I always try to come up with healthier versions of sweet treats around Valentine’s Day as it is a big one for chocolate! My new found love for tahini is in sweet treats! It’s pretty tasty and way cheaper than nut butters. You can sub any nut or seed butter in this recipe with the same results. I added LeanFit protein for extra protein and VitaFiber to make it sugar free and a fiber boost! Recipe as follows:
Raspberry Tahini Cups
•¾ Cup dark chocolate chips or chopped chocolate
•1 tsp coconut oil
•4 Tbsp tahini
•1 Tbsp coconut oil
•2 Tbsp VitaFiber IMO syrup
•2 Tbsp LeanFit vanilla whey protein powder
•2 tsp Powdered raspberries* (Optional)
Yield 10 mini cups. I use a silicone liner but paper cups will work as well.
- Melt chocolate and coconut oil over double boiler until fully melted.
- Using a small spoon coat muffin cups on bottom and bring up edges using the back of the spoon, place in freezer to harden. Remove from freezer after about 10mins or until chocolate is hardened and add second coat of chocolate to walls of liners and place back in freezer.
- Start your filling by mashing all ingredients together until combined, if your mixture is a little hard, place bowl over warmed water (from double boiler) to melt the coconut oil and tahini together better.
- Remove cups from freezer and portion filling into each cup coming almost all the way to the top and then top each cup with remaining chocolate and spread until covered (sprinkle freeze dried raspberries on top if desired). Place back in freezer to harden.
- Store in fridge (2 weeks) or freezer (6-12 months).
*Note: To get powdered raspberries I took freeze dried raspberries and pulsed them in my coffee grinder until I got a fine powder. I used this to
stir in and sprinkle on top of cups. You can also stir in nuts or chocolate chips if desired.
First off a huge welcome back to Canada VitaFiber!! Now available here. Super happy to be working with them again! We’ve missed you! Ok now for these yummy healthy protein bars. Recipe as follows:
Cashew Oat Protein Bars
•1½ cups oats
•½ cup cashews, chopped
•1½ scoop LeanFit Chocolate Whey
•1 cup peanut butter
•½ cup VitaFiber syrup
•2 Tbsp almond milk
•⅓ cup dark chocolate chips
Chop cashews into small pieces or blitz in food processor, combine with oats and whey and set aside. In small saucepan over medium-low heat combine peanut butter and VitaFiber syrup until just combined, remove from heat, stir in almond milk and mix until smooth. Add peanut butter mixture to dry ingredients and fold together with spatula or your hands, fold in chocolate chips (make sure the mixture has cooled or they will melt; place in fridge for about 10mins). Press into parchment lined dish (I used a loaf pan for thick bars but a 12×12 pan will work as well). Place in fridge to harden and slice into desire bars (I got 16 bars). Store in fridge or freezer.
Macros: (16 bars)
Calories: 197 | Carb: 18g (7g Fiber/4g Sugar) | Fat: 12g | Protein: 7g
When you think of Christmas flavours what do you think of? For me it’s gingerbread and peppermint and I always try to incorporate both of those flavours in my Christmas baking. This year I made these peppermint mocha balls and used my homemade espresso powder to get the “mocha” flavour. You can also use instant coffee too. Recipe as follows.
Peppermint Mocha Protein Balls
•1 Scoop (32g) LeanFit Chocolate whey
•½ Cup oat flour
•½ Cup almond flour
•¼ Cup cacao powder
•1 tsp espresso powder (or 1Tbsp instant coffee) *Click here to see how to make
•⅓ cup VitaFiber syrup *see subs
•½ cup peanut butter
•¼ cup almond milk or choice
•½ tsp pure peppermint extract
•2-3Tbsp Cacao powder for rolling
Combine all dry ingredients in large bowl and set aside. In small saucepan over medium heat mix peanut butter, VitaFiber syrup and almond milk and stir until well combined, remove from heat and stir in peppermint extract. Add peanut butter mixture to dry ingredients and fold together with spatula and then use your hands to knead together until all your ingredients are incorporated and you have a big giant ball (if your dough is too crumbly, add a tablespoon of milk at time to perfect). Portion into tablespoon size balls (small cookie scoop works amazing!) and roll with your hands to get smooth balls. Roll each ball in cacao powder. Store at room temperature for up to 5 days, in fridge for 2 weeks or in freezer for up to 6 months. Yield 28 balls.
*VitaFiber can be replaced with any sticky sweetener of choice.
I was looking to create some recipes with mocha/espresso flavours and came across espresso powder, I then went to go and search where to buy it and found it was quite pricey. I then did a little bit more digging and realized espresso powder is just brewed coffee, then dried and finely ground. So I took my brewed coffee grounds and placed it on a parchment lined sheet put my oven at its lowest temperature which is 170° Fahrenheit and I let it bake for 2 and 1/2 hours until it was dry and crispy feeling. I then made some peppermint mocha protein balls with it and it worked!! It also enhances any chocolate flavour if you’re using with chocolate recipes which I use often; haha!
What you need and how to do👇🏽
Brewed coffee grounds (I used 1 whole brewed pots worth)
Preheat oven to 170°F. Line baking sheet with parchment paper and spread coffee grounds evenly out.
Place in preheated oven and let bake for 2-1/2 to 3 hours. You want it to be dry and crunchy feeling.
Once it’s cooled place in coffee grinder and grind until you get a very fine powder.
That’s it, I stored mine in freezer. I think it will keep for 6 months … if it lasts!
I’m in the process of packing/moving and getting everything ready to renovate my house whilst taking care of my 5 month old baby so I havn’t had much time to bake. I made it a priority while baby naps to make these cookies plus packing fuel!! They turned out great. Recipe as follows 👇🏽
Chocolate Chip Oatmeal Protein Cookies
•1 cups oats
•¾ cup oat flour
•1 scoop LeanFit 100% Vanilla Whey
•1 tsp baking powder
•½ tsp cinnamon
•½ cup coconut sugar
•½ cup coconut oil or butter, softened
•1 tsp vanilla
•¼ cup chocolate chips
Preheat oven to 350ºF. Combine oats, oat flour, whey, baking powder and salt in bowl. In large mixing bowl cream together the coconut oil or butter and sugar, add in egg and vanilla, mix until combined. Slowly add the dry ingredients to the wet and mix until combined, stir in chocolate chips. Scoop cookies onto parchment lined cookie sheet, press down slightly and bake for 8-10 min or until just browned at edges. Yield 20 cookies.
It took me a couple tries to get this recipe right but I eventually got it. I’ve used both maple syrup and VitaFiber syrup and they both come out with the same result. I always use LeanFit protein in my recipes; you can purchase it at Costco or on Amazon. These peanut butter squares are a true Delight packed with healthy fats, carbs, fiber, protein and of course chocolate! Recipe as follows ⏬
Chocolate PB Protein Squares
• ¾ cup oat flour
• ½ cup almond flour
• 2 Scoops LeanFit Vanilla 100% Whey Naturals
• ¼ tsp cinnamon
• Dash salt
• ¾ cup peanut butter
• 3 Tbsp VitaFiber syrup or maple syrup
• ¼ cup coconut oil
• 3 Tbsp almond milk
• 1 tsp vanilla
• ¼ cup chocolate chips
• 100g dark chocolate
• 2 Tbsp peanut butter
• 1 Tbsp coconut oil
1. Mix the oat flour, almond flour, whey, cinnamon and salt in a bowl. Set aside.
2. In saucepan over medium heat melt together peanut butter, syrup, coconut oil, almond milk and vanilla; heat until warm and mash/stir together until smooth.
3. Add peanut butter mixture to oat mixture; fold together with spatula until well combined, place in fridge to cool if still warm then fold in the chocolate chips. (If your mixture is too crumbly and doesn’t stick together like a dough then add 1 Tbsp. of milk at time to get a dough like texture).
4. Line loaf pan with parchment paper and press the mixture into pan. Place in refrigerator for an at least half hour.
5. Melt the topping ingredients over double boiler, stir together until smooth then pour over cooled base, place back in fridge for another hour. Slice into 24 squares. Store in fridge.
Looking for a quick energy pick me up, be sure to make these! I made them a few days before giving birth to my first child and they are lifesavers for when you need a quick snack. Of course you don’t need to be pregnant or postpartum to enjoy these yummy bites. When researching recipes for these balls the most common ingredients are oats, peanut butter, honey and flax seed. I opted to add some protein powder to mine as I like the extra protein boost.
Here is the recipe:
Lactation Energy Balls
- 1 Cup creamy nut butter (I used half peanut and half almond butter)
- 2⁄3 Cup raw honey
- 2 Cups old fashioned oats
- ½ Cup ground flaxseed
- ¼ Cup LeanFit CompleteGreen Organic protein powder
- ¼ Cup shredded coconut
- 2⁄3 Cup chocolate chips
- Combine nut butter and honey until smooth (heat nut butter if hard). Combine all dry ingredients together and add to nut butter/honey mixture and mix with spatula/wooden spoon until well combined. Using small cookie scoop or your hands roll into small tablespoon sized balls. Place on parchment lined dish. Store in fridge or freezer.
Yield: 50 Tablespoon size balls