Tagged healthy dessert
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
Key Lime Pie Smoothie
I couldn’t be more excited to share this recipe with you; as originally published on MyVega.com.
Key Lime Pie… smoothie? Heck yes!
Ingredients
1 serving French Vanilla Vega One or Viva Vanilla Protein Smoothie
1 frozen banana
1/2 cup spinach
1 cup coconut milk
1 Tbsp key lime juice + zest of 1 key lime
1 Medjool date, pitted
Toppings
Crushed vegan, gluten-free gingersnaps or graham crackers
Optional: Vegan coconut whipped topping (see below)
Directions
Add all key lime pie smoothie ingredients to blender.
Blend until smooth.
Top smoothie with coconut whipped cream and crushed gingersnaps or graham crackers.
Enjoy!
Vegan Coconut Whipped Cream
Ingredients
1 can full fat coconut milk
Directions
Place unopened can in the fridge overnight
Open (without shaking)
Remove the top, thick layer of coconut milk and place in a bowl (reserve the liquid on the bottom for another recipe)
Whip until creamy
Green Garbanzo Mint Smoothie
Green garbanzo beans in a smoothie? You got that right! If you don’t have any green garbanzo beans you can swap for green peas!
Ingredients
½ cup green garbanzo beans, fresh or frozen (or green peas)
½ cup mango chunks, fresh or frozen
¼ cup fresh mint leaves
2 Tbsp lime juice
1 cup water
1 serving Vega One Natural
Directions
Add all ingredients to blender
Blend until smooth
Enjoy!
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.
Protein Bites
Quick and easy, these protein bites are perfect for snack time or for a boost of protein. I enjoy these post-workout too (~1 hour post-workout).
Ingredients
1 serving Vega One (French Vanilla Flavor) or Vega Sport Performance Protein (Vanilla Flavor)
½ cup nut butter (peanut, almond, or cashew)
½ cup ground chia seeds (or oats)
2 tsp chia seeds
½ tsp vanilla
Pinch of salt
Optional: maple syrup, or agave nectar to taste
Directions
Combine all ingredients in a medium bowl and roll into balls. If the mixture feels too dry, add a teaspoon of water and adjust until you reach a rollable dough-like consistency.
Store ball in an air tight container in the freezer for up to two weeks
Mainly Bridgette 