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 ✌

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Orange Coconut Peanut Butter Balls

It’s world vegan month and I love creating raw vegan treats so I whipped up these masterpieces! Adapted somewhat from my lemon coconut truffles. These seriously  take 5 minutes to make!

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Recipe:

Ingredients:

•1/2 cup almond meal
•1/2 cup coconut flour
•2 Tbsp extra virgin coconut oil
•3 Tbsp peanut butter (or any nut/seed butter)
•1Tbsp maple syrup
•1tsp pure vanilla extract
•2Tbsp fresh squeezed orange juice
•1tsp orange zest
•Dash pink Himalayan salt
•Chocolate chips as desired

Method:
Place all ingredients except chocolate chips in food processor and pulse into well combined, should look somewhat crumbly but will stick together. Roll into 10 balls, place on parchment lined sheet and stick with chocolate chips if desired (if you add chocolate chips before rolling they will be harder to roll as they kinda fall apart *I did this-just extra careful). Enjoy! Store in fridge.

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Coconut PB Chocolate Chunk Muffins

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I love seeing pictures of food and trying to recreate them, this is what I did with these muffins. Coconut, peanut butter and chocolate muffins was the verdict! They looked very similar to the image I seen and the taste is amazing! Working with coconut flour can be tricky but with the right ratios of other ingredients it can turn out amazing!

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Baked fresh for breakfast.

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They turned out so good, I’ve had my fails with coconut flour before. So happy how these turned out, not dry at all. Yummy!

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Let cool slightly before taking liners off. Or be courageous and just peel it hot you may be licking the liner though …

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Here is the recipe:

Coconut PB Chocolate Chunk Muffins

Ingredients:

•6 eggs, room temperature
•1/2 Cup natural peanut butter
•2 Tbsp coconut oil, melted
•2/3 Cup scant coconut palm sugar
•1/4 tsp Pink Himalayan salt
•1/2 tsp Pure vanilla extract
•1/2 Cup coconut flour, sifted
•1 tsp baking powder
•1/2 tsp cinnamon
•1/3 Cup shredded unsweet coconut
•1/3 Cup dark and white chocolate, chopped into chunks (save extra for topping)

Method:

Preheat oven to 375°F. Line or grease 12 muffin tin. With electric mixer beat together eggs, peanut butter, coconut sugar, salt and vanilla until well combined then while still mixing add melted coconut oil. Sift coconut flour, baking powder and cinnamon into separate bowl. Add into batter and mix until smooth. Stir in chocolate chunks and shredded coconut. Pour into prepared muffin cups coming up about 3/4 of the way. Decorate the muffin tops with extra chocolate chunks and shredded coconut if desired. Bake at 375°F for 15 minutes, or until a toothpick comes out clean. Let cool slightly. Yield 12 muffins.

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You can use muffin liners, silicone liners or just grease your muffin tin.

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I only have 3 left after distributing some out to my friends and family that were around today 🙂

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The one I sliced open for the picture didn’t have many chunks of chocolate inside but the others did!

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Spread with ghee.

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Hope you enjoy!

Coconut Chocolate Swirl Cream Pie

This is seriously one of the best guilt free desserts I’ve ever made! Coconut and chocolate together is so delicious! If you’ve never tried making avocado mousse before you must try. This is how I made the filling for this pie plus swirled in coconut cream. The crust is so simple to make from flaked coconut, maple syrup and coconut oil. Hope you enjoy. Recipe is posted below.

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Coconut Chocolate Swirl Cream Pie

Ingredients:

Crust:
•1 cup shredded coconut
•2 Tbsp maple syrup
•½ Tbsp coconut oil
•Pinch salt

Chocolate Avocado Mousse:
•1 Avocado
•¼ Cup maple syrup
•¼ Cup Cacao powder
•1 Tbsp coconut oil

Stir in:
•1 Can coconut milk, refrigerated (top cream only)

Chocolate swirl top:
•2 Tbsp maple syrup
•1 Tbsp cacao powder
Or use your favorite chocolate melted

Method:

1. In a food processor combine all of the ingredients for the crust and pulse until combined. Cut parchment circle for bottom of your mini springform pan and press (you can use ramekin or pie dish but may not be as easy to get out).
2. Clean your food processor bowl and combine all the ingredients for the chocolate mousse and process until smooth. Set aside.
3. Scoop the solid coconut cream off the top of the can (reserve liquid part for use later) and whisk together until smooth.
4. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust (you may have a little extra – bonus!).
5. For the chocolate swirl mix together maple syrup and cacao powder until smooth. Drizzle chocolate over the top and run a knife through to create swirls (make extra chocolate to drizzle once served).
6. Cover and freeze for at least 6 hours. Thaw for 1 hour before serving. Can be stored in fridge or thawed in fridge overnight as well. Serves 4-6.

Drizzled with Lindt 70% cacao.

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Scooping a bite.

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Nomnom … look at that silky mousse.

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Enjoy

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Peanut Butter Coconut Protein Truffles

These literally took 5 minutes to make and 3 minutes to eat, haha! Super easy and very tasty. Bet you can’t just eat one…well you don’t have to; eat them all!

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Recipe:

Ingredients:

•1 Scoop vanilla protein (I used Kaizen naturals whey)
•2 Tbsp organic coconut flour
•1 Tbsp shredded organic coconut
•1 Tbsp natural peanut butter
•2 Tbsp Silk Coco-Almond Milk

Method:
➡Mix all ingredients together in small bowl until well combined, then using your hands roll in your palms forming balls, roll in extra shredded coconut.
Devour!

➡Macros for all (I made 4 and a mini and ate them all pre workout)
Calories: 328 | Carbs: 15g | Fat: 16g | Protein: 30g

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Coconut Peanut Butter Fudge Bites

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These little bites turned out delicious! Raw vegan, paleo and gluten free! I used some of these and crumbled on top of my homemade donuts yesterday (recipe here) Perfect little snacks. Recipe below⬇

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Ingredients:
6 Tbsp Coconut flour
•4 Tbsp almond meal
•2 Tbsp chopped dark chocolate or chocolate chips
•1/3 Cup soft coconut oil
•3 Tbsp maple syrup
•3 Tbsp natural peanut butter

Soften coconut oil and peanut butter (do not melt), mix in maple syrup, set aside. Combine coconut flour, almond meal and chocolate together in separate bowl, mix in coconut/peanut mixture and stir until well incorporated. Line small container with parchment and spread mixture into evenly. Place in freezer for about an hour until firm. Slice into bite size pieces (I made 20). Store in fridge or freezer.

Macros: (20)
Calories: 82 | Fat: 6g | Carbs: 4g | Protein: 1g

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Strawberry Coconut Squares

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These yummy squares taste so fricking amazeballs, I had to share the recipe with you! Hope you enjoy add much as I did! Keep scrolling ⬇⬇⬇

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Recipe:

Strawberry Coconut Squares
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Ingredients:
•½ cup coconut butter
•½ cup coconut oil
•2Tbsp raw honey (maple syrup for vegan)
•2 scoops (62g) vanilla protein powder (I used @KaizenNaturals)
•1 Cup chopped strawberries (about 6 whole)
•½ Cup unsweetened almond milk
•Dark chocolate for drizzle
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Method:
➡Blend vanilla protein, chopped strawberries and almond milk until smooth, set aside.  In double boiler melt coconut butter, coconut oil and honey until no clumps remain.  Pour strawberry protein mixture into coconut mixture and stir until well combined.  Line 8×8 dish with parchment and pour mixture in.  Place in freezer to harden for at least 6 hours. Cut into 16 squares. If desired add layer of chocolate before cutting or drizzle with chocolate. Eat completely frozen 😋🍓👌
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➡Serves 16
Macros per serving:
| Calories: 142 | Protein: 4 | Fat: 12 | Carbs: 5 |

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