Leanne Wei

Strawberry and pitaya smoothie bowl

Start your summer morning off right with this creamy strawberry and pitaya smoothie bowl topped with my favorite delicious dark chocolate almonds from barkTHINS, fresh strawberries, pink pitaya, coconut and pomegranate! Who says you can't have chocolate for breakfast? :)

Creamy strawberry & pitaya smoothie bowl with chocolate almonds


-pink pitaya
-frozen bananas
-coconut milk


-plain yogurt
-raw honey
-barkTHINS dark chocolate almond
-pomegranate seeds
-pink pitaya
-coconut shavings


1. In a blender, combine strawberries, pink pitaya, frozen bananas and a dash of coconut milk.
2. In a separate bowl, mix one scoop of plain yogurt with a dash of honey and a handful of crushed barkTHINS dark chocolate almond.
3. Transfer smoothie into a serving bowl and top with a scoop of barkTHINS chocolate almond honey yogurt mix, pink pitaya slices, strawberries, coconut shavings and more pieces of barkTHINS. Serve immediately and enjoy!

Green tea coconut fudge


What's better than coconut oil?

BUTTERY coconut oil!

I like to treat myself on Wednesdays.  It's... sort of like a reward to make it through hump day.  Any excuse to eat dessert, right?! :) 

So, today's sweet treat is something really special: GREEN TEA COCONUT FUDGE.  Made with organic matcha, coconut cream, maple syrup and Nutiva's buttery coconut oil!  I usually find it so hard to make vegan or diary free versions of my favorite desserts, but when I smelt this coconut oil - it was literally like real butter!  It's like having all the goodness of coconut oil with the taste fo butter.  I'm not even kidding. 

A really interesting fact: the buttery flavour is actually derived from pure organic, fermented, gluten-free plants like sunflower, coconut and mint.  And because the smell, taste and texture is so perfectly rich and smoothe and buttery - it's absolutely perfect for baking and making raw desserts!

This recipe is no bake and super simple. YAY! 


The most difficult part is the amount of time you have to wait for the fudge to set.  You're going to have to be patient because it needs to set for a couple of hours.  If you're really in a rush to eat fudge, you can speed things up by putting it in the fridge but I've noticed that the mixture condenses when you leave it in the fridge so it doesn't look as pretty as it would setting in room temperature.  Patience, my loves.  All good things come to those who wait.  Green tea coconut fudge included! :) 




1 cup Nutiva buttery coconut oil
1/3 cup cream from canned coconut milk
3 tbsp Nutiva coconut oil
2 tbsp matcha green tea powder
2 tsp vanilla extract
½ cup maple syrup
2 tbsp raw sugar



  1. Gently melt all the ingredients in a saucepan on low heat and gently whisk until everything is combined.  
  2. Pour into a baking tray lined with parchment paper and let it set for a few hours. I let the mixture set in room temperature until it "takes shape" from liquid to solid-ish form, then chill in the fridge for 20 minutes. 
  3. Once it’s solid, cut into small pieces and enjoy! :) The fudge can be stored either in room temperature or in the fridge depending on your preference on the texture!