Almond Butter Banana Protein Truffles
Ingredients
½ cup pitted Medjool dates (about 7)
⅔ cup unsalted almond butter
1 banana, peeled and diced
½ cup organic rolled oats
1 tablespoon coconut flour
¼ teaspoon cinnamon
¼ teaspoon sea salt
Directions
Line baking sheet with parchment paper and set aside.
In food processor, pulse dates until a thick dough forms. Add remaining ingredients and pulse until fully combined.
Roll into balls and place on prepared baking sheet. Chill until firm. Transfer truffles to sealed container and store in refrigerator for up to 2 weeks.
Makes 15.
Hidden Greens Chocolate Avocado Smoothie
Ingredients
1 avocado, pitted and flesh removed
2 cups nut milk (like almond or coconut)
½ cup baby spinach
2 Medjool dates, pitted
2 tablespoons cocoa powder
½ tsp vanilla extract
Directions
Combine all ingredients in blender and puree until smooth and creamy. To correct to desired consistency, thin with more milk or water or thicken with ice cubes. Pour into chilled glasses.
Serves 2.
Chocolate Chia Seed Pudding with Toasted Coconut
Ingredients
1 ½ cups unsweetened plain coconut milk beverage (not canned)
⅓ cup chia seeds
¼ cup unsweetened cocoa powder or raw cacao powder
2 tablespoons maple syrup or agave
1 teaspoon salt
⅓ cup unsweetened coconut chips or shredded coconut
Fresh fruit, for serving (optional)
Directions
In a large bowl, whisk milk, chia seeds, cocoa powder, maple syrup, vanilla, and salt until combined. Set aside for 30 minutes and whisk again before transferring to airtight container. Refrigerate for at least 5 hours, or overnight.
In skillet, toast coconut over medium heat until light brown. Stir chilled chia pudding well before spooning into bowls. Garnish with toasted coconut and fresh fruit, if using. Serve chilled.
All recipes from Alive.com
