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

GLUTEN FREE COOKIE DOUGH CUPS

This one doesn't need any words except GET IN MY FACE. I was on a mission to create something insanely delicious yet still keeping me on point with my eating, I mean we are in our last weeks of summer, why ruin the beach body now?! After playing around in the kitchen who knew the answer was chickpeas and protein powder and believe it or not but these tick all the healthy boxes; Sugar free, vegan, gluten free, raw, dairy free, grain free so yes I have literally made magic happen haha. Oh and did I mention that this is another easy bendable thing too?! 🙈 So now there's no excuse to not make these immediately.

INGREDIENTS:

Paper/foil Cupcake trays X 8

1 can of chick peas

1 scoop vanilla or choc protein powder (this can either be vegan or whey and which ever flavor you decide on will just slightly flavor the cookie dough so this can be whatever give like!)

1/3 cup almond meal

2 tbs flax meal

1 tsp baking soda

1 cup almond milk

Chocolate:

1/3 cup cacao powder

1/4 cup melted coconut oil

HOW:

- Rinse and drain the can of chick peas and add to bullet blender.

- Add almond milk and blend until smooth.

- Add all other ingredients and blend again.

- Sample this bad boy, assess if you need to add more protein powder or not. If you need a slightly sweeter taste then add another tbs and blend again (you could also use stevia if needed),  then praise me for being a genius and then put the container in the freezer while you start on the cups. 

- Combine the coconut oil and cacao in a small bowl until a smooth chocolate is formed.

- Lay out paper cupcake trays and start to fill one at a time with the chocolate. Use 2 tbs of the choc per tray, swirl the choc around the tray so the base is covered and it runs up the sides 3/4 of an inch high. Set the other half of the choc mixture aside, you'll need this for the tops in 5 mins.

- Place choc moulds in freezer to set for 5 mins

- Take out both the choc moulds and the cookie dough. One mould at a time spoon 1 tbs of the cookie dough into the cupcake mould patting it down as flat as possible, continue this for all 8

- Now for the tops! Take 1 tbs of the choc and drizzle on top of the cookie dough, spread it around to create a "lid" on your cup.

- Place in the freezer for 5 mins, then transfer to the fridge until ready to eat. Enjoy!

NUTRITION INFO per serve

SERVES 8.

CALORIES 135

CARBS 12.5

FAT 4.4

SUGAR 0.2

PROTEIN 8.4

CHOC CHIA MOUSSE

 😍 Healthy people love chocolately things too and Ahhhh talk about easy, once again this is a blend blend blend kinda thing. This guy can be a dessert to keep you on track and focused on those goals or an even awesome brekky (I mean high in protein, good fats and fiber, sounds pretty perfect to me) to make the night before when eggs seems oh so hard in the morning. It's vegan, paleo, sugar free, dairy free and gluten free and bound to keep all food requirements focused tummies happy.

INGREDIENTS:

1/3 cup chia seeds

1/3 cup cacao powder

2 cups almond milk

1/4 cup choc vegan protein powder

1 tbs coconut oil

HOW:

- Place all ingredients in the blender and BLEND BLEND BLEND

- Open bullet container, give it a stir and blend again!

- Place into ramekins and into the fridge for about an hr and tadaaaaaaa chocolately dairy free guilt free goodness.

Serves 3

Calories per serve 240

Carbs 18g (13 of which are fiber!)

Fat 16

Protein 13

Sugar 0

SUPER SIMPLE PEANUT PROTEIN POPS:

Makes 8

As the temperature continues to rise so does my need for ice cream. I created these bad boys on the remnants of my cupboards, not only are they so high in protein they could double as post workout recovery but they are also the perfect dairy free healthy (sugarfree) sweet treat. Annnnnnnnd the best bit?! They are so insanely simple to make these are quickly going to become your go to.

Ingredients

4 scoops vanilla protein (this can be vegan or whey protein powder)

3 tbs pb2

3 cups unsweetened vanilla almond milk

1/2 cup coconut oil

1/2 cup cacao powder

HOW:

- In a bullet blender add 3 tbs coconut oil, protein powder, pb2 and almond milk and blend until combined

- Pour in to ice pop moulds

- Freeze for 2 hrs

- Take out of the freezer and set aside for 5 mins

- Mean while in a ramekin combine 5 tbs of coconut oil and the cacao powder until a melted chocolate type consistency is formed.

- Take pops out of the moulds and dip into the choc one by one and place in mould upside down to set.

- Store in the freezer in an air tight container

Serves 8:

Per serve...

Calories 216

Carbs 6

Fat 15

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

FUDGEY BERRY PROTEIN BARS

Ok so you all know I'm a huge fan of a protein ball and over the weekend I thought woaaaaaah what if I mix it up and made my own insanely delicious dessert like FUDGEY BERRY PROTEIN BARS!! Mind blown annnnnnnnd it got the huge thumbs up from all the family.

INGREDIENTS:

1 cup vanilla vegan protein

2 cups of defrosted frozen berries (don't drain them as the juice works really well in this)

1/2 cup almond meal

1/2 cup cashew butter

1/4 cup melted coconut oil

1 vanilla bean pod

1/2 cup freeze dried raspberries

HOW:

• Blend the berries in a bullet blender until smooth. Add the cashew butter, coconut oil and the inside seeds of your vanilla bean and blend again. Pour contents into a medium mixing bowl.
• Add almond meal and protein powder to mix in the bowl and stir through.
• Take half of the freeze dried raspberries and gently fold through your mix, this looks a lot better chunky and works as little flavor explosions in the slice. Set mix aside.
• Line a medium sized brownie baking tray with waxed paper
• Add mix to the tray, spread about 1 inch thick.
• Sprinkle the remaining freeze dried raspberries on top, place in the freezer for 20mins
• Once hard, cut into squares 2x2 inches and these bad boys are ready to rock!
• Store in an airtight container in the fridge or freezer, I kinda dig the frozen vibes on a super hot day but either option is pretty god damn delicious.

SERVES: 9

CALORIES : 215

CARBS: 7

FAT: 17

PROTEIN: 11

SUGAR: 2

VEGAN MATCHA PROTEIN TRUFFLES

I'm all about the superfoods and these bad boys are packed with them!! I'm convinced the more I eat I get closer and closer to becoming a super hero right?! 😜

These babies tick all the boxes, they are paleo, vegan, gluten free and sugar-free which makes them the perfect afternoon pick me up and will fill that chocolate craving or even as a pre workout energy boost. I've perfected the recipe so no the matcha does not taste "too green" or like dirt. 

Ok so here's a quick run down on our key players here.

Matcha: Matcha is the queen bee of superfoods. 100% pure organic green tea leaves ground into powder. It contains up to 137 times the antioxidants of regular green tea, a great metabolic and energy boost.

Coconut oil: Ahhh hello weight loss friendly fat. Yes fat can be your friend! It contains a unique combination of fatty acids with powerful positive effects on metabolism. It's also a great energy source too. 

Lacuma powder: not only is his guy high is beta-carotene and iron but it's also a sugar free natural sweetener that has crazy delicious caramel vibes.

INGREDIENTS

FOR THE BALLS

4 tbs coconut oil 

1.5 tbs matcha powder 

3/4 cup apple sauce 

1 cup vanilla vegan pea protein

1/2 cup desiccated coconut 

1 tbs lacuma 

1/4 cashew butter 

2 tbs water 

FOR THE CHOC:

2 tbs coconut oil

4 tbs cacao powder 

HOW:

- Combine all dry ingredients for the balls in a bowl

- Add coconut oil, apple sauce, cashew butter and water. Fold til a dough like mix is formed

- Roll into balls about 1 inch or so big 

- Place balls on a plate in the fridge

Now for the choc coating! 

- Melt the coconut oil over a low heat, place in a ramekin

- Add cacao powder and mix until a melted chocolate consistency is formed

- Take balls from fridge, one at a time dip in the choc mix, place on plate top with a pinch of desiccated coconut and matcha powder

- Keep in an air tight container in the fridge

- Too easy 💚💚💚💚💚💚

NUTRITION INFO:

Serves: 15

Calories per serve: 130

Carbs: 7

Fat: 8

Protein: 9

Sugar: 2

ANTI AGING CACAO CASHEW BUTTER ALMOND BARK

Oh hey there chocolate bark, it's been a minute!  

This week I discovered @vitalproteins collagen peptides and am loving sneaking it in to all my fav recipes. Talk about a game changer, making this high protein annnnnd ANTI AGING?!  

INGREDIENTS

1/2 cup coconut oil

1/2 cup cacao powder

2 scoops of collagen peptides from vital proteins

3 tbs almond flakes

3 tbs cashew butter

HOW:

- In a medium mixing bowl combine cacao powder

- Melt coconut oil over a very low heat and stir into dry ingredients, combining until a melted chocolate type consistency is formed.

- Spread half the mix onto baking paper and spread it quite thin

- Before it sets, sprinkle the almond flakes on top of the choc

- Follow with the cashew butter, use all of it but do this by taking a tenth of a teaspoon at a time and scattering blobs of this delicious goodness on the choc mix on the paper.

- Take the remainder of the choc mix and slowly pour over the blobs of cashew butter and almonds

-  Set choc aside in the freezer for ten mins.

- Once set, Break up in to and fix allllll those choc cravings. God damn, will be hard not to eat this all in one sitting.

RAW VEGAN CASHEW RASPBERRY PROTEIN BALLS

INGREDIENTS:P

1/2 cup cashew butter

3/4 cup desiccated coconut

1 & 1/2 cups fresh raspberries 

1 cup vanilla vegan protein powder

1/4 cup coconut oil melted

HOW:

- In a medium mixing bowl mash the raspberries with a fork, until liquefied.

- Add cashew butter and coconut oil and stir until completely folded through

- In a separate bowl, combine the coconut and vegan protein powder

- Slowly add the dry ingredients to the wet ingredients a couple of tablespoons at a time folding through each time until both mixes are combined into a thick dough like mix.

- Roll your balls! About roughly an inch in diameter. Store in a sealed container in the fridge and BOOM.

VEGAN SUPER GREEN MATCHA PROTEIN BALLS

Yup I'm a total baller these days and my body has been craving all the green things to fight the cold and keep me on my A-game! 

INGREDIENTS:

1/4 coco oil

1/2 cup flax meal

2 packets of spruce by @eboost

1/2 cup apple sauce

1tsp matcha powder

2 scoops vegan vanilla protein powder (I'm using proper protein) 

1/2 cup cashew butter

How:

- combine all dry ingredients in a bowl

- Add coco oil, apple sauce and cashew butter and fold til a dough like mix is made

- Roll into balls about 1 inch or so big

- Roll into desiccated coconut and keep in the fridge.

- Too easy 💚💚💚💚💚💚

VEGAN LAMINGTON PROTEIN BALLS:

Ok so I'm getting all patriotic over here in NYC and have recreated an allergy/ healthy version of an Aussie classic; THE LAMINGTON. For those who have no idea what a Lamington is, let me enlighten you. It's a cube of vanilla sponge, dipped in chocolate then rolled in coconut and it's insanely delicious but sadly not so good for you. So I didn't get the cube part down pat but it ticks all the nerdy health freak boxes (#paleo #glutenfree #vegan #sugarfree and #dairyfree) making them more or less guilt free!

INGREDIENTS:

1/2 cup cashews

1/2 cup vegan vanilla protein

1/4 cup toasted coconut flakes

1.5 tbs mct powder (optional)

1/4 cup almond meal

1 tbs mesquite powder

8 tbs melted coconut oil

1/4 cup desicated coconut + extra for rolling

2 heaped tbs of cacao powder

1/4 cup water

HOW:

- Whiz the 1/2 cup cashews in a blender for 30 seconds so they are not completely blended

- In a small bowl combine the 2 tbs of cacao with 4 tbs of the melted coconut oil, this should make a smooth chocolatey syrup type consistency. Set this aside this is to coat your balls after they have been made

- In a medium sized bowl, combine all of the remaining dry ingredients.

- Add 4 tbs of coconut oil and half of the water and mix thoroughly. We are aiming for a dry dough like mix, slowly add the rest of the water if needed to achieve this. 

- Rollin' time! Take the mix and roll into balls about 1 & 1/2 inches in diameter as you finish rolling each ball, place in a bowl in the fridge.

- Once all of the balls are rolled it's time to coat these delicious things in the choc. Dip one at a time in the choc then into desiccated coconut. Place on a plate and then into the fridge for the choc to harden.  Store in a sealed container in the fridge and try not to eat them all in one sitting!

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!

CHOC TRUFFLE PROTEIN CHRISTMAS PUDDINGS:

Yep- be afraid. I'm really getting into the spirit 😂🎅🏼🎄

INGREDIENTS:
1 cup soaked cashews 
5 dates 
3/4 cup Chocolate vegan @properprotein 1/3 cup desiccated coconut 
3 tbs apple sauce 
3/4 cup of water 
1 tsp cinnamon 
1 tbs Maca powder 
2 tbs cacao 

HOW:
- combine all dry ingredients in a bowl
- In a blender blend cashews and dates
- Add all wet ingredients to dry bowl of ingredients and combine until a thick rich doughy fudge is formed. 
- Roll into balls and then in cacao

COCONUT FROSTING:
1/2 cup coconut oil
1/4 cup coconut cream 
3 drops stevia
- BLEND

Top balls with frosting, mini mint leaves me chopped up goji berries for holly and Tadaaaaa mini Christmas ‪#‎protein‬ puddings

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

CACAO ROSE BEET BROWNIES

I crave chocolatey treats just as much as the next person, hard to believe that these guys are #sugarfree, #paleo, #vegan (optional) and #glutenfree! Talk about a win!

INGREDIENTS:
1 cup Pureed Beets
1/4 cup Cacao powder & 3 tbs Cacao for icing
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 egg or Flax egg (see note)
1 tbs Rose water
3 Medjool Dates
Rose Petals

HOW:

FOR THE BROWNIE:
- Pre heat oven to 400' F.
- Combine Beet puree and dates in a blender til both a super smooth.
- Add Cacao powder, Coconut Flour, Egg, 3 tbs Coconut oil, Baking Powder, Rose water and Almond milk to the beet mix and combine until a batter is formed.
- Spray brownie tray with Coconut oil, and spread batter on tray about 1 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

ICING:
- Combine 3 tbs Cacao Powder, 1 tbs coconut oil, 1 tbs hot water to make icing thick. Add more coconut oil if you would like a harder chocolate icing as the final product.

- Take Brownie out of pan once cooled
- Spread icing over Brownie
- As it sets spritz with rose water and cover in rose petals.

*Flax egg is 2 tbs of ground flax meal combined with 2 tbs of hot water.
 

NUTTY COCONUT CACAO BARK

Ok so I had some serious chocolate needs that had to be dealt with but was also on a mission to keep up with the whole healthy, paleo, sugar free "Need to keep my abs visible" eating plan annnnnnnd this is the result of that.

This recipe makes 2 serves- treats in small doses to stop a hungry choc-o-holic monster suddenly appearing from within and the next thing you know its disappeared. If making for guests I would suggest doubling the mix.

INGREDIENTS:
1/4 Cup Organic virgin Coconut Oil
3 tbs "Naked Chocolat" by The Healthy Chef (this stuff is RIDIC but if you can't get a hold of it substitute for 2tbs Cacao, 1 tbs Mesquite, 1 tsp Stevia)
1 tbs Mesquite powder
3 tbs Raw Cacao powder
1/2 cup slivered almonds
1/4 cup cacao nibs
1/4 cup roasted and smashed up almonds


HOW:
- Combine all ingredients except the almonds and nibs together to form a melted chocolate type consistency.
- Add in the 1/2 cup of Silvered almonds
- Spread choice mix super thin on baking paper, before it sets sprinkle with cacao nibs nd roasted almonds
- Place in freezer for 10 mins
- Break in to pieces and you've got yourself one crazy delicious healthy choice treat. 

xx
 

CACAO CINNAMON BEET BROWNIES!!

Ahhhhh did someone say DESSERT? 
How about Sugar Free, Paleo, Gluten Free and Vegan BROWNIES?!
Deliciously layered Brownie with a Sticky Cacao fudge, this guy is a heart breaker.

INGREDIENTS:
1 cup Pureed Beets
1/4 cup Cacao powder
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 Flax egg (see note below on how to make it)
1 tbs Cinnamon
6 Medjool Dates
3 tbs Almond Butter

HOW:

FOR THE BROWNIE:
- Combine Beets, Cacao powder, Coconut Flour, 2 tbs Coconut oil, Cinnamon, Baking Powder and Almond milk. Mix until a batter is formed.
- Pre heat oven to 400' F.
- Spray brownie tray with Coconut oil, and spread batter on tray about 1/2 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

FOR THE STICKY CACAO FUDGE:
- Sautee the Medjool dates in 2 tbs coconut oil, add Almond Butter and 2 tbs Cacao Powder until roughly combined.
-Take off heat and place in Bullet blender, blend till smooth and fudgey. 

PUTTING IT TOGETHER:
You are so close to dessert HEAVEN!!!
- Combine 2 tbs Coconut oil with 2 tbs cacao powder and spread thinly on brownie and allow to set.
- Cut into squares of even sizes
- Place one square on plate, get 1 tbs of fudge mix and place on top of brownie, place brownie square on top and sandwich together. 
- Top with cacao nibs and YAHHHHHHHHHHS ITS FINALLY READY!!!

*Flax egg:
2 tbs ground flax meal
4 tbs water
- Combine and leave to set until a gel like mix is formed.