Chocolate Chip Cookie Dough PROTEIN Truffles – half of them covered in Sugar Free Dark Chocolate! SOOOOO GOOD & Simple!
Chocolate Chip Cookie Dough PROTEIN Truffles – covered in Sugar Free Dark Chocolate!
Chocolate Chip Cookie Dough PROTEIN Truffles – half of them covered in Sugar Free Amber Lyn Dark Chocolate! SOOOOO GOOD & Simple!
Makes multiple servings:
1 can of cannellini beans
4tbsp quick oats
1/3cup Better Body Foods agave nectar or honey
1 scoop Plant Fusion vanilla protein powder
1oz TruVibe Organics cacao nibs – yum!
1tbsp Better Body Foods coconut oil
1tsp Better Body Foods organic pure vanilla extract
Handful of Amber Lyn sugar free dark chocolate bites
Drain and rinse the beans well under running water. Place beans & agave nectar in food processor and blend until smooth. Next add in the protein powder, coconut oil, cinnamon & vanilla and continue to process until smooth – using a spatula to scrape down the sides. Transfer dough into a medium sized bowl and stir in cacao nibs & quick oats. Refrigerate overnight to allow dough to firm up. Once firm, roll into desired sized balls. Place the balls that you plan on dipping into chocolate in the freezer for about 2 hours. Melt the chocolate squares in a microwave safe dish in the microwave for 30-45 seconds. Stirring every 15 or so seconds. Stick a tooth pick in the top of frozen dough ball and dip into chocolate. Place on wax paper until set and enjoy!
Homemade Cinnamon Apple Chips – so easy!
Super easy & fun for the kids!
1 Granny Smith apple
2tbsp Better Body Foods coconut palm sugar
Preheat oven to 225 degrees. Wash & dry apple. Slice the apple as thin as possible using a mandolin slicer (you could try using a knife but it won’t be easy!). Mix together the coconut palm sugar and cinnamon on a plate. Let the little ones get involved by dipping each piece of apple lightly into the mixture on both sides. Place apple pieces on parchment lined baking sheets(2). Bake in the oven for 60 minutes, remove and flip apple slices. Place back in the oven for another 60 minutes, making sure to rotate the baking sheets so that the one that was on the bottom is now on the top.