Protein bliss balls (VGN & GF)

Life at work has been slightly hectic and somewhat overwhelming. This is because various unexpected changes (team- and job tasks-wise) have recently taken place and I am still trying to find my overall rhythm again. Since I have been getting home late and knackered, I see my time and headspace for the things that I enjoy doing and that make me feel grounded and at peace rather limited. Thus, if I am not away for the weekend I make sure to devote a couple of hours of my Sunday to meal prep. It saves me some valuable time during the week and makes me feel ready to take on the new week. I don’t know about you but I love to use my time during weekends wisely. Whenever I have a weekend free of major plans, I make sure I carve out some downtime/me time and I prioritise certain tasks that make me feel like I am more on the top of my game.

A few weekends ago, I wanted to make a snack that I could easily take to work with me and what you see in the picture below was the result: RAW VEGAN PROTEIN BLISS BALLS. The name could not be more appropriate as these no-bake balls really are mouthfuls of pure bliss. What a “cooking” accomplishment haha

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Even though this was only my second time making no-bake bliss balls, this recipe turned out to be so much tastier than the one I did for Christmas. I added vegan protein powder with chocolate hazelnut flavour and that was give it such a nice twist! This is an easy peasy recipe with only 4 ingredients. In less than 10 minutes you have a portable protein-packed and energy-boosting snack made of wholesome ingredients. So, without further adieu, here is the recipe:

Ingredients (makes 12):

  • 80gr pitted dates (I used Mazafati dates but you can use any other type such as Medjool)
  • 70gr toasted almonds
  • 15gr unsweetened shredded coconut (plus a bit more for the coating )
  • 7gr chocolate hazelnut protein powder. The one I use is made of brown rice and peas and it is from gold nutrition but feel free to use any other chocolate-flavoured protein powder that you may have at hand.

Directions:

  • Blend almonds in a food processor. Then add in dates and pulse until loose crumbs form.
  • Add in shredded coconut and protein powder and pulse until well combined. Knead together until the mixture sticks together.
  • Roll into balls and dip into shredded coconut (or in any other topping of your choice, such as cocoa or matcha powder )
Notes:
*You can store them in the fridge up to 1 week, or even longer in the freezer.
**You can also use other nuts, like hazelnuts or peanuts, instead of almonds. I am sure they would not compromise on the taste.

I am genuinely happy with how tasty these bliss power balls turned out: naturally sweetened, chocolate-y and slightly crunchy but still fudgey! I took them to the office and during a hectic week of work and it was marvellous to have them as a snack. They are just that perfect pick me up snack to have at work because they fuel you up without weighting you down, you know?

Even though they can be easily consumed as an “on the go snack on the go, you can also store them in the fridge and have them after lunch/dinner since they are a great bite-size dessert. Another alternative is to add to them to your breakfast smoothie/yoghurt/porridge bowl in the morning! I had a rushed morning the other day and as I did not have the time to have my breakfast at home as usually, I packed some puffed spelt, a power ball and a blueberry coconut-based yoghurt with me to eat at work (featured in the picture below). As featured in the picture below, super yummy and easy breakfast prepared in less than one minute!

 

Because this recipe is so quick and simple to make, I am sure I will be making it more often. If you happen to make these deletable grab-and-go bites, please let me know how you like them! 🙂 In case you have a different recipe of no-bake vegan bliss balls, please share it in the comment section below.

Much Love,

Blissfully Grateful

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Raw Coconut Lemon Cheesecake (VGN & GF)

Happy January and Happy 2019! Hope you had a great start to the new year.

Who is (always) in for some yummy raw vegan cheesecake? *hand raised*

I have made this cheesecake recipe both for Christmas and New Years and as it turned out to be a lovely creamy tangy sweet treat, I decided to come here to share it with you.

This is an easy no bake dessert with a date-almonds crust and a lemon-coconut-cashew filling. It is entirely vegan and somewhat allergy-friendly since it contains no gluten or dairy. It is also refined sugar free for those of you who like to go for naturally sweetened desserts. I must say that I do not have the biggest sweet tooth and that is one of the reasons why I love this cheesecake. It has just the perfect balance of sweet sour! Now let’s jump right in! This 11-ingredients no bake cheesecake would make, in my opinion, the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

Ingredients:

Crust:

  • 100g fresh pitted dates
  • 70g toasted almonds
  • 20g shredded coconut

Filling:

  • 200g cashews (soaked in cold water for at least 4 hours)*
  • 200g coconut yogurt
  • 100g agave syrup (or other natural sweetener of your choice)
  • 1 tbsp of lemon zest
  • 1tsp of melted coconut oil
  • 1tsp vanilla extract
  • 50ml lemon juice
  • A pinch of salt
Directions:
  1. Line the bottom of a round cake pan/baking tray with parchment paper.
  2. For the crust, blent all three ingredients in a food processor to a sticky paste. Remove and set aside.
  3. Press the crust mixture with your fingers (you may also use the help of a spoon) into the cake pan/baking tray and compress it until you get an even layer.
  4. Refrigerate for at approximately 1 to 2 hours to firm up (and while you prepare the filling).
  5. Add all the ingredients required for the filling to your (already cleaned) food processor and blend it all until silky and very smooth. If it does not seem like it is together, just add a touch more of lemon juice or even of the coconut yogurt; that should help.
  6. Pour the filling over the prepared crust and freeze it overnight. In  case you do not have that long because you are in a rush, freeze it for 3 hours. Enjoy!!
*Remark: For a softer cheesecake, you can store leftovers in a container in the refrigerator for up to 4-5 days. Alternatively and for a harder cheesecake texture, you can also store it in the freezer up to 1 month.

In my opinion, this 11-ingredients no bake cheesecake would make the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

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(I apologies for not having decent pictures of the cheesecake but I guess I was just way too eager to try it ahah)

 

If you decide to give this recipe a go (which I definitely suggest you to do so haha!), please let me know how it turned out! 🙂
Much Love,
Blissfully Grateful

 

Baked pumpkin cinnamon oatmeal (VGN & GF)

My favourite time of the year – FALL – has arrived and this season calls for baking soul-warming comfort food recipes! Hence why I am here today! If you guys did not know already, I am a huge lover of pumpkin. I eat it all year around but… as soon as Fall arrives, I feel this huge urge to come up with new recipes where I can use it! I have been eating pumpkin nearly every single day and I don’t seem to get enough of it haha what can I say..? It is too big of a love!! I will certainly be sharing some fall-inspired recipes with pumpkin. So, my friends, please get ready for tons and tons of pumpkin everything!

Oatmeal is one of my favourite go-to breakfasts. I find it to be so satisfying and comforting, regardless of how hot or cold might be outside. Plus, you can really get creative with it according to what you’re craving: spices, seeds, nuts, dried or fresh fruits, nut butters…whatever floats your boat! Nevertheless, if I am at home and have the Sunday afternoon all to myself, I usually like to try out a new recipe. For this reason, last Sunday I decided to twist up the oatmeal game and do this fall-inspired baked pumpkin cinnamon oatmeal instead! It filled my house with the cosiest aroma and, as the result turned out quite good, I am here to share the recipe with you! It is easy to prepare and down right delicious. Plus, it is an easy make-ahead breakfast that is down right delicious and that you can enjoy all week.

 

Ingredients:

  • 70gr gluten free oats
  • 180 pumpkin puree
  • 180ml almond milk (I used the unsweetened roasted almond milk from Alpo but if you want to make it sweeter, you can use the regular version instead)
  • 1/2 teaspoon baking powder
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of cinnamon
  • A handful of cacao nibs
  • A handful of any kind of nuts: pecan, walnuts, pumpkin, almonds… (optional)

Directions:

  1. Mix all the ingredients together in a large bowl
  2. Once the ingredients are well incorporated, pour the mixture into a baking dish
  3. Bake for 30-40 minutes at 350 degrees until the oats become tender and the liquid tick.
  4. Cut it into slices or squares and serve warm or store it in the fridge for up to 5 days. Leftovers are just as good as reheated! 🙂

 

For a perfect final touch, you can drizzle your slice with maple syrup or even a plant-based milk (I reckon that adding a splash of almond or coconut milk would make it even tastier!), add a spoonful of coconut yogurt and/or fruit on top if you like.

 

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This breakfast recipe is just perfect for rushed mornings because all you need to do it to pull out a serving, pop it in the oven or microwave, then add any toppings you like to finish it off! It is filling, heart-healthy and wholesome. Please do let me know in the comments if you make it or if you have a similar recipe of baked oatmeal! 🙂

 

Much Love,

Blissfully Grateful

Pumpkin microwave cake (VGN & GF)

As a breakfast lover, I oftentimes find myself searching for new breakfast ideas in blog posts, Instagram and Pinterest. These platforms always make me feel inspired to try new recipes. Having a yummy and nutritious breakfast is definitely my best morning hack to jumps start the day!

I came up with this microwave cake recipe as an attempt of keeping things simple and easy for myself in busy mornings.

As this cake is meant to be baked in the microwave, it takes literally less than 5 minutes. So easy and quick!

Ingredients:

  • 2 Tbsp of coconut flour
  • 1 Tbsp of oat flour
  • 2 Tbsp of pumpkin puree
  • 2 Tbsp of unsweetned soya milk (or any other plant-based milk)
  • 1/2 tsp of baking powder
  • 1/3 tsp of baking soda
  • 1 tsp of vanilla extract
  • Cinnamon to taste

Directions:

  1. Add all ingredients to a bowl or mug that is microwave-safe. Use a spoon to stir together until combined. The batter might seem lumpy at first but keep stirring until it is totally smooth and lump-free.
  2. Microwave for about 1 minute and 30 seconds
  3. Once the cake is out of the microwave you can add just your favourite toppings! I used peanut butter and goji seeds but you can add anything you want. ENJOY! 🙂

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If you fancy the idea of having a moist, healthy and tasty cake for breakfast that takes no time to bake, then you should give this recipe a try! If you do, please let me know how you liked it 🙂

Much Love,

Blissfully Grateful