Coconut Raspberry Chocolate Cups

Made these yummy treats for Valentine’s Day this year. They turned out great, a perfect healthy treat ❤ Recipe 👇🏽

Coconut Raspberry Chocolate Cups

Base layer:
•½ cup almonds/walnuts
•⅓ cup flaked coconut
•2Tbsp cacao powder
•¼ cup LeanFit vanilla whey protein powder
•10 medjool dates (or 15 noor dates, soaked)
•¼ cup coconut oil, melted

Middle layer:
•1 cup frozen raspberries
•⅔ cup flaked coconut
•¼ cup LeanFit vanilla whey protein powder
•2Tbsp maple syrup
•2Tbsp melted coconut oil

Top layer:
•100g chocolate + 1Tbsp coconut oil

Method:

Line 12 tin muffin tray with paper liners. For the base layer combine nuts and coconut in food processor until small little bits, add remaining ingredients and process until well combined and you get dough texture. Press evenly into lined muffin tin. Process middle layer ingredients in food processor until well combined and press onto base layer. Melt chocolate and spread evenly over cups. Place in fridge to harden. Store in fridge.
Yield 12.

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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.

Raspberry Tofu Cheesecake

Made this lovely cheesecake for my sisters birthday this past weekend. We headed out camping to my favourite place … Cowichan river. I came up with this last Christmas,  I just winged the recipe and it came out delicious so my sister requested I create again.  This time I added an extra brick of cream cheese. Also the crust is nut free as my mom is highly allergic to all nuts, feel free to use any nuts or seeds of choice in place of. See below for the recipe↓
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▶Crust Ingredients:
• 3/4C Pumpkin seeds
• 1/4C shredded coconut
• 1C dates or more
• 1Tbsp cacao powder

▶Crust Directions:
Place pumpkin seeds and coconut in food processor and blend until little bits, add dates and cacao powder and blend until sticky enough to press into pan. Press into large 9″ spring form pan.

▶Cheesecake Ingredients:
• 1 Pkg. firm tofu (350g)
• 2 Pkg. Light Cream Cheese (500g)
• 250ml Plain Greek Yogurt
•1 Tbsp fresh lemon juice
•1tsp pure vanilla extract
•1C sweetener (1/2C xylitol & 1/2C honey)
•1/2tsp cinnamon
•1C fresh raspberries + extra for topping

▶Cheesecake Directions:
Pat dry tofu, combine with cream cheese and greek yogurt in food processor until smooth. Add all remaining ingredients and process again until well combined. Pour over crust. Bake at 400º for 45min. Turn oven off, prop oven door open and let rest in oven for 1 more hour. Remove from oven, cool and serve with toppings as desired.
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Yes that’s a paper plate 😉 cheesecake camping style!

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 ♡