Outfit Details:
Original Romper (sold out): Forever 21  |  Romper (Similar): Shoptiques

Cooking Appliances & Utensils:
Mini Food Processor: Cuisinart  |  Small Blender: Magic Bullet  |  Mini Spatula: Sur La Table  |  Glass Container: Sur La Table  |  Cutting Board: Boos Block

Hi bun buns!
I am SOOOOOOOOO excited to share this video recipe with you guys! As you’ve noticed I’ve been really into desserts recently, and this one is pretty much an all time favorite.
Side note: If you’ve ever wanted to see me with a bad hair day… you’re welcome, it’s now documented in this video. YIKES! Sorry for the lion’s mane!

Remember Smucker’s Magic Shell Topping?! The chocolate syrup that quickly hardens into a crispy shell when poured onto ice cream? I used to LIVE for nights when my mom would let my sister and I put Magic Shell on our little ice cream sundaes. My sister and I would carefully drip the syrup in little designs over our ice cream and watch it harden only to crack it with our spoons seconds later. I’m feeling really nostalgic with this recipe!

Now, you can have your own homemade magic shell! It’s vegan, gluten-free and is made from only 3 ingredients! Andddd it gives you a totally acceptable reason to play with your food AND eat ice cream all day because this ice cream is actually good for you! This is NICE cream! This is one of my secret weapons to fighting a late night sweet tooth. Freeze a banana overnight, blend it up in a food processor, and BOOM. NICE CREAM. You can’t go wrong, you can’t eat too much, and you can’t feel guilty, it’s just fruit!

Banana Nice Cream:
2 ripe bananas

Vegan Magic Shell Topping:
2 Tbsp coconut oil, melted
2 Tbsp cocoa powder
1 Tbsp maple syrup

For full instructions, check out my YouTube video!

1. Peel and chop bananas into small half inch slices.
2. Place banana slices in a freezer safe container overnight.
3. Transfer frozen banana slices to a food processor and blend.
4. Continue blending the banana until smooth. Stop the food processor and smash the banana towards the blade as needed until well combined. Set aside.
5. Combine room temperature melted coconut oil, cocoa powder, and maple syrup in a small blender and blend until well mixed. You can also hand whisk the ingredients.
6. Scoop Banana Nice Cream into a bowl and pour magic shell syrup on top as desired. Let it harden (about 15 seconds) and enjoy!

On a personal note:
I’ve been having a bad week. To be honest, I’ve felt really depressed and watching this video back made me so critical of myself. I feel like starting a YouTube channel was a huge step for me because of my body image insecurities, but seeing myself on camera has been rough. I didn’t know it would be so emotional. After my friend Kevin and I filmed this yesterday, I watched the footage back and cried. CRIED. Recently I’ve picked myself apart and been stuck in a downward spiral. A rabbit hole of sadness if you will. I’ve been trying so hard to crawl back out of it, but if you’ve ever been there, you may relate when I say how challenging it is to do so. I just thought it was important to share what I’m going through right now since you guys have been on this roller coaster of a journey with me. I’m trying really hard to get through this little hurdle and stay busy and positive. It’s hard, but it’s possible!

Don’t forget to subscribe to my YouTube channel!
Health & Happiness

Oh my gosh, bunnies!!! Your comments, tweets, snapchats, etc have been SO inspiring and motivating for me! I can’t get over how amazing you guys are and how beautifully you all write! I want to compile your comments into one giant Motivational Monday blogpost for anyone who needs some positive affirmations. Seriously, read through the comments and look how amazing my readers are. You will feel so empowered! I cannot thank you bunnies enough for all of your support. I feel so inspired, loved, and unbelievable strong! I ALWAYS need you guys in my life! I’m so lucky!

Since so many of you loved my Single Serving Muffin, I wanted to do another single serving sweet treat for you! I haven’t made a Mug Cake on the blog for a while, but they are so easy and fun to make!

Today’s mug cake is a combination of chocolate and peanut butter  with a little coconut oil in the mix, which gives it a little note of Germain Chocolate Cake!

This mug cake can easily be made gluten-free with an easy swap from whole wheat flour to oat, quinoa, or chickpea flour!

Traditional mug cakes are usually flipped over onto a plate like a mini cake! This one is kind of messy with the Peanut Butter, so I started eating it straight out of the mug but then wanted to get a photo and show you the fancy shmancy way of plating it! After a couple of bites I flipped it over onto the plate so you could see how it makes a mini cake once it’s out of the mug!

Make sure to coat your mug generously with nonstick cooking spray (I used coconut oil spray from Trader Joe’s) if you want it to come out of the mug nicely!

Chocolate Peanut Butter Mug Cake
Serves 1

3 Tbsp whole wheat flour
1 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1 Tbsp mini chocolate chips (or vegan chocolate chips)
1 Tbsp coconut oil, melted
1 Tbsp maple syrup
2 Tbsp water
1/2 Tbsp peanut butter

1. Mix dry ingredients – flour, cocoa powder, baking powder, and chocolate chips together in a small bowl. Mix everything together until just combined. DO NOT overmix.
2. Add wet ingredients – melted coconut oil, maple syrup, and water and stir until batter is well combined.
3. Spray a microwave safe mug generously with nonstick cooking spray and pour batter into the mug.
4. Add peanut butter on top of the batter.
5. Microwave mug cake for 60 seconds. Enjoy!

The Rabbit Food Pyramid Breakdown:
Produce: none
Whole Grain: whole wheat flour
Protein: none
Plant Based Fat: coconut oil, chocolate chips, and peanut butter

Rabbit Food Meal Tip: Complete this meal by topping it with 1 cup of fresh berries (sliced strawberries would be so good!) and a side of one cup of yogurt or milk of your choice (protein)!