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. 

 

Roasted Red Bell Pepper Cashew "Cheese" Dip

Move over Velveeta we've gotta a healthier version of your cheese dip; just in time for Super Bowl. This dip is so addicting, you might need to double the recipe if you're having company. 

Roasted Red Bell Pepper Cashew Cheese Dip is my new favorite appetizer. Not only is it inexpensive and easy to make, it also tastes like cheese dip. No saturated animal fats or fake ingredients. Its smokey roasted flavors make it unique and delicious. 

roasted red pepper cheese dip | dairy-free vegan | #purekitchen #puremamas
roasted red bell pepper cashew "cheese" dip | you'll never know there's not cheese! #purektichen #purekitchenblog

This roasted red bell pepper cheese sauce is not only good as a dip it can also be used as a cheese in lasagna or as a cream sauce for spaghetti. The recipe calls for only a few ingredients. At my house this is a staple sauce but I play around with the flavors to mix things up a bit. 

Smokey Roasted Red Bell Pepper Cashew Cheese Dip. Wow that's a mouthful! Nobody will every know it's dairy-free | vegan gf | #puremamas #purekitchen

Have you ever made a cashew cheese sauce before? If not then start here - all it takes is a few healthy ingredients and a quick blend in the blender and voila...you're all set. Impress (or trick, rather) your friends at your next Superbowl party! 

Roasted Red Bell Pepper Cashew Cheese Dip | vegan gf dairy-free | #puremamas #purekitchen

Roasted Red Bell Pepper "Cheese" Dip

yields 10 ounces

INGREDIENTS

  • 1 1/2 cups raw cashews
  • 1 roasted red bell pepper 
  • 1 lemon, juiced
  • 1/4 cup water
  • 1/4 - 1/2 tsp sea salt (adjust to taste)
  • 1 Tbsp nutritional yeast
  • 1 squirt hot sauce like sriracha or dried chili peppers
  • 1/4 tsp liquid smoke 

DIRECTIONS

  1. In a high speed blender add all of the ingredients. Blend until super duper creamy. 
  2. If you don't not have a high speed blender like a Vitamix, you will have to soak the cashews for at least an hour before making the cheese dip. 
Roasted Red Bell Pepper Cashew Cheese Dip | dairy free vegan | #puremamas

My Vegan Pantry & Chia Seed Pudding Recipe

It's been quite some time since I put together a pantry basics blog post. Grocery store shelves have changed over the years - for the better - so I thought I would post an updated list of some items that I keep on hand at all times. 

plant-based pantry basics & must-haves

Having these items on hand will bring you a ton of healthy meal combinations. These are just basics to add flavor and boosts to your other fruits and veggies. Obviously you need more than what is here - like tons more produce - for a balanced diet. But I have done pantry basic posts in the past that include things like avocados, lemons, sea salt, frozen bananas, and protein powders. 

As most of you know I follow a plant-based diet. I'm also vegan. I do think of those two things as not completely synonymous. Vegans care about animal rights/cruelty and the planet/environment. Vegans live a lifestyle that supports their cause and the changes they would like to see in the world. But you can have unhealthy vegans just like you can have healthy meat eaters. Veganism for me isn't as much of a diet as say eating plant-based. A plant-based diet to me is super clean, low in bad fats, high in fiber and fresh foods; it focuses more on the plants not as much on the foods that "contain no animal products" (i.e. oreos for example are vegan believe it or not but they aren't part of a whole foods plant based diet) if that makes sense.

Of course cheat foods are fine. I eat vegan donuts from time to time. But animal products like high fat meat and dairy contribute to disease - point blank - they also contribute to the destruction of our environment (enter veganism).

There are so many stories of disease reversal (and people going off their meds completely) by switching to this type of plant-heavy eating. I know countless people that made the switch for heart reasons, cancer purposes and diabetes. So for me, it's an ethical lifestyle and also a heart healthy healing way to eat and live. 

When first making the transition it can be challenging to continually make delicious meals that fill you up and taste amazing. I have tried almost every vegan food and condiment and here is a list of what I currently love to have on hand. Hope this helps. 

1. The Lotus ramen noodles, for example, are so versatile and kids love them as well as adults. You can make ramen soup (great for cold winter days) or you can cook them in a pan for a hearty, garlicy chewy noodle dish. Add veggies to them or even tofu for a complete meal. Eat with a salad for an boost of minerals, antioxidants and fiber. 

2. The red leaf lettuce and kale you see create my favorite salad combo. I like to combine these two greens (one is dense and one is leafy and airy) and eat them at almost every meal. Add it to pasta, on toast, with your ramen noodles, eat it alone as a salad with added garbanzo beans, etc. They are both always in my fridge. 

3. Garbanzo beans are my go-to for added boosts of protein in salads or in pasta or eaten alone. Keep them on hand. I like to buy the cold ones - store them in the fridge - ready to grab and go. No can openers needed. Speaking of garbanzo beans, have you seen all the cereals now made from beans? And of course the pastas too! We love love the Love Grown brand. There are lots of different flavors

4. Almonds are on here because they should always be in the pantry. They last a long time. So stock up and keep them on hand. You can make your own almond milk on demand. My kids ran out of their favorite store-bought almond milk the other day and so I just whipped up some of my homemade stuff so they could eat their favorite cereal. No need to rush to the store when you're out of milk. You can also make almond flour or almond butter at home in a pinch. Trader Joes sells raw nuts for at great price. 

5. Spike seasoning is another favorite. It's so old school but still so current - the herbs combination makes any vegetable taste delicious. You don't even have to add salt because the flavors are so great. 

6. Keep vanilla extra or vanilla bean paste on hand. You don't have to sweeten your almond milk, your chia pudding or even muffins and cookies as much if you add vanilla bean. It's a calorie-free, sugar-free, fat-free flavor enhancer. 

7. I try to cook without oil as much as possible. Ideally I would like a low-fat diet, but when I bake my vegetables or cook my noodles and tofu, I just love a good healthy fat to do that. Miyokos plant-based butter has seriously changed my life. It's basically cultured coconut oil (so it's obviously not low in saturated) and tastes amazing. Trader Joes sells it. 

8. Speaking of fat, Ripple has also changed the half & half game. Their half & half is unbelievably good. I use it in all kids of recipes. Check out my roasted red pepper pasta sauce that I featured on Instagram, it's creamy because of the Miyokos butter and this half & half. You don't get a weird after taste from it nor is it sweet like many plant-based creamers/creams tend to be. Try it in your coffee as well; you'll thank me. Target sells it!!!

9. Gluten-free oats are really crucial to a plant-based diet. They make a perfect breakfast (heat them up with some plant-based milk, add some of that vegan butter, vanilla bean and a touch of sweeter and berries). Or have you ever made overnight oats? Or you can add some dates and coconut to make a raw granola/muesli  - eat it with bananas and almond milk or with the Kite Hill yogurt. My Raw Vegan ebook contains breakfast recipes using gluten-free oats. Kite Hill and Forager make great yogurt alternatives. Try the plain flavors, you'll be shocked at how great they are and you can use them in any recipe that calls for plain yogurt! I'm definitely obsessed because yogurt isn't one of the things I love to make everyday. 

10. Turmeric is a spice that I love to keep around so I can whip up golden lattes. It's also an immunity booster and anti-inflammatory. Use it on vegetables when baking or in slow cooker dishes like curries or Indian style dishes. 

11. Nutritional yeast is something I use almost everyday (maybe 4-5 times a week). It's a great source of b12 (fortified) and adds a cheesy and nutty flavor to my sauces. You can even add toasted cashews and nutritional yeast to a blender and make a parmesan cheese type of seasoning. Have you tried my simple raw vegan tomato sauce? It uses nutritional yeast. So does my Queso Cheese dip. 

12. Has anybody heard of Brami bean snacks? Lupine beans (which is what Brami is) are high in plant-based protein, low in fat and fiber. For every 100 calories you get 13.4 grams of protein. Can you believe it? That's more than lentils and soy beans. At first they seem slimy and maybe unappetizing, but trust me, they are actually extremely addicting. Great emergency snack to keep in the car (you don't have to refrigerate them until you open them). 

13. Chia seeds don't go bad either. Keep them on hand for your overnight oats recipe and or make a good chia pudding (my go-to recipe below). Chia pudding, when made right, is to-die-for! Not only that but it's really satisfying and healthy for you. Chia seed jam is a game changer as well, have you tried that recipe yet?

14. Last but not least I use veganaise, tamari and sriracha type chili seasonings all the time. I pan fry mushrooms, tofu and tempeh in tamari (gluten-free soy sauce) and I make great dipping sauces with it. Vegan mayo isn't just for sandwiches, you can add it to cold potato, garbanzo and tofu salads or make creamy ranch or caesar dressings. Put it in your grilled cheese or savory wraps. Just a squirt or small spoonful of sriracha chili sauce adds a wonderful heat and spice to any sauce. Too much also makes dishes super spicy - which some people love. If you don't love overly spicy food just add a small amount for flavor. 

15. Manna Bread - this is a game changer! You'll love this sprouted low temperature cooked bread. It is so healthy, tastes nothing like processed bread. It almost feels like its healing the body as you eat it. Try it for lunch or breakfast. I have a bunch of recipes in my raw vegan ebook using manna bread. Grains should be apart of everybody's healthy diet if you ask me and this bread offers the perfect most easily digestible form of grains. 

16. Beyond Meat Chicken Strips. I'm sure you've all heard about Beyond Meat. They are making major waves in the food industry. I'm super impressed and always keep a bag of the frozen grilled chicken (vegan of course) strips on hand. They heat up really quickly in a pan and go well with any dish that needs some extra protein. I put it on salads, with rice or even in pasta. You can find it at almost any market - including Vons - these days. Amazon has them as well and the price is right! 

Chia Seed Pudding | Delicious, simple & vegan | #puremamas #purekitchenblog
Chia Seed Pudding Recipe | Delicious & Simple | Vegan & Gluten-free | #puremamas #purekitchenblog

Delicious Vegan Chia Seed Pudding Recipe

INGREDIENTS

Chia seed pudding | delicious and vegan! #purekitchenblog #puremamas
  • 2 cups fresh almond milk 
  • 1/2 cup chia seeds
  • 1/2 teaspoon vanilla bean or extract
  • 1/4 cup maple syrup or coconut sugar

DIRECTIONS

  1. Combine everything in a tupperware or airtight jar with a lid. 
  2. Store in the refrigerator for at least 3 hours before serving. Preferably overnight. 
  3. Serve cold with fruit or other healthy toppings. 

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.   

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.  

Read the article now >>>>

xoxo, 

Juli