, especially when paired with hippie snacks avocado crisps!

the crisps are so crunchy & flavourful, but most importantly healthy. while the crisps come in both avocado & cauliflower, the avocado guacamole is my favourite to pair with this mexican inspired hummus. the flavours pair perfectly, with the hint of spice. the avocado crisps contain five grams of protien per serving, non-GMO ingredients, are plant-based & baked (not fried). i can't get enough of the creamy hummus, crunchy crisps & fresh salsa.

my favourite hummus are topped with a mound of something flavourful & fresh. because i tend to scoop a little too much of the corn salsa onto each crisp, i like to replenish the topping as it gets low & this recipe makes enough corn salsa to do so. enjoy! xo


for the black bean hummus

  • 1 can of black beans (15 ounces), rinsed & drained
  • 2 tablespoons tahini
  • 2 cloves of garlic
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon diced jalapeno
  • 1 teaspoon cumin
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon paprika
  • salt & pepper, to taste
  • 1/4 cup extra virgin olive oil, plus more for serving

for the corn salsa

  • 1/2 cup fresh corn kernels, blanched
  • 1/3 cup red pepper, diced
  • 1 tablespoon red onion, diced
  • 1 teaspoon jalapeno, minced
  • 1 teaspoon fresh cilantro, diced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red chilies pepper flakes
  • salt & pepper, to taste
  • hippie snacks guacamole avocado crisps, for serving


for the black bean hummus

  • in the bowl of a food processor, combine the black beans, tahini, garlic & lemon juice. process for 60 seconds & scrape down the edges of the bowl.
  • add the jalapeno, cumin, chilli powder, paprika, salt & pepper. process for an additional 30 seconds & scrape down the edges of the bowl.
  • on low speed, drizzle in the olive oil & continue to process until mixture is smooth.
  • if hummus appears too thick, add a tablespoon of water until desired consistency is formed. taste for salt & adjust as needed. if using a low sodium can of black beans, more salt may be required!
  • transfer hummus to a large serving bowl & drizzle with additional olive oil.

for the corn salsa

  • in a medium size mixing bowl add the corn, red pepper, red onion, jalapeno & cilantro. toss to combine.
  • in a separate mixing bowl whisk together the vinegar, olive oil, cumin, pepper flakes, salt & pepper.
  • drizzle dressing over corn mixture & toss to coat.
  • top prepared hummus with the corn salsa & serve with hippie snacks crisps!

iced rose, oat milk + tea latte


happy family day to my fellow canadians! i hope everyone is enjoying this winter long weekend. i’m kicking the week off with a super simple iced rose, oat milk + tea latte. the oat milk trend is in full force & i am completely on board. i can't get enough of it in my coffees, lattes & teas. why did it take so long for oat milk to become this popular? it’s so good, not to mention how easy & affordable it is to make too as a substitute to nut milks.

this iced oat milk tea is inspired by all things oat milk. it is vegan & oh so creamy! I infused it with a splash of rose water for a hint of rose flavour & used zevia’s zero calorie sweetened black tea. made with stevia, it has the perfect amount of sweetness & flavour with no added sugar. while i kept this recipe simple & used the regular sweetened black tea, zevia’s organic tea also comes in so many fun flavours too such as peach, passionfruit & blood orange made with various tea blends.

cheers! xo


  • 3 ounces zevia's sweetened black tea

  • 1/2 teaspoon rose water

  • 1/4 teaspoon pure vanilla extract

  • 2 ounces oat milk

  • dried rose petals, to garnish (optional)


  • in desired glass add the black tea, rose water & vanilla extract. stir until well combined.

  • add ice to glass followed by a splash of oat milk. enjoy!