peanut butter

3-ingredient Banana Chocolate Truffle {DF, GF, V}

Just three ingredients: banana, chocolate and nut butter. It’s a simple mixture that gets mashed, scooped out and rolled in a topping. Bam- Truffles!

This is a little bit softer truffle, keep it stored in the refrigerator or freezer, but what an awesome little snack that satisfies your sweet tooth and gives a boost of protein.
Happy eating,
~Monique

Banana Chocolate Truffle

1/3 cup Hu chocolate gems
1 ripe banana
3 tbls peanut butter or preferred nut butter
Topping: Toasted coconut flakes, cacao powder, crushed nuts & seeds

Mash the banana and nut butter to a smooth paste. Melt the chocolate and pour into the banana mixture. Mix well.

Place in the refrigerator for 1 hour or the freezer for about 30 minutes. Scoop out about a tablespoon of the Banana Truffle mixture (I like to use a small cookie scoop, but two spoons will work). Roll in the topping. Store in the refrigerator or freezer.

GF Peanut butter powder Quinoa Energy Ball

A perfect recipe for when you have a little left over quinoa. I have a jar of powdered peanut butter in my cupboard that I haven’t used yet. Just wasn’t sure what I wanted to do with it. But then I had that little bit of left over quinoa and a big hankering for a cookie. Boom – a no-bake energy bite was born!

The recipe makes just 6 to 9 or so balls, depending on how big you make them. Heck, make a big batch and just store them in the freezer. That’s what I do.
Happy Eating,
Monique

Gluten Free Quinoa and Peanut Butter Powder Cookies

2 tbls peanut butter powder
1 tbls water
1/2 cup packed cooked quinoa
1 tbls maple syrup
1/2 cup toasted coconut flakes
1 tbls coconut oil, melted or room temperature

Mix the peanut powder with the water to form a paste. Mix the all the remaining ingredients (cooked quinoa, maple syrup, coconut flakes and coconut oil).

Scoop into balls and set on parchment lined plate. Place in the freezer to firm up. Store in the freezer or fridge.