The holidays are usually surrounded by sweet treats, but sweet treats are hard to come by + don’t miss the mark! These 2 desserts are to die for + guilt free! So you can indulge without feeling like you’re deviating from your goals!
INNOCENT GANA BITES A BROWN
SERVICE: 16
DIRECTION
1. Preheat your oven to 350oF.
2. Lightly grease an 8”x10” baking dish.
3. In a food processor or blender, add all ingredients except black beans and chocolate chips and candy canes. Puree for 1-2 minutes until smooth.
4. Add the chocolate chips and mix with your hands.
5. Fill the dough with cookies.
6. Bake for about 20 minutes until it is poked with a toothpick and comes out without a wet dough.
7. Remove from oven, let cool for about 30 minutes, then cut into 1-inch squares and remove from pan.
8. Lay them out and sprinkle with pieces of crushed sugar cane.
INGREDIENTS
• 2 eggs (you can use flax eggs to make this vegan)
• 1 1/2 cups black beans (1 15-ounce can), drained and rinsed
• 3 tablespoons full fat coconut milk (shake well before opening the can)
• 3/4 cup plain unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon fresh peppermint extract
• 1/2 cup coconut sugar
• 3/4 teaspoon baking powder
• 1/2 cup non-dairy dark (70% or higher) chocolate chips
• 1/2 cup crushed peppermint candy
PROTEIN PACKED PEANUT JOY BOWL
The recipe makes about 8-19 peanut butter cups
INGREDIENTS
GHANA CHOCOLATE MIX
SERVICES: GREAT 🙂
INGREDIENTS
• 1 cup Greek yogurt and vanilla
• 1⁄2 teaspoon peppermint extract
• 1 tsp LSF plant protein (chocolate or vanilla)
• 10 ounces semisweet dark chocolate, melted
• 1 1⁄2 cups coconut butter, melted
• 3⁄4 cup raw pumpkin/pepita seeds (unshelled)
• 1⁄2 cup chia seeds
• 3 tbsp sugar cane, crushed
DIRECTION
1. Bring 1 cup of yogurt to room temperature.
2. In a large bowl, combine the melted chocolate, peppermint extract, pumpkin and chia seeds.
3. Line a 9×12″ pan with parchment paper, spread into an even layer, then freeze for 10 minutes.
4. In a separate bowl, mix yogurt and LSF vegetable protein (chocolate or vanilla).
and blend until smooth. Add 1 teaspoon of water if needed to mix. Next, add the melted coconut butter and whisk to form a thick mixture.
5. Take the bowl out of the freezer and spread the protein mixture evenly over the top.
6. Sprinkle the peppermint candy on top and press gently into the mixture. Then put it in the freezer for about 2 hours.
7. Remove the parchment paper and split or divide the bark into individual pieces.
For delicious guilt-free recipes, check out our Holiday Survival Guide!
