I spent some time in the kitchen today (I should say about 10 minutes) throwing together these cute little chocolate & berry balls. They are honestly the best thing I have tasted and I am having a hard time staying away from them! They are made from dates, blueberries and raspberries, nuts and seeds, coconut, oats and cacao. I could honestly eat these for every meal and I’d be very happy. This is what dreary Monday’s are for, kitchen adventures and eating wonderful cruelty-free food.
Chocolate Protein “Fluff” Cake with Chia Seed Jam and Fresh Fruit: What we have here is a cake of sorts. It’s more of a fluff–shall we say? It’s very tender. Eggs are replaced with zucchini, but I added an extra bit of moisture with a little oil anyway. That really lends to it melting in your mouth. It’s topped with a raspberry chia seed jam for that hit of acidity and the crunch of seeds. Also, who doesn’t love a little fresh fruit and vegetables with their protein and healthy fat? It feels like something you shouldn’t be eating first thing in the morning, but there’s absolutely no reason not to!
Protein powder is actually way more versatile than a shake, and I wanted to concoct a few other ways to use mine. While the gardening season is only in the beginning stages, I also wanted to plan a few ways to use the eight thousand zucchinis I’m going to receive from my dad this summer. It’s not just for zucchini bread, folks!
Chocolate Protein “Fluff” Cake
1 scoop unflavored protein powder
2 TBSP cocoa powder
¼ tsp baking powder
pinch of salt
¼ cup stevia (or any granulated sweetener you prefer)
½ TBSP of any mildly flavored oil (such as grapeseed or canola)
½ cup zucchini puree (zucchini and a couple TBSP of water blended together)
¼ cup almond milk
dash of vanilla extract
Directions: Preheat the oven to 350F. In a bowl, add all the dry ingredients and whisk them together with a fork. In an additional bowl, add and mix all the wet ingredients together. Combine the wet to the dry, stir to combine, and then pour them into a ramekin or any oven safe single-serve dish you have that’s suitable. Make sure that has been hit with the no-stick spray beforehand. Bake for 20 minutes, or until the center is done. This “cake” has a very soft texture, much like any flourless cake. So, what you’re looking for is the top to be cooked over, but the inside of the cake will be extremely soft; though it shouldn’t be raw.
Raspberry Chia Seed Jam
Using chia seeds and their ability to gel means we can just use the natural sweetness of fruit and not need the added sugar to create that effect! It’s also criminally easy to make. You should totally do this for PB&Js, ‘cause no one is ever too old or too fancy for a PB&J.
1 cup frozen raspberries (you could seriously use just about any fruit this way, though)
1 + ½ TBSP chia seeds
juice of half a lemon
pinch of salt
few drops vanilla extract (optional)
Directions: In a small saucepan and on medium high heat, add the frozen fruit (thawed), chia seeds, lemon juice, salt, and extract. Stir frequently and watch for the berries to let their liquid out. Keep stirring and heating through until the mixture begins to lightly bubble. Bring the heat down to low and allow it to simmer for a minute or two. Stir to prevent burning. Take it off the heat and prepare to store it. It can be served hot but it will thicken more in the fridge overnight. Serves 4.
The perfect chocolate chip cookie recipe for anyone who is diabetic, gluten intolerant — or both.
Ava’s Chocolate Chip Cookies
Yields: 20 cookies
½ cup unsalted organic almond butter (homemade or Living Tree Community Foods Organic Roasted Almond Butter) 2 tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1 tablespoons honey 1/3 cup almond flour ½ cup cooked quinoa 1 tablespoons hemp seeds 1/3 cup bittersweet mini chocolate chips Directions:
Preheat oven to 350 degrees. Place all of the ingredients in a large bowl, mix and scoop out with a spoon onto a prepared baking sheet. Bake for 20 – 25 minutes. Let cool. Enjoy with a big glass of unsweetened almond milk! Nutritional information (Per Serving: 1 cookie): Calories: 80, Total Sugars: 3 g, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Protein: 2 g, Carbohydrate: 8 g, Dietary Fiber: 1 g, Sodium: 0 mg