Recipe: LivingHealthyWithChocolate’s Carrot Cake Truffles

Do I even need to explain anything that says “Living Healthy With Chocolate.”

Me: seems legit.

If you haven’t already check out the wonderful Adriana Harlan on her mouth watering site, Living Healthy With Chocolate.

You won’t regret it….. ever.

One day.. meaning yesterday.. I was scrolling through my Instagram and came across a recipe for Paleo Carrot Cake Truffles, suddenly I couldn’t stop thinking about them.  I was on a mission to make these things.

So I did.

“I want to see more of them!!”

Oh….

I…. uhh….

already ate them all (I had help, don’t worry 😉 )

The only thing I changed was adding chia seeds for a leeeetle extra protein.

Check out this freakin’ scrumptious recipe.  You won’t even really have to pretend that these are extra healthy because it’s basically a salad.  A carrot salad.  Dessert = Salad.  Everyone’s winning. 

Recipe: Carrot Cake Dark Chocolate Truffles 

Show some fellow blog love and throw Living Healthy With Chocolate a follow on Insta ❤ 

Raspberry & Beet Green Smoothie Bowl

Raspberry & Beet Greens Protein Smoothie Bowl

For the Smoothie:

– 1/2 banana

-3 tall beet green stalks (including the pink stem and green leaves)

– 3/4 heaping cup frozen raspberries

– 1 scoop chocolate protein powder (or vanilla, whatever tickles your fancy)

– 2/3 cup unsweetened vanilla almond milk

-1 tsp. chia seeds

For the Topping:

– 6 toasted cashews

– 1 tsp. pumpkin seeds

– 1/2 tsp. unsweetened coconut chips

– 6 dried gojiberries

-1/4 banana thinly sliced

-1 walnut (halved)

– 1/8 tsp. chia seeds

How to:

Layer all of the ingredients from the ‘for the smoothie’ section of the recipe into your blender (I use a NutriBullet by MagicBullet for all of my blended creations).

It is best to have the beet greens in the bottom of the blender underneath all of the other ingredients so they get blended the most.  Nobody likes chunks… or in this case- stringy beet stalk. AKA: kind of a little bit gross to get stuck in your teeth.

Blend the ingredients together for about 2 minutes, or until smooth. Blend this one longer than you think you should because like I mentioned earlier- the beet stalk can be a little stringy if it isn’t blended adequately.

Once the smoothie is completely chunk and string free– pour into a bowl and top with desired toppings in no particular order or design.

Disclaimer: It’s going to taste like dessert no matter how you lay it out.  It’s THAT yummy.

 

Recipe: Raspberry Chocolate Nice Cream

Raspberry & Chocolate Nice Cream 

For the Nice Cream:

-1/2 cup frozen raspberries

-1/4 banana

-1/4 cup unsweetened vanilla almond milk

-1/3 scoop chocolate protein powder

-1/2 tsp. chia seeds

For the Topping:

-3 small, fresh basil (or mint) leaves

-1 cashew (or almond)

How To:

Blend all of the ingredients from the For the Nice Cream list in a blender for about 2 minutes, or until smooth. Unlike other blended recipes this one has less liquid than solid which leads to the ice cream-like texture. Because of this the blender may get stuck on the frozen fruits; it may be necessary to stop the blender every 10-15 seconds and stir the mixture before blending again.

Spoon the nice cream into your eating bowl and top with the ingredients in the For the Topping section.

And now- remind yourself before you eat this extremely nommy dessert, it’s grain, dairy, and refined sugar free.

FEEL GOOD ABOUT EATING DESSERT.

Recipe: Pumpkin Peach & Spinach Smoothie Bowl

Pumpkin Peach & Spinach Smoothie Bowl

For the Smoothie:

-3/4 cup canned pumpkin

-1/2 heaping cup frozen peaches

-1 heaping handful of spinach

-1 tsp. chia seeds

-3/4 cup unsweetened vanilla almond milk

-1 tsp cinnamon & nutmeg (mixed together)

– > 1 tsp. organic blue agave nectar

For the Topping:

– > 1 tsp. dried gojiberries

– 1 tblsp. raw pumpkin seeds

-1/2 tsp chia seeds

How To: 

Layer all of the ingredients from the ‘for the smoothie’ section of the recipe into your blender (I use a NutriBullet by MagicBullet for all of my blended creations). And just in case this is your first green smoothie, I should remind you that it is best to have the spinach on the bottom so it gets blended the most.  No chunky smoothies allowed! (Isn’t that kind of an oxymoron, anyways?)

Blend the ingredients together for about 1 1/2 minutes, or until smooth.

Pour into a bowl and top with desired toppings.  (It’s fun to arrange them into a pattern on top of your smoothie bowl- but sometimes I think a jumble of things is just as pretty.)

In this smoothie I used the canned pumpkin in place of the banana that I typically use- this was simply because I didn’t have anymore bananas and pumpkin works just as well to give your yummy food a full body texture and add creaminess.

Add Protein Powder! For an awesome post-workout refuel or even just to add a boost to your breakfast in the morning– pour a scoop of vanilla protein powder into the blender with all of the other ingredients, blend together, and top the same way.  (Linked are my two favorite pre and post workout protein powders, just in case you’re new to the gainz game;)

**For a more pudding-like texture let the smoothie sit in the bowl for 5-30 minutes in the fridge to let the chia seeds set. As your smoothie sits the ground chia seeds expand and create a less-liquidy texture.