Raw Choco-Coco-Nut Truffles

Raw Choco-Coco-Nut Truffles (Dairy Free, Soy free, Vegan, Raw, Gluten Free)

A while ago on Mother’s Day I had asked my boyfriend specifically NOT to buy me chocolate this year, however after dinner the cravings started kicking in and I couldn’t help myself but enter the kitchen and going through the pantry to see what I could create in less than 20 minutes before my daughter’s bedtime. Inspired by the Almond Joy candies I used to love when I was a kid, I had seen many raw vegan recipes using unsweetened cacao powder, almond meal and coconut meal, and it gave me the idea to make truffle balls with 3 natural coconut products: coconut flakes, coconut meal and coconut oil. The result was delicious and very easy to make, and to clean up!

I know that coconut is today’s much talked about “miracle child”, but there really are many benefits to coconut. Coconut oil is more than 90 % saturated fat, or about 11.8 grams per 15 milliliters (one tablespoon), compared to about 63 per cent or 7.2 grams for the same amount of butter, but don’t be fooled. The saturated fat in coconut oil is called lauric acid, a type of medium chain triglyceride (MCT). According to medical experts, eaten in moderation, lauric acid increases the good HDL cholesterol in the blood to help improve cholesterol ratio levels. Also, when coconut oil's MCTs break down, these special healthy fats in the liver lead to efficient burning of energy and an increased metabolism, which is a good thing for those wanted to lose weight. They have also been proven to positively affect hormones for thyroid and blood sugar levels, in addition to promoting healthy skin.

Coconut is also high in dietary insoluble fibre, meaning NO calories. Since the body cannot digest the dietary fibre in coconut, no calories are derived from it and it has no effect on blood sugar.

-1 cup unsweetened cacao powder
-1 cup virgin coconut oil
-1/2 tsp pure vanilla extract
-1/2 cup Grade B Maple Syrup
-3/4 cup Coconut Meal (grounded coconut flakes either in a mixer or blender)
-1/4 cup Almond flour
-1 cup coconut flakes

1. Mix the cacao powder, coconut oil, coconut meal, and maple syrup in a medium sized bowl until thoroughly mixed.

2. Roll the chocolate mixture with hands into 2 inch round balls. (*Note: depending on the humidity of your kitchen, you may need to cool the mixture in the refrigerator for about 15 minutes before rolling.)

3. Roll the balls in the coconut flakes and store in air-tight container in the fridge. You may need to let them thaw for 5 minutes before serving.  Makes about 20 truffles.

**Note, this recipe can be made nut-free if you omit the almond flour and add 3 Tbsp of grounded coconut flakes.


Chantal Jura is a holistic nutritionist student that believes passionately that we can help prevent and treat disease with whole, clean, high-quality, minimally processed foods. After working over 7 years in marketing & public relations across Canada and the U.S., she was inspired to return to her first initial love- nutrition. She believes that our nutritional goals in life should not be to get thin quickly, or to succumb to emotional eating, but to eat a balanced diet based on our individual needs and have it become a lifestyle. Chantal likes to address digestion, balance, and moderation for each individual and their needs. As a current student at the Edison Institute of Nutrition, Chantal is committed to working toward the expertise and mastery of holistic nutrition to one day soon be able to practice and help others attain their optimal health. Additionally, Chantal holds a B.A. in French Studies from California State University, Long Beach. Born and raised in Los Angeles, Chantal currently lives in Quebec City in Canada with her family.

Protein Power Scramble - Recipe from Pilates X Instructor Alli

Enjoy this post from our Pilates X instructor Alli, aka Allison Anderson! 

Thanks Alli! 

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Do you LOVE eggs? Can you eat them any time of the day? Do you ever ask yourself, “What the heck do I want to eat after my workout that won’t ruin my workout?” Well problem solved! I created this protein packed scramble that not only has a tasty kick in your mouth but also will help kick start your body to be leaner! It has been shown that people who eat eggs in the morning are more likely to eat less throughout the day. Now I know this recipe calls for tofu but don’t be scared my friends! Tofu is just as good as eggs and has mega protein in it that will keep you FULL!

MAKES 2 SERVINGS
What you will need:
¼ organic red bell pepper
¼  organic red tomato
¼ cup organic red onion chopped
1 or 2 handfuls of organic baby spinach
2 tablespoons of your favorite salsa
¼ avocado
½ cup of organic firm tofu
Soy sauce
3 egg whites

1. Preheat oven at 350
2. drain the tofu and then cut the tofu block into little cubes. Spray pan with a nonstick spray. Then gently place tofu on pan so they are all laid out evenly. Then drizzle some Soy Sauce so they are evenly coated. ( I suggest a low sodium one.)

Then put in oven once oven is ready. Set timer to 25 minutes. After first 25 min. flip tofu and place back in oven for another 25 minutes so they are golden color.

3. Warm a medium size skillet on stove top with some olive or coconut oil on medium. Cut the bell pepper, tomato, onion and grab a couple handfuls of spinach.

4. Once skillet is warm place all the veggies in the pan with 1 tablespoon of salsa and a dash of pepper. Let them cook for a couple of minutes until they soften. 

5. Add tofu once veggies have soften. Let tofu cook a little more in pan for another 3 minutes then push everything to one side.

6. Add egg whites to the empty side of the pan. Once the egg whites have set scramble everything together.

7. Place on plate and top with fresh avocado and another tablespoon of salsa and ENJOY! Added bonus you have leftover tofu that you can use to make different types of scrambles and add in your salads as well!