When you think of Christmas flavours what do you think of? For me it’s gingerbread and peppermint and I always try to incorporate both of those flavours in my Christmas baking. This year I made these peppermint mocha balls and used my homemade espresso powder to get the “mocha” flavour. You can also use instant coffee too. Recipe as follows.
Peppermint Mocha Protein Balls
•1 Scoop (32g) LeanFit Chocolate whey
•½ Cup oat flour
•½ Cup almond flour
•¼ Cup cacao powder
•1 tsp espresso powder (or 1Tbsp instant coffee) *Click here to see how to make
•⅓ cup VitaFiber syrup *see subs
•½ cup peanut butter
•¼ cup almond milk or choice
•½ tsp pure peppermint extract
•2-3Tbsp Cacao powder for rolling
Combine all dry ingredients in large bowl and set aside. In small saucepan over medium heat mix peanut butter, VitaFiber syrup and almond milk and stir until well combined, remove from heat and stir in peppermint extract. Add peanut butter mixture to dry ingredients and fold together with spatula and then use your hands to knead together until all your ingredients are incorporated and you have a big giant ball (if your dough is too crumbly, add a tablespoon of milk at time to perfect). Portion into tablespoon size balls (small cookie scoop works amazing!) and roll with your hands to get smooth balls. Roll each ball in cacao powder. Store at room temperature for up to 5 days, in fridge for 2 weeks or in freezer for up to 6 months. Yield 28 balls.
*VitaFiber can be replaced with any sticky sweetener of choice.
Happy St. Patrick’s Day! 🍀💚🍀
Mint Oreo Protein Cheesecake Bars
- 300g (22 cookies) Mint Oreo cookies
- 2 Tbsp. Coconut oil, melted
- 500g cream cheese at room temperature
- ½ cup plain Greek yogurt
- 1 large egg
- 3 egg whites
- ⅓ cup Xylitol
- 1½ scoop (48g) LeanFit vanilla whey isolate
- 1 tsp pure peppermint extract
- Green food colouring (about 8-10 drops)
- Melted chocolate for drizzling if desired
1. Preheat oven to 350ºF. Line 8×8 baking dish with parchment paper.
2. Process Oreo cookies in food processor until they resemble fine
crumbs. Add the 2 tablespoons of melted coconut oil and pulse a couple
times until combined. Pour crumbs into prepared baking dish and press down lightly with back of a spoon until you have an even layer.
3. Bake crust in preheated oven for 10 minutes.
4. Meanwhile, prepare cheesecake by beating cream cheese and Greek yogurt until smooth and creamy. Add in the egg, egg whites, xylitol and protein powder and beat again until smooth. Add peppermint extract and add a few drops of green food colouring and beat again adding more green food colouring to get desired colour.
5. Pour cheesecake filling over baked crust and bake again for 35 – 40
minutes or until the cheesecake is slightly wobbly in the center.
6. Remove from oven and allow to cool at room temperature. Place in
fridge for at least 3 hours before slicing into bars.
7. Drizzle bars with melted chocolate if desired.
8. Store covered in fridge for up to 7 days.
So instead of making a ton of unhealthy baking I decided to make some healthy chocolate for my family and friends for Christmas treats.
Serves 6+ I doubled the recipe and used a large baking sheet to spread. Recipe as follows:
•1C coconut oil (coconut butter will work as well)
•1C cocoa powder
•1/2C agave or maple syrup
•1tsp pure vanilla extract
▶Optional: chopped nuts, coconut, chopped candy canes, other extracts (I used 1/8tsp mint extract and organic candy canes).
•Melt coconut oil in double boiler over medium heat. (Do not use microwave – zaps nutrients)
•When oil is melted, remove from heat and add cocoa powder, agave, vanilla and other flavor extracts. Whisk until all ingredients well combined. Make sure no water splashes in at this point-it will get mealy.
•Pour the chocolate into parchment lined dish or molds, add optional nuts/candy canes and place in the fridge to harden. Once hardened cut into bars.
Melt in your mouth deliciousness♡