Coco Haze Superfood Truffles

A snack that speaks to your sweet-loving side with minimal sugar, contains essential fatty acids, B vitamins and minerals? Yep, here it is. And, it contains both soluble and insoluble fiber to gently protect digestion. My 5 year old daughter loves making and, eating these, so try them out with your kids!

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These coco haze superfood truffles are creamy, velvety, rich, chocolatey and a tad sweet; they curb the sweet tooth cravings without the guilt. 

I used all organic,  non-GMO and Terrasoul Superfoods ingredients to create these super easy truffles that will take you about 20-30 minutes to make. This is not an ad, I love Terrasoul superfood products because they are super high quality and substituting with lesser quality ingredients wouldn't yield the same wonderful truffle results. 

Have fun and enjoy!

What You'll Need:

  • High speed blender
  • Glass or stainless bowl
  • Silicone spatula
  • Waxed paper
  • Method
Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen
Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen
Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen

Coco Haze Superfood Truffles

TRUFFLE INGREDIENTS

Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen

TRUFFLE DIRECTIONS

  1. In a high speed blender add coconut flakes and puree until a course powder forms.

  2. Add coconut oil and maple syrup.

  3. Blend until ingredients become smooth and don’t be surprised if this takes 5-10 minutes. You’ll want to stop to bring excess ingredients back down from the sides of the blender into the mixture with a silicone spatula.

  4. Add remaining ingredients minus sugar, acai and extra vanilla powder blending until smooth. If at this point you find the mixture too thin, you can add up to ¼ cup additional cacao. If you do add cacao, blend until smooth, taste and if it’s now too bitter, simply add a little more maple syrup.

  5. Scrape out of blender into a glass or stainless bowl. Add cacao until your excess oil and syrup is “soaked” up.

  6. In a small bowl, mix together acai, vanilla powder and optional sugar. If making for the kids, they tend to like the coconut sugar.

  7. Now you’re ready to roll into truffles! On waxed paper, roll with your hands and coat with reserved acai and optional sugar.

notes: Truffles will be good for up to one week when stored in the refrigerator. Enjoy!

Guest Post Recipe by Christine Dionese - co-founder of flavor ID and an integrative, epigenetic health and food therapy specialist. Christine lives, works and plays bicoastally with her family between Southern California and Upstate New York. 

 

No-Bake Peanut Butter Cookie Dough Bars

Because everybody on Instagram voted for this recipe, I decided to spend the afternoon whipping up another back and measuring each step so that I could share an easy, simple doable recipe with you all. These peanut butter coconut dough bars are vegan, gluten-free, soy-free, corn-free and just d-e-l-i-c-i-o-u-s!  

cookie dough bar recipe | vegan gluten-free soy-free corn-free

The dough is made up of garbanzo beans, almond flour, almond or peanut butter, coconut oil, brown sugar and maple syrup. Pretty healthy for cookie dough. And best of all, you don't have to bake them! Just pop them in the freezer and they are ready to devour just an hour later. 

chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free

No-Bake Peanut Butter Cookie Dough Bars Recipe

yields 16 bars

COOKIE DOUGH INGREDIENTS

COOKIE DOUGH BAR DIRECTIONS

  1. In a food processor or standing mixer, whip up the wet ingredients: garbanzo beans, garbanzo bean liquid, 4 Tbsp coconut oil, vanilla, maple syrup and peanut butter. 
  2. Mix well until super smooth and creamy. 
  3. Add the brown sugar and the flour. Blend again until well mixed. Don't over mix. 
  4. By hand add 1/3-1/2 cup chocolate chips. Fold them into the dough.
  5. Grease a square pan and spread the cookie dough mixture evenly. 
  6. Set in the freezer. 
  7. Fill a sauce pan 1/3 of the way full of water. Heat on stove. Set a ceramic mixing bowl on top of the sauce pan. Add the rest of the chocolate chips and the 1/2 Tbsp of coconut oil.
  8. With a wooden spoon keep blending the chocolate chips until they start to melt. Let them melt completely. Then you will spread the melted chocolate over the cookie dough mixture that is setting in the fridge. 
  9. Sprinkle evenly with flakey sea salt. 
  10. Place the chocolate covered cookie dough pan into the freezer again until it cools and sets completely. About an hour. 
  11. Store in the freezer until ready to eat. Enjoy! 
No Bake Peanut Butter Cookie Dough Bars | vegan recipe | gluten-free soy-free corn-free

If you love this recipe, please let me know via the comments. Or better yet, show me some love on Instagram: @purekitchenblog I would love to see your creations and photos. 

The Perfect Gluten-free Vegan Pie Crust

This vegan gluten-free pie crust is just perfect. It's basic, easy to make, no fuss and very versatile. Just 4 simple ingredients. 

perfect vegan gluten-free pie crust

You can make this vegan gluten-free pie crust in just minutes. No more stressing about homemade pies. I'm sure this day and age the Thanksgiving table consists of family with of all sorts of different food allergies. Am I right? Good news is that this recipe is free of gluten, dairy and eggs.

Stay tuned for a wonderful 2 Fall recipes using this crust: a vegan apple and pumpkin pie recipe coming to the blog soon. 

vegan gluten-free pie crust | #purekitchenblog #puremamas
perfect vegan gluten-free pie crust | #puremamas #purekitchen #piecrust
perfect vegan gluten-free pie crust

The Perfect Gluten-free Vegan Pie Crust Recipe

yields 1 pie crust

INGREDIENTS

perfect vegan gluten-free pie crust

DIRECTIONS

  1. Preheat an oven to 400°F.
  2. Combine gluten-free flour and sea salt in a food processor. Do a quick pulse to combine. 
  3. Cut in butter until the mixture resembles coarse meal.
  4. Add the cold milk, one tablespoon at a time, while blending until all ingredients are well combined.
  5. Using parchment paper place dough onto one sheet, flatten with your palms, then place another sheet on top. Roll out to the desired size using a rolling pin. Remove the top sheet and carefully invert into pie pan.
  6. To bake the pie crust alone, bake at 400°F for 15 - 20 minutes. If using a pie filling, bake according to pie recipe instructions.

notes: I liked having some crust dough left over to use on top. You can cut strips or make shapes like I did in the photos above. This recipe is adapted from Bob's Red Mills web site and I used their flour but my own vegan ingredients. 

Flourless No-Bake Cookie Dough Balls

Holy cookie dough balls! These are flourless, vegan and gluten-free! What makes them even better is the they require NO BAKING! Woohoo! That's good news for me - the extremely pregnant mama over here. 

It's been a long long 40 weeks for me! I can't tell you how ready I am to be a mom of 3 little ones. I have patiently been waiting almost a month {I swear that's how long I've been in early labor} now to get this little girl out into the world! She is already testing my patience but I want her to come when she is absolutely ready! NOT when I decide. But, in order to do that, I must wait and wait and wait some more. And it's actually driving me bananas! 

What better to do than bake? Or no-bake in this case (hehe). 

I love this recipe because there are times when I just can't wait for the oven to preheat and the cookies to cook fast enough; I'm not in the mood for a ton of dishes or a hot kitchen. So, these cookies are perfect for this pregnant mama craving. 

No-bake Cookie Dough Balls are also perfect for a spontaneous play date when you want to impress the kids without any fuss! These are also the perfect go-to snack. 

Vegan, gluten-free cookie dough balls that taste anything but healthy! So what are you waiting for?

NO BAKE COOKIE DOUGH BALLS RECIPE {gluten-free / vegan}

vegan gluten-free no-bake cookie dough balls recipe!

yields 1 dozen

INGREDIENTS

  • 2 heaping TBLS Earth Balance
  • 1/2 cup almond flour
  • 1 cup gluten-free oats
  • 1/2 cup dark chocolate chips
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract or 1 vanilla bean, scraped {skin discarded}
  • 1/4 tsp sea salt or to taste {I like the salty flavor}

DIRECTIONS

  1. Combine everything in a food processor. Blend/chop and pulse until everything mixes up and forms a ball. You'll want to pulse for a bit and then mix and then pulse. Keep going until mixture should be somewhat chunky but chocolate chips should not hold original shape. 

  2. Form small bit sized balls. Recipe should yield a dozen.

  3. Refrigerate for an hour or two before eating - OR eat the dough right out of the bowl. {wink}

  4. They should last a few days in an airtight container in the fridge. 

Dark Chocolate Trail Mix Bark (Move Over Fruit Cake...)

I'm very excited to share with you guys one of my favorite gift idea this year: pretty dark chocolate holiday bark. Check out all the photos and also how to make it today over at The Honest Company - where I'm guest blogging this week!

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You'll love this fun chocolate bark recipe! It's full of healthy cacao (antioxidant), contains no dairy and is topped with dried fruits and nuts (fiber and protein)! It's gorgeous and you'll whole family will love this beautiful chocolate bark. Add peppermint candy or coconut for a unique twist as well. 

The best part about this is that it looks super hard to me and super gourmet, but its so so simple to make. Oh and it's a healthy option!

Enjoy & Happiest Healthiest Holidays.  

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xoxo, 

Juli