Hazelnut Butter (Nutella)

I have been dying too make this as I love hazelnuts! Nutella is loaded with alot of sugar and artificial crap that is not necessary! I found the recipe on chocolate covered Katie’s blog. My version below↓

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▶Ingredients:
2 cups raw hazelnuts
•1-1/2Tbsp pure vanilla extract
•1/4C cocao powder
•1/4C Xylitol
•1/4tsp pink Himalayan salt
•1/2C coconut milk

Directions:
Roast hazelnuts @400º F for about 6min, let cool then rub handfuls between hands to remove skin (not all skins will come off). Place nuts in food processor and blend until you get butter texture, add all remaining ingredients and blend until smooth. Enjoy!

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★Protein Krispies★

So I have been thinking about doing an ebook as many of my friends and family say I should at least try and do it because I have such great recipes, please comment and let me know what you would like to see in this ebook.  This was going to be the first recipe but decided to share it…

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Ingredients:

  • ½ cup natural peanut butter
  • ½ cup almond butter
  • 3 Tbsp honey or agave or maple syrup
  • 3 Tbsp unsweetened almond milk
  • 2 tsp pure vanilla extract
  • 1 scoop protein powder
  • 3 Tbsp unsweet shredded coconut
  • 1½ cup crispy rice (I heaped the last ½ cup)
  • 3 Tbsp chocolate chips (enjoy life)

Directions:

Heat peanut butter and almond butter until easy to stir, add in sweetener, vanilla and almond milk and stir until well combined (you are going to want to use a spatula) add in protein, coconut, rice and 2Tbsp of chocolate chips, use spatula to work these ingredients in.  Press into a 9×9 glass dish, press down with spatula until level, pour last Tbsp of chocolate chips over top and press into mixture.  Refrigerate for at least 2 hours before slicing. Yields 16 squares.  Feel free to use all peanut butter or all almond butter.

Macros: 149 Calories | 11 Fat | 10 Carbs | 6 Protein

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♧Shamrock Waffles♣

St. Patrick’s Day is coming up so decided to make some green food! Shamrock waffles↓♧♣

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Serves 3

▶Ingredients:
→Dry:
1C oat flour (spelt or whole wheat will work)
•1/2C large flake oats
•4Tbsp hemp protein powder
•1tsp baking powder
•1tsp cinnamon
•1Tbsp maca powder (optional)
•2Tbsp xylitol or raw sugar of choice
•1Tbsp chia seeds
→Wet:
1C unsweetened almond milk
•1tsp pure vanilla extract
•1egg or flax egg
•1/2C unsweetened applesauce
•2 large handfuls spinach

▶Directions:
Mix all dry ingredients in bowl until well combined. Place all wet ingredients in blender and blend. Add wet to dry and whisk until combined. Heat waffle iron and cook per your waffle iron (mine takes about 2min15sec).
Top with berries, coconut and agave if desired. Enjoy♡

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♧♣♧♣♧♣♧♣♧♣♧♣♧♣♧♣
Made some more of these today but made pancakes instead, only change was I added 1/4tsp of xantham gum to dry ingredients. The green fluff is greek yogurt, honey, vanilla and handful of spinach blended (little splash of almond milk). →→→↓↓↓
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♣♧ Side view ♧♣

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Peanut Butter Cup Triple Layer Cake

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So I’ve always wanted to make one of these chocolate dripping cakes and it was my best friend and boyfriends birthday so what a better day to experiment. I just prayed it turned out the way I imagined. I hit the mark bang on! Huge success. I adapted the chocolate cake from chocolate covered Katie’s 2 layer cake. The frosting isn’t all that healthy with the powdered sugar but you can find sugar free alternates if desired. This cake is still very decedent. Recipe as follows→

Serves 12-24 people

Chocolate cake:
§  2 heaping cups spelt or whole wheat pastry flour
§  ¾ heaping cup cacao or unsweetened cocoa powder
§  1 tsp baking soda
§  1 tsp Himalayan pink salt
§  1 ½ cups xylitol or sugar of choice
§  1 cup mini chocolate chips, optional
§  2/3 cup greek yogurt or regular
§  1 ½ cup water (may need 2 extra Tbsp)
§  ¼ cup plus 2 tbsp  melted coconut oil
§  1 ½ tbsp pure vanilla extract 

Peanut Butter Cream Cheese Frosting:
§  1 ½ (8 ounce) package cream cheese, softened
§  1 cup creamy peanut butter
§  2 teaspoon vanilla
§  1 ½ cups powdered sugar
§  6-10 tablespoons milk of choice (I used almond milk)

Frosting directions:
Mix together cream cheese and peanut butter with mixer until smooth.  Add vanilla and powdered sugar slowly, along with the milk (few tbsp. at a time) and beat until spreading consistency. 

Cake directions:
Preheat oven to 350 degrees F, and grease three 8-in round cake pans and line bottom (cut to circle) with parchment (grease parchment). Set aside. In a large mixing bowl, combine the flour, cocoa, baking soda, salt, optional chips, and sweetener and stir very well. In a separate mixing bowl, whisk together all remaining ingredients. Pour wet into dry and stir until just combined, then divide between the cake pans. Bake 25 minutes or until batter has risen and a toothpick in the center of the cake comes out clean. Allow to cool at least 30 minutes before going around the sides with a knife to remove cakes.  I let my cakes cool overnight before frosting. Frost one layer, stack another cake, frost and stack last cake and frost top and sides and then refrigerate again for at least 2 hours before adding the chocolate shell.

Chocolate Top 
§  ¾ Cup Coconut oil
§  ¾ Cup Cocao powder
§  ½ scant Cup Honey or Agave or Maple Syrup

Chocolate top directions:
Melt the coconut oil over double boiler, and then add in the rest of the ingredients. Whisk together thoroughly. Pour over completely cooled & frosted cake and let drip down sides.  Refrigerate right away for at least 2 hours. I had lots of leftovers so have a parchment lined dish available to make extra homemade chocolate bars or halve the recipe.

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Blueberry Pancakes

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Made these for my lovely boyfriends birthday breakfast,  recipe as follows↓ serves 2

Ingredients:
1C oat flour
•1/2C oats
•1.5 scoop protein powder (I used vegan vanilla bean)
•1Tbsp maca powder (optional)
•2tsp cinnamon
•1tsp baking powder
•2Tbsp xylitol
•1/2C unsweetened applesauce
•1tsp pure vanilla extract
•1/2-1C unsweetened almond milk
•1 egg
•1C blueberries

▶Directions:
Preheat pan and grease. Combine all dry ingredients until well incorporated. Whisk in wet ingredients (start with 1/2C of milk and add more until right consistency) and stir in blueberries. Pour about 1/4C worth of batter into pan and cook for 2-4min per side. Serve.

For the topping I blended strawberries, banana, mango, Greek yogurt and a little almond milk. Leftovers went in the freezer for a treat later ♡ I ran out of blueberries, I would have probably made a blueberry topping  but this was just as delicious.

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Vanilla Blueberry Tofu “Cheesecake”

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This tofu cheesecake is completely raw, vegan & gluten free! My latest creation for dessert diaries challenge on instagram. Recipe as follows→

Yields: 2 mini springform pans

▶Ingredients:

Crust:
1/4C almonds or nuts of choice
•15 pitted dates

Filling:
•1 package medium-firm tofu (350g)
•1 scoop vanilla bean vegan protein
•1tsp xantham gum
•1tsp vanilla
•1  ripe banana
•1/4C agave
•2Tbsp fresh squeezed lemon juice
•1C blueberries

▶Directions:
1. Pulse nuts in food processor until small bits, add dates and process again until you can press together with your hands. Press into springform pans, set aside.

2. Drain and dry tofu with paper towel, process in food processor with rest of ingredients except blueberries, blend until smooth.

3. Pour half of mixture on top of crusts. Add blueberries to other half and process once more until blueberries well incorporated. Pour remainder on top between two cakes. Refrigerate at least 8 hours.

4. To serve open pan and use butter knife around sides to loosen from sides, I used spatula to lift onto plate. Top with more blueberries. Enjoy♡
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