shadow.jpg
Posts tagged chocolate
Chocolate Hummus
 

Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

chochummus2.jpg

I’m not sure why I waited so long to jump on the “sweet hummus” train. At first, it sounded like a weird concept. Who would add sweet ingredients to chickpeas, olive oil, tahini, and lemon!? But once you take out certain ingredients and replace them with sweet substitutes, you can see how genius this concept actually is!

In the health world, you can find tahini and chickpeas in most vegan desserts. If you follow Ambitious Kitchen, you know she is the #tahiniqueen for all of her most recent desserts like my personal fav grain free tahini brownies.

What’s great about this hummus is…. it’s still hummus! Which means you can eat this as a snack, use as a spread, or for dessert and still feel good about yourself.

chochummus1.jpg

I mentioned this in my IG stories a few weeks back but in order to create a super creamy hummus, you need to boil the chickpeas with baking soda until the chickpeas become mushy.

I have stayed true to this tip for both my savory hummus like roasted beet hummus (link), and this one. The only downside of this trick is that your hummus will be lighter in color, but sometimes choosing texture over aesthetics is better.

By making a creamy hummus you could almost use this as an icing! I think I might be onto something here. So, while I figure out how to make a chocolate cake to go with this hummus, how ‘bout you check out how to make this chocolate hummus?

chochummus4.jpg

Feel free to add fresh strawberry sauce as the “olive oil” and chocolate chips and cacao nibs as garnish!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

INGREDIENTS

  • 1 canned chickpeas (washed and drained)

  • ¼ cup tahini

  • ¼ cup cocoa powder

  • 2 Tbsp pure maple syrup

  • 1 tsp vanilla extract

  • Pinch of salt

DIRECTIONS

  1. Place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them.

  2. Add the chickpeas to a food processor along with the rest of the ingredients.

  3. Blend until the mixture is thick and creamy. Scrape down the sides and add more water as necessary.

  4. Pour into a bowl and serve with various fruits, pretzels, and cinnamon sugar pita chips!

NOTES

  1. You can make this hummus without having to boil the chickpeas. The hummus may just be chunkier but the flavor is still there!

 
Mindful Matcha and Mint Chip Energy Balls
 

A tiny burst full of superfood energy! Dairy-free, gluten-free, vegan, paleo friendly, and naturally sweetened.

top-20-tips-5.png

Matcha to me is like a fine wine. I only want to drink it during those special occasions when the timing is just right.  Matcha is also not the cheapest thing in the world so you can probably see where I’m going with this but in all reality, I cherish the benefits and the robust flavor that goes along with it.

IMG_2691.jpg

You see, matcha comes from the same plant as green tea but since it is made from the entire leaf, it packs in a more concentrated amount of antioxidants and beneficial plant compounds. Matcha powder can stand on its own, but why we can take it up a notch by adding cordyceps mushrooms, ashwagandha, ginger, and wheatgrass.

IMG_2689.jpg

Okay, let’s pause. I’m sure some of you are asking, “What the heck are these ingredients and why are we adding them”?

Cordyceps Mushrooms: Improves energy, endurance, and strength while helping to reduce fatigue.

Ashwagandha: An herb that can reduce anxiety and stress, help fight depression, boost fertility and may even boost brain function.

Ginger: A spice that is beneficial for people with indigestion and related stomach discomfort.

Wheatgrass: Is prepared from the freshly sprouted leaves of the common wheat plant, Triticum aestivum. Benefits include weight loss, decreased inflammation, lower cholesterol and better blood sugar control.

So, wouldn’t that taste like dirt? I thought the same thing until I used Further Food ‘s mindful matcha powder. The matcha flavor that I love so much masks the earthy flavor of the superfood ingredients, making this powder adaptogenic (herbal pharmaceutical) and superfood enriched! If you are interested in trying their matcha powder, use fromtherootsblog10 for 10% off your first order!

IMG_2690.jpg

Matcha can stand on its own, but combining matcha with mint and chocolate really takes these energy balls to a new level. Peppermint extract and cacao nibs really bring out the refreshing tones of matcha while being naturally sweetened with medjool dates.

IMG_2692.jpg

I love knowing that I can treat myself to these  first thing in the morning for that burst of refreshing energy or have one as an afternoon or pre-workout snack.

Matcha obsessed? Check out these matcha and carob cookies.

I was not financially compensated for this post. All recipes, photos, and opinions are my own.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Ingredients

  • ¾ cup superfine almond flour

  • ¼ cup coconut flakes

  • ¼ cup cacao nibs or mini dark chocolate chips

  • 8 pitted medjool dates

  • 1 Tbsp coconut oil

  • 1 Tbsp filtered water

  • 2 tsp mindful matcha powder or regular matcha powder

  • ½ tsp organic peppermint extract

  • Sprinkle of pink himalayan salt

Directions

  1. To a food processor or high powered blender, blend medjool dates until the dates form into a ball. Scoop out and set aside.

  2. To the food processor, add the rest of the ingredients except the cacao nibs and blend until a fine meal is achieved - about 20-30 seconds.

  3. Add the dates back in and blend until fully incorporated: not crumbly, not tacky, but more mold-able. If the mixture is too dry, add 1 tsp water in increments. Be sure to taste the dough for desired flavor. Personally, I like to add more peppermint extract to the dough.

  4. Take the mixture out of the processor and transfer to a small bowl. Fold in cacao nibs or chocolate chips.

  5. Scoop out 1 tablespoon amount and form into a ball. Repeat until all dough is formed into balls.

  6. Chill in refrigerator for 10-15 minutes before serving.

  7. Store leftovers in an airtight container for up to a week in the refrigerator or freezer for up to 1 month.

Notes

  • Makes 10-12 balls

 
Chocolate Peanut Butter Granola and Berry Parfait
 

Chocolate peanut butter granola and berry parfaits are great for a healthy breakfast, snack, or dessert!

parfait1.jpg

Breakfast is definitely my favorite meal of the day. The thought of breakfast literally gets me out of the bed in the morning! I leave the house early in the morning so that I can sit down at my desk at work to really enjoy it with a nice cup of coffee. I certainly do my best to find the joy in the little things!

Usually, I am more of a savory breakfast person. I prefer eggs, avocado toast or a breakfast skillet like my sweet potato hash breakfast skillet. Sometimes, though, you need to mix things up! What better way to “mix things up” than with layers of granola, berries, and yogurt?!

parfait5.jpg
parfait4.jpg
parfait3.jpg

Still not convinced? Here are five reasons for you to prepare these parfaits!

  1. With so few ingredients, you can easily incorporate them into your meal prep.

  2. Parfaits are versatile -- switch out the ingredients depending on your mood, or season! I originally debut these on Instagram for 4th of July, hence the whole red, white, and blue theme, but you can easily make these for the fall if you do a simple switch! For example, for fall parfaits you could switch out the berries for apples and cinnamon. For the spring, use apricots with honey! The possibilities are endless.

  3. Make these for breakfast, dessert, or as a snack. I won’t judge you if you make them for dinner, too.

  4. They are easy to grab and take with you! Just prepare them in mason jars!

  5. Impress your friends! Parfaits look adorable and most people don’t realize how little effort it takes to make them!

parfait2.jpg

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chocolate peanut butter granola and berry parfaits are great for a healthy breakfast, snack, or dessert! - GF/DF/Low sugar

INGREDIENTS

Chocolate Peanut Butter Granola

  • 2 cups GF oats

  • 1/4 cup sliced almonds

  • 1/4 cup chopped pecans

  • 1/4 cup flax seeds

  • 1/4 cup oily peanut butter

  • 2 Tbsp cacao powder

  • 1-2 Tbsp pure maple syrup

Yogurt

  • 2 cups plain greek yogurt or dairy free yogurt

  • 1-2 Tbsp pure maple syrup or honey

Toppings

  • Assorted berries

DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. Mix granola ingredients together and spread onto a sheet pan covered in parchment paper.

  3. Bake for 15-20 minutes until crispy and the granola mix is dried out.

  4. While the granola is cooling down, mix the sweetener into the yogurt until you reach the desired sweet taste.

  5. In a mason jar or cup, do two layers of yogurt, granola, and berries. Enjoy!

 
Classic Vegan Truffles
 

These truffles are rich, creamy smooth and just melt in your mouth! Literally, as I am writing this post, my mouth is watering! 

DSC_1777.jpg

Classic vegan truffles are to die for!

feature_classicvegantruffles.jpg

Valentine’s day is coming up, so truffles are a great safe option to make for that special someone or just for you! Truffles are great to make the day before as the flavor consistency tastes best when chilled overnight. 

As most of you know, a classic chocolate truffle includes a ganache that is composed of heavy cream and bittersweet chocolate. You can dip the truffles in chocolate or dust them off with cocoa powder.

DSC_1737.jpg
DSC_1757.jpg
DSC_1751.jpg

I am lactose intolerant, so I haven’t been able to eat a classic truffle in quite some time. Through countless recipe testings, I am finally at a point where I can eat a truffle and not be sick!

DSC_1704.jpg
DSC_1698.jpg

While this recipe follows the traditional approach on making a classic truffle, the special ingredients that are orchestrated in these special little balls are what makes them stand out the most.

Check out below on how to make these amazing bad boys!

DSC_1773.jpg

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

DSC_1783.jpg

These classic vegan truffles are made with ingredients that are naturally lower in sugar while maintaining the classic creamy ganache texture!

INGREDIENTS

  • 12 oz good quality vegan dark chocolate ((60% or higher))

  • 1 can coconut cream

  • 1/4 cup coffee

  • 1 Tbsp pure maple syrup

DIRECTIONS

  1. In a small saucepan, heat coconut cream, coffee, and pure maple syrup while whisking consistently. Just as it starts to boil, take the saucepan off the burner.

  2. Cut the chocolate bark into pieces (can use small chocolate chips too) and place into a medium bowl.

  3. Pour the cream mixture over the chocolate. With a spatula, fold the cream mixture with the chocolate until fully incorporated.

  4. Let the mixture sit until room temperature and place into fridge to chill for up to 2 hours.

  5. When the ganache is firm, use a small scooper or spoon and form the ganache into balls. Roll them in your favorite toppings like cocoa powder, coconut flakes, or melted chocolate with clean, cold hands.

  6. Store in refrigerator until ready to serve!

NOTES

  1. Before setting your ganache mixture in the fridge to chill, cover the top layer with plastic wrap to prevent a skin from developing as well as to keep the ganache away from dirt and fridge odor.

  2. Best when chilled in the fridge overnight. If you are putting it in the freezer to speed up the "chilling process", set the ganache out until room temperature before scooping into balls. If you try to scoop when the ganache is really firm to frozen, then the ganache will fall apart and it will be hard to form balls.

  3. If you find the balls are melting in your hands as you are forming them, wash your hands and keep an ice packet or frozen bag of peas at bay to lower your hand's body temperature.