I always try to come up with healthier versions of sweet treats around Valentine’s Day as it is a big one for chocolate! My new found love for tahini is in sweet treats! It’s pretty tasty and way cheaper than nut butters. You can sub any nut or seed butter in this recipe with the same results. I added LeanFit protein for extra protein and VitaFiber to make it sugar free and a fiber boost! Recipe as follows:
Raspberry Tahini Cups
•¾ Cup dark chocolate chips or chopped chocolate
•1 tsp coconut oil
•4 Tbsp tahini
•1 Tbsp coconut oil
•2 Tbsp VitaFiber IMO syrup
•2 Tbsp LeanFit vanilla whey protein powder
•2 tsp Powdered raspberries* (Optional)
Yield 10 mini cups. I use a silicone liner but paper cups will work as well.
- Melt chocolate and coconut oil over double boiler until fully melted.
- Using a small spoon coat muffin cups on bottom and bring up edges using the back of the spoon, place in freezer to harden. Remove from freezer after about 10mins or until chocolate is hardened and add second coat of chocolate to walls of liners and place back in freezer.
- Start your filling by mashing all ingredients together until combined, if your mixture is a little hard, place bowl over warmed water (from double boiler) to melt the coconut oil and tahini together better.
- Remove cups from freezer and portion filling into each cup coming almost all the way to the top and then top each cup with remaining chocolate and spread until covered (sprinkle freeze dried raspberries on top if desired). Place back in freezer to harden.
- Store in fridge (2 weeks) or freezer (6-12 months).
*Note: To get powdered raspberries I took freeze dried raspberries and pulsed them in my coffee grinder until I got a fine powder. I used this to
stir in and sprinkle on top of cups. You can also stir in nuts or chocolate chips if desired.
Looking for a quick energy pick me up, be sure to make these! I made them a few days before giving birth to my first child and they are lifesavers for when you need a quick snack. Of course you don’t need to be pregnant or postpartum to enjoy these yummy bites. When researching recipes for these balls the most common ingredients are oats, peanut butter, honey and flax seed. I opted to add some protein powder to mine as I like the extra protein boost.
Here is the recipe:
Lactation Energy Balls
- 1 Cup creamy nut butter (I used half peanut and half almond butter)
- 2⁄3 Cup raw honey
- 2 Cups old fashioned oats
- ½ Cup ground flaxseed
- ¼ Cup LeanFit CompleteGreen Organic protein powder
- ¼ Cup shredded coconut
- 2⁄3 Cup chocolate chips
- Combine nut butter and honey until smooth (heat nut butter if hard). Combine all dry ingredients together and add to nut butter/honey mixture and mix with spatula/wooden spoon until well combined. Using small cookie scoop or your hands roll into small tablespoon sized balls. Place on parchment lined dish. Store in fridge or freezer.
Yield: 50 Tablespoon size balls
Since it’s October I’ve got pumpkin on my mind! These little bites are delicious and taste just like pumpkin pie cookie dough 🎃
Pumpkin Cookie Dough Balls
•½ cup pure pumpkin puree
•¼ cup coconut oil, melted
•⅓ cup maple syrup
•¾ cup Coconut flour
•½ cup LeanFit vanilla whey isolate
•1½ tsp pumpkin pie spice
•¼ tsp salt
•¼ cup chocolate chips
Whisk together wet ingredients in small bowl and set aside (make sure
pumpkin and maple syrup are at room temperature when you add the coconut oil to prevent it from clumping). Combine all dry ingredients except for chocolate chips in medium size bowl, add wet ingredients to dry ingredients and fold together until well combined. Fold in chocolate chips and place batter in fridge for 20 minutes to harden. Using small cookie scoop or tablespoon portion balls onto parchment lined dish. Store in fridge.
Yield 28-30 small balls.
I created these last year for Easter and knew I had to make them again this year. Instead of making them large, I made them smaller so if you want to eat 1, 2 or 3 you can! I also have included my homemade chocolate recipe that I used to coat the eggies. Recipe below.
Chocolate Protein Eggs
•2 Scoops (64g) Chocolate LeanFit 100% Whey Naturals Protein
•½ Cup Coconut Flour (can swap for ¼ cup casein & ¼ cup coconut flour also for higher protein)
•¼ Cup Almond Flour
•¼ Cup Cacao Powder
•¼ Cup Nut Butter (I used Cashew butter)
•¼ Cup VitaFiberIMO Syrup (Can sub maple syrup/honey)
•¼ Cup Almond Milk
Mix together all dry ingredients in bowl and set aside. In medium saucepan heat nut butter and VitaFiber until smooth; stir in almond milk. Using spatula add nut butter mixture to dry ingredients and press together then use your hands to knead dough together (add more almond milk 1Tbsp at a time if too dry). Split dough into 12 even pieces or 24 if you want smaller pieces. Using your hands form each batter piece into egg shape, place on parchment paper and then store in fridge to firm. Coat in your favourite melted chocolate or make your own as below.
Macros: (12) *Large size
Calories: 98 | Carb: 10g (Fiber 6g/Sugar 1g) | Fat: 5g | Protein: 7g
(24 for smaller size – macros halved)
•¼ Cup Coconut Oil
•¼ Cup Cacao Powder
•2-4 Tbsp VitaFiberIMO Syrup (or maple syrup/honey/liquid sweetener)
Heat coconut oil to a liquid and stir in cacao powder and sweetener. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.
I’m all about the pumpkin lately 🎃 well it is fall after all. These cookies turned out so soft and chewy, definitely a new favourite! Recipe below.
Pumpkin Protein Cookies 🎃
•1½ Cups flour (I used half oat flour & half all purpose whole wheat)
•½ Cup LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•½ tsp pumpkin pie spice
•2 tsp baking powder
•Pinch pink Himalayan salt
•½ cup coconut oil
•½ cup coconut sugar
•2 egg whites or 1 whole egg/flax egg
•1 tsp pure vanilla extract
•1 Cup pumpkin puree
•¼ Cup each pumpkin seeds and chocolate chips (optional)
Preheat oven to 350ºF. Combine all dry ingredients in large bowl and set
aside. Beat together coconut oil and coconut sugar until smooth, add egg
whites and vanilla and beat together, add pumpkin puree and beat again until
smooth. Fold wet ingredients into dry ingredients until just combined. Stir
in pumpkin seeds and chocolate chips. Portion cookies onto parchment lined
baking sheet and bake for 10-12 minutes. Cool on wire rack.
Pumpkin balls in my new cute pumpkin ramkin 🎃 These balls were so delicious they didn’t last long! Recipe below⬇️
Pumpkin Protein Balls 🎃
•½ cup natural peanut butter (can sub with any nut/seed butter)
•½ cup pure pumpkin puree
•¼ cup VitaFiber IMO syrup*
•¾ cup large flake oats
•¼ cup oat flour
•2 Scoops (60g) LeanFit CompleteGreen protein powder
•1 tsp. pumpkin pie spice
Combine all dry ingredients in large bowl and set aside. In saucepan over medium heat melt together peanut butter and syrup *(VitaFiber syrup can be subbed with any sticky sweetener such as honey or maple syrup, macros will change) until smooth, remove from heat and stir in pumpkin puree until smooth (you can skip the heating if you have smooth enough nut butter). Add peanut butter mixture to dry ingredients and mash together with a fork until well combined. Roll into balls and place on parchment lined dish (I used a small cookie dough scoop to make my balls – so easy!). Place in fridge to harden up. I was able to get 32 balls with my small scoop, portion as you like.
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.
Combine all dry ingredients.
Add banana and maple syrup.
Mash it all together.
If too dry add a little water.
Using ice cream scoop, portion onto parchment paper.
Place in Fridge to cool.
Banana Chocolate Energy Orbs
- 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)
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.