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.

Gingerbread

A healthier take on gingerbread. I had gotten some small cookie cutters and needed to put them to use! The only problem with smaller cookies is they are harder to decorate! Time consuming but well worth all the cookies you get out of it. Sending most of them to friends and family and also some for Santa too 🎅

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Here is the recipe:

Gingerbread Cookies

Ingredients

Cookies:

•3 Cups whole wheat flour, plus extra to flour surface
•2 tsp ground cinnamon
•2 tsp ground ginger
•½ tsp ground cloves
•¼ tsp pink Himalayan salt
•½ tsp baking soda
•¼ tsp baking powder
•½ Cup blackstrap molasses or regular for less spicy
•½ Cup extra virgin coconut oil, melted
•½ Cup coconut palm sugar
•1 large egg
•2 Tbsp water

 

Lemon Icing:

•½ Cup powdered sugar
•1 Tbsp fresh squeezed lemon juice

Method:

1. In a large bowl combine the flour, cinnamon, ginger, cloves, salt, baking soda & baking powder and whisk together until combined.

2. In a small bowl, combine the molasses and melted coconut oil with hand mixer until well incorporated. Add the coconut sugar, egg and water and mix until well blended together.

3. Pour the molasses mixture into your dry ingredients and blend together until just combined, if it seems crumbly keep mixing or add 1tsp at a time more water. Divide dough to form 2 balls with your hands once combined. Flatten the 2 balls into 1 inch thick discs and place in fridge for at least an hour.

4. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. Pull dough out of fridge and let sit for about 30-60min at room temp as it may be a little hard to roll. Lightly flour your working surface and roll your discs until they are about ¼ inch thick.

5. Cut out cookie shapes with desired cookie cutters (I used small cutters and a large gingerbread man cutter).  Place your cut cookies onto parchment sheet spacing about ½ inch apart as they don’t expand much. Combine leftover dough scraps and form ball and roll again. Repeat with other dough.

6. Bake in preheated oven for 8-10 minutes (8 minutes they should be done – 10 minutes a little crispier). Remove from pans and place on racks to cool.

7. Let cookies cool completely before icing. To prepare the icing combine the powdered sugar and lemon juice in a small bowl and whisk together until smooth. Place in a small piping bag or Ziploc bag with corner cut and pipe cookies as desired, adding sprinkles, powdered sugar, any decorations desired. The icing hardens quickly so add sprinkles as soon as you pipe icing. Keep stored in airtight container. Wait at least 1-2 hours after icing before stacking cookies.

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Enjoy!

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Quest Chocolate Peanut Butter Cheesecake

I just love experimenting with cheesecakes, this past week I created a Quest inspired cheesecake using chocolate peanut butter quest bars. The crust turned out perfect I used Annie’s chocolate bunny grahams and coconut oil.  Here is the recipe.
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Crust Ingredients:

•2 Cups Annie’s chocolate bunny grahams, measured then finely ground
•1/2 tsp cinnamon
•1/4 Cup virgin coconut oil, melted

Crust Directions:

Preheat oven to 325ºF. Prepare springform pan (grease sides or use parchment paper around sides-bottom doesn’t need to be greased). Finely grind bunny grahams in a food processor. Pour into small bowl, stir in cinnamon and then add coconut oil mashing together with a fork until well combined.  Press into prepared springform pan. Bake for 5-7min. Remove from oven and cool. Prepare filling.

Cheesecake Filling Ingredients:

•1 pkg. lite cream cheese
•1 pkg. chocolate cream cheese
•1-1/2 Cups 0% Plain greek yogurt
•1 Egg
•1/3 cup egg whites
•2 scoops (60g) whey protein powder
•1/4 Cup unsweetened almond milk
•1/3 Cup Xylitol
•2 Tbsp fresh squeezed lemon juice
•2 tsp pure vanilla extract
•Pinch pink Himalayan salt

Second Layer:

•1/2 Cup peanut butter
•2 Tbsp. cacao powder
•2 Chocolate peanut  butter quest bars (1 melted for 20 seconds in microwave with 2Tbsp almond milk / 1 Chopped).

Filling Directions:

In food processor combine cream cheese and greek yogurt until smooth, add egg and egg whites slowly while processing, add protein powder, milk, xylitol, lemon juice, vanilla and salt and process until no clumps are visible and smooth texture.  Pour 2/3 of filling onto cooled crust. With remaining filling add peanut butter, cacao powder and 1 melted quest bar (melt quest bar in microwave for 20 seconds with 2 Tbsp almond milk and mash it until pliable) and process in food processor until well incorporated.  Take the other quest bar and chop it into little chunks, sprinkle this over the 1st layer filling.  Pour second layer over first layer evenly.  Bake in oven for approximately 40 minutes, turn oven off, prop oven door open and let rest for 45 more minutes. If you want to do a hot water bath for the cheesecake to ensure no cracking, feel free to do that way, follow this link and go to the bottom of page for instructions on how to do so. Refrigerate cheesecake for at least 4 hours before slicing.

Topping:

•1/3 Cup dark chocolate, chopped
•1 tsp virgin coconut oil

Melt chocolate in candy bag or double boiler method, drizzle chocolate down sides of cheesecake and all over top.  I drizzled over sliced cheesecake as well.
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Yield 8-16 slices ( I did 16 slices)

Macros per slice (16)

Calories: 271 | Fat 16g | Carbs 21g | Protein 13g
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Gingerbread Truffles

It’s getting closer to Christmas every day, my Christmas baking has begun! Well these truffles are no bake so I should say my Christmas food creating has begun!
If you are looking for a gingerbread treat … these truffles are for you!

Step by step instructions below⬇

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Ingredients:

Truffle:
• ¼ cup coconut oil, room temperature
• ¼ cup unsulphered blackstrap molasses
• ½ cup natural organic brown sugar, lightly packed
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground allspice
• ½  teaspoon ground cinnamon
• 1¼ teaspoons ground ginger
• ¼ teaspoon Himalayan pink salt
• 1¼ cups Oat flour

Coating:
• 7 ounces (appx heaping 1 cup full) organic white chocolate drops
• 2 tsp Virgin coconut oil
• 2 TruJoy Organic candy canes, crushed

Directions:

In large bowl beat coconut oil, molasses and sugar with hand mixer for about 2 minutes until well combined and no clumps left from coconut oil. Beat in vanilla extract and spices.  Mix in oat flour ¼ cup at a time until well incorporated, the dough may be crumbly but you can use your hands to form dough – if too dry add milk 1tsp at time to get firm dough). Place in fridge for about 30 minutes to firm up.

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Line baking sheet with parchment paper. Form tablespoon size balls rolling in between your palms, place on prepared sheet. Flash freeze for 10 minutes while you prepare your chocolate coating.

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Crush your candy canes. Melt chocolate over double boiler, stir in coconut oil at end. Using fork and spoon coat truffles in chocolate (tap the fork on the side of the bowl to get excess chocolate off) and sprinkle crushed candy canes over immediately after coating them.  Place back on parchment lined sheet, repeat until all truffles coated.  I had extra chocolate and candy canes so made a white chocolate bark with candy cane topping. Place truffles in freezer for about 10 minutes to harden shell. Eat one, take a picture and store in fridge. 

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Yield: 22 Truffles

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**Updated – Gingerbread Cake pops made for Christmas dinner … swap the white chocolate for dark and put on a stick!
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