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vegan dessert

Pre Workout Snack of Champions

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Pre Workout Snack of Champions

Welcome to my latest obsession…

You may think I’m crazy for putting beets into chocolate and making a pudding, but don’t knock it until you try it. I do have a love for beets in general but a friend of mine turned me on to the combination of chocolate and beets and it really is a match made in heaven! This recipe would be perfect for curbing a sweet tooth but I actually think this is the PERFECT pre workout snack. 

Beet pudding before a workout? Really?

Really. 

Beets are high in nitrates and this creates a chain reaction where the body converts the nitrates in into nitric oxide. Nitric Oxide is a compound that enhances blood flow throughout the body and helps lower blood pressure. Many body builders take nitric oxide or pre workouts supplements that have nitric oxide for enhancing their workouts. The increase in blood flow yields better lifts for weight training and better blood flow for cardiovascular events. 

In addition to the increase in blood flow there is a nice balance of carbohydrates from the beets, energy boost from the cacao/chocolate, and vitamin C from the raspberries that give your body the proper balance for a killer workout. You could also eat this after a workout with some protein powder mixed for a complete post workout snack. I have been eating this for breakfast all week with some chopped almonds or hazelnuts on top and it is RIGHTEOUS! I feel so clean after I eat this and ready to take the day on.

Here is a link to a post I did about the health benefits of beets in pre and post workout nutrition.

Chocolate Raspberry Beet Pudding

Serves 4

Vegan - Sugar Free - Gluten Free - Grain Free - Paleo 

Ingredients

  • 3 Cups Steamed Beets (about 3-4 large beets or 5-6 small beets)
  • 1 Cup Raw Cacao Powder (or High quality Cocoa powder or Carob Powder)
  • 1/2 Cup Non Dairy Milk (Almond, Rice, Coconut etc)
  • 3 Cups Frozen Raspberries (Cherries would be amazing!)
  • 25-30 drops of Liquid Stevia or sweetener of choice to taste (Recommended Brand - Sweet Leaf Vanilla Creme)
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Sea Salt

Instructions

  1. Steam beets in a steamer over simmering water for 10-15 minutes or until a knife is easily pierced through the skin. Allow to cool.
  2. Once the beets are cooled rub the skins off with your hands. ( I suggest wearing gloves and doing this over the sink to prevent staining on your skin)
  3. Slice the beets into small pieces and place in the work bowl of a blender.
  4. Add the remaining ingredients to the blender and puree until smooth and creamy.
  5. Taste for sweetness and adjust if necessary.

Notes

  1. If seeds bother you, heat the raspberries in a pan until softened with 2 TBL water and then mash with a fork. Strain the raspberries into the blender through a sieve to remove any seeds, pushing the solids with a spatula.
  2. Carob would be a great substitute for chocolate if you have any issues with caffeine or histamines that are in raw cacao/chocolate

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Raw Nutella Power Pudding

Life can be hard. 

Pudding can make life better. 

Nutella Chocolate Pudding can make life waaaaay better. 

Why is this pudding so special? Because this is a raw/vegan nutritional powerhouse pudding posing as a decadent dessert. The base of this is chia seeds, flaxseed meal, and hazelnuts soaked in your choice of dairy free milk (coconut milk makes this incredibly rich and decadent while almond milk makes a lighter pudding so choose accordingly).

So we have Omega 3’s, fiber, & protein disguised as dessert! Pretty awesome combo if you ask me.

The chia/flax hazelnuts needs about an hour to soak up and bloom but you can assemble those ingredients the night before and blend it up the next day.

Crazy easy, super delicious, and deceivingly healthy.

Does it get any better? 

Nutella Chia Flax Power Pudding

Serves 2

Vegan - Raw - Sugar Free - Gluten Free - Grain Free - Paleo

Ingredients

  • 2 Tbl Chia Seeds
  • 2 Tbl Flaxseed Meal
  • 1 Cup Hazelnuts (skins removed if possible but not necessary see notes)
  • 1 Cup (+ 1/2 Cup Reserved) Coconut Milk or Dairy Free Milk of Choice
  • 3 Tbl Raw Cacao Powder
  • 1 1/2 Tbl Pure Maple Syrup
  • 1/4 tsp Fine Sea Salt
  • 1/2 tsp Pure Vanilla Essence or Extract
  • 1/4 tsp Instant Espresso Powder (optional)

Optional Toppings

  • Cacao Nibs
  • Chopped Hazelnuts
  • Shaved Dark Chocolate
  • Scoop of Coconut Cream
  • Goji Berries
  • Shredded Coconut

Instructions

  1. Soak the chia seeds, flaxseed meal, and hazelnuts in one cup of dairy free milk for at least one hour but 4-6 hours will soften the hazelnuts so they blend easier.
  2. Use a spatula to scoop the bloomed chia/flax/hazelnut mixture into a high power blender. (It will be very sticky and will be formed to the size of the container)
  3. Add the salt, cacoa, maple syrup, espresso powder (if using) and 1/4 cup of reserved milk and blend until smooth.
  4. If the pudding is too thick add the remaining 1/4 cup of milk until the desired consistency is achieved.
  5. Taste for sweetness and add more maple syrup if you like.
  6. The pudding is ready to eat but it can be covered and kept in the refrigerator for up to one week.

Notes

  1. If you want the smoothest possible pudding you will want to use skinless Hazelnuts. The skins can be removed by a few methods: If you do not follow a raw diet you can roast the hazelnuts for 15 minutes in a 350 oven or roast slow in a warm oven for 12 hours or in a dehydrator following manufactures directions and then place in between two kitchen towels and rub them vigorously. The skins should come right off. If you soak the hazelnuts overnight and then rub in between two towels the skins should come off easily as well.

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Chocolate Cashew Cream Banana Almond Tart (Vegan and Paleo)

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Chocolate Cashew Cream Banana Almond Tart (Vegan and Paleo)

These are the best thing I have put in my pie hole this year, plus they are so cute and little (The cuter something is the less calories it has right? No? We aren’t friends if you keep saying things like that).

Heres the trick to this indulgent tart...cashew cream! I posted the recipe yesterday because you need to soak the cashews overnight. I made the tart shells out of almond flour and whole hazelnuts for a richer flavor. If you want this tart to be raw you could simply leave out the oil and replace with 1/2 cup dates (soaked in warm water for 15-20 minutes to soften) process into a fine paste and press into the bottom and sides of the shell and then refrigerate for at least 2 hours before filling to set up.

Chocolate Cashew Cream Banana Almond Tart

Makes enough for 4 mini tarts

  • 4 mini prepared tart shells (see recipe below)
  • 4 overripe bananas (I mean black like on the verge of throwing out)
  • 1-2 fresh bananas cut into thin slices and placed in a bowl covered in water with juice of 1/2 lemon to keep from browning
  • 1 cup thick cashew cream
  • 2 TBL pure maple syrup (or sweetener of choice)
  • 1/4 tsp sea salt
  • 1/4 tsp freshly grated nutmeg
  • 2 TBL melted and slightly cooled coconut oil (or light flavored oil like grapeseed)
  • 3/4 cup organic raw cacoa powder

For Garnish

  • 1/2 dark organic chocolate bar for shaving
  • 3/4 cup thick cashew cream + 1 TBL maple syrup(optional)

Instructions

  • Remove the bananas out of the water and place on a paper towel to dry off while preparing the filling.
  • Place the 4 overripe bananas, cashew cream, cocoa powder, oil, maple syrup, salt, nutmeg in a blender and blend until very smooth.
  • In the bottom of the cooled tart shells place a single layer of the sliced bananas in the bottom of each shell.
  • Then scoop 2-3 TBL of the chocolate mixture over the bananas until it reaches just shy of the top of the crust.
  • If garnishing with additional cashew cream whip some with the maple syrup and place in a piping bag or a plastic bag with the tip cut off. (I buy the piping bag tips and place them in the cut corner of a plastic bag)
  • Pipe a small amount in the center or as much as your heart desires.
  • With a vegetable peeler shave some chocolate on top of each tart.
  • Refrigerate for at least 2 hours (overnight would be best) to allow the chocolate filling to set up.
  • Relish in the beauty of your creation by stuffing your face with it :)

Vegan/Paleo Pie Crust 

Makes 4 mini tarts or one regular size tart shell

Ingredients

  • 1 cup almond flour
  • 1/2 cup whole dry roasted hazelnuts
  • 1/2 tsp sea salt
  • 2 TBL melted coconut oil

Instructions

Place the first three ingredients in a food processor and pulse until the hazelnuts are a fine flour. With the motor running slowly pour in the melted coconut oil until a sand like dough forms.

Test some by pressing a small handful and if it remains together you are good but if it falls apart you may need for oil. If it’s very wet and oily add more almond flour until the desired consistency is achieved.

Bake the tarts on a sheet pan for 10-12 minutes or until golden brown. Let cool for at least one hour before filling.

 

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