Tagged chocolate
Bite-sized Protein Peanut Butter Cups
Do you want to add more greens into your family’s day? Do it with peanut butter cups. That’s right, peanut butter cups. This quick and easy dessert, made with Protein & Greens, is a family-friendly way to sneak 2 servings of greens into every bite-sized batch! As originally posted on MyVega.Com
Ingredients:
4 tbsp peanut butter (or your fave nut butter – I’ve made these the cashew and almond butter too)
1 1/2 cup vegan chocolate chips
1/2-1 tbsp coconut oil
1 scoop Vanilla Protein & Greens (or Vega Sport Performance Protein)
Optional: chopped peanuts (or your fave nut) and sea salt
Instructions:
Stir peanut butter, Protein & Greens and coconut oil with a spoon until smooth. Start with 1/2 tbsp coconut oil and add more if necessary. Set aside.
Temper chocolate – to temper chocolate, reserve one third of the chocolate chips. Melt remaining two thirds over a double boiler. Once melted, remove from heat and stir in remaining chocolate chips. Stir until fully melted and mixed. This will ensure an even consistency and that the chocolate sets.
Add a layer of chocolate to the bottom of 12 mini (6 regular) silicon cupcake liners. Drop a dollop of peanut butter mixture onto the chocolate to each and lightly spread. Coat with each with chocolate.
Optional: lightly sprinkle chopped peanuts and sea salt on each cup
Store in the freezer for at least 20 minutes or until ready to serve
Yield: 12 Servings (12 mini or 6 regular cups)
Prep Time: 10 minutes Total Time: 20 minutes (including freezer time)
Chocolate Maca Açai Smoothie Bowl
If you know me you know I love smoothie bowls, especially acai berry smoothie bowls. If you love them too then grab a seat and enjoy a large chocolate maca açai smoothie bowl as originally posted on MyVega.com.
Ingredients
Serves 2 (or one large bowl)
2 frozen açai berry pack, unsweetened (I used these)
1 cup frozen strawberries
1 tsp Vega Maca powder
1 tsp cacao powder
1 serving Vega One Chocolate
1/4 cup almond milk
Topping Options:
1/4 cup gluten-free granola (the crunchier the better)
1 tsp cacao nibs
1 tsp shredded coconut
1-2 tsp hemp hearts
Sprinkle of cacao powder
Fresh, sliced strawberries and/or banana slices
Directions
Blend all smoothie ingredients
Scrape blender as required
Add more liquid if required. You want this extra thick so if you do add the more liquid so it slowly and sparingly
Add smoothie ingredients to a chilled bowl
Top with as many optional toppings as you like.
Chocolate Chia Pudding
This chocolate chia pudding makes a delicious dessert, snack or even breakfast. Top with fresh or frozen berries and your favorite nuts for added flavor.
Ingredients
1 scoop Choc-A-Lot Protein Smoothie
1 tbsp cocoa powder
1/4 tsp vanilla
2 tbsp chia seeds
1/2 cup of unsweetened almond milk (option: unsweetened chocolate almond milk)
Optional Toppings
1/4 cup fresh or frozen berries 10 chopped nuts (my faves are almonds, Brazil nuts & walnuts)
Directions
Mix Vega Choc-A-Lot Protein Smoothie, cacao, vanilla and chia seeds in a bowl
Stir until combined and store (covered) in the refrigerator for at least 20 min (can be left to set overnight)
Top with berries and nuts
Enjoy!
Store extra pudding in an air tight container in the refrigerator (without topping) for up to 3 days
As originally posted on MyVega.com
Chocolate Truffles
As an Educator at Vega I am fortunate enough to have the opportunity to create many different recipes that I would love to share with you here! This is one of my favorites; as originally published MyVega.com.
Ingredients
Truffles
1 cup of whole nuts (cashews, walnuts, etc., your choice)
1 cup medjool dates (pitted)
1/3 cup cacao powder
1/2 tsp ground vanilla bean or vanilla extract
Pinch of salt
2 Tbsp Vega Maca
Topping
1/2 cup shredded coconut
1 Tbsp Vega Maca powder plus 1/2 tsp cinnamon (combined)
1 cup dried cranberries, chopped small
Directions
Truffles
Grind nuts in a food processor, until fine
Add dates and blend until smooth (scraping sides of the food processor into middle as needed)
Add remaining ingredients and blend until combined
Roll mixture into balls
Toppings
Lay topping out on a piece of parchment paper or cutting board.
Roll the balls in the desired topping before chilling. If you chose cranberries, push them into the ball as you roll to ensure even distributionServe chilled (from the fridge — not the freezer).
Store in an air-tight container in the freezer and transfer to the fridge 1 to 2 hours before serving.
Vegan Baking Cheat Sheet
Are you having trouble finding vegan substitutions for your fave holiday baked goods? Give these easy substitutions a try!
Need eggs?
Eggs are one of the most common baking ingredients—they are used for leavening, binding and flavor. Egg substitutions can be tricky, so first you must understand the purpose of the eggs in the recipe.
Try this:
If the eggs are used for leavening (to help the recipe rise) you will want to use a substitution that includes baking soda. For every egg you are replacing, use 1 teaspoon baking soda and 1 tablespoon apple cider vinegar. Another alternative is 1 teaspoon baking soda, 1 tablespoon chia seeds and 3 tablespoons of water.
If the eggs are used for binding (to keep everything together) you will want to omit the baking soda. You can use fruit for binding in place of eggs. Try 1/2 mashed banana or 1/4 cup pureed sweet potato or pumpkin. If you love chia “eggs” like me, you can still use them for binding. To replace 1 egg use 1 tablespoon chia seeds and 3 tablespoons of water.
Need butter?
Butter adds flavor and a rich texture and it can also add density to your baking. You can get a similar rich flavor and texture from plant-based oils or even mashed bananas.
Try this:
If you baking calls for 1 cup softened butter try 3/4 cup coconut oil or vegetable shortening instead. You can also substitute 1 cup of butter for 1 cup of applesauce or mashed banana. This works best in your sweeter recipes like muffins as it also adds natural sweetness.
Need milk?
Milk substitutions are the easiest substitutions of all because it’s a direct 1:1 substitution. The only thing you need to consider is the final taste of the recipe. If you are making a chocolate cake, perhaps coconut milk might not be your best option as it could overpower the taste of the rest of the cake. Or maybe it would be the best option…. mmmmm chocolate coconut cake. The choice is yours – just consider what you want the dessert to taste like before you choose your milk substitute
Try this:
If you are baking with milk the plant-based options are endless. Try almond, coconut or rice milk and remember it is a 1:1 substitution. You can find many store bought milk alternatives or you can try to make milk at home.
What’s your fave substitution? Let me know below!
As originally published MyVega.com.
Mainly Bridgette 