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. 

Superfood Buckwheat Muffins (gf vegan)

These hearty superfood buckwheat muffins are packed and loaded with tons of protein, fiber and natural sweeteners. No eggs, no refined white sugar, no gluten and low in added fats. 

superfood buckwheat muffins | gluten-free | high protein | vegan

I love breakfast but get really tired of the same old boring routine: granola and vegan yogurt, smoothies smoothies or almond butter covered bananas. 

I want something that keeps my belly full, satisfies my breakfast taste buds, contains protein and that isn't full of added unhealthy fats and sugars. These muffins fit the bill and do the trick. A perfect pre-workout snack. 

The ingredients list might look long but don't let it fool you; if your kitchen has a healthy pantry, you probably have a lot of these ingredients already on hand. 

superfood buckwheat muffins | gluten-free | high protein | vegan

I don't know about you guys but I love cooking; it's my form of meditation. Having a food blog is more than that though because it is not only a creative outlet for me but it keeps me on my toes. Having to create tasty recipes in my kitchen that are super healthy without inventing the wheel - isn't easy at all!! But since I love games, I love challenges and puzzles, and I also love making others smile and inspiring others to eat healthy -- creating recipes for everybody to try is a win win win quadruple win. 🙌🏼🎖🏆

superfood buckwheat muffins | gluten-free | high protein | vegan
superfood buckwheat muffins | gluten-free | high protein | vegan

Anyways these superfood buckwheat muffins are moist, filling, totally healthy and kids love them, too! If you make them I would love to hear your thoughts either in the comments below or on instagram! Please share a photo if you love them? Don't already follow me on Instagram - check out my feed

superfood buckwheat muffins | gluten-free | high protein | vegan
superfood buckwheat muffins | gluten-free | high protein | vegan

Superfood Buckwheat Muffins Recipe

yields: 12 muffins

superfood buckwheat muffins | gluten-free | high protein | vegan

INGREDIENTS

Dry

  • 1 scoop (approx 1/3 cup) vanilla protein powder (ie. pea protein, rice protein)
  • 1 cup buckwheat flour
  • 1 cup almond flour
  • 1/2 cup + 2 Tbsp coconut sugar
  • 1/4 cup ground flax seeds or chia seeds (or a combo of both)
  • 1/4 cup hemp seeds
  • 3/4 tsp baking powder
  • 1 + 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt

Wet

  • 1/2 cup coconut nectar
  • 1 cup almond milk
  • 1 cup chopped carrots
  • 1/3 cup apple sauce
  • 2 Tbsp vegan butter or coconut oil
  • 1/3 cup raisins (sub chocolate chips if you feel like it)

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Thoroughly blend all dry ingredients together with a whisk. Set aside. 
  3. In a food processor, puree/blend all the wet ingredients, except for the raisins. Blend until really smooth. 
  4. Add the dry mix to the food processor with the wet ingredients and puree until everything is evenly blended. Add raisins and pulse a few times until mixed well. 
  5. Grease a muffin tin or use paper muffin cups. Evenly pour the mixture into each muffin cup.
  6. Bake for 50-60 minutes.
  7. Let cook. Then serve.   

Cauliflower & Raisin Stuffed Bell Peppers

Fall is around the corner so I have been testing more recipes in the oven lately. This stuffed bell pepper recipe isn't new though; I've been making it for years now. In fact, I got my mom hooked years ago and she make it all the time (see photos below). We love to play around with different ingredients. This time it was Cauliflower, raisins and toasted pine nuts. 

cauliflower and raisin stuffed bell peppers recipe [vegan] [gluten-free] #purekitchenblog #puremamas

Stuffed bell peppers are exciting because they are so versatile in what goes in them. My Cauliflower and Raisin Stuffed Bell Peppers recipe is exact but please feel free to use your favorite vegetables, nuts or seeds and herbs. 

You can even add cheese like feta (my mom's favorite) if you're not vegan or a Daiya or Kite Hill vegan style would be my choice. 

Simple & Versatile Stuffed Bell Peppers [vegan] [gluten-free] [plant-based] #purekitchenblog #puremamas
Cauliflower & Raisin Stuffed Bell Peppers | #purekitchenblog #puremamas #vegan #glutenfree

I try and eat low fat most of the time but I find roasting or pan sautéing without any oil is difficult, so I add as little as possible. Usually I use a little water first to steam and cook the veggies down and then add a touch of oil for the final sautéing. The other option is to dry sauté or use a tiny bit of oil first until the juice from the veggies seeps out and you can use that for the rest of the cooking process. 

When I use oils to cook I try not to use cheese or avocado. That way a least the fat content isn't too high. Don't get me wrong I love fat but I don't like too much oils. I like to get my fat from avocados, nuts coconut etc.

What's your favorite fat? Do you think low-fat is almost impossible and boring? I sometimes do, I have to admit. So I def splurge from time to time. 

Vegan Cauliflower & Raisin Stuffed Bell Peppers #puremamas #purekitchen

Not to mention I have spent the past week on a low-fat raw vegan diet. Have you checked out my raw vegan cleanse? I created a meal plan and helpful shopping guide with loads of inspiration, motivation and 30+ recipes to have on hand. Click here to see more photos and pricing.  

So now just al little fat for flavor and texture because I reset my palate after that week. It helps to cleanse from time to time; the body really appreciates it. You'll be so glad you did it. 

[vegan] Stuffed Bell Pepper Recipe | super simple! delicious!
vegan stuffed bell pepper recipe | via #purekitchenblog @

Cauliflower and Raisin Stuffed Bell Peppers

yields 8 servings

INGREDIENTS

  • 4-5 bell peppers, cut in half, seeds removed
  • 2 cups cauliflower rice (or make your own)
  • 2 cups cooked white or brown rice 
  • 1 shallot, finely chopped
  • 2 cloves garlic
  • 1 cup frozen or fresh corn 
  • 1 cup cherry tomatoes, chopped
  • 1 tsp olive oil or coconut oil
  • 1/4 cup pine nuts, toasted or dry roasted
  • 1/3 cup raisins
  • fresh parsley, chopped (or other herbs like basil, cilantro, arugula, etc.)
  • sea salt, to taste
  • spices like pepper, cumin, red chili flakes, etc. 

DIRECTONS

  1. Preheat the oven to 350 degrees F. 
  2. In a large baking dish or cookie sheet, place the bell peppers that are cut in half already and seeded. Cook them for about 20 minutes, until soft. They might produce juice/water, so be careful when taking them out of the oven. 
  3. While the peppers are baking, put the olive oil or coconut oil into a frying pan or skillet on the stovetop. Press the garlic (or mince it) into the warm oil along with the chopped scallion. Cook until scallions are translucent, about 3-4 minutes. Don't let them burn. 
  4. For the cauliflower rice, I suggest just buying it pre-made to make your life easier. Even Costco and Target have it pre-made and I think Trader Joes as well. Same with the rice; just cook it ahead of time in a rice cooker or buy it frozen (pre cooked) at your local health food store. 
  5. Add the rice and cauliflower rice to the hot skillet. Add the chopped tomatoes, corn and pinch of salt. Add any spices you feel like adding. I only added pepper, salt this time and red chili flakes for spice. 
  6. Cook for about 4 minutes, tossing and coating. Cook on medium or medium/high until most of the water has evaporated (about 2 more minutes). 
  7. Turn off heat. Add raisins and mix well. Fill each bell pepper half with the mixture. Fill them full and well - pushing some into the corners of the bell peppers. 
  8. This is where you can add vegan cheese (or regular if you wish). Cook in the oven for another 10 minutes. 
  9. Remove from oven. Let cool. Then serve. 
  10. Garnish with toasted pine nuts and tons of fresh herbs. 
  11. Enjoy!