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:
• ½ Cup old fashioned oats
• ½ Cup raw cashews
• ⅔ Cup Slightly thawed raspberries
• 1 Scoop (30g) LeanFit CompleteGreens protein powder
• 1 Tbsp Maple syrup

Chocolate Coating:
• 140g Dark Chocolate, chopped
• 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.

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Protein Tootsie Rolls

A healthy tootsie roll? That taste better than the real thing and is so simple to make? Yes I have the recipe for you! 

Halloween is full of candy and sugar, why not make something that you don’t have to feel guilty about giving your kids and yourself of course!
 

After you combine all your ingredients you should be able to form a round ball.

Roll flat with rolling pin or tall glass to abot 1/2″ thick.

Then slice horizontally in 1/2″ strips.

Then slice again into about 1-1/2″ pieces (preferred size of your tootsies).

I joined some of the end pieces to get right size. Form tootsies using your hands into round rectangular pieces. 

Place in fridge to firm up and wrap in individual papers if desired (I cut wax paper up and twisted ends).


Recipe

Protein Tootsie Rolls


Ingredients:

  • ¼ Cup Cocoa Powder (I used Camino Dutch-Processed)
  • ½ Cup LeanFit Chocolate 100% Whey protein powder (appx. 1 heaping scoop) 
  • 2 Tbsp. Coconut flour
  • 1 tsp. Granulated stevia (I used Truvia) – optional
  • 1/8 tsp. Himalayan pink salt
  • ¼ Cup (60g) VitaFiber syrup (*honey can be subbed)
  • 2 Tbsp. Coconut oil
  • ½ tsp. Pure vanilla extract


Method:

  1. In medium bowl mix cocoa powder, whey powder, coconut flour, stevia and salt and set aside.
  2. In small saucepan heat up VitaFiber syrup over medium heat until bubbles form, add coconut oil and vanilla and mix, pour into dry ingredients and with spatula fold ingredients together until you get a dough.  
  3. Place dough onto wax/parchment paper and knead with your hand until firm, roll flat with rolling pin or large glass; about ½ an inch thick.
  4. Slice into 1/2″ strips then slice creating tootsie roll sized pieces about 1-1/2″, the ends may need to be joined with other end pieces to create same shape. Form pieces with your hands rolling on flat surface to get desired shape.
  5. Store in fridge and roll in individual papers if desired.

Yield: 42 Pieces


Macros per 1 piece
 (using VitaFiber)
Calories: 17 | Carb: 2g (1g Fiber/0g Sugar) | Fat: 1g | Protein: 1g


Macros per 6 pieces

Calories: 105 | Carb: 12g | Fat: 5g | Protein: 8g

*Note: I have tried this recipe with honey instead of VitaFiber with almost exact results, please note the macronutrients will alter and the flovour too.

Peanut Butter Stuffed Chocolate Protein Muffins

Peanut butter stuffed muffins … that is all 👌 Peanut butter and chocolate together are my favourite!

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These turned out quite dense but just delicious!

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Here is the recipe.

Ingredients:

PB protein center:

•¾ cup vanilla protein (Vega used)
•¾ cup creamy peanut butter
•2 Tbsp coco oil, at room temperature
•½ tsp vanilla extract

Muffins:

•1⅔ cups organic whole wheat flour
•¾ cup organic cocoa powder
•1 Tbsp baking powder
•1 tsp cinnamon
•Dash salt
•1 cup plain 0% greek yogurt
•½ cup + 2 Tbsp almond milk
•1 tsp vanilla extract
•½ cup scant coco oil, at room temperature
•½ cup xylitol
•½ cup coconut sugar
•2 large eggs

Frosting:

•250g cream cheese, at room temperature
•½ cup creamy peanut butter
•½ cup vanilla protein
•½ cup plain 0% greek yogurt
•1-2 Tbsp maple syrup (optional)

Method:

Preheat oven to 350°. Line 22 cupcake tins with a double layer of paper liners.

For filling:

Combine protein, peanut butter, coco oil and vanilla in bowl. Beat on medium speed until well combined and mixture holds together. Roll into 22 balls, place on parchment lined baking sheet and chill in freezer while you make batter (15-20 minutes).

For Batter:

Combine flour, cocoa powder, baking powder, cinnamon and salt in a medium bowl with whisk. In a liquid measuring cup, stir together greek yogurt, milk and vanilla. In large bowl, beat coco oil and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down bowl as needed. Add greek yogurt mixture to sugar mixture and combine. Create well in dry ingredients and add wet, with mixer on low speed or by hand mix just until incorporated. Spoon a tablespoon or two of batter into liners. Place one chilled ball of peanut butter filling into each cupcake well and top with remaining batter. Bake for 12-18 minutes, or until toothpick comes out clean. Cool in pan for 5-10 minutes, then transfer to wire rack and cool completely before frosting.

For frosting:

Beat together cream cheese, peanut butter, protein powder and greek yogurt until smooth. Pipe frosting onto cooled muffins and eat! Add sprinkles If desired.

Yield 22

Recipe notes: If you don’t want to use protein, replace with powdered sugar. Xylitol can be replaced with any granulated sugar as well.

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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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Dark Chocolate Panaforte

This week’s challenge for a contest I participate on instagram … Creating a yummy healthified Italian dessert.

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I did a little research on different Italian desserts and I stumbled upon Panaforte! An Italian dessert containing fruits, nuts and a whole lotta sugar … I had to healthify it. Back in 1205 this dessert was actually paid to monks and nuns of a local monastery as a tax or tithe which was due on the 7th of February of that year (source-wiki). This dessert is very decadent, spiced nicely and very sticky!

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The final product … keep scrolling for recipe at bottom…

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Popping it out of the pan can be tricky but with a knife around the sides and under bottom it came out not too bad.

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Cut that baby in half! Success!

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Slice it up.

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Use parchment or wax paper to keep separated after sliced.

🍫

Recipe:

Yield: Makes 1 – 4″ round mini cake (cut into 16 pieces)

Ingredients:

•1/2 cup chopped dates
•1/3 cup whole almonds
•1/3 cup shelled pistachios
•1/4 cup spelt flour (or flour of choice)
•2 tsp cacao powder
•30g dark chocolate (I used Lindt 70% cacao – about 4 squares)
•1/4 cup raw honey (use maple syrup or agave for vegan)
•1/4 cup coconut palm sugar
•1 tsp water
•Pinch each cloves, cinnamon, ginger, allspice, nutmeg (all ground)

Method:

1. Preheat oven to 325°. Grease mini 4″ springform pan with coconut oil, set aside. If you don’t have mini springform pan you can use small pie dish just make sure to line with parchment paper or grease well.

2. Chop dates and add to medium bowl with nuts, flour and cacao, mix well.

3. Melt chocolate over double boiler or microwave until just melted. Set aside and start honey mixture right away.

4. Mix honey, coconut sugar, water and spices in saucepan over medium high heat. Bring to boil, remove from heat immediately and stir in melted chocolate, mix until well combined. Pour over flour/nut mixture and combine well, things will get sticky. I used metal spoon to incorporate well.

5. Press mixture into prepared dish and press down (may need some parchment) with spoon.

6. Bake in preheated oven for 15 minutes. Remove from oven and cool on wire rack. Once chilled place in fridge overnight or for at least 6-8 hours.

7. Remove from pan, using knife down sides and under bottom to get out. Slice immediately (I sliced into 16 pieces). Store in fridge. Use wax or parchment paper to separate as they will stick together.

Enjoy!

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Fudgy Chocolate Mousse Cups

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Wow these turned out sooo good! When they are frozen they taste like fudgicles with a brownie bottom. Sooo yummy! Many friends enjoyed this treat.

Here’s the recipe→

Fudgy base ingredients:
1 cup soaked dates
•1/2 cup almonds
•1/2 cup hazelnuts
•3 Tbsp Cacao powder
•1 tsp pure vanilla extract
•1 Tbsp agave nectar
•Pinch of Himalayan salt or sea salt

Chocolate Coconut Mousse Ingredients:
•2 cans full fat coconut milk, refrigerated (only need “cream” from 1 can)
•1/4 cup Cacao powder
•3 Tbsp agave nectar
•1/2 tsp xantham gum (optional – see notes)

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Directions:
1. Start with fudgy base. Soak your dates for about 15min. Place nuts in food processor and process until small bits. Add remaining ingredients and process until you get a dough like texture. Have 12 large muffin liners and divide batter between the 12 evenly. Press down evenly with spoon or small flat cup. Place in freezer.

2. Refrigerate your coconut milk for at least 12 hours. Combine all ingredients for mousse layer in food processor using one full can of coconut milk and scrape the top layer of 2nd can of coconut “cream” off the top, reserving the water for later use (i used in smoothie). Put xantham gum in after all combined and blend until whipped. Pour over fudgy base. Place in freezer for about 45min before enjoying. I like to have it little thawed out so it’s more moussy.
Note: If you don’t use xantham gum it wont be as pudding like but will still taste the same, you will also have to enjoy fully frozen. Freeze for at least 2 hours before enjoying.
Store in freezer and let thaw a little bit before enjoying.
Serves 12

Macros per serving:
Calories 160 | Carbs 19g | Fat 9g | Protein 3g

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