CHOC TRUFFLE PROTEIN CHRISTMAS PUDDINGS:

Yep- be afraid. I'm really getting into the spirit 😂🎅🏼🎄

INGREDIENTS:
1 cup soaked cashews 
5 dates 
3/4 cup Chocolate vegan @properprotein 1/3 cup desiccated coconut 
3 tbs apple sauce 
3/4 cup of water 
1 tsp cinnamon 
1 tbs Maca powder 
2 tbs cacao 

HOW:
- combine all dry ingredients in a bowl
- In a blender blend cashews and dates
- Add all wet ingredients to dry bowl of ingredients and combine until a thick rich doughy fudge is formed. 
- Roll into balls and then in cacao

COCONUT FROSTING:
1/2 cup coconut oil
1/4 cup coconut cream 
3 drops stevia
- BLEND

Top balls with frosting, mini mint leaves me chopped up goji berries for holly and Tadaaaaa mini Christmas ‪#‎protein‬ puddings

RAW / NO BAKE VEGAN PUMPKIN CHEESECAKE

I've made sure this recipe was perfected in time for Thanksgiving.This is pretty much entirely made in a NutriBullet / Blender, takes no more than 20mins (excluding fridge time) and its ridiculously delicious. Not to mention that it ticks all those healthy boxes : Pale, Dairy free, Gluten free, Sugar free and raw.

RAW VEGAN PUMPKIN CHEESECAKE: Serves 4. 

Remember this guy is super dense so it could even serve 6, I like making mini single serve cheesecakes in ramekins or cupcake trays  because miniature everything is the best but it's totally up to you! 

"Cheesecake" filling:

2 cups of cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

1 can of organic pumpkin purée (15oz)

1 tsp pumpkin spice 

2 drops of stevia (optional)

1 tsp vanilla extract 

Pinch of ground ginger

Crust

10 medjool dates

2 cups of walnuts

1 tsp of cinnamon

1/2 tsp of Himalayan pink sea salt

2 tbs coco oil 

HOW:

• Take soaked cashews (make sure you've drained them) and place in bullet/blender. Blend til smooth.
• Add pumpkin to the blended cashews and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN. 
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base! 

Base:
Now this one is really difficult hehe...

• Place all ingredients in your bullet/ blender. 
• Blend until combined and breadcrumb esque. 
• Use your fingers to press the mixture into your ramekin, cupcake trays or pie dish. Make sure you re-enforce the edges of the base so it holds together, do this by making it 1/4 inch thicker in those areas. 
• Place bases in the freezer for 5mins.

Putting it together! 

• Take both the filling and the mix out of the freezer.
• Spoon the filling into your crusts/casings. 
• Top with nuts/ coconut /Cinnamon pretty much any delicious thing you can find. 
• Back in the fridge for 30mins or more and tadaaaaaaaa

PUMPKIN PIE CHIA PUDDING

I'm a sucker for seasonal food not to mention ALLLL things pumpkin spice, however giving up my year's worth of hard work in the gym to indulge and embrace the season is a little bit of a turn off. This guy is definitely the answer. Sugar free, Paleo, Dairy free and packed full of all of the favourite seasonal flavours, this Chia pudding works perfectly as a snack, breakfast or dessert. Enjoy! 

Ok so this one really is stupidly easy.....
INGREDIENTS:
1 &1/4 cup almond milk
5 tbs chia seeds
2 tsp pumpkin spice
2 tbs fresh ginger (grated)
1 cup pumpkin purée
3 drops of stevia (optional)

HOW:
- Combine all ingredients in a bowl and and leave in the fridge for an hr waiting for seeds to expand and magic to happen
- Once seeds have expanded stir again
- Spoon into glass and serve, top with walnuts, coconut and serve.

NUTTY COCONUT CACAO BARK

Ok so I had some serious chocolate needs that had to be dealt with but was also on a mission to keep up with the whole healthy, paleo, sugar free "Need to keep my abs visible" eating plan annnnnnnd this is the result of that.

This recipe makes 2 serves- treats in small doses to stop a hungry choc-o-holic monster suddenly appearing from within and the next thing you know its disappeared. If making for guests I would suggest doubling the mix.

INGREDIENTS:
1/4 Cup Organic virgin Coconut Oil
3 tbs "Naked Chocolat" by The Healthy Chef (this stuff is RIDIC but if you can't get a hold of it substitute for 2tbs Cacao, 1 tbs Mesquite, 1 tsp Stevia)
1 tbs Mesquite powder
3 tbs Raw Cacao powder
1/2 cup slivered almonds
1/4 cup cacao nibs
1/4 cup roasted and smashed up almonds


HOW:
- Combine all ingredients except the almonds and nibs together to form a melted chocolate type consistency.
- Add in the 1/2 cup of Silvered almonds
- Spread choice mix super thin on baking paper, before it sets sprinkle with cacao nibs nd roasted almonds
- Place in freezer for 10 mins
- Break in to pieces and you've got yourself one crazy delicious healthy choice treat. 

xx