Crunch Bar Truffles

The perfect combination of  goey, chocolate-ly & crunchy: these truffles satisfy your sweet tooth without going over your macros!

Crunch Bar Truffles

(Raw Vegan, Gluten Free & Sugar Free)

2 cup dates

1 cup gluten free oats

2 tbsp chia seeds

2 tbsp hemp seeds

1/4 cup cacao powder

Directions

  1. Blend all ingredients in a blender until dough like. Roll in 20 balls & leave leftovers in the freezer. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Maple Chocolate Chip Blondies

Flaky and buttery chocolate chip blondie with a hint of maple flavor

Maple Chocolate Chip Blondies

Serves: 24 slices (Vegan & Gluten Free)

1 tbsp of chia seeds + 3 tbsp of water

1 cup almond milk

1 tsp vanilla extract

1 tsp maple extract

1/3 cup maple applesauce

1/3 cup t sugar

2 cups flour (GF oat, all purpose or cake flour)

3 tsp baking powder

1/2 tsp sea salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 cup chocolate chips

Directions    

1) Pre-heat the oven to 350F.

2) Oil a square pan & set it aside

3) Add chia & water to a large bowl. Stir around and leave to sit for a couple minutes until it has thickened (5 minutes)

4) After the chia seeds have thickened, stir in the milk, maple & vanilla extract, applesauce and sugar to the large bowl and whisk until fully combined.

5) In a medium size bowl, add ALL the dry ingredients & mix together until the ingredients are evenly dispersed.

6) Whisk the dry ingredients in with the wet ingredients. Make sure to not over mix!

7) Pour the batter into the oiled pan and bake for 38 – 45 minutes.

8) Once baked, leave to cool in the pan for 10 minutes before eating. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Chocolate Orange Truffles

Valentine’s Day is tomorrow & I’ve created an easy & scrumptious recipe to satisfy your taste buds. Make these before you go to bed tonight & in the morning, the chocolate orange flavor will intensify! 😍

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Chocolate Orange Truffles

(Vegan & Gluten Free)
1 cup dates
1/2 cup gluten free oats
Zest of 1 medium orange
2-3 tbsp cacao powder

Chocolate sauce
3 tbsp melted coconut oil
1-2 tbsp maple syrup
2 tbsp cacao powder

Directions
1) Blend all the truffle ingredients in a Vitamix or Food Processor until it turns into a sticky dough.

2) Roll into 12 balls & place in freezer for 15 minutes.

3) While the truffles are freezing, mix all the chocolate ingredients together.

4) Dip the truffles into the chocolate & coat them 1-2 times.

5) Place & store in the freezer.

Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Roasted Hazelnut Cups

Good evening! Hopefully everybody has had a good week. On Thursday April 7th, I bought my domain MedhaCooks! As exciting as it is to finally own my blog, have to repost all of my old blogs which will take at least 1 week to accomplish.

This is the first recipe that I have ever created for MedhaCooks back in 2015. It’s extremely easy to make and tasted like Ferrero Rocher!

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Roasted Hazelnut Cups

Serves 21    (Vegan, Gluten Free & Paleo)

1/2 cup coconut oil

1/2 cup cacao powder

1/2 cup raw chopped hazelnuts

3 tbsp maple syrup

1 tsp vanilla extract

pinch of sea salt

Directions

1) Roast hazelnuts in a pre-heated 350F oven for 8 minutes. Meanwhile, mix the rest of the ingredients in a medium sized bowl.

2) Quickly mix the roasted hazelnuts with the chocolate mixture. (The coconut oil should melt by the heat of the hazelnuts.)

3) Scope out tablespoons of the mixture and spoon them in mini muffin cups. There should be 21 cups.

4) Freeze for at least 6 hours. I let mine sit overnight for 8 hours. Enjoy!

Make sure we stay connected on…

Snapchat 👻: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read