With Valentine’s day coming up I decided to make these yummy raspberry gems. I’ve made a similar version to this before without protein powder but I love trying to create a healthy treat with an extra protein boost so I altered my old recipe and they turned out great! See the recipe below.
• ½ Cup old fashioned oats
• ½ Cup raw cashews
• ⅔ Cup Slightly thawed raspberries
• 1 Scoop (30g) LeanFit CompleteGreens protein powder
• 1 Tbsp Maple syrup
• 140g Dark Chocolate, chopped
• 1 Tbsp Coconut oil
Set raspberries out to thaw for about 15 minutes. In food processor add oats and cashews and process until little bits. Add protein powder, slightly thawed raspberries and maple syrup, process again until you get a paste like texture. Line a cookie sheet or flat surface with parchment paper and using a small cookie scoop or tablespoon portion out truffles onto parchment lined dish. Place in freezer to set for about 30 minutes. Combine your chocolate over double boiler and melt, stir in coconut oil until melted and remove from heat. Remove truffles from freezer, if needed roll slightly with hands to smooth out ball shape. Coat each truffle with chocolate and place back onto parchment lined dish, sprinkle with freeze dried fruit or chopped nuts if desired *see note. I used freeze dried pomegranate seeds chopped up. Drizzle with extra chocolate if desired. Can be stored in fridge or freezer (If storing in freezer, allow 20-30 minutes to thaw before serving). Yield 18 truffles.
*NOTE: If you would like to sprinkle with freeze dried fruit or nuts make sure as soon as you coat 1 truffle in chocolate sprinkle prepared topping onto chocolate before it hardens.
I’m all about the pumpkin lately 🎃 well it is fall after all. These cookies turned out so soft and chewy, definitely a new favourite! Recipe below.
Pumpkin Protein Cookies 🎃
•1½ Cups flour (I used half oat flour & half all purpose whole wheat)
•½ Cup LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•½ tsp pumpkin pie spice
•2 tsp baking powder
•Pinch pink Himalayan salt
•½ cup coconut oil
•½ cup coconut sugar
•2 egg whites or 1 whole egg/flax egg
•1 tsp pure vanilla extract
•1 Cup pumpkin puree
•¼ Cup each pumpkin seeds and chocolate chips (optional)
Preheat oven to 350ºF. Combine all dry ingredients in large bowl and set
aside. Beat together coconut oil and coconut sugar until smooth, add egg
whites and vanilla and beat together, add pumpkin puree and beat again until
smooth. Fold wet ingredients into dry ingredients until just combined. Stir
in pumpkin seeds and chocolate chips. Portion cookies onto parchment lined
baking sheet and bake for 10-12 minutes. Cool on wire rack.
Pumpkin balls in my new cute pumpkin ramkin 🎃 These balls were so delicious they didn’t last long! Recipe below⬇️
Pumpkin Protein Balls 🎃
•½ cup natural peanut butter (can sub with any nut/seed butter)
•½ cup pure pumpkin puree
•¼ cup VitaFiber IMO syrup*
•¾ cup large flake oats
•¼ cup oat flour
•2 Scoops (60g) LeanFit CompleteGreen protein powder
•1 tsp. pumpkin pie spice
Combine all dry ingredients in large bowl and set aside. In saucepan over medium heat melt together peanut butter and syrup *(VitaFiber syrup can be subbed with any sticky sweetener such as honey or maple syrup, macros will change) until smooth, remove from heat and stir in pumpkin puree until smooth (you can skip the heating if you have smooth enough nut butter). Add peanut butter mixture to dry ingredients and mash together with a fork until well combined. Roll into balls and place on parchment lined dish (I used a small cookie dough scoop to make my balls – so easy!). Place in fridge to harden up. I was able to get 32 balls with my small scoop, portion as you like.