With 13 grams of carbohydrates per serving our “Chai Hot Chocolate” are the perfect hot sweet drink to enjoy in front of a warm fire this winter. Here is one of our new recipes for our next cookbook coming soon.

Chai Hot Chocolate

4 servings

5 minute prep; 5 minute cook

Ingredients required:

• 4 cups (960ml) almond milk, unsweetened
• 4 tbsp. cocoa powder
• 1 tsp. vanilla extract
• 3 tbsp. maple syrup
• ⅛ tsp. ground cardamom
• ⅛ tsp. ground allspice
• ⅛ tsp. ground nutmeg
• ¼ tsp. ground cloves
• ½ tsp. ground cinnamon
• ½ tsp. ground ginger

Institutions:

1. Place all the ingredients into a medium sized pot over a medium/high heat. Bring to a rolling boil and whisk until everything has dissolved. Reduce the heat and gently simmer for 3 minutes.
2. Pour into cups and serve immediately.
3. Serving suggestion: whipped coconut cream, cocoa powder (not included in nutritional breakdown).

Nutritional information: per serving - 91 calories, 3 fat, 13 carbohydrates, 2 protein, 2 fiber

Have you gotten your 2017 PCD Smiles Cookbook yet? Our 2017 cookbook is available on Amazon or at your local bookseller through their special order department.

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- Visit Smile E. Turtle's Amazon Wishlist

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With 6 grams of carbohydrates per serving our “Holiday Chocolate Truffles” are the perfect fat bombs to satisfy your sweet tooth. Here is one of our new recipes for our next cookbook coming soon.

Holiday Chocolate Truffles

20 servings

15 minute prep; 10 minute cook; 4 hour chill

Ingredients required:

• 7 oz. (200g) dark chocolate (traditional, dairy-free, or vegan), finely chopped
• ⅓ cup + 1 tbsp. (100ml) oat milk
• 1 tbsp. coconut sugar
• 1 tsp. vanilla extract
• 2 tbsp. cocoa powder

Instructions:

1. Place the chocolate into a medium sized heatproof bowl.
2. Add the oat milk, coconut sugar and vanilla extract into a small pot, then bring to the boil over a medium heat.
3. Pour the hot milk over the chocolate, then stir until the chocolate has melted. Cover and refrigerate for 4 hours until the mixture has set. 
4. Roll the set mixture into 20 balls and then roll in the cocoa powder.
5. Store in an airtight container in the refrigerator for up to 4 days.

Nutritional information: per serving - 66 calories, 4 fat, 6 carbohydrates, 1 protein, 1 fiber

Have you gotten your 2017 PCD Smiles Cookbook yet? Our 2017 cookbook is available on Amazon or at your local bookseller through their special order department.

Join our Facebook group Turtle Talk Café today, click here.

We have several ways that you can donate to PCD Smiles;

- Visit Smile E. Turtle's Amazon Wishlist

- For more information on how you can donate, please visit our "Donation" page to check out our "Do & Don't policies.

- Or sponsor a PCD Smiles cheer package today!

- To shop for your “Official” turtle care ribbon gear today, visit PCD Style or Smile E. Cove

Thank you for your consideration!

With just 20 grams of carbohydrates per serving our “Beetroot Chocolate Bread” is the perfect sweet treat to indulge in on the daily. Here is one of our new recipes for our next cookbook coming soon.

Beetroot Chocolate Bread

12 servings

20 minute prep; 55 minute cook

Ingredients required:

Cake:

• 4 tbsp. hot coffee
• 4 tbsp. coconut oil
• 6.3 oz. (180g) raw beetroot, peeled, sliced
• ¾ cup (180ml) almond milk, lukewarm
• 1 cup (225g) coconut sugar
• ¾ cup (75g) cocoa powder
• ½ tsp. salt
• 1 tsp. baking powder
• ¾ tsp. baking soda
• 1¼ cups (160g) all-purpose flour

For the frosting:

• 3½ oz (100g) 70% dark chocolate (traditional, dairy-free, or vegan)
• ⅓ cup + 1 tbsp. (100ml) full fat coconut milk, canned

Instructions:

1. Heat the oven to 355°F(180°C). Line a loaf tin with baking paper.
2. Pour the hot coffee over the coconut oil to melt it.
3. Place the coffee mixture, sliced beetroot and lukewarm almond milk into a high-speed blender and blitz until smooth. Transfer the beetroot mixture to a large mixing bowl and stir in coconut sugar.
4. In a separate bowl, sift together the cocoa powder, salt, baking powder, baking soda and flour.
5. Fold the dry ingredients into the wet ingredients, mixing gently with a spoon. Once the mixture is smooth, transfer it into the prepared loaf tin.
6. Place the tin into the hot oven and bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. Remove the tin from the hot oven and set aside on a wire rack to cool completely before icing.
7. Make the frosting by breaking up the chocolate into small pieces and placing it in a large bowl.
8. Warm the coconut milk in a small pot until almost boiling. Pour it over the chopped chocolate and let it sit for 5 minutes. Stir the chocolate gently until it’s well combined, smooth and glossy. Set it aside to thicken before covering the top of the cake.
9. Store in an airtight container in the refrigerator for up to 4 days.

Nutritional information: per serving - 167 calories, 10 fat, 20 carbohydrates, 3 protein, 6 fiber

Have you gotten your 2017 PCD Smiles Cookbook yet? Our 2017 cookbook is available on Amazon or at your local bookseller through their special order department.

Join our Facebook group Turtle Talk Café today, click here.

We have several ways that you can donate to PCD Smiles;

- Visit Smile E. Turtle's Amazon Wishlist

- For more information on how you can donate, please visit our "Donation" page to check out our "Do & Don't policies.

- Or sponsor a PCD Smiles cheer package today!

- To shop for your “Official” turtle care ribbon gear today, visit PCD Style or Smile E. Cove

Thank you for your consideration!

With 17 grams of protein per serving our “Salisbury Steak” are the perfect protein to your evening meal Here is one of our new recipes for our next cookbook coming soon.

Salisbury Steak

6 servings

20 minute prep; 30 minute cook

Ingredients required:

For the steaks:

• 1 lb. (450g) ground lean beef
• 1 green pepper, finely chopped
• ¼ cup (30g) bread crumbs
• 1 egg
• 2 tsp. tomato ketchup
• 1 tsp. dijon mustard
• ½ tsp. dried parsley
• ½ tsp. onion powder
• ¼ tsp. salt
• 1 tsp. olive oil

For the gravy:

• 2 tbsp.butter
• 2 tbsp. all purpose flour
• 1½ cups (350ml) beef broth
• 1 tsp. tomato ketchup
• 1 tsp. Worcestershire sauce
• ½ tsp. onion powder
• 3 cups (250g) brown button mushrooms, sliced

Instructions:

1. Place all the ingredients for the steaks (except for the olive oil) into a large bowl and mix well using your hands. Shape the mixture into 6 even sized patties. 
2. Heat the olive oil in a large skillet, over a medium/high heat, and brown the steaks for 3-5 minutes on both sides. Remove from the pan and transfer to a plate.

1. Turn the heat to medium and melt the butter in the same skillet. Stir in the flour and cook gently until starting to brown. Pour in the beef broth and continue stirring until well combined.

1. Add in the ketchup, Worcestershire sauce and onion powder. Mix well, then add the mushrooms, bring to a boil, then reduce the heat and simmer for 5 minutes.
2. Finally add the patties back into the skillet, cover with a lid and cook for 15 minutes, until the patties are cooked through. Serve immediately.

Nutritional information: per serving - 302 calories, 22 fat, 9 carbohydrates, 17 protein, 1 fiber

Have you gotten your 2017 PCD Smiles Cookbook yet? Our 2017 cookbook is available on Amazon or at your local bookseller through their special order department.

Join our Facebook group Turtle Talk Café today, click here.

We have several ways that you can donate to PCD Smiles;

- Visit Smile E. Turtle's Amazon Wishlist

- For more information on how you can donate, please visit our "Donation" page to check out our "Do & Don't policies.

- Or sponsor a PCD Smiles cheer package today!

- To shop for your “Official” turtle care ribbon gear today, visit PCD Style or Smile E. Cove

Thank you for your consideration!