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.

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Gingerbread Protein Truffles

It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!


Gingerbread Protein Truffles

Ingredients:
•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves

Method:
Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together.  Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.

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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Christmas Tree Brownies

So I was assigned a Christmas treats mission from GastroPost Vancouver using products that Walmart Canada had sent me. I was ready for the challenge!

I received a box of brownie mix and wine gums.

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Hmm what to make …. Thinking cap activated! That’s it Christmas tree brownies with icing and wine gums as “ornaments” 😃🎄

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These are the items I used for the icing. Extra virgin coconut oil, organic icing sugar, organic pure vanilla extract and some Almond Breeze, the silver balls were for later 😊

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Made my icing which I added to much almond milk so was not as thick as I wanted it but still taste OK. Chopped the wine gums into little bits, snapped the candy canes in half and removed the tops. Time to frost!

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I wish my icing was thicker but I couldn’t correct it because I ran out of icing sugar. They taste amazing that’s all that really matters right!

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Here is the recipe!

Christmas Tree Brownies 🎄

Brownies:

1 Box of Great Value brownie mix from WalMart Canada – follow box instructions (I used melted coconut oil in place of vegetable oil and used a 9×13” pan). Let cool completely before slicing. Slice into triangle shapes one cooled (you will have excess on the ends). I used a pizza cutter.

Icing:

•¼ Cup extra virgin coconut oil (or use butter if desired)
•2 Cups packed organic icing sugar
•1 tsp pure vanilla extract
•2-4 Tbsp almond milk

Method:

Cream coconut oil until smooth and no clumps this is very important you don’t want clumps. Add icing sugar slowly ¼ cup at a time, add vanilla and start with 2 Tbsp milk, add more until you get desired consistency. Place in fridge while you prepare your toppings.

Toppings:

•Wine gums, cut into little pieces
•Green sprinkles
•Gold and silver baking balls
•Candy canes for stems (tops removed, cut in half)

Frosting/Decorating:

Using a piping bag or cut corner of a Ziploc bag pipe icing onto triangle shaped brownies starting with the bottom and working towards the top. Arrange toppings as desired. Place candy canes in bottoms as stems. Serves 16.

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Happy Holidays! 🎄🎅

Cereal Truffles

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Experimenting in the kitchen can lead to success or failure but today I succeeded. Yes for the win! Cereal truffles turned out perfect.

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Here is the recipe and check out more pictures below.

Jungle Munch Cereal Truffles

➡Ingredients:

•2 Cups Cereal (I used Jungle Munch by Natures Path Organic EnviroKidz)
•1 Cup Dates, soaked
•2Tbsp cottage cheese (Vegan use 1Tbsp almond milk)
•1/2 Cup nuts/seeds (I used mixed almonds, cashews and walnuts)
•2Tbsp vanilla protein (I used @VegaTeam Vanilla Protein)

➡Toppings:
Chocolate sprinkles, cocoa powder, coconut & sprinkles (nuts would be good to).

➡Method:

Soak dates in hot water for about 15min. Process nuts/seeds in food processor until little bits, empty into bowl and set aside. Drain dates from water and place in food processor with cottage cheese or almond milk, pulse scraping down sides until smooth paste texture. Add cereal, processed nuts and protein powder to date mixture, process until all combined and cereal has processed down. Line dish with parchment paper and using cookie scoop or tablespoon scoop mixture onto parchment paper. Roll into balls, using water on your hands as needed as it can get sticky. Get your toppings ready and roll balls in until coated with topping. Place in mini cupcake liners and store in fridge until ready to enjoy. Yield 16.

Instructions/pictures:

Scoop mixture onto tray with tablespoon.

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Roll into balls using your hands slightly wet with water.

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Get your toppings together and roll balls until coated.

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Finished product

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Enjoy 🎄

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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Chocolate Mousse Pie

 

 

 

This pie is to die for! It’s also vegan and gluten free! I was just going to make the mousse but decided to do a pie instead, you can use this recipe just for the mousse or make a pie as well.  I will have both recipes for the mousse and the crust. 

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Crust:

  • 2Tbsp cocoa powder
  • 1/2C nuts of choice (i used 1/2 almonds 1/2 walnuts)
  • 1/2C coconut
  • 12-15 pitted dates

Blend nuts and coconut in food processor until small bits, add cocoa and dates, blend until processed and press into 8″ pie pan (I used a spring form pan).  That’s it!

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Mousse:

  • 12.5oz firm or silken tofu (I used firm for a more firmer mousse, use silken for smooth mousse)
  • 1tsp cocoa powder
  • 7oz dark chocolate of choice (I used 85% dark cocoa lindt bar and some vegan chocolate chips)
  • 1tsp pure vanilla extract
  • 3-4Tbsp unsweetened almond milk (or milk of choice)
  • 1Tbsp maple syrup or agave (optional – i omitted)

Break up chocolate bars and melt in double boiler or if you prefer microwave (don’t recommend – zaps nutrients).  Pour all ingredients into food processor and blend until really smooth.  Pour into your pie crust or keep it crustless if desired.  Refrigerate until chilled, it will get firmer the longer it sits.  Melted frozen raspberries or strawberries would be a delicious topping! Enjoy.

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Nutritional info with crust (8 servings)

Calories:245 Carbs:19g Fat:16g Protein:7g

You could make 16 servings and halve this info ♥