We thought we would post a few great sweet treat recipes for you.
The Chocolate Truffle recipe is great because it’s free of sugar, grains and dairy.
The Cookie Dough recipe is unrefined, whole grain and contains no sugar.
We’ve made these for more than Valentine’s because it’s a healthy low-calorie dessert that we can give our family any time.
There are also, so many variations that you can make with these that you can change up your recipe every week.
To add variety to any of these recipes, you can coat these in various toppings. Try: Lime Zest, Orange Zest, Finely ground Almonds, Sesame seeds, Finely ground candied ginger, cacao nibs, or even more dried coconut or raw cacao powder.
1/3 Cup brown rice syrup (or Raw honey, softened)
Scant 1/2 Cup raw cacao powder ( I use Chocolate Shakeology)
1/2 tsp vanilla extract
3/4 dried coconut (unsweetened)
- Combine cashews and rice syrup (or raw honey) in food processor, and process until smooth. Add cacao (or shakeology), vanilla and salt, and process until smooth. Add coconut and process or pulse until well-incorporated. Taste and adjust seasonings.
- Rest batter in freezer 20 minutes. Remove and form into 1-inch balls, rolling each truffle thoroughly in coating if desired. Store truffles in airtight container in refrigerator.
Nutritional Info Per serving 89 calories; 2g protein;5g total fat (3g sat fat); 8g carbs; 0mg chol; 19mg sodium; 2g fiber; 3g sugar
Cookie Dough Bites
2/3 Cup raw oats
1/4 tsp cinnamon
1/8 tsp salt
1/4 Cup raw agave nectar (raw or regular honey work too)
2 tsp pure vanilla extract
4 Tbls mini chocolate chips or cocoa nibs (I use vegan/gluten free dark chocolate chips found at Country Market)
In your food processor, process nuts, oats, cinnamon and salt to a fine meal.
Add agave (or honey) and vanilla and process to combine. Add chocolate chips and process to combine
Roll into balls (about 1 Tbls each). Store in refrigerator
Chocolate Shakeology Truffles, **My Absolute Favorite!!**
8 Tbls PB2 (low fat, high protein powdered peanut butter )
3 Tbls Natural Peanut butter (or almond or cashew)
1tsp Ground Flax Seed (optional)
½ Cup Chocolate Shakeology
3 Tbls Raw Honey
½ Cup Quaker Oats
DIRECTIONS: Mix PB2 with water until it’s a paste like consistency. Mix all ingredients, including the PB2 mixture together in a mixing bowl. It may take some time to blend all of the ingredients together. If it’s too sticky, sprinkle in additional protein powder so that it’s a pretty dry/crumbly texture. I also roll mine in Shakeology powder if it’s too sticky (or any other desired topping). Next – Roll mixture into small individual balls (about a ping-pong ball size) and place on a wax sheet. Makes about 12 balls, 1 ounce each. Put in freezer until firm.
For Even More Variety,
You can try flavoring the batter base with different extracts. if you’d like to try more than one, simply divide the batter and the suggested amounts of extract accordingly. for one full batch, you can blend in 1/4 tsp almond or orange extract; 1/2 tsp coconut extract; or 3/4 tsp peppermint extract, or to taste. ALWAYS start with less extract-you can add ore if desired, but you can’t take it out if you over-do.