I cannot say enough good things about Fika, a relatively new addition to the Grand Rapids gluten-free, plant-based scene.

We ordered biscuits and gravy and luscious French toast (how they make this with no eggs remains a mystery)... It’s been over 20 years since I’ve had biscuits and gravy and these exceeded all expectations.

They start with amazing breads and baked goods from Rise Authentic Baking Company (also in Grand Rapids) and then do some vegan magic.

Maurice said the avocado toast was the best he had EVER had! He also found an incredible fresh ginger juice with lemon, sweetened with agave nectar, made by Irie Kitchen for their market (a huge draw for travelers like us).

We topped it all off with a corn-cake blueberry foam (decaf) latte which was out of this world. Plus, we got to meet our friend’s niece who is the General Manager :)

This place has everything – cool atmosphere, awesome staff and food & drinks that are beyond fantastic. If you’re in Grand Rapids, it’s well-worth a stop.

Image from https://www.fikagrandrapids.com/

Inspired by Sweetly Raw's Raw Triple Chocolate Brownies

Make treats that work for your body! Loaded with brain-friendly coconut oil, heart-friendly nuts and alkaline dates, these brownies are sweetened with superfood lucuma powder and coconut nectar, both low-glycemic and raw. No baking or grains needed!

I use carob powder to reduce the amount of stimulants like theobromine and caffeine from the chocolate. You can use all carob or all dark chocolate, depending on your needs. Both are considered anti-inflammatory. Lucuma powder is made from a fruit native to Peru. It tastes like caramel and is packed with vitamins, minerals and antioxidants. Not only is this sweetener low on the glycemic index, it also helps the body to regulate blood sugar and is anti-inflammatory.

Brownie Base

Double for a thicker brownie.

1 C almonds
1/2 C pecans, walnuts or macadamia nuts
1 C dates {pitted}
1/4 C cacao powder
1/4 C carob powder
3/4 t alcohol-free vanilla
1/8 t sea salt
1 t water (or as needed)

Grind the almonds into fine crumbs in the food processor. Chop the dates and add with the rest of the nuts, salt and powders. Grind until blended. Add the vanilla and water (a bit at a time), and pulse, watching for the dough to start sticking together. Press the mixture together and if it holds, press into an 8x8 pan lined with plastic wrap or coated with coconut oil. If not, add more water. Set aside in the fridge and make the frosting.

Frosting

1/2 C coconut butter {melted}
6 T coconut oil {melted}
1 - 2 T coconut nectar (depending on your taste)
2 T lucuma powder
2 T cacao powder
2 T carob powder
7 T hot water
1/2 t alcohol-free vanilla
Pinch of sea salt

Melt the coconut butter and oil in the toaster oven or in a jar in a bowl of hot water. Blend all ingredients until smooth and creamy in a high speed blender. Add the coconut nectar last to adjust for sweetness.

Spread over the brownie base. Chill in the fridge for at least 1 hour.

Lucuma Caramel Frosting

3 T coconut butter {melted}
3 T coconut oil {melted}
1/3 C hot water
1 T cashews {ground}
2 T lucuma powder
1/2 t alcohol-free vanilla (optional)
1 t coconut nectar (optional)
Pinch of sea salt

Add the water and the cashew powder to the blender and blend into cashew milk. Blend in the rest of the ingredients until creamy and smooth and sweeten to taste. Layer on top of chilled brownies with frosting. Let rest in the fridge for a while and then cut into squares and enjoy with your favorite cup of tea!