Raw Vegan Gluten-Free Lemon Truffles

Raw Vegan Gluten Free Lemon Truffles

I don’t know about you but I love the combination of sweet and sour together. It makes the perfect balance for desserts so that it’s not overpoweringly sweet! Lemon is also such a great detox and internal cleanser for you. First thing in the morning, I always wake up to a glass of warm lemon water to clear out my system get me ready to start the day. The almonds in this recipe (being a good source of healthy fats) will fill you up with just 2-3 as a great in between meal snack. Let’s get started!

TOTAL FUN TIME:      20 minutes

Makes 20

RECIPE

  • 2 cups organic unsweetened desiccated coconut + 1/2 cup for coating
  • 4 tablespoon of extra virgin coconut oil
  • 1 cup ground almonds
  • 1/4 cup raw honey (if not vegan), pure maple syrup or rice malt syrup
  • zest and juice of one lemon
  • 1 teaspoon of organic pure vanilla extract
  • a pinch of Himalayan (pink) salt

 

METHOD

  1. Combine all the ingredients in a food processor or high powered blender like Vitamix or Froothie until a thick doughy consistency is reached.
  2. Roll into palm size balls and cover with the extra desiccated coconut.
  3. Place in fridge for about 30 minutes and your lemon truffles are ready! (Or if you can’t wait, eat them straight away!)

Happy Clean Eating!

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

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Peanut Butter Protein Cacao Balls


photo 3

When you were young, were you one of those that ate peanut butter out of its jar? Don’t worry, we won’t tell anyone, even if it was just last week! Did you enjoy it so much that it was almost like a chocolate substitute and it tasted just as good? Well this clean eating version of a chocolate/peanut butter ball has made it’s mark! With added protein (should you prefer) it is perfect as a snack pre or post work out, giving you enough energy to sustain you throughout your work out whilst feeding those muscles with some protein goodness to help you build those bad boys!

Cacao Balls

This recipe is really versatile as you can see in our picture above, the more peanut butter you choose to add the lighter in colour, and the thicker the consistency! With the addition of the organic coconut on the outer surface, if you close your eyes, and imagine a hazelnut in the centre, it can very much come close to a Ferrero Rocher! Give it a go with the added nut if you dare and let us know how it turns out.

 

TOTAL FUN TIME: 15 Minutes

Serves  8

RECIPE

METHOD

  1. Mix all the ingredients together in a large bowl.
  2. Add a splash of the non-diary milk should it become too dry.
  3. Roll a small golf ball size mixture into a ball.
  4. Roll the ball into a bowl of the desiccated coconut and enjoy!

Cacao Protein BALLS

These are literally amaze-balls!!! If you don’t try any other recipe on our blog, be sure to give this one a go! You can’t go wrong 🙂

Happy Clean Eating!

Spreading love & happiness, Soph xox

Carrot and Zucchini Cake with Coconut Frosting

When I first tried a slice of carrot and zucchini cake at work, made by a wonderful colleague of mine, my tastebuds landed instantly in heaven! Having tried just a plain carrot cake before and thinking that it must be semi-healthy as it has carrots in it right? Now trying the same just with more vegetables in it couldn’t make it any better! After finding a simple recipe for this devine carrot and zucchini cake I decided to embark on this wonderful baking experience.

Carrot and Zucchini Cake with Coconut Frosting

Due to my now health obsession, I have tweaked the ingredients to include all clean eating and nutritious ingredients. Even the icing/frosting is healthy, and mind you, mind-blowingly (if that’s a word) amazing! Let’s begin this wonderful baking journey!

TOTAL FUN TIME: 30 mins not including refrigeration time

Serves 10

RECIPE

Cake:

Frosting:

METHOD

Cake

  1. Pre-heat oven at 350 degrees.
  2. Combine all the dry ingredients then mix in the oil, eggs and vanilla until well blended.
  3. Mix in the zucchini and carrots.
  4. Pour into greased pan (15″ x 10″ is preferable).
  5. Place in the over for 35-40 minutes.
  6. Cool, then top with coconut frosting!

Carrot and Zucchini Cake with Coconut Frosting

Frosting

  1. Mix and stir all the ingredients in a consistent texture.
  2. Refrigerate for about 45 minutes then pour over the cake.
  3. Slice into preferred squares or rectangles and let your taste buds indulge!

Carrot and Zucchini Cake with Coconut FrostingDo you love everything coconut just as much as we do? Let us know what your favourite coconut product is, so we can experiment some more!

Happy Clean Eating!

Spreading love & happiness, Soph xox