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Archives for October 2018

Pumpkin Pie Buckeyes

Ingredients:

  • 1 cup cashews (or ½ cup cashew butter)
  • 3 tbsp coconut flour
  • ¼ cup pumpkin puree
  • 1 scoop Vegan Superfood Protein
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt

For the chocolate:

  • ¼ cup cocoa powder
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup
  • Pinch salt

Instructions:

Line a baking dish or large plate with parchment. 

In a food processor, add the cashews and process until a nut butter consistency forms (or use cashew butter). Add the coconut flour, pumpkin puree, Vegan Superfood Protein, pumpkin pie spice and salt. Process until smooth and everything is blended together. Roll into heaping tablespoon-sized balls and transfer to the parchment lined baking sheet or plate. Place in the freezer to chill for at least 15 minutes.

Meanwhile, make the chocolate by mixing the cocoa powder, coconut oil, maple syrup and salt in a small bowl.

Dip each chilled ball into the chocolate and return to the baking dish or plate. If the chocolate becomes too thick as it cools, pop it in the microwave for 5-10 seconds.

Store in an airtight container in the freezer.

 

Chocolate Sunflower Butter Cups

Ingredients:

  • ¼ cup coconut oil, melted
  • 1 scoop Chocolate Protein
  • 2 tbsp cocoa powder
  • ⅓ cup sunflower butter (or peanut butter)
  • 2 tsp coconut oil, melted
  • 2 tsp vanilla extract

Instructions:

Line a mini muffin tin with 6 small or 3 large mini muffin cups.

In a small bowl, mix together the coconut oil, chocolate protein , and cocoa powder.

In a separate small bowl, mix together the nut butter, coconut oil and vanilla extract.

Use a spoon to scoop a small amount of chocolate into each muffin cup, so that it coats the bottom about ¼ inch thick. Place in the fridge or freezer to harden. Divide the sunflower butter mixture between each muffin cup. Top with the remaining chocolate. Place in the freezer to solidify. 

Store in an airtight container in the fridge. 

 

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