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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Chocolate Raspberry Pancakes

I have a super abundant amount of raspberries growing on my bush so I have to eat raspberries everyday!  Nothing wrong with that cause I love them!

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Today’s pancake recipes follows→
Serves 1

▶Dry:
•1/2Cup spelt flour
•1 heaping scoop protein powder
•2tsp xylitol (or raw sugar of choice)
•1/2tsp baking powder
•1/2tsp ground cinnamon
•1tsp chia seeds
•2Tbsp chocolate chunks or chips

▶Wet:
•1 egg
•1/4Cup plain greek yogurt
•1tsp pure vanilla extract
•1/2Cup almond milk

▶Method:
Mix dry then whisk in wet. Preheat pan and grease. Spoon mixture into pan and cook 1-2min per side. I topped with greek yogurt/raspberry mixture and extra chocolate chunks and fresh raspberries I picked straight from the bush! Enjoy ♡

Chocolate Peanut Butter Banana Chia Pudding

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I am in love with chia seeds, I try to incorporate them into my meals as much as possible. Chia seeds are packed with omega-3 fatty acids, these fats are important for brain health. They are also a great sources of dietary fibre, adding these gems to your diet is an easy way to ensure you are getting a good dose of fibre. They have many more excellent benefits that I could go on but I know you all want the recipe so here it is↓↓↓

▶Ingredients:
•1Cup almond milk
•1tsp agave syrup
•1Tbsp cocao powder
•1Tbsp peanut butter
•1/4 banana
•1/4Cup chia seeds
•Frozen Raspberries

Directions:
Blend almond milk, agave, cocao, PB and banana until well combined. Pour over chia seeds in container with lid and shake up (can also stir), place in fridge for few hours or overnight. Blend raspberries with splash of water and layer with chia pudding. Enjoy ♡

Almond Flour Pancakes with Berry Compote

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I am so craving pancakes after 24 days of whole30 so I comprimised and came up with these puppies! I had this for my dinner♡ Recipe below↓

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▶Pancake Ingredients:
1C Almond flour
•1Tbsp coconut flour
•1Tbsp maca powder (optional)
•1/4tsp nutmeg
•1/2tsp cinnamon
•1/2C unsweetened applesauce
•2 eggs
•1/4C almond milk
•Coconut oil for pan

Directions:
Combine all dry ingredients in bowl (use sieve for coconut flour). Mix wet ingredients in separate bowl and add to dry, mix until well incorporated. Heat pan with coconut oil over medium-low heat (if pan is too hot the cakes may stick and burn). Spoon 1/4C of batter into heated pan, flip once sides are dry and sturdy enough to flip and cook for another minute or two. Repeat with remaining batter,  add more coconut oil if needed.

Compote ingredients:
1/2C raspberries
•1/2C blueberries

Directions:
I used frozen berries, place berries in saucepan and cook over medium heat for 5-10min. That’s it. Start this before pancakes.

Serve pancakes and top with berry compote and extra fresh berries if desired ♡

Makes 8 small pancakes

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Day 24 done … on the homestretch♡♥♡