By, Jen Delgado No matter what time of the year it is, mostly everyone craves some time of sweets. The ingredient in these truffles are not only delicious, but they are sugar-free and best of all good for you. These truffles are also, really easy to make and it makes for about 24 truffles. Drink it with a Vanilla Eclipse Shake. Yummy! INGREDIENTS: 1 cup of Raw Cashews, soaked for 20 minutes and drained well 1/3 cup of brown rice syrup ( you can substitute with raw honey, softened) Scant (meaning an adequate amount) 1/2 cup raw cacao powder) 1/2 tsp. vanilla extract Pinch salt 3/4 cup dried coconut (unsweetened) To have a variety of Truffles you can add different toppings such as lime zest, orange zest, finely ground candied ginger, cacao nibs, or even dried coconut (unsweetened) INSTRUCTIONS: Combine cashews and rice syrup in food processor, and process until smooth. Add cacao, Vanilla, and salt, and process until smooth. Add coconut, and process or pulse until well-incorporated, Taste and this way you can adjust the seasonings. Rest batter in the freezer for 20 minutes. Remove, and form into 1 inch balls, rolling each truffle thoroughly in coating, if desired. Store the truffles in the refrigerator.
By, Brett Bauer INGREDIENTS: ½ cup cottage cheese ½ tsp. cinnamon 1 cup unsweetened almond milk 2 scoops Vanilla Whey ¼ tsp. ground ginger ½ tsp. vanilla extract 1-2 packets Truvia/stevia based sweetener DIRECTIONS: Add all ingredients above into blender and mix. NUTRITIONAL INFORMATION: Calories: 310 Kcal, Protein: 47 grams Fat: 9 grams Carbs: 12 grams
By, Mallory Haldeman You can’t attend a Thanksgiving meal without facing the PIE! I have just the solution …Low Carb pumpkin pie! I like searching for pie crusts made with nut flours such as Pecans to keep the flavor high and the sugars OUT. There are a few places that will sell pre made ones . I have found some at both Whole Foods and Trader Joes in the past. They can be made from scratch but will require additional prep time. I have found this recipe to come out quite well . (http://allrecipes.com/recipe/pecan-nut-crust/) Only 4 ingredients. I replace the sugar with ¼ cup stevia powder . Remember that healthy isn’t always just cutting out calories. I very often use butters and oils when baking. The sugars are the first place I will search for an alternative. INGREDIENTS: 15oz canned pumpkin , organic when available 2 eggs 2/3 cup almond milk 1/3 cup Half and Half ½ cup Truvia 1 tsp maple extract 1 TBSP cinnamon ¼ tsp of both ginger and nutmeg DIRECTIONS: You can easily hand mix this pie. Combine everything at once and once you’ve blended it all smoothly pour into the pie crust. I sprinkle a bit of salt , cloves and crushed pecans over the top before baking. 425 degrees for approx 25 minutes should give you the perfect reason to reach for dessert this season !