Banana Chocolate Energy Orbs

 

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With back to school on the horizon LeanFit asked me to create a yummy snack that is completely nut free, under 8 ingredients and refined sugar free; challenge accepted! These are the perfect little snacks for you to pack for your children’s lunches and of course for yourself. With very minimal ingredients they are quick to whip up, no cooking required and delicious!  Step by step instructions as follows and the recipe is at the end of this post.  Hope you enjoy!

Get all your ingredients together.

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Combine all dry ingredients.

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Add banana and maple syrup.

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Mash it all together.

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If too dry add a little water.

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Using ice cream scoop, portion onto parchment paper.

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Place in Fridge to cool.

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RECIPE:

Banana Chocolate Energy Orbs

Ingredients:

  • 1-½ Cup Old Fashioned Oats
  • ½ Cup + 2Tbsp Seeds (Pumpkin, sunflower and sesame seeds used)
  • ¼ Cup Raw Cacao powder (Cocoa or Carob powder can be subbed)
  • ½ Cup LeanFit Naturals Chocolate Whey Protein
  • ¼ Cup Dried cranberries or choice of chopped dried fruit
  • ¼ Cup Maple Syrup
  • 1 Medium Banana, mashed (Yield 2/3 cup mashed)

Method:

Combine oats, seeds, cacao powder, chocolate whey and cranberries; stir together until combined. Add maple syrup and mashed banana; mash together until well combined, add water 1Tbsp. at a time if too dry. Portion out onto parchment paper using ice cream scoop or ¼ cup and place in fridge to harden. Yield 10 orbs. Stores for 1-2 weeks in fridge or up to 2 days at room temperature.

 

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Chocolate Mint Protein Truffles

And another protein truffle recipe for you because it’s Christmas week aka truffle week 😂 Today’s truffles are chocolate mint! Because chocolate and mint are bomb .com ✌

Chocolate Mint Protein Truffles

Ingredients:
•1/2 cup sunbutter or nut/seed butter of choice
•1/3 cup LeanFit Protein Chocolate whey
•1/3 cup ground flax seed
•3 Medjool dates
•1Tbsp VitaFiber IMO syrup or maple syrup/honey
•2 Tbsp cocoa powder
•1/2 tsp pure mint extract

Method:
Process all ingredients in food processor. Form balls with hands. Drizzle with chocolate if desired. Yield 12.

Protein Tootsie Rolls

A healthy tootsie roll? That taste better than the real thing and is so simple to make? Yes I have the recipe for you! 

Halloween is full of candy and sugar, why not make something that you don’t have to feel guilty about giving your kids and yourself of course!
 

After you combine all your ingredients you should be able to form a round ball.

Roll flat with rolling pin or tall glass to abot 1/2″ thick.

Then slice horizontally in 1/2″ strips.

Then slice again into about 1-1/2″ pieces (preferred size of your tootsies).

I joined some of the end pieces to get right size. Form tootsies using your hands into round rectangular pieces. 

Place in fridge to firm up and wrap in individual papers if desired (I cut wax paper up and twisted ends).


Recipe

Protein Tootsie Rolls


Ingredients:

  • ¼ Cup Cocoa Powder (I used Camino Dutch-Processed)
  • ½ Cup LeanFit Chocolate 100% Whey protein powder (appx. 1 heaping scoop) 
  • 2 Tbsp. Coconut flour
  • 1 tsp. Granulated stevia (I used Truvia)
  • 1/8 tsp. Himalayan pink salt
  • ¼ Cup (60g) VitaFiber syrup (*honey can be subbed)
  • 2 Tbsp. Coconut oil
  • ½ tsp. Pure vanilla extract


Method:

  1. In medium bowl mix cocoa powder, whey powder, coconut flour, stevia and salt and set aside.
  2. In small saucepan heat up VitaFiber syrup over medium heat until bubbles form, add coconut oil and vanilla and mix, pour into dry ingredients and with spatula fold ingredients together until you get a dough.  
  3. Place dough onto wax/parchment paper and knead with your hand until firm, roll flat with rolling pin or large glass; about ½ an inch thick.
  4. Slice into 1/2″ strips then slice creating tootsie roll sized pieces about 1-1/2″, the ends may need to be joined with other end pieces to create same shape. Form pieces with your hands rolling on flat surface to get desired shape.
  5. Store in fridge and roll in individual papers if desired.

Yield: 42 Pieces


Macros per 1 piece
 (using VitaFiber)
Calories: 17 | Carb: 2g (1g Fiber/0g Sugar) | Fat: 1g | Protein: 1g


Macros per 6 pieces

Calories: 105 | Carb: 12g | Fat: 5g | Protein: 8g

*Note: I have tried this recipe with honey instead of VitaFiber with almost exact results, please note the macronutrients will alter and the flovour too.

Almond Protein Fudge

Looking for some healthy, guilt free fudge that is high in protein? Look no further these little gems are bomb 💣 I revamped one of my old recipes and they are just as good! Must try! 

Recipe:

Almond Protein Fudge


Ingredients:


•2  scoops (65g) Chocolate whey isolate  LeanFit Protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds
•Pinch Himalayan pink salt
•½ cup almond butter, melted
•2 Tbsp VitaFiber IMO syrup (or honey/agave/maple or rice syrup)
•¼ cup + 1 Tbsp. coconut milk (I use Silk unsweetened)
•Optional: 2 – 85% Dark chocolate squares, chopped for topping (I use Lindt)

Method:

Line a loaf pan with parchment paper and set aside. In medium bowl combine protein, cacao powder, almonds and salt and set aside. Melt your almond butter in saucepan and combine with coconut milk and VitaFiber or other sweetener, then mix into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan, sprinkle with chopped chocolate and press down.  Place in fridge overnight or flash freeze for 1-2 hours if you can’t wait. Slice into 24 squares.

Try not to eat them all!

Macros: yield 24

Calories: 58 | Fat: 4g | Carb: 2.5g (fiber 2g) | Protein: 4g

Coconut Chocolate Protein Peanut Butter Cups

I had a vision in my mind what these would look like and they turned out just right! Coconut chocolate protein peanut butter cups. Dark chocolate bottom, protein peanut butter center and coconut butter topping these fat bombs are awesome! Recipe below 😘

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Recipe:

Bottom:
•1/3 Cup Chopped 70% dark chocolate
•1 tsp Coconut oil

Center:
•¼ Cup natural peanut butter
•2 Tbsp LeanFit Protein chocolate whey (use plant based for vegan)
•1 Tbsp almond milk

Topping:
•1 Cup Coconut butter
•1 Tbsp Maple syrup
•½ tsp Pure vanilla extract

Method:

1. Prepare 12 mini muffin liners in pan. In double boiler melt chocolate and coconut oil. Divide equally between the 12 cups bringing chocolate up the sides half way, place in freezer to harden.

2. Prepare center ingredients in small bowl, mash together with fork until you get a dough like consistency, equally make 12 small balls with dough (if you have hard PB heat up in small saucepan slightly). Remove chocolate from freezer and place 12 dough balls in each cup, pressing down flat.

3. Prepare top ingredients in double boiler until smooth, divide evenly over top of 12 cups. Sprinkle with shredded coconut, chopped chocolate or cacao nibs if desired. Place in fridge or freezer to harden then remove liners. Store in fridge.

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Enjoy ✌

Chocolate Banana Bundt Cake

Finally I got myself a bundt cake pan! It’s about time haha! So my for my first cake I wanted to try an oat flour cake plus I had some really ripe bananas so added those too and of course I added cacao powder for the chocolate! I also used VitaFiber powder for extra fiber, if you haven’t tried check it out here VitaFiber

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Banana Bundt Cake
Yield: 16

Ingredients:
• 3 medium ripe bananas (appx. 2-1/2 to 3 Cups mashed)
• 2 Tbsp Honey
• 1/3 Cup plain greek yogurt
• ¾ Cup Almond milk or milk of choice
• 2 Eggs
• 2 Egg Whites
• 2 tsp pure vanilla extract
• 3 Cups Oat flour
• ½ Cup Cacao Powder
• ¼ Cup VitaFiber Powder (Sub for granulated sweetener)
• 2 Tbsp baking powder
• 2 tsp cinnamon

Method:
1. Preheat oven to 350ºF and grease/flour bundt pan (I used cacao powder after greasing with coconut oil – do not skip this step!).

2. Mash Bananas in bowl then whisk in honey, greek yogurt, almond milk,
eggs and vanilla until well combined.

3. Mix together flour, cacao powder, sweetener, baking powder and
cinnamon. Add dry to wet ingredients and stir until no clumps left.

4. Pour into greased bundt pan and bake in preheated oven for 40-45 minutes.

5. Let cake cool and turn onto serving dish and drizzle with chocolate and fruit if desired (My chocolate drizzle is 1/4C of heated almond milk poured over 1/4C chocolate chips and stirred until melted, for a thicker ganache use 1/3C chocolate chips).

Notes: Nuts, chocolate chips or dried fruit would work well stirred into
batter.

Make sure you grease your pan and dust with flour or cacao powder.
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And it will pop out nice and easy!
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Drizzle with chocolate!
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Serve
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Hope you enjoy!

Superfood Protein Bars

These homemade protein bars are very easy to make, full of nutrients, peanut butter and chocolate! Of course you could omit the chocolate but I don’t recommend 😉

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They are gluten free, high in protein and vegan when using plant based protein powder. You can also use whey protein if desired.

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Here is the recipe:

Superfood Protein Bars

Ingredients:

•2 Cups large flake oats (divided)
•½ Cup protein powder (I used Vega vanilla)
•½ Cup mini chocolate chips (enjoy life foods)
•½ Cup chia seeds or ground flax (I used ¼ cup of each)
•½ Cup chopped dried fruit or raisins (I used chopped dates)
•1 Cup natural peanut butter
•½ Cup Almond / Coconut milk
•¼ Cup Maple syrup or VitaFiber

Method:

Pulse 1½ cups of oats in food processor until flour consistency (if you have oats ground yield about 1¼ cup grounded). Add all ingredients in bowl and mix with a hand mixer until well combined. Line 8×8 dish with parchment paper and press down evenly. Place in fridge to harden up for about 1 hour. Slice into 18 bars. Drizzle with extra chocolate if desired.

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