Guys… Since discovering the amazing consistency of the Peanut Butter Cookie Dough balls, I have started making these keto-friendly Prana Bites in all different flavors…
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5 Minute Peanut Butter Cookie Dough Balls
I have been seriously slacking on posting my recipes to my blog, but I am back, and better than ever friends with these seriously delishhh, protein-packed peanut butter balls!
I feel like I stumbled onto something freakin’ genius.
This ratio of nut butter to coconut flour can be used pretty much with any combo of flavours to create a ridiculously delicious grain free, healthy fat filled, protein packed ball!
It started with peanut butter balls, but fear not there are tons more coming down the pipe-line and you are going to love them.
I’m also going to be playing around with adding some PROfi Plant-based protein to them and I will ABSOLUTELY be letting you know how those turn out.
Anyways,
These peanut butter balls are an AMAZING post-practice snack.
Healthy fats – like peanut butter (organic) and coconut are super important for our nervous system. And as Yogi’s, with each practice we are taxing the nervous system. Incorporating these healthy fats can be super important.
Now, depending on your Dosha, you may want to play around with adding some spices to these guys to support digestion. For the Kapha and Vata folks, nut butter may be hard on the old digestive system.
So play around – see what works for you! I’ve got a gingerbread ball recipe coming up that is filled with spices and may be a bit better for those two Doshas.
These guys pack about 5-6 grams of protein PER BALL depending on how big you roll em. I like to measure a rough TBSP.
They have about 1G of sugar, and plenty of healthy fats. And you can increase the protein content by adding in some protein powder, and increase the fiber content by adding some ground flax!
Ok.. Now that you know how good these are for you, I’m going to show you how easy they are to make.
| Cook Time | 5 Minutes |
| Servings |
Balls
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Ingredients
- 1/2 cup Organic Peanut butter
- 1 tbsp maple syrup more to taste
- 2 tbsp hemp seeds
- 3 tbsp shredded coconut optional but super delish
- 2-3 tbsp mini chocolate chips
- 1/4 cup coconut flour
Ingredients
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Instructions
- Mix everything together in a bowl MINUS the coconut flour
- Once everything is nicely mixed, slowly add in the coconut flour a little bit at a time until a cookie dough consistency is reached.
- Roll into balls and keep in the fridge for... I would say just over a week but I promise they wont last that long.
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Simple Paleo and Vegan Pumpkin Pie
Hearty and Smoky 1-Pot 3-Bean Vegan Chilli
I think it’s chili season.
Around fall time, all I want to consume is delicious, hearty, warm things and this chili ticks all those boxes.
Plus it is so ridiculously simple to make, requiring one pot, a couple cans of beans and tomatoes, and some simple spices.
The other thing about this chili that’s amazing is you can tweak it however you’d like! Don’t have chickpeas? Cool, use whatever bean you have on hand. If you struggle with digesting legumes, I have a sneaky suspicion that this recipe would taste AWESOME with crumbled tempeh (or tofu).
I will be testing this in the coming weeks so I’ll letcha know how it goes!
This recipe, while being versatile, can also be repurposed in so many amazingly delicious ways! Once you’ve had your first bowl, you can store it in the fridge and use it for the next few days as is or:
- Taco Salad
- Chilli Fries
- Fully Loaded Baked Potato
Just as a few super delish examples!
I made it into a taco salad the day after I made this the first time and friends, it was to die for.
You can serve this up with some gluten-free bread, have it on its own, or use organic corn chips like Satya is doing here!
Alright, now onto the recipe! If you make this bad boy PLEASE let me know! Share a picture on social media and tag me @melissasinghwellness so I can see your deliciousness.
| Cook Time | 30 mins |
| Servings |
people
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Ingredients
- 1 16oz can chickpeas
- 1 16 oz can black beans
- 1 16 oz can kidney beans
- 1 large can diced tomatoes
- 1 small can tomato paste
- 2 medium peppers chopped
- 1 cup mushrooms chopped
- 1 large onion
- 2 tbsp chilli powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- salt to taste
- ceynne pepper to taste
- 1 small jalapeno optional if you like it spicy!
- 4 cloves garlic minced
- 1 tbsp coconut oil
Ingredients
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Instructions
- Place your onions and garlic in a large pot and sautee on medium heat until onions are translucent
- Add in the peppers, mushrooms and if you are adding jalapenio for spice, now is the time to add this to the mix! Stir the veggies around and let simmer for about 10 minutes to soften.
- Now strain and rinse your beans, and add them to the mix. Then add in the diced tomatoes (water and all) as well as the entire can of tomato paste. Stir until well combined.
- Add in the spices and cover for 10-15 minutes on medium heat. Taste your chilli, and adjust spices to suite your flavour. Adding smoked paprika for smokiness, additional salt or cayenne as you see fit.
- Let it simmer on a low heat, covered for about 20-30 minutes - the more it simmers the more the spices will mix.
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White Chocolate Peanut Butter Cups
Ummm, I don’t even know how to start this blog except by acknowledging that I am a genius of epic-proportions.
White chocolate is literally one of my most favourite things of all time, but up until now I avoided eating it because:
- Most store bought, vegan “white chocolates” are an amalgamation of random, non-chocolate ingredients, that while being delicious serve very little nutritional value
- I figured that making me own would be arduous and with a 10 month old I didn’t have time for it.
But ladies and gents I am pleased to announce that I have created a 3 ingredient white chocolate recipe that is SO delicious, and LITERALLY takes 5 minutes to make.
You’re welcome.
They are:
- High in good, healthy, brain fuelling fats
- Filled with complete plant based protein
- FREE of sugar and refined carbohydrates
- Great to eat as pre or post yoga fuel!
- Super. Freakin’. Delish.
You can make these bad boys two ways, as I did:
The traditional PB cup, ORRRR white chocolate PB fat bombs. You could also just double or triple the white chocolate recipe and have straight up white chocolate fat bombs.
Also feel free to use this white chocolate recipe in any way that you would use store bought white chocolate… I have some big plans for white chocolate macadamia nut cookies.
Ok, I need to get on to the recipe before I start drooling on my keyboard.
All you need to do for this recipe, is mix the cocoa/cacao butter, coconut oil and Profi Vanilla Vegan protein in a sauce pan over medium heat until well combined.
Is it important to use Profi specifically? YES!! NOT all vegan proteins are created equal. From the perspective of the consistency of the protein itself, and it’s nutritional content. Profi is a complete vegan protein (which means it has all 9 essential amino acids), is soy-free, and has the BEST texture of any vegan protein I’ve ever tried.
If you use another vegan protein you run the risk of having a clumpy, gunky, not so delightful white chocolate experience.
So…. yea. You gotta use their stuff..!
You can purchase their protein online here AND use my discount code YOGIFUEL to get 10% off AND free shipping! You’re welcome again!
Now, you’re going to line a mini-muffin tin with liners, and scoop about a tsp of the white chocolate in the bottom. This recipe will make about 10 mini’s. Now place them evenly in the freezer for about 5-10 minutes so the white chocolate can solidify.
In the mean time, scoop your peanut butter and tapioca flour into a bowl and mix well. You are going to use more tapioca than you think you’ll need. Ideally, you want to use enough that you can roll your PB into little balls and flatten those into circles that you can place nicely over top of your white chocolate.
Once your PB and Tapioca are mixed, place them on your frozen white chocolate. Once they are all topped with PB, cover with white chocolate and place them back in the freezer.
NOW if you want to make these into fat bombs, take an equal amount of PB and coconut oil (I did 1/4 cup PB to 1/4 cup coconut oil) and place this in a pan over medium heat til they are well combined.
Then all you’ll do is fill the muffin liners about half way with the coconut oil PB mix. Let them set in the freezer for 10 mins and then top with white chocolate! Easy peasy and so delish!
If you make this recipe please let me know by tagging me on Instagram @melissasinghwellness or use the hashtag #yogifuel!
| Servings |
Cups
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Ingredients
White Chocolate PB Cups
- 1/4 Cup coconut oil
- 1/4 Cup Cocoa butter
- 3 Tbsp PROfi Vanilla Vegan Protein powder
- 1/4 Cup peanut butter
- 2 Tbsp tapioca starch
White Chocolate PB Fat bombs
- 1/4 Cup Cocoa butter
- 1/4 Cup coconut oil
- 3 Tbsp PROfi Vanilla Began protein
- 1/4 Cup Peanutbutter
- 1/4 Cup coconut oil
Ingredients
White Chocolate PB Cups
White Chocolate PB Fat bombs
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Instructions
- Place cocoa butter, coconut oil, and PROfi vanilla vegan protein in a small saucepan over medium heat. Whisk together until well combined, and a liquid consistency has been achieved.
- Line a small muffin pan with liners. Fill the bottom of each liner with a thin line (less than 1/2 cm ) of the white chocolate mixture and place in the freezer
- In the mean time, scoop your peanutbutter and tapioca flour into a bowl and mix well. You are going to use more tapioca than you think you’ll need. Ideally, you want to use enough that you can roll your PB into little balls and flatten those into circles that you can place nicely over top of your white chocolate.
- Top the cups with the rest of the white chocolate and place back in the freezer until they have set!
White Chocolate Fat BOMBS!
- Place 1/4 cup peanut butter and 1/4 cup of coconut oil in a sauce pan over medium heat, and whisk until they have melted together.
- Line your muffin tin with liners, and fill about half way with the peanut butter coconut oil mixture.
- Place in the freezer to let set for about 10 minutes.
- In the mean time, mix your cocoa butter, coconut oil, and PROfi Vanilla Vegan Protein in a sauce pan over medium heat, and whisk together until well combined, and a liquid consistency has been achieved.
- Pour the white chocolate over the set peanut butter/coconut oil mixture, and place back in the freezer to set! This will take about 10-15 minutes!
Recipe Notes
Note: keep these in the fridge or freezer as they will melt easily at room temp!
They will keep for over a week in the fridge, and longer in the freezer but truthfully, I don't think they will last!
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