Chocolate Protein Bliss Balls

Raw Chocolate Bliss Balls

In the summer I tend to cook and bake less. I don’t want to be stuck in the kitchen for hours with no air conditioning to cool me down. Plus, I want to enjoy that beautiful sunshine! Living on  a coast, we get a lot of rain. I mean a lot. So, when that pretty little sun peaks through the clouds all I want to do is stay outside all day!

Chocolate Bliss Balls

Which brings be to these delicious and incredibly filling bliss balls. I want to say I love stuffing my face with them, but honestly, they are so filling I can only handle eating one in a sitting. They are packed with natural protein from nuts and seeds. I would choose these blissful bites over a slab of meat any day

My favourite time to eat them is after a morning workout. When I go to the gym early in the morning I usually don’t eat before hand. I always listen to my body. Somedays I wake up ravenous and I just feel like I need to eat immediately. But, usually my body needs a little time to wakeup before ingesting solid foods. Well, what better way to wake it up than with plenty of water and exercise?

Chocolate Bliss Balls! Perfect for a post workout snack :)

That being said, after a workout it is easy to grab the first thing that is around. It can lead to making bad eating choices after putting in all that effort at the gym. That is why these little guys are so handy. You can just pop one in your purse or backpack. When you get a craving have a guilt-free snack that is actually satisfying and keeps you full!

IMG_1525

Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Ingredients
Servings: Balls
Recipe Notes
  1. Soak your buckwheat groats for about a half hour before making balls. This will soften them slightly and then rinse.
  2. Put all ingredients (excluding those for coating) into you food processor.
  3. Blend until a dough-like consistency. You should be able to pack to dough to form balls easily. Use more dates or 1 tbsp of coconut if needed.
  4. Form balls and dip to coat them with whatever you like. My favourite is cinnamon! Leave in the fridge for up to a week. Makes about 13 balls depending on size.

*Idea: You can also make them into the shape of granola bars if you prefer. Leave in the freezer to set overnight.

Share this Recipe
Powered byWP Ultimate Recipe

Raw Mint Chocolate Chip Nice Cream!

Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

Holy cow! Well, actually no cow just bananas. I am eating this as I write a post about it. It’s just so good! My new favourite ice cream.

My favourite ice cream as a kid was mint chocolate chip… well, that, and pistachio gelato. (spoiler alert for another recipe) Funny thing is I didn’t like chocolate. I use to eat the ice cream and spit out the chocolate chips! I found it incredibly amusing. I thought that is what baseball players or hockey players were spitting out during their games… not that I am really into sports but it made me feel cool.
Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

I can promise you that I am not spitting out these delicious cacao nibs. They add the perfect amount of crunch to this creamy ‘ice cream’.

And it is so incredibly healthy! Only 5 ingredients! Yup, AND no artificial dyes to make it green. The green colour comes from my trusty little friend spirulina powder. It is an algae that is an incredibly potent source of nutrients including: protein, antioxidants and B-vitamins. Look it up it is really interesting stuff!

Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

Raw Mint Chocolate Chip Nice Cream!

serves 1-2

Ingredients

  • 2 cups frozen banana
  • 1/4-1/2 tsp spirulina powder
  • 2 drops peppermint extract
  • 3 tbsp cacao nibs or chocolate chips
  •  Preferred non-dairy milk, as needed

Directions

  1. Blend everything, excluding the cacao nibs, in a high-speed blender. Blend until smooth. Be patient, if you are not working with a really good quality blender it can take a little longer. Add as little milk as possible for a thicker consistency.
  2. Pour into a bowl and sprinkle cacao nibs on top!

Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

Raw Lemon Raspberry Cheesecake

lemonraspberryraw1

I love Easter! It always reminds me that warm weather is coming. Spring has sprung and the grass starts to grow after a seemingly endless winter. Well this year… winter still seems to be dragging on. Another snowfall today. Tomorrow we will be hit again. My patience is wearing thin…

So, to encourage Mother Nature to get in the mood of spring, I made a lemon and raspberry cheesecake! The flavours remind me of picking wild berries and drinking fresh lemon water. These are some of my favourite things about the warmer months of the year.

lemonraspberryraw2

I usually don’t make big cakes because I don’t want to eat them all by myself. (Although, they are tasty enough not to share.) My favourite part of making raw cake is sharing the recipes with my family and friends, because I get so excited to watch them lick their plates clean! It really is that good. This cake is the perfect consistency: creamy and rich with a crunchy chocolate drizzle. I am drooling just writing about it.

This recipe will make a 20-inch cake in a springform pan. However, feel free to make a smaller version of this recipe. Use a 9 or 10-inch pan and cut the recipe in half. This will make it more affordable.

Wow your friends with a raw cake at your next get-together! If they are anything like my friends it will be love at first bite. They will be begging you for more!

lemonraspberryraw3

Raw Lemon Raspberry Cheesecake

Makes a 20-inch cake

Ingredients

Crust

  • 1 cup rolled oats
  • 1 cup almonds
  • 2 heaping tbsp coconut oil, liquid form
  • 1 1/2 cups dates
Lemon Cheesecake Layer
  • 1/3 cup coconut milk
  • 1/4 cup lemon juice
  • 2 1/2 cups soaked cashews
  • 1/4 cup + 1 tbsp lemon juice
  • 2 tablespoons of maple syrup (or liquid sweetener of choice)

Raspberry Cheesecake Layer

  • 1 cup soaked cashews
  • 1/2 cup raspberries
  • 1/2 cup coconut milk
  • 1 tbsp lemon juice
  • 1 1/2 tbsp maple syrup (or liquid sweetener of choice)
  • 2 tsp vanilla
  • a dash of salt

Chocolate Drizzle

  • 1 tbsp cacao powder
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil, liquid form

Directions

  1. To make crust, put almonds in the food processor and grind until they are coarsely ground. Add oats, dates and coconut oil. Blend until the ingredients make a sticky mixture that you can evenly pat down on the bottom of your springform pan. Put in fridge.
  2. Lemon layer: using a high-speed blender or food processor, blend all ingredients together until you have a smooth, creamy consistency. Evenly spread onto the crust and put back in the fridge.
  3. Raspberry layer: same as the lemon layer. Blend all ingredients together until you have a smooth, creamy consistency. Evenly spread onto lemon layer and put in the freezer overnight.
  4. Bring it out of the freezer at least 20 minutes before serving to defrost.
  5. Chocolate drizzle: whisk ingredients together.
  6. Drizzle chocolate sauce and/or raw honey on cake right before serving. Enjoy!

lemonraspberryraw4

Rawsome Nutella Cheesecake

IMG_9518

 

Raw desserts were what got me interested in veganism. I thought is was radical and, I have to admit, I judged without doing any research. However, I was very curious. I went to the farmers market one day and tried a raw pecan pie from this place called Fruition. I couldn’t believe what I was eating! It tasted AMAZING. Truthfully, I’d never had much of a sweet tooth. Chocolate was fine, but I would never had craved it and most sweets were just too rich. But this was a whole new experience for my taste buds! I didn’t feel sick or guilty eating it. The only thing I didn’t like was that I hadn’t tried it sooner! A new world of possibilities opened for me in that moment. I needed to buy a food processor and start a raw adventure of my own. So, here we are six months later and I can’t stop coming up with new ideas for raw desserts. If you have never tried one before, I urge you to give it a go. Find a raw dessert venue near you or try and make this recipe! Who knows! It might change your life… it certainly changed mine for the better!


IMG_9480

Raw Mini Nutella Cheesecakes

Makes 7 mini cheesecakes

Ingredients
Crust
  • 1 cup walnuts
  • 6 large medjool dates
Strawberry Filling
  • Your favourite strawberry jam OR my Berry Chia Jam
Nutella Cream
  • 1 cup soaked cashews (at least two hours)
  • 1/2 cup of rawtella or my homemade chocolate hazelnut spread
  • 2 tbsp melted coconut oil
  • 1/2 tsp vanilla powder
  • 1/2 cup coconut milk
  • extra maple syrup and/or cacao to taste

Directions

  1. Make the crust by putting your walnuts into your food processor and grinding them into a course flour. Add the dates. Don’t forget to take the pits out!
  2. After a minute or so of blending, the crust should be malleable. Press crust into 7 moulds of a 12-cupcake tray about 1/4 of the way up.
  3. Top the crust with a thick layer of jam and place flat in the freezer.
  4. To make the “Nutella” cream, blend soaked cashews in your high-speed blender or food processor. Add the rest of the ingredients and sweeten to taste. You might want to add a bit more cacao if you like things extra chocolaty!
  5. Fill the remaining space in the 7 cupcake moulds with the cream and allow to freeze for at least two hours. Before serving, allow them to defrost on the counter or in the fridge.

Share. Eat. Enjoy.

IMG_9473

Chocolate Hazelnut Spread

IMG_9400

 

I love hazelnuts!  As a kid, I remember my mother buying Nutella for my siblings and I as a treat once in a while. When I decided to make some changes to my diet, I thought it would be fun to try making a vegan version. I tried many different recipes, but was never completely satisfied. This recipe came in first place! The only downer about this hazelnut spread is that hazelnuts can be so expensive!! I live on a tight budget. I don’t have a whole lot of wiggle room to splurge on my favourite foods. My secret to getting 5 cups of hazelnuts for $4 is that after Christmas I went to the grocery store and got those bags of mixed nuts. I bought two huge bags for a fraction of the regular price! The nuts have lasted me for months! The downside is that I had to spend three whole days cracking nuts… Also, I had cuts all over my hands from the broken shells. But, it was well worth it if you ask me! Anything to save a buck ;)

Back to the recipe… I left my hazelnut spread with some lumps. I like the texture of the hazelnuts, but feel free to keep processing it until it’s as smooth as butter. I also tried a raw version, but I like the taste of the toasted hazelnuts better—it is also easier to take the bitter skin off when they are toasted. Make sure to store this in the fridge and it should keep for at least 2 weeks. Use it for desserts, as a fruit dip or just eat it with a spoon. It is just that good!

Let me know how yours comes out by leaving a comment below!

IMG_9411

 

 

Ingredients – Makes about 1 3/4 cups of nut butter

  • 2 cups hazelnuts
  • 2 tbsp virgin coconut oil
  • 3 tbsp maple syrup (or liquid sweetener of choice)
  • 2 tsp vanilla extract or 1 tsp vanilla powder
  • 2 1/2 tbsp cacao (if you use cocoa you will need to use more)
  • 1/4 tsp salt
  • water as needed

Directions

  1. Toast the hazelnuts on 200ºF for about 15 minutes. Once toasted, remove the skin. The skins come off easier if the nuts are still warm. Fold them into an old cloth and rub. Don’t worry about getting all the skin off. Just get as much of it as you can.
  2. After the nuts have cooled, place them in the food processor for about 1 minute until the hazelnuts have been finely ground.
  3. Add in the rest of your ingredients and continue to blend, scraping down the sides of your food processor when needed.
  4. Add water to create a thiner texture. I only needed 2 teaspoons.
  5. Process for another couple of minutes and put in a jar.

You now have your very own Nutella! Enjoy and try to share!

 

Butternut Squash Blender Muffins

This is my first recipe on the site! How exciting! I have been so nervous to start this blog. I kept wondering: Will anyone read or enjoy this blog? Will I run out of ideas for recipes? How do I use WordPress?!? But I just took a deep breath this morning and said, “What is the worst that could happen?” After some thought I came to the conclusion that the worst that could happen is it doesn’t work out and I move on to something else. Well, that is not so bad. However, if I don’t try I will regret it and that is far worse! I can be so terrified of failure that I choose not to act at all. But recognizing that pattern is the first step in fixing it. Writing a blog, food photography, sharing my recipes, even being vegan is all very experimental right now. So, for those people who are starting out like me I hope we can learn on this journey to health together! For those who are veterans to vegan and gluten free cuisine I am always interested in new idea or feedback. I hope you enjoy this recipe and comment below!

 

IMG_9092

These are a staple in my kitchen. I make them when I know I have a busy week ahead and I need something I can just grab on the go.  They keep me filled and satisfied. Before posting this recipe I wanted to make sure it was just right! So I tested it three times… then I realized I had 3 dozen muffins. So, I shared them with my family and friends who enjoyed them as much as I did! I also experimented by putting some in the fridge and freezer. The ones in the fridge stayed moist longer then if I just left them out in the counter. The freezer took some of the favour and moisture out of the muffins. So my recommendation is store them in the fridge. They stay fresh for about a week.

Note: If you don’t have butternut squash you can use sweet potato or pumpkin purée instead.

IMG_0849

 

Butternut Squash Blender Muffins

Dry Ingredients
  • 1 1/3 cup almond meal
  • 1 cup sorghum flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/3 cup coconut sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch ground cardamom
  • 1/8 tsp ground ginger
Wet Ingredients
  • 1 cup butternut squash purée
  • 1 1/2 tbsp chia seeds
  • 1 1/3 cup warm water
  • 1 tsp apple cider vinegar
  • 2 tbsp coconut oil
  • 1 1/2 tsp vanilla extract
  • 5 Medjool dates
  • 1 small banana
Optional Add Ins:
  • 1/3 cup chocolate
  • 1/3 cup chopped nuts
Directions:
  1. Preheat the oven to 375ºF and lightly grease the inside of a muffin pan with coconut oil.
  2. Put the chia seeds and water in a blender. Blend for about a minute. After blending, let sit for at least 5 mins so it can become thick.
  3. In a large bowl sift all dry ingredients together. If you can’t find or don’t have cardamom you can try cloves or simply omit the ingredient. However, I recommend using it. It adds a lovely and unique flavour.
  4. Add all the wet ingredients to the blender. Blend until very smooth.
  5. With a spatula pour all of the wet ingredients into the mixing bowl with the dry ingredients. Mix well by folding in the ingredients. At this time you can add in your chocolate or nuts. Or heck, throw in both! Note: The batter will be a strange consistency. Do not fret! It is slightly more liquidly than you would expect it to be.
  6. Pour the liquid into the muffin pan. You can fill it all the way to the top. These muffins will not rise very much.
  7. Put the tray on the middle rack of your oven for 30-35 mins. You will know when they are ready when you place your hand on the top of the muffins and they are firm, but still soft to the touch.
  8. Let cool for 10 mins in the muffin tray and then transfer to a cooling rack until completely cooled down.
  9. Enjoy it for breakfast on-the-go or even for a not-so-guilty dessert!

 

IMG_0814