MOCHA ENERGY PROTEIN TRUFFLES:

These delicious balls of goodness may just win the award for the most fool proof snack to make EVER. Seriously easy and seriously delicious. Packed full of ALLLLLL the superfoods (Maca powder, cacao & coconut oil) to give your energy levels and your metabolism a lil boost pre workout or to pick you up and fill that choc craving in the afternoon. These guys are high in the good kind of fat that help your body lean down, so essentially another GUILT FREE treat to add to the list!

INGREDIENTS:

1/2 cup cashews

1 cup vegan choc protein (I used Vega sport performance)

1/4 cup coffee grinds

1/4 cup melted coconut oil

1 tbs Maca powder

3 tbs Almond meal

1/2-3/4 cup water

2 tbs cacao + 1 tbs for rolling

• Add all ingredients into your Nutribullet or blender and blend until combined . Start off with 1/2 cup of water and add more as needed. The goal is for it to come out looking like breadcrumbs so this may take a full 3/4 cup of water.
• Once ingredients are combined it's time to get ballin'! I wasn't lying when I said this was easy! Haha.
• Take a tbs of the mix and roll into a ball, then roll in cacao powder, repeat until the mixture is gone, this should make roughly 15-18 balls.
• Store balls in an air tight container in the fridge.

Serves 15-18

Per serve

Calories 100

Carb 2.2

Fat 7

Protein 6.5

Sugar .5

TURMERIC GOLDEN BALLS

Turmeric is a super food that you need to get friendly with! It works as an anti-inflammatory, packed full of anti oxidants, great for gut health, to strengthen your immunity, boost energy levels all while lowering your blood sugar.

Ahhhh sign me up. Turmeric on EVERYTHING!

INGREDIENTS

4 scoops vanilla vegan protein

1 cup apple sauce

2 tbs coconut oil

1/2 cup raw cashews

1/3 cup of desiccated coconut 

1/4 cup flaked almonds

1 heaped tbs turmeric + extra for rolling

2 tsp ginger powder

2 tsp cinnamon

2 tbs almond meal

1 pinch of black pepper

HOW:

- Combine all dry ingredients except the nuts in a medium mixing bowl

- Roughly chop the raw cashews & sliced almonds, add to the bowl and combined thoroughly. These are going to be key for texturally exciting balls.

- Add wet ingredients to the bowl and mix until a dough like mix is formed.

- Now it's time to start Rollin'. Take a heaped tbs of the mix, roll in to balls about 1 inch in diameter. After you've rolled your balls lightly dust the balls/coat them in the remainder of the turmeric.

- Store the balls in an air tight container in the fridge, this will keep them fudge like.

- Enjoy the balls as a guilt free pre or post workout snack or just on the go.

PEANUT CHOC CHIP COOKIE DOUGH BITES

Cookie dough bites that are good for you?! Umm whaaaat?! Yup, this Another one that falls into the glutenfree, sugar free, paleo, vegan and chemical free categories. Generally I'm a huge fan of a protein ball but I have to admit that these would have to be up there with the best that I've had. Packed full of protein and good fats these balls are a great energy boost and free of any nasties. Super quick and easy to make annnnnnd they taste so god damn good it might be hard to keep them around for long.

INGREDIENTS:

1/2 cup cashews
1/2 cup peanuts
1/2 cup pb2 powder
1/4 cup coconut oil
3/4 cup apple sauce
1 tbs lacuma powder
3/4 cup vegan vanilla protein
2 tbs desiccated coconut
1/4 cup almond meal
1/4 cup cacao nibs

HOW:
- Take the peanuts and the cashews and give them a quick 5 Sec whiz in a bullet Bullet blender. The idea is to keep them rough and chunky, this will keep your balls texturally exciting. Transfer them to a medium sized mixing bowl.
- Add the remainder of the dry ingredients to the mixing bowl and stir until combined.
- Add the apple sauce and get mixing! The mixture should start to be getting a little dough like. You want this to stay on the dryer side but still mould-able. If it's too dry add 1 tbs of water and stir again.
- It's now time to be a baller and get Rollin'! Aim for balls about 1 inch or so in diameter. The mix should make around 15-17 balls depending on size.
- Store in an air tight container in the fridge and enjoy!

Nutritional info:
Serves 17
Calories: 112
Carbs: 5
Fat: 8
Protein: 6
Sugar:2

MINI NO BAKE VEGAN LEMON & BLUEBERRY "CHEESECAKE"

God damn talk about delicious. This one will have you shocking guests when you tell them it's free of any nasty things and waistline friendly (yes this is one of those fat is your friend things) I'm telling you, it's THAT good.

This is pretty much entirely made in a NutriBullet / Blender and takes no more than 20mins (excluding fridge time). I'm a complete sucker for an easy, low fuss recipe and this is one of them. Not to mention that it ticks all those healthy boxes : Paleo, Dairy free, Gluten free, Sugar free and raw.

Serves 6

Remember this guy is super dense so it serves 6, I love making mini single serve cheesecakes in ramekins or cupcake trays because I love individual portioned desserts and it makes presentation and serving sooo much easier when having guests over for dinner.

INGREDIENTS:

2 cups raw cashews

1/2 cup apple sauce

1/2 cup frozen blueberries thawed - save a couple for topping

3 tbs lemon juice

4 tbs coconut oil - melted

4 tbs of grated lemon rind

1/2 Pinch of Himalayan pink salt

Crust:

1/3 cup golden flaxseed

2 tbs coconut oil

1/3 cup raw almonds 

2 medjool dates

1 tbs lacuma powder

1/2 tsp cinnamon

HOW:

"Cheesecake Filling":

• Soak cashews in water for a minimum of 20mins, ideally 1 hr. The longer you soak them the creamier they will be.
• Take soaked cashews (make sure you've drained them) and place them in a bullet/blender. Blend til smooth.
• Add the blueberries, apple sauce, lemon juice to the cashew mix and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN.
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base!

Crust:

• Once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.

PUTTING IT TOGETHER:

• Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!
• Take a ramekin about 2" wide and 2" deep or a glass and press 1/6 of the crust mix into the bottom for your base.
• Spoon 1/6 of the cheesecake mix on top and spread the top smooth.
• Top this bad boy with anything you like! I went with the semi lazy yet effective blueberries and lemon rind twist
• Repeat this X 6
• Place cheesecakes in the fridge for at least 30 mins and BOOM ready to serve. Prepare to have to have your mind blown.

NUTRITIONAL INFO:

Serves : 6

Calories per serve: 300

Fat: 22

Carbs: 15

Sugar: 7

Protein: 7

CRUSTLESS STICKY-DATE RAW VEGAN CHEESECAKE:

Yep I'm back on the bullet desert vibes! This was also a end of the week what's left in my cupboard dessert too. You can definitely make it with a crust, take the ingredients and steps from my Turkish delight cheese cake post. This recipe makes 2 individual serves. So if you need more double it!

FILLING:

1 cup soaked cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

7 dates (3 to be soaked with the cashews)

1 tbs coco oil

1/2  cup apple sauce

1/2 tsp cinnamon

1 tbs lacuma powder

1 tbs mesquite

HOW:

BLEND BLEND BLEND!

FILLING- all ingredients in a bullet blender for a minute, open it up give it a stir. Repeat this process x3 and place in the freezer.

TOPPING:

- Chop the remaining 4 dates lengthways

- Place them a saucepan over a low heat with 3 tbs of water

- Allow them to simmer away, as the water disappears add a tbs more until a syrupy delicious sticky date esque topping is formed.

- Take off heat, set aside.

PUTTING IT TOGETHER:

- Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!

- Spoon half of the cheesecake mix into a ramekin or glass

- Top this bad boy with 1/2 the date mix, dust with cinnamon, Repeat this X 2

- Place both cheesecakes in the fridge for 30 mins and HOLY YUM!

RAW VEGAN TURKISH DELIGHT "CHEESECAKE"

Yes back on those cheesecake vibes yet again. Am obsessed. As in sure you've noticed, I love low fuss blender based meals haha and this is one of them. This recipe makes 2 individual serves. So if you need more double it!

FILLING:

1 cup soaked cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

6 cherries

15 raspberries

1 tbs lacuma powder

2 tbs rose water

CRUST:

5 medjool dates

1 cup of walnuts

Pinch of cinnamon

Pinch of Himalayan pink sea salt

1 tbs coco oil

HOW:

BLEND BLEND BLEND!

FILLING- all ingredients in a bullet blender for a minute, open it up give it a stir. Repeat this process x3 and place in the freezer.

CRUST- once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.

PUTTING IT TOGETHER:

- Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!

- Take a ramekin or a glass and press half of the crust mix into the bottom for your base.

- Spoon half of the cheesecake mix on top.

- Top this bad boy with anything you like! I didn't have rose petals (but that would look sahhhhh super cute) so instead I mixed up 2 tbs of cacao & 2tbs of coconut oil to make a healthy choc and drizzled it on top, then added almonds and cacao knibs.

- Repeat this X 2

- Place both cheesecakes in the fridge for 30 mins and prepare to have to have your mind blown.

RAW / NO BAKE VEGAN PUMPKIN CHEESECAKE

I've made sure this recipe was perfected in time for Thanksgiving.This is pretty much entirely made in a NutriBullet / Blender, takes no more than 20mins (excluding fridge time) and its ridiculously delicious. Not to mention that it ticks all those healthy boxes : Pale, Dairy free, Gluten free, Sugar free and raw.

RAW VEGAN PUMPKIN CHEESECAKE: Serves 4. 

Remember this guy is super dense so it could even serve 6, I like making mini single serve cheesecakes in ramekins or cupcake trays  because miniature everything is the best but it's totally up to you! 

"Cheesecake" filling:

2 cups of cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

1 can of organic pumpkin purée (15oz)

1 tsp pumpkin spice 

2 drops of stevia (optional)

1 tsp vanilla extract 

Pinch of ground ginger

Crust

10 medjool dates

2 cups of walnuts

1 tsp of cinnamon

1/2 tsp of Himalayan pink sea salt

2 tbs coco oil 

HOW:

• Take soaked cashews (make sure you've drained them) and place in bullet/blender. Blend til smooth.
• Add pumpkin to the blended cashews and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN. 
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base! 

Base:
Now this one is really difficult hehe...

• Place all ingredients in your bullet/ blender. 
• Blend until combined and breadcrumb esque. 
• Use your fingers to press the mixture into your ramekin, cupcake trays or pie dish. Make sure you re-enforce the edges of the base so it holds together, do this by making it 1/4 inch thicker in those areas. 
• Place bases in the freezer for 5mins.

Putting it together! 

• Take both the filling and the mix out of the freezer.
• Spoon the filling into your crusts/casings. 
• Top with nuts/ coconut /Cinnamon pretty much any delicious thing you can find. 
• Back in the fridge for 30mins or more and tadaaaaaaaa