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I love a good truffle. When done right, they're moist, high in good fats and shouldn't be overly sweet. I'm totally in the holiday spirit and definitely still on the pumpkin (well in this case, butternut squash) train.
I designed these truffles for clients of mine as a way to feed dessert cravings without a huge blood sugar spike. These holiday truffles are gluten free, grain free, completely vegan and free of processed sugars. They're so easy to make and I must say, THEY LEGIT TASTE LIKE DONUT HOLES. Enjoy, my loves.
- 2/3 cup butternut squash puree (can sub with pumpkin puree)
- 1/3 cup tahini
- 1 tablespoon coconut oil, melted
- 2 tablespoon coconut flour
- 2 tablespoon maple syrup
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
- 1/2 teaspoon allspice
- 3/4 teaspoon sea salt
- 1 tablespoon coconut oil
- 1/2 cup very dark chocolate chunks (or chocolate chips)
- 1 tablespoon coconut sugar
- Line a baking sheet with parchment paper.
- In a bowl, mix the squash, tahini, melted coconut oil, coconut flour, maple syrup, cinnamon, vanilla powder, allspice, and sea salt until well combined.
- Roll the truffle dough into balls
- In a double broiler (or a heat proof bowl placed on top of simmering water on the stove), melt the chocolate, remaining coconut oil and coconut sugar and combine.
- Decorate the truffles by dipping them in chocolate, drizzling with chocolate, or rolling in coconut sugar+cinnamon.
- Place in freezer for 30 minutes. Store in freezer for 2 weeks or fridge for 2-3 days.
This smoothie is thick, creamy and smooth like your favorite childhood frosty, but jam-packed with nutrients.
- 1 1/4 cup unsweetened nut milk
- 1 serving organic chocolate protein powder
- 1 tablespoon cacao powder
- 1 tablespoon cacao nibs
- handful organic sprouts
- 1 cup steamed then frozen cauliflower
- 1/2 frozen banana
- 1 tablespoon chia seeds
- 1 tablespoon coconut oil
- 1 teaspoon maca powder (optional)
Blend on high 2-3 min until perfectly smooth.
Golden berries are sweet and tart, high in Vitamin C and antioxidants that aid in neutralizing free radicals, have anti-inflammatory properties and are relatively low in fructose (a form of natural sugar found in fruit).
These clusters combine good quality dark chocolate, toasted almonds and golden berries, making a sweet and sour, protein and fat packed snack or dessert that you will definitely love.
- 1/2 cup good quality dark chocolate, chopped
- 1/2 cup dried unsweetened golden berries
- 1 cup dry toasted almonds
- 1/4 teaspoon sea salt (optional)
Toasts almonds in a dry pan over low-medium heat until fragrant. Set aside. In a double broiler, melt chocolate until almost fully melted and remove from heat. Mix in almonds and golden berries. Form mixture into clusters and set on a sheet pan lined with wax paper. Sprinkle tops with sea salt if using. Place in freezer to set for at least one hour. Keep in freezer (or fridge) and defrost for 2 min whenever you crave something sweet.