Coconut Raspberry Chocolate Cups

Made these yummy treats for Valentine’s Day this year. They turned out great, a perfect healthy treat ❀ Recipe πŸ‘‡πŸ½

Coconut Raspberry Chocolate Cups

Base layer:
β€’Β½ cup almonds/walnuts
β€’β…“ cup flaked coconut
β€’2Tbsp cacao powder
β€’ΒΌ cup LeanFit vanilla whey protein powder
β€’10 medjool dates (or 15 noor dates, soaked)
β€’ΒΌ cup coconut oil, melted

Middle layer:
β€’1 cup frozen raspberries
β€’β…” cup flaked coconut
β€’ΒΌ cup LeanFit vanilla whey protein powder
β€’2Tbsp maple syrup
β€’2Tbsp melted coconut oil

Top layer:
β€’100g chocolate + 1Tbsp coconut oil

Method:

Line 12 tin muffin tray with paper liners. For the base layer combine nuts and coconut in food processor until small little bits, add remaining ingredients and process until well combined and you get dough texture. Press evenly into lined muffin tin. Process middle layer ingredients in food processor until well combined and press onto base layer. Melt chocolate and spread evenly over cups. Place in fridge to harden. Store in fridge.
Yield 12.

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Raspberry Truffles

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.

RASPBERRY TRUFFLES

INGREDIENTS:

Truffles:
β€’ Β½ Cup old fashioned oats
β€’ Β½ Cup raw cashews
β€’ β…” Cup Slightly thawed raspberries
β€’ 1 Scoop (30g) LeanFit CompleteGreens protein powder
β€’ 1 Tbsp Maple syrup

Chocolate Coating:
β€’ 140g Dark Chocolate, chopped
β€’ 1 Tbsp Coconut oil

METHOD:
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.

Raw Tart

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Yummy raw tarts made with cashews! These treats are raw, vegan, gluten free, sugar free and guilt free!

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Recipe as follows:

Makes 4 tarts (4″x4″)

Filling:

  • 3/4C Raw cashews, soaked for at least 4 hours, then drained and rinsed
  • 1/2C coconut milk
  • 1Tbsp agave syrup
  • 1/2tsp pure vanilla extract
  • Pinch pink Himalayan salt
  • beet powder or beet juice for coloring

Crust:

  • 1/4C dates, soaked 10min in warm water
  • 1/2C almonds
  • 1/4C shredded coconut
  • 1Tbsp coconut oil, melted
  • Pinch pink Himalayan salt

Directions:

  1. Soak your cashews.
  2. To create the crust first process nuts in food processor until small bits, then add dates and coconut and process until dates chopped.Β  Stir in salt and coconut oil. Place in fridge.
  3. Blend soaked cashews and coconut milk in blender until smooth, add agave, vanilla and salt and blend. Add the beet powder or juice 1tsp at a time until desired color is achieved (I used 5 tsp of beet juice). Place in fridge to chill.
  4. Divide crust mixture into 4 parts and press into tart pans, spoon filling over top and place in fridge to chill and set for about 1hr. Garnish with fresh berries and serve.

Β 

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