Tagged maca
Chocolate Pecan Pie Smoothie
Make this chocolate pecan pie smoothie even more decedent by topping it with whipped cream, chopped pecans and chocolate!
Ingredients:
1/2 cup pumpkin puree
1 cup almond milk
1 scoop vanilla protein powder
1/2 Maca Chocolate bar (chopped)
2 Tbsp pecans (chopped)
1/2 tsp cinnamon
1/4 tsp nutmeg
Optional: top with your fave whipped cream. I like this vegan coconut whipped cream!
Directions:
Blend all ingredients
Top with whipped cream, chopped pecans and chocolate
Lucuma & Maca Smoothie Bowl
Have you tried lucuma before? It is a Peruvian gem that add a maple like sweetness with loads of vitamins and minerals.
How about maca? Another Peruvian treasure. Oz per oz maca has more calcium than milk! Maca adds a nutty butterscotchy flavor.
Put them together and watch out! Magic will happen. You heard it here first.
Ingredients
1 med-large frozen banana
2 tsp almond butter (or peanut)
1/2 Maca Chocolate Bar; finely chopped
1-2 tsp lucuma powder
1 tsp cocoa powder
3/4 cup almond milk
Topping
1/2 Maca Chocolate Bar; finely chopped
1 tsp almond butter (or peanut)
Sliced banana
Shredded coconut
Granola
Directions
Blend all ingredients (except topping) in a high powered blender on low/med
Scape sides as required
Add more liquid as required (use sparingly – you want this thick)
Blend until thick
Serve in chilled bowl (chilled to keep it from melting too quickly)
Top with your fave toppings
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 