Vegan Chocolate Truffles (Clean)

Last week, I posted a recipe here for these amazing silky chocolate truffles. God, that’s got to be one of my absolute favorite recipes. It’s not very healthy, but treating yourself to a little delicious melt-in-your-mouth chocolate truffle every now and then doesn’t hurt.

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Nevertheless, it’s definitely not vegan, and wouldn’t it be great if there was a healthy version of those truffles…chocolate truffles so healthy that you could eat multiple at a time and not feel bad about yourself? Not that I ever feel guilty about overeating chocolate truffles, but y’know, for the people who do.

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So now, I present to you…healthy, vegan, and naturally sweetened chocolate truffles!!! Ooh – and they come together using just 5 main ingredients.

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These are actually very similar to the other chocolate truffle recipe. They melt in your mouth as long as you keep them at room temperature (they weren’t at room temperature when I took these photos, so if they don’t look super duper smooth and velvety in the photos – that’s why. Trust me, they were silky AF later on!)

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Oh, and there’s a bonus element to this recipe. Thanks to the dates, you get this touch of caramel flavor next to the chocolate. Win!

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Vegan Chocolate Truffles

Adapted from Harriet Emily

Makes 24 little truffles

Ingredients

  • 3/4 cup (165g) medjool dates (about 16 dates), pitted and roughly chopped
  • 3/4 cup (185ml) boiled water
  • 1/2 cup (90g) extra virgin coconut oil
  • 3/4 cup + 1 tablespoon (90g) raw cacao powder
  • 1 teaspoon powdered stevia (or 1/2 teaspoon liquid)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Toppings of choice (e.g. cacao nibs, shredded coconut…) (optional)

Method

  1. Soak the pitted and chopped dates in the boiling water for 5-10 minutes to soften them
  2. Add both the dates and the water into your food processor, along with the coconut oil, and blend until smooth
  3. Add in the cacao powder, stevia, vanilla, and salt. Blend until smooth
  4. Transfer mixture into a container with a removable base, or a container lined with parchment paper/plastic wrap, smoothing it out
  5. Chill in fridge for at least 4 hours
  6. Remove from container, slice into squares, and serve. They taste best when served at room temperature
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Red Velvet Beetroot Pancakes (Clean)

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A few weeks ago in mid-January, I was scrolling through Foodgawker as I always do, and I noticed that people had already started posting Valentine’s Day recipes, and I was pretty confused – it wasn’t even February yet! Well, now that it’s actually February, here’s a “Valentine’s Day”-inspired recipe, because you can’t go wrong with pink food on Valentine’s! Not to mention – gluten-free, sugar-free, and oil-free pink!

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Might I add that you don’t need to have a significant other or a Valentine to make these? Yeah, yeah, Valentine’s is usually about those you love romantically, but that doesn’t mean that love stops there. Make these to show your appreciation for your mother, your father, your brother, or even for yourself, because you should love yourself no matter what. There will always be times where you get down and feel like you aren’t worthy and capable of achieving the expectations that society throws at you, and your mind may automatically begin to close out all the things you love about yourself until you feel worthless. Times like that, take a break from the world and recall all the amazing things you’ve achieved in life and kind things you’ve done, no matter whether it was winning a race or taking the time to donate a little to a charity you support. All of those moments, added up, will be infinite. Thus, your love for yourself should be just that – infinite.

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With all that deep life talk aside, let’s just appreciate these pancakes.

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These pancakes are quite fluffy and the beetroot flavor isn’t evident at all (good for those who don’t like beetroot – if you do, I guess you could add in double the amount of beetroot and see how that goes…). If you have a heart-shaped cookie cutter or egg-shaper, that would just bring these to the next level and make them look so gorgeous. Plus, I wouldn’t omit the melted chocolate, because that just contributes so much to the appearance, flavor, and Valentine-feel. As for fruit, chocolate-dipped strawberries or raspberries would be beautiful as well if you’re short on cherries!

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Oh, and may I also add that these photos were taken nearly a year ago? Obviously, my photography and editing have come a long way, but this recipe is too good not to share. Plus, I’m quite happy with this gif:

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Red Velvet Beetroot Pancakes

Adapted from Dessert With Benefits

Makes 6-10, depending on size

Ingredients

  • 1/3 cup coconut flour
  • 1 tablespoon raw cacao powder
  • 2 teaspoons powdered stevia
  • 1 teaspoon baking powder
  • Pinch of salt
  • 3/4 cup beetroot purée*
  • 2 large eggs
  • 3/4 cup milk of choice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • Melted chocolate/fresh fruit, for serving (optional, but recommended)

*To make the beetroot purée, stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. Use leftovers for any of these recipes calling for beetroot purée.

Method

  1. In a small bowl, whisk together the coconut flour, cocoa powder, stevia, baking powder, and salt
  2. In a large mixing bowl, whisk together the beetroot purée and eggs, before whisking in the milk of choice, vanilla extract, and vinegar
  3. Heat a pancake pan or a relatively flat saucepan over medium heat. Spray with oil and spoon about 1/4-1/3 cup of mixture onto the pan, spreading them into circles. Cook until the edges are dry and the surface is slightly dry. The pancakes take longer to cook than regular pancakes, so about 3-5 minutes.
  4. Flip and cook for about a minute on the other side, before flipping out onto a plate. Continue to cook the batter until all of it is used up.
  5. Stack them up, top with melted chocolate and fresh fruit, and serve!

 

Sugar-Free Chocolate Chip Quinoa Muffins (Clean)

School is starting up again, and as always, I’ve got a batch of muffins in my fridge to allow for easy school-snacking. A muffin (or two) a day keeps the school stress away.

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So – why are these chocolate chip quinoa muffins so perfect as on-the-go snacks? Let’s talk quinoa.

Quinoa (pronounced keen-WAH) is a seed, though it’s often used as a grain. It’s gluten-free, with a tiny amount of fat, but more importantly, it’s a complete protein, making it an ideal protein source for all the vegetarians and vegans out there. A cup of quinoa gives you 222 calories, along with 8.1g protein and 58% of your RDA for magnese. It’s fibrous with a low glycemic index, keeping you full for a longer period of time, which is why I am oh-so-grateful for having these with me during school and getting me through the classes leading up to lunch.

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Sugar-Free Chocolate Chip Quinoa Muffins

Ingredients

  • 2 cups (240g) cooled, cooked quinoa
  • 1 cup (120g) white whole wheat flour
  • 1 cup (130g) light rye flour (Or more white whole wheat)
  • 2 tablespoons powdered stevia
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup coconut oil, melted and cooled
  • ½ cup buttermilk
  • 1 large egg
  • ¼ cup plain Greek yoghurt
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

*If you want a sweeter muffin, feel free to add in a bit of honey/coconut sugar and adjust to taste

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium mixing bowl, whisk together quinoa, flours, stevia, baking powder, and salt
  3. In a separate mixing bowl, whisk together coconut oil, buttermilk, egg, greek yoghurt, and vanilla extract until smooth
  4. Pour the wet mixture into the smooth mixture and stir until just combined, before folding in the chocolate chips. Do not over mix
  5. Transfer the mixture into a lined muffin/cupcake tin and bake for approximately 25 minutes, until a toothpick inserted into the middle of one comes out clean. Allow to cool and enjoy!

Unbelievably Healthy Beetroot Chocolate Microwave Cake (Clean)

Every year, millions of people make new year’s resolutions in determination to live a healthier year, and every year, millions of people cry. Personally, as you may have noticed from my little new year’s rant, I’m rather indifferent to new year’s resolutions. Nonetheless, I’m here to help out those in distress; sugar-free, gluten-free, oil-free, and veganize-able beetroot chocolate microwave cake under 200 calories to the rescue!

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Let’s start off with the nutritional breakdown of this golden nugget – each serving has 186 calories, 1g of saturated fat, and 2g of sugar! On the other hand, 8g of protein! *Does happy dance*

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There was a point where I was absolutely obsessed with using beetroot puré. Hence, the beetroot nut butter chocolate cups and the beetroot vanilla rice pudding with dark chocolate and the pink beetroot crepes and the skinny fudgy-cakey beetroot brownie bits. All of which, by the way, would work in benefit for that new year’s resolution of yours. Just sayin’.

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This chocolate microwave cake is honestly one of my all-time favorites. It’s a shame that I can’t make it everyday, as beetroot purée isn’t exactly a staple in my house. Hence, there was a point where I just got a good load of beetroot and boiled it up and puréed it and made a ton of recipes with it, which you can do as well! Plus, adding it to your smoothies and oatmeal turns it bright pink, which always brightens your day.

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This cake is so insanely soft and decadent and sweet and chocolately and it’s seriously what I’d eat everyday if I were in heaven. The beetroot purée keeps it ridiculously moist, and the egg white (can be substituted for vegans) keeps it fluffy and prevents it from getting too dense or spongey the way some microwave cakes get. Also, you gotta love the fact that this is sweetened with stevia only, which is a naturally sweet plant that I love using in baking. This recipe calls for 3 teaspoons of the powdered version, but you may need to change this around if you’re using pure stevia (you’ll need like, 1/10th of a teaspoon in that case – that stuff is strong!) or liquid stevia.

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The smooth, rich, glossy layer of melted chocolate that sits atop the cake is optional, obviously, but come on. Just look at that chocolate! I’d very very highly recommend throwing a sizable square of chocolate on top of the mixture just before you microwave it, because that just turned the cake into a gooey chocolate mess, and nobody can deny the fact that gooey chocolate messes taste better than single-textured chocolate cake, no matter how moist and fluffy and decadent.

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Beetroot Chocolate Microwave Cake

Makes 2 cakes

Ingredients

  • 1/4 cup beetroot purée*
  • 1/3 cup milk of choice
  • 1 egg white or 2 tbsp aquafaba (the water from a can of chickpeas)
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup oat flour
  • 2 tablespoons raw cacao powder
  • 3 teaspoons powdered stevia (adjust to taste)
  • 1 teaspoon baking powder
  • Pinch of salt
  • Large square of dark chocolate (optional, but highly recommended)
  • Powdered sugar (optional)

*To make the beetroot purée, stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. Use leftovers for any of these recipes calling for beetroot purée.

Method

  1. In a small bowl, use a fork or whisk to combine the beetroot purée, milk of choice, egg white/aquafaba, and vanilla extract until fully combined.
  2. Add in the oat flour, cacao powder, stevia, baking powder, and salt, and mix until just combined. Do not over-mix.
  3. Transfer mixture into two greased ramekins or mugs. Place the dark chocolate on top of the mixture if desired.
  4. Microwave the ramekins/mugs on high for 2-3 minutes (depending on the wattage of your microwave and how gooey/cooked you want your cake to be). Dust with powdered sugar and serve immediately.

 

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 186 
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 91 mg 4 %
Potassium 266 mg 8 %
Total Carbohydrate 30 g 10 %
Dietary Fiber 6 g 23 %
Sugars 2 g
Protein 8 g 16 %
Vitamin A  2 %
Vitamin C  3 %
Calcium  10 %
Iron  14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

3-Ingredient Avocado Banana Chocolate Mousse (Clean)

Who says healthy chocolate mousse can’t be festive?

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Alright, fine, “avocado banana chocolate mousse” doesn’t exactly scream Christmas, but hey, the red background is quite festive, no?

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Either way, this is a recipe that I make on almost a weekly basis. Granted, I don’t always make it look all pretty in a coffee cup, but still. It literally takes like 2 minutes to throw together (which is less time than the average smoothie because you don’t actually have to rinse anything…).

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This is the perfect kind of breakfast you’d want to have in preparation for perhaps a huge-ass Christmas brunch or dinner or both. For one – it’s light and sweet without making you feel loaded and without giving you major energy crashes. Also – it’s vegan and sugar-free and raw and gluten-free and will fit pretty much every other dietary restriction you have.

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The idea of eating blended avocado purée may seem horrifying to some, but I guarantee that you can’t taste it whatsoever. The flavor of chocolate and the light sweetness of the banana mask the taste of avocado, while still retaining its creaminess and superfood powers – win-win!

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*You can get a 10% discount off of ALL products at Creative Nature Superfoods (no minimum!) with the discount code CHIAC10

Avocado Banana Chocolate Mousse

Makes 1 serving

Ingredients

  • 2 overripe bananas
  • 1/2 avocado
  • 3 tbsp Creative Nature Superfoods raw cacao powder*
  • Pinch of powdered stevia or maple syrup (to taste) (optional)
  • 1/2 tsp pure vanilla extract (optional)
  • Toppings (banana, raspberries, cacao nibs, shredded coconut etc.) (optional)

Method

  1. Throw everything in a blender and blend until smooth
  2. Serve with toppings of choice

Cookie Dough Banana Blondies (Clean)

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HI GUYS!

It’s been like half a month since I last posted a recipe, oops? The IB hit me in the face, not giving me time to post anything, and then even when the work lessened, I’d fallen out of the cycle of posting.

Anyways, moving on…COOKIE DOUGH BLONDIES!

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These aren’t exactly like regular blondes. They aren’t dense and loaded with sugar and butter, but they’re lighter, both in texture and ingredients.

 

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And of course, they’re studded with chocolate chips, which just make them a million times better.

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Cookie Dough Banana Blondies

Makes 16 squares

Ingredients

  • 1 cup whole wheat flour
  • 1/4 cup unrefined coconut sugar
  • 1 tablespoon powdered stevia
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 small ripe bananas, mashed
  • 1/2 cup coconut oil, melted and cooled
  • 2 large eggs
  • 1/2 cup dark chocolate chips

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a large bowl, whisk together the whole wheat flour, coconut sugar, powdered stevia, baking powder, and salt
  3. In another smaller bowl, whisk together the mashed banana, coconut oil, and eggs
  4. Add the wet ingredients to the dry and fold together until just combined
  5. Fold in chocolate chips
  6. Transfer batter into a greased 8 or 9 inch square baking tin and bake for 25-30 minutes, until a toothpick comes out clean
  7. Allow to cool before cutting into squares

Black Forest Baked Oatmeal (Clean)

~ Black forest baked oatmeal. A healthy, dessert-like breakfast oatmeal, with cocoa, cherries, and cream. ~

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Black forest is one of my ultimate favorite flavor combinations. Thus far, I’ve posted three black forest recipes. There’s black forest pancakes, black forest cupcakes, and black forest nice cream. All of the black forest recipes have been healthy ones, and this one is no exception.

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Although they are both forms of “oatmeal”, baked oatmeal and regularly cooked oatmeal have quite different textures. Cooked oatmeal is generally creamy, while baked oatmeal has a cake-like texture. I usually prefer regular oatmeal on weekdays, as they’re much quicker, but every other weekend or so, I’ll treat myself to baked oatmeal.

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Black Forest Baked Oatmeal

Makes 1 serving

Ingredient

  • 1/2 cup old-fashioned oats
  • 1/4 tsp baking powder
  • 1 tbsp cacao powder
  • 1/2 tsp espresso powder/instant coffee granules
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • 2 tbsp maple syrup/honey, or 1 tsp powdered stevia
  • 1/4 cup sweet, dark cherries, pitted and chopped (about 4 cherries)
  • 1/4 cup milk of choice
  • Whipped cream/whipped coconut cream, to top
  • Cherries, to top

Method

  1. Preheat oven to 175 degrees Celsius, or 350 degrees Fahrenheit
  2. In a small bowl*, stir together the oats, baking powder, cacao powder, espresso/coffee powder, and salt
  3. Stir in the vanilla extract, sweetener, and chopped cherries
  4. Stir in the 1/4 cup of milk
  5. Transfer the mixture into a greased ramekin or ovenproof dish and bake for 16-18 minutes, until the top is baked
  6. Remove from oven and top with cream and cherries