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. 

 

Basic No-Oil Hummus Recipe

I love hummus and admittedly eat it almost every single day. It's such an easy, delicious and healthy plant-based protein snack. Seriously who doesn't like hummus? What is my favorite hummus you ask? This exact basic no-oil hummus recipe right here is the base of all my hummus masterpieces. 

basic no oil hummus recipe & hummus wrap lunch idea. | plant-based vegan & gluten-free
Basic No Oil Hummus Recipe | vegan plant-based oil-free quick & easy! puremamas.com

This recipe is tangy, low-fat (no oil), protein rich and creamy dreamy delicious. There are a few secrets to this dip: a touch of nutritional yeast, a small amount of soaked cashews and lots of lemon juice. I use tahini like most of the hummus makers out there as well. Garbanzo beans are a favorite snacks and so versatile in nature. What is your favorite bean? 

Side note: Do you feel like beans make you super gassy or bloated? Truth is - you don't eat them enough (for most people - some are actually allergic to beans). Most people need the fiber when they eat protein but meat doesn't have any fiber at all. So the food doesn't move through the intestines fast enough. When those used to eating meat suddenly "cold turkey" (haha pun intended) start on a plant-based diet they complain that they don't like the diet because they can't live with a pooch-y tummy. Good news is - it will go away once your gut gets healthy and you slowly start to get that old food moving out of the intestines. Haha eeewwww! 😝 But it's the truth. 

Basic Creamy No-Oil Hummus Recipe | plant-based diet, gluten free, dairy-free & delicious. Recipe via puremamas.com
Basic Creamy No-Oil Hummus Recipe | plant-based diet, gluten free, dairy-free & delicious. Recipe via puremamas.com

Now that you got this big old batch of basic oil-free hummus what the heck will you do with all of it? Share it for sure. Make sure every family enjoys your oil-free hummus because it's a really healthy snack. Dip veggies in it or even your favorite chips, crackers or naan. Today I'm going to share my favorite way to eat this basic hummus. My lunch idea adds even more nutrition to your meal. What is it you ask: a delicious veggie wrap filled to the brim with healthy greens! As we all must know by now, greens are also a great form of roughage (great for digestion and moving food through the system) and they are full of micro nutrients, protein, minerals, vitamins, antioxidants and more. 

Basic Creamy No-Oil Hummus Recipe | plant-based diet, gluten free, dairy-free & delicious. Recipe via puremamas.com

Let me know how you enjoy eating your hummus and what your favorite spices or flavors are to add. If you make my recipe I'd love to see your creations. Please share them with me on Instagram and tag me: @purekitchenblog ! I'd so appreciate it and I will feature your photo in my instagram story! 

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Basic Creamy No-Oil Hummus Recipe

yields approx 1 cup 

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INGREDIENTS

  • 1 can garbanzo beans, reserve 1 Tbsp liquid (discard the rest)
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 3/4 tsp sea salt
  • 1 Tbsp liquid inside of the garbanzo bean can
  • 1/4 cup raw cashews, soaked for an hour
  • 1/4 cup nutritional yeast
  • optional flavors to add: paprika, cumin, cracked pepper or sriracha

DIRECTIONS

  1. Place all ingredients into a food processor or high speed blender (I've used a Magic Bullet for his before and it works great). 
  2. Blend well until super creamy and not too many large garbanzo beans chunks. 
  3. Have fun with the flavors - I love sriracha in this recipe. But cumin and paprika used together are really awesome as well. 

Hummus & Greens Wrap Recipe

yields 1 wrap

INGREDIENTS

  • 2 Tbsp basic no-oil hummus (recipe above)
  • 1 Tbsp vegan mayo
  • 1/4 cup kale, finely chopped
  • 1 cup red leaf lettuce, chopped
  • 1 carrot, cut into long thin slices
  • gluten-free tortilla of choice (I use Free 2 Be but coconut wraps are also delicious)
  • salt and pepper, to taste

ASSEMBLY

  1. In a bowl combine the finely chopped kale with a drop or two of olive oil and massage it well. This will soften the kale. 
  2. Place your tortilla on a flat surface. Spread the hummus and then the vegan mayo. 
  3. Place the greens and carrots on top of the sauces. Carefully wrap the tortilla up. 
  4. Enjoy and feel free to add your own veggies or flavors or herbs to this as well.  

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.   

To-Die-For Sautéed Noodles [vegan gf]

So lately I have been obsessed with noodles or grains and greens. Dinner is a giant bowl of chopped greens, dressing and starch. The red leaf lettuce is my favorite; it's so delicate, bitter but subtle, crunchy, light and is perfect with dressing of any kind. My kids LOVE red leaf lettuce; they would eat an entire bowl full without even one complaint. 

simple red leaf lettuce salad | vegan gluten free

The greens look something like this. I usually add a dash of lemon and some vegan mayo. Then I add garbanzo beans (uncooked). Protein, vitamins, minerals, fiber, antioxidants, nitrates, and the list goes on. It's filling and has a high water content. No frying, no baking, no sauteeing. It's so easy and simple, right?

red leaf lettuce salad | sautéed noodles | gluten-free vegan

The starch I add to my greens are usually one of the following:

sweet potatoes

baked baby potatoes

noodles with my no cook magical marinara

white rice or brown rice

quinoa

This combo is really easy to to digest, quick and easy to make on a school night and my kids love it as well, so that's a win. Add some seeds and beans of any kind or some beyond meat or mock meat of your choice (optional).  

to-die-for simple sautéed noodles | gluten free & vegan

But this particular Saturday night I wanted something special. So I boiled noodles, as usual, and this time I sautéed them up in a hot pan with other sweet, salty and spicy ingredients like garlic, [vegan] butter, chili paste and tamari. It was to-die-for! Add these to-die-for sautéed noodles to your basic chopped red leaf lettuce and you've got a bomb ass healthy vegan dinner for the whole family! I made it twice just to be sure I wasn't crazy and that this was in fact so tasty. So you can trust me on this one. My kids devoured it and agreed they are to-die-for. 

to-die-for sautéed noodles [vegan & gf]

The list of steps and ingredients looks long but it really only takes 10 minutes to make this entire dinner. It might take a few more minutes the first time you make it but once you get the hang of it, it takes no time at all. Remember, as I always say, have fun and add your own spices or herbs or ingredients. 

to-die-for sautéed noodles with red leaf lettuce! perfect vegan dinner for the whole family!

 

TO-DIE-FOR SAUTEED NOODLES & RED LEAF LETTUCE RECIPE

serves 3 adults or 2 adults and 2 kids

to-die-for sautéed noodles {vegan + gf}

INGREDIENTS

for the salad:

  • 1 head red leaf lettuce, chopped
  • 2 Tbsp vegan mayo
  • squeeze of lemon juice
  • 1/3 - 1/2 cups garbanzo beans (just rinsed, no cooking needed)

for the noodles:

DIRECTIONS

  1. Boil the Lotus Foods noodles for 3-4 minutes according to package. 
  2. While it's boiling, chop the red leaf lettuce and set it in a bowl. Add the garbanzo beans, mayo and lemon. Mix well with your hands or utensils of choice. Set aside. 
  3. Warm the butter or oil in a pan with minced raw garlic and chopped onion for about 2 minutes until onion is translucent.
  4. Add the boiled noodles and toss. Cook for about 1 minute and then add the rest of the spices (agave, tamari, onion powder, chili flakes and chili paste). 
  5. Toss and cook for about 3-4 minutes until noodles are dry in texture and cooked well. (see photos). 
  6. Serve with the greens and topped with toasted sesame seeds or fresh herbs. 

NOTE: do not use regular spaghetti noodles. You must use the chow mien style noodle. Or pad thai style. They are totally different in texture and will yield much better results. 

NOTE #2: the original recipe posted on Oct 8 has been edited due to an ingredient not being completely vegan. I didn't even realize my chili paste had anchovies in it 🙀. Totally my bad. But I modified it and this version is even better. I have made it 3 times and it's BOMB still. Enjoy. Truly sorry for that, guys! 

"Cheesy" Crispy Baked Fries [nut free | dairy free | vegan]

I love love love potatoes. And of course, so do my kids. We devour them in minutes around here. We dip them in all sorts of sauces - aioli, pesto, ketchup, mayo, bbq sauce and today: cheese sauce (plant based cheese sauce, of course!). 

This time my cheese sauce is nut-free. I usually use cashew sauce for creaminess but this time I used pepitas (pumpkin seeds) instead. 

#puremamas @JuliNovotny Crispy Fries Recipe || Vegan Cheese Sauce Recipe
Crispy Baked French Fries | Recipe via @julinovotny #puremamas | vegan & gluten-free

Everybody always asks me how to get the fries to taste crispy! I have an answer for you: corn starch! You don't need more than 1 Tbsp of corn starch to crisp them up and it's an optional ingredient. If you want to keep your cuisine cleaner and not use powders, then great, you do not need to add it. But don't expect your fries to be overly crispy unless you cook them for a really long time and most of the moisture is gone. That works too but the fries tend to be almost rock hard. 

Crispy Potato Fries || Cheese Sauce (vegan + nut free) || Recipe via #puremamas @JuliNovotny

The Kennebec potato seems to work best for me. It's got a really soft skin and they are easy to cut. Much easier than a russet or sweet potato. They also cook quickly and crisp up really nicely. 

Half of my potatoes were cooked on a deep dish baking sheet but one had parchment and the other did not. I prefer the cooking without the parchment for quicker cooking potatoes and crisper texture. But, of course that means I might have to scrub the pan a bit harder at clean up. 

Crispy Baked Fries Recipe

Yields 2 cookie sheets or 2 medium bowls full

INGREDIENTS

  • 4-5 Kennebec Potatoes (keep skin on), cut into long chunky slices
  • 1 Tbsp avocado oil
  • 1 Tbsp corn starch
  • 3 pinches of sea salt

 

  • Zip lock bag, freezer size (for mixing ingredients)
  • Oil for baking pan/tray or parchment paper for lining pan/tray (optional)

DIRECTIONS

  1. Preheat oven to 430 degrees F (convection bake). 
  2. In a zip lock baggie combine everything but the oil/parchment for the pan. Seal the zip lock bag and shake and mix with hands.
  3. Once potatoes are completely coated, spread out evenly onto lightly oiled baking trays (or covered in parchment). Do not overlap potatoes. 
  4. Bake for 30-40 minutes, depending on oven. Keep an eye out because if they do not have parchment paper they are quicker to cook and if they are thinner chunks of potato they are also cook quickly. So cook time will vary. They are done when both sides are browned. I like to swap trays from top tack to bottom rack and bottom rack to top rack for even cooking. 
  5. Once fries are done, remove them with a metal spatula so they don't get crushed or mangled. 
  6. Dip in your favorite sauce. See below for my nut free vegan cheese sauce recipe. 

Cheesy Sauce [nut-free version]

INGREDIENTS

DIRECTIONS

  1. Blend everything up in a blender on medium and then high speed. You'll have to scrape the sides of the blender a few times to get it all mixed evenly. 
  2. This will take about 2 minutes to get all the chunks removed and evenly mixed and creamy. Add more water if necessary. 
  3. Use this sauce as a dipping sauce or just squeeze it all over the fries before serving. We did the latter and dipped the cheesy fries into bbq sauce. So good. 
I'd love it if you would  pin this image to Pinterest ; It would make my day! Have a wonderful week everybody!  And if you decide to make the recipe,  please share your image on Instagram , I'd love to see your creation. Feel free to tag #puremamas

I'd love it if you would pin this image to Pinterest; It would make my day! Have a wonderful week everybody!

And if you decide to make the recipe, please share your image on Instagram, I'd love to see your creation. Feel free to tag #puremamas