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Join Me On telegram and youtube @Rawfitglow
Made these awesome protein ball treats for Don. He can't have sugar and has to eat super clean because of his A1C level.
As you know, I cook by throwing things together, luckily, I wrote this one down.
Cocoa Espresso Protein Balls
Whirl 12 oz raw walnuts in a food processor until almost a butter. Should be doughy, but not a true butter.
Add 1/4 cup cocoa powder, 1/4 tsp real vanilla, 2T finely ground espresso beans, 1 scoop chocolate protein powder, 1T monk fruit, or to taste and a pinch of sea salt.
Whirl til mixed, it should be able to stick into a ball, if not whirl so.e more or added a little coconut oil. Mine was moldable just fine.
Use your cookie scoop to make the dough into bite sized balls. Place in freezer for about an hour to chill.
In the meantime make the chocolate glaze. 1/4 c coconut oil, melted. Add 2T cocoa powder and Sweden with either monk fruit for low carb, or pure maple syrup.
Drizzle over cold espresso balls.
Store in the fridge.
As many of you know, I use a lot of nuts to make tasty treats, cheese and sauces.
Here's another recipe using walnuts to make a treat resembling those awesome cinnamon buns. But remember, 1 or 2 only. They're a treat, not for every day
1/2 cup walnuts
5 Medjool dates, pitted
3 tablespoons ground cinnamon
1 teaspoon ground cardamom
1 tablespoon finely chopped walnuts, or to taste
Blend 1/2 cup walnuts, dates, cinnamon, and cardamom together in a blender until almost smooth. Roll mixture into little balls. Place finely chopped walnuts in a shallow bowl and roll balls in walnuts to coat. Store balls in refrigerator.
These are Raw cookies. Meaning, they are straight from the source and uncooked.
Approx 3 cups cashews
Flaked organic coconut (not the sweetened nasty stuff)
Organic Cocoa Powder
Pure Maple Syrup
Real Vanilla flavoring
Pinch Pink Himalayan Sea Salt
In a food processor, add the cashews. Whirl, scraping down the sides, until the cashews form a ball, not a butter. Add Coconut oil 1 tsp at a time til the mixture stays together without crumbling. At this point ad a pinch os the sea salt and 1/2 tsp vanilla.
Using a cookie scoop, scoop out the mixture into balls, then flatten with your hands about 1/4" thick, and place on cookie sheet. When the cookie sheet is full, place the cookie bottoms in the refrigerator for about 30 mins. You need the dough cold.
After 30 mins, bring the tray back out and place some coconut shreds on top of the cookie. Place back in the refrigerator.
Make your chocolate.
1/2 cup organic raw cacao powder
6 tablespoons organic coconut oil (melted/liquid) or coconut manna
1 tablespoon organic maple syrup
Add the coconut oil to a sauce pan and melt. If its Summer, no need to melt in a pan if its hot enough that it's liquified.
And the remainder of the ingredients and stir til the cocoa is combined. Taste, add more maple syrup if you like a sweeter chocolate.
At this point bring back out the cookies from the fridge. Spoon the chocolate over the cookies. You'll notice that the chocolate will harden quickly on the cold cookies.
Place back in fridge for about 30 mins, then remove from the cookie sheet and place in sealed storage containers. These must be store in the fridge as the coconut oil will melt.
You find yourself invited to a football party and they requested you bring the dip. Now what?
Here's a dip that won't kill your nutrition plan and is quite tasty :)
1 C Greek Yogurt
2 Garlic Cloves (minced)
1/2 t Pink Himalayan Sea Salt
1/2 T Cayenne Pepper
Fresh Cracked Black pepper, to taste
1 T Chopped Chives
In a bowl mix together all the ingredients til well combined. Taste for seasoning and adjust. Chill well before serving.
Yes, some of us can't have eggs, add that into controlling carbs and what do you do for a birthday cake? It is a dilemma. But, there is an answer. This cake is dense, and flatter than most. You can double ot triple the recipes to create a layered cake. Once done, it has somewhat of a brownie texture, and some say it tastes like chocolate ice cream.
1 1/4 cup full fat coconut cream, stirred (it separates in the can)
1/4 cup coconut oil, melted and cooled (make sure its the same consistency as the coconut cream).
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar with the "Mother"
1 cup coconut flour
1/4 cup tapioca flour
3/4 cup monk fruit
1 teaspoon baking soda
NOTE: To make chocolate cake add 1/2 cup cocoa powder to the mix and a little more coconut cream.
3 cups powdered monk fruit (see note on how to powder the fruit)
1/2 cup butter softened (yes, I actually used butter. But it's for Don, not me)
1 tsp vanilla extract
1/2 cup cocoa powder
1-2 tbsp of the coconut cream or 1-2 tbsp almond/coconut/cashew milk to thin to desired consistency
In a blender, mix all ingredients together. Add the coconut cream or milk of your choice to create the consistency you desire.
Note: To powder monk fruit, measure out your monk fruit and place in a high speed blender. Whirl til powdered. Let settle before opening.
If you like Key Lime Pie, but need your protein and clean snack. Then this is for you.
I love key lime. So I made this recipe up to satisfy my craving and stick with my clean eating.
12 oz cashews
12 oz unsweetened coconut flakes
8 oz pitted dates (unsweetened)
3T key lime juice
1) In a food processor, pulverize cashews into meal (don't make it cashew butter though). Add the coconut and blend.
2) Remove from the processor. Process the dates until smooth.
3) Add the key lime juice and blend.
4) Mix all the ingredients together, roll into 1" balls and roll in more unsweetened coconut.
Store in fridge. Yield approx. 20
Who likes chocolate? 😜
Who still wants to stay on track?
Hopefully another silly question.
These are so tasty, and if you don't like peppermint, just leave it out.
2 c Almond Butter
1/2 c ground flaxseed (make sure it's ground and no the whole seed)
2/3 c Pure Maple Syrup, (or more to taste)
1/4 tsp pure peppermint oil
1️. Combine all the ingredients together.
2️. Scoop out with a cookie scoop to make exact size balls
These are excellent for use when you need something sweet, but want that protein and don't want to kill your nutrition.
Perfect for all of our sweet tooth lovers!
Cookie Dough Layer:
1/2C almond flour
1/4C coconut flour
3T coconut oil
3T Almond Milk
1T Monk Fruit
1/4 Himalayan pink sea salt
1/4C melted coconut oil
1️. Combine cookie dough ingredients together, then press down into a parchment paper lined muffin tin and freeze for 15 mins.
2️. Combine the coconut oil and Superfoods powder. Pour mixture over the set cookie dough. Freeze for another 15 mins.
½ cup almond flour
¼ cup coconut flour (simply process desiccated coconut until extra fine)
¼ cup almond or cashew butter (raw, unsalted, unsweetened)
¼ cup almond milk
2 tablespoons coconut nectar, agave or liquid sweetener of choice
½ teaspoon vanilla bean (optional)
pinch sea salt (optional)
Sift the coconut flour into a mixing bowl, then add almond flour and remove any clumps.
Add all remaining ingredients and stir together until evenly combined.
Let the mixture sit for a few minutes until the dough thickens a bit.
Transfer mixing bowl to the refrigerator for 1-2 hours. This step to firm up the cookie dough helped me score the tops of the cookies a lot easier.
Scoop out about 1 tablespoon of cookie dough, roll into balls and flatten slightly.
Place cookies onto a parchment paper lined tray.
Score the tops of each cookie by using a fork to press down on the cookie balls, further flattening them about ½ inch thick. I found that dipping the fork into a bowl of water helped me score the tops easier.
Sprinkle sea salt over the tops of the cookies.
Transfer cookies to a teflex tray and place in the dehydrator for 12-16 hours. Dehydrate for longer if you want to store them for a longer shelf life.
Store cookies in the refrigerator.