yourhealthharmony

Nutrition for Body and Soul

Superfood Brownie Bars

I’m not much of a sweets eater, but I would definitely have to take a bite or two of these
No bake superfood brownie energy bars, packed with pistachios, pecans, walnuts, chia seeds, coconut and dried fruit! Topped with dark chocolate and sea salt. The perfect nutritious healthy dessert!
INGREDIENTS
  • For the bars:
  • 1 cup packed pitted Medjool dates
  • ¼ cup raw walnuts
  • ¼ cup raw pecans halves
  • ½ cup shelled pistachios, divided
  • ¼ cup unsweetened shredded coconut
  • 1 tablespoon chia seeds
  • 3 tablespoons unsweetened cocoa powder (or cacao powder)
  • 1 tablespoon melted virgin coconut oil
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ¼ cup goji berries (or dried cherries)
  • 1 tablespoon warm water, if necessary
  • For the topping
  • 1.5 ounces 85% dark chocolate (vegan, if desired)
  • To garnish:
  • 1 tablespoon shelled pistachios
  • 1 tablespoon goji berries
  • 1 tablespoon chopped pecans
  • Maldon sea salt, for sprinkling on top
INSTRUCTIONS
  1. Add dates, walnuts, pecans, only ¼ cup of pistachios to the bowl of a food processor. Process until chunky. Next add in unsweetened shredded coconut, chia seeds, cocoa powder, coconut oil and vanilla extract. Process again until mixture is chunky and slightly clumping. If mixture is dry, add 1-2 tablespoons of warm water.
  2. Next add in remaining ¼ cup pistachios and goji berries and pulse again a few times until pistachios are slightly chunky. Add mixture into a 8×4 inch loaf pan lined with parchment paper, pressing evenly towards the sides of the pan.
  3. Add dark chocolate to a small saucepan and place over low heat until melted. You can also microwave in 30 second increments, stirring in between until chocolate is fully melted and smooth. Pour over the bars, tilting pan so that the chocolate covers the bars evenly. Garnish the bars with 1 tablespoon of the following: pistachios, goji berries and crushed pecans.
  4. Place bars in the freezer for 30 minutes-1 hour to harden. Once ready to serve, sprinkle with Maldon sea salt then cut into 8 squares. Store safely covered in the freezer for up to 1 month. Enjoy!
NOTES
If you want you can keep the melted dark chocolate of the top. They are still incredibly delicious!
Thank you Monique with Ambitious Kitchen for this yummy recipe!
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Banana Protein Ice Cream

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Banana Protein Ice Cream

3-4 sliced bananas, peeled and frozen
2 tablespoons creamy peanut butter
1/2 cup unsweetened almond milk
One packet Chocolate Plant Protein

Directions
Place frozen bananas, peanut butter, almond milk, and protein powder into food processor.
Pulse on high for a minute, scrape the sides and continue to pulse until bananas are creamed perfectly into an ice cream
Serve immediately.
*Optional: top with chocolate chips!

If you would like to try the Chocolate Plant Protein, I have some coupons for Trial Packs that are available for a limited time.  Contact me for more info!

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Carrot Cake Truffles with Vanilla Bean Icing

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I’m not a huge sweets-eater….but I do love carrot cake!

These easy to make raw carrot cake truffles are vegan, gluten free, refined sugar free and most importantly delicious. Be sure to use gluten free oats if you don’t eat gluten. They are no bake and suitable for a raw food diet, maple syrup is heated but contains nutrients so is generally accepted as suitable for raw foodists. Full of healthy fats, fibre and protein – you can have your cake and eat it with this!

If you would rather have a carrot cake than truffles just press the base ingredient into a pan and top with the icing. It’s slightly quicker to make it as a cake. If you don’t have coconut cream you can replace with coconut oil but the icing will not be as firm. The chia seeds can be replaced with either flax seeds or more oats, they help set the cake / truffles.

Carrot Cake Truffles with Vanilla Bean Icing Recipe

  • Total time: 25m
  • Yield: 16 truffles
  • Calories: 120 cal

Ingredients

  • 2 cups / 100g grated Carrot
  • 1 cup / 150g Walnuts
  • 1 cup / 100g Dates
  • 3 tbsp Oats (use gluten free if your avoiding gluten)
  • 2 tbsp shredded Coconut
  • 1 tbsp Chia seeds
  • 1 tsp Cinnamon (or, 1 to 2 drops Cinnamon essential oil)
  • ½ tsp ground Ginger (or, 1 to 2 drops of Ginger essential oil)
  • ¼ tsp Nutmeg (or, 1 drop Nutmeg essential oil)

Icing

  • 1 cup / 150g Cashews
  • ½ cup / 120 ml Coconut cream
  • 3 tbsp Maple syrup
  • 1 tsp Vanilla
  • Lime juiced

How to make

  1. Put all of the base ingredients into a food processor and pulse blend until they are all combined.
  2. The mixture should be firm, if it’s not add some more oats.
  3. Either roll into balls for truffles and place on non stick sheets or push into a cake pan for one big carrot cake. Place in the freezer to chill while you make the icing.
  4. Melt the coconut cream as its solid at a room temperature. I melt it by placing in a bowl within a bowl of hot water.
  5. Place all of the icing ingredients into a blender with a few tablespoons of water. Blend until you get a smooth creamy icing.
  6. Hold the truffles on a fork over the icing and spoon on the cashew vanilla bean icing. Then sprinkle with cinnamon and put on a non stick sheet.
  7. For the cake just pour the icing on top and spread it out. Sprinkle with cinnamon / grated carrots / chopped nuts to garnish,
  8. Once the truffles / cake is made chill in the fridge for half an hour and they are ready to eat.
  9. They will last several days stored in the fridge.

Check out the video… https://youtu.be/PJPXC-YPLss

Thank you Nest & Glow for this recipe!

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