Tag Archives: freezer

Vegan Protein Thin Mints

 
I finally found the perfect way to use this (nasty) hemp protein!! I meant to follow a recipe to a T, and of course, it didn’t turn out so I had to tweak it a little. I found this Raw Thin Mint recipe from PurelyTwin’s and thought, hey, what the hell… What’s the worst that could happen? I waste a little cocoa powder and coconut oil? Meh, no sweat. So I gave it a try and had to keep adding ingredients because 98g of coconut oil is a lot! So here’s the recipe…

Ingredients

  • 1 tsp Pure Peppermint Extract
  • 98 g (7 tbsp or about 1/2 cup) Coconut Oil 
  • 24 g (48 tsp or 1 cup) Stevia in the Raw
  • 50 g (10 tsp) Unsweetened Cocoa Powder
  • 100 g (10 tbsp) Hemp Protein Powder

Directions

Mix all ingredients well and separate into 10 g servings. Best kept in the freezer. They actually aren’t too hard to bite if you keep them thin enough. The texture is good and you can barely tell they are mostly made of that yucky hemp powder! 

Serving Size: 10 g

Servings: about 25

  

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Molasses Cheesecake w/a Gingersnap Protein Crust

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Ingredients

Cheesecake Batter
6 oz Cashews, soaked and rinsed
1/2C Full Fat Coconut Milk (canned)
1/4C Lemon Juice
1/3C (5.3T) Coconut Oil
1/2C (8T) Carob Molasses
Gingersnap Protein Crust
30 Trader Joe’s Low Fat Ginger Cat Cookies
1 scoop True Nutrition Rice Protein (flavor of choice)
2T Carob Molasses
1T Coconut Oil

Directions

In a food processor, grind 30 Trader Joe’s Low Fat Ginger Cat Cookies. Transfer to a bowl and stir in 1 scoop rice protein, 2T molasses, and 1T coconut oil. It will be pretty dry but you will be able to pack it together either in a pie dish or individual silicon cupcake molds. For the cheesecake batter you’re going to soak 6 oz of cashews for about 30 minutes. Rinse them and drain them then transfer to a food processor and grind for about 5 minutes or until they are creamy. Add in 1/2C coconut milk, 1/3C coconut oil, 1/2C molasses and 1/4C lemon juice. Process until smooth. Pour over crust. If you use 8 cupcake molds then you will have batter left over for sure. If you make it in a pie pan, you may want to double the crust. Freeze until solid. I recommend the silicon cupcake molds because the are individual portions and they are so easy to flip out. The crust makes enough for 8 molds and the batter makes enough for about 12. The leftover batter I just poured in four molds by itself. Pretty good stuff. I’ll definitely be making this again. The “cheesecake” is the perfect consistency straight out of the freezer. It even stays pretty solid in the fridge. I adapted this recipe from this Simple Vegan Cheesecake.

Cheesecake Batter
Makes: 43T
Serving Size: 2 oz (4T)

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Gingersnap Crust
Makes: 8 servings
Serving Size: .5 oz

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Kabocha Balls

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Ingredients

5 oz Roasted Kabocha
4T Fresh Ground Peanut Butter
4T Coconut Flour
4T (28g) Just Like Sugar – Brown Sugar
1t Pumpkin Pie Spice

Directions

In a large bowl mix 4T coconut flour, 4T (28g) Just Like Sugar – Brown Sugar, and 1t pumpkin pie spice. Then add 5 oz roasted kabocha and 4T fresh ground peanut butter and mush well until thoroughly mixed. Spoon out 12 portions and roll into balls. Store in the freezer.

Makes: 12 Balls

Serving Size: 1 Ball

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Super Matcha Balls

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Ingredients
1 oz Dried Unsweetened Papaya
1 oz Pecans
1 oz (2T) Yacon Syrup
1 scoop (2g) Matcha Powder
5 oz Frozen Bananas
3/4C Old Fashioned Oats
2 scoops MuscleTech Casein – Strawberry Shortcake

Directions
In a food processor, combine 1 oz dried/dehydrated papaya (I made my own), 1 oz pecans, 1 oz (2T) Yacon Syrup, 1 scoop (2g) Macha Powder, 2 small organic (I grow my own) bananas, 3/4C old fashioned oats and 2 scoops of casein. Pulse until thoroughly mixed. Roll into balls and store in freezer.

Makes: 18 balls

Serving Size: 1 ball

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Zucchini Oatein Freezer Cups

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Ingredients

2C Shredded Zucchini
1T Flax Oil
3/4C Old Fashioned Oats
3 Scoops Cellucor COR-fetti Whey
1/4C Water

Directions

In a VitaMix, grind 3/4C old fashioned oats into a flour. In a food processor, add 2C shredded zucchini, 1T flax oil, and 1/4C (or less) water until smooth. Add the oat flour and 3 scoops of whey and process until combined. Pour into 8 silicone cupcake molds. Let sit for about an hour so the oats can soften before you freeze them. Store in the freezer. These are a perfect summer treat to cool down, and they are only 100 calories per cup (and 10g protein!). You may want to make 16 cups instead of 8 because they are really thick and a little hard to bite into.

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Elvis Truffles

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Ingredients

1 Small Banana
13-14 Pitted Dates
1T Bacos Bacon Flavor Bits
1/2C (8T) Peanut Flour
Special Dark Cocoa Powder, for rolling

Directions

In a food processor, blend 1 small banana and 13-14 pitted dates. Transfer to a large bowl and stir in 1T Bacos Bacon Flavor Bits and 1/2C (8T) Peanut Flour. Roll into 10 balls and coat with Special Dark Cocoa Powder. I stored mine in the freezer.

Makes: 10 balls

Serving Size: 1 ball

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Cashew Protein Balls

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Ingredients

2T homemade cashew butter
2T Agave
2T homemade applesauce
1 scoop True Nutrition Gemma Pea Protein (flavor of choice)

Directions

In a bowl, combine 2T homemade cashew butter, 2T Agave, 2T homemade applesauce and 1 scoop True Nutrition Gemma Pea Protein (flavor of choice). Mix well and roll into balls. Store in freezer.

Makes: 6-7 balls

Serving Size: 1 ball

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