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peanut butter

Peanut Butter Truffles with Extra Prana

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I meant to have this up for valentines day but… #momlife so, here’s a truffle recipe the week after Valentines!

But let’s be honest… Valentines Day is a commercial holiday geared toward making us spend our hard earned dollars on overpriced cards and chocolates lest we not show the people in our lives we care about them on this one day a year anyways soo… I’m just giving you something to show your peeps you love them on all the other days of the year.

I mean, I love chocolate and celebrating the love I share with the people around me, and toward myself, but Ayurveda is about giving ourselves, and our family and friends love on the daily.

As a regular practice. Not reserved for this one day a year.

I also saw all my fellow bloggers posting pictures with heart-shaped baked goods, and find myself thinking, “SHIT I SHOULD HAVE GOT MYSELF TOGETHER TO CREATE SOMETHING HEART SHAPED FOR THE GRAM/BLOG SO I COULD GET IN ON THIS VALENTINES DAY THINGGGG!”

But alas… here we are… a full week later, and you’re getting this now.

So if you wanna show some love, and make something delicious and heart shaped (or circular) this recipe is for YOU!

Now, wanna hear a little secret?

You can literally make anything into the shape of a heart with heart-shaped baking and candy moulds, a simple cookie cutter, or your own craftsmanship.

You don’t need me to give you some fancy shmancy recipe showing you how to do that.

I mean, I am going to show you this really simple peanut butter truffle recipe, but the love I’m going to teach you in this recipe goes beyond the heart mould and comes straight from YOU!

The recipe itself is simple – calling for just a few ingredients that you might have on hand right now. But I want to introduce you to the concept of love and Prana in food.

And not just the Prana in the ingredients how I usually talk about, like the Prana that YOU, the cook brings to the food.

According to Ayurveda, the Prana or energy of the cook passes into the food being cooked and infuses it with love and kindness, or… perhaps… bad vibes?!

Intention is so powerful when cooking, and love is a very real ingredient that goes into our food; it’s not just a cute thing your grandma used to say when she baked your cookies. Maybe she was trying to be cute, but she was right!

This is why I would waaaay rather make a meal at home with my husband and daughter than go to some restaruaunt.

Like seriously, think of the Prana of the cooks in restaurants today. All stressed out trying to get out all the food on time during this busy AF “holiday”. I would much rather connect with my food at home, infuse it with love and intention and kindness, and in-so-doing transfer that energy to my family.

I’m such an Ayurvedic food consciousness nerd these days, so I want to try and convince you that this shit matters!

So… when you’re making these truffles, be really present. You don’t have to do anything fancy. Just be present. Think kind loving thoughts.

Though… You could totally chant Mantra – in fact “YAM” is the cosmic sound associated with the heart chakra that would be very appropriate to chant whilst making these – especially on valentines day!

Here’s a link to a “YAM” mantra clip on youtube if you wanna get super serious about infusing your food with love.

But even approaching the making of your food as meditation would be so powerful – not only for the food but for you!

Ok… so the truffles.

If you are a regular at AYCT you may have had the famous Robyns Cookies peanut butter balls… and not to toot my own horn or anything but these have been touted as BETTER than them.

They’re kinda similar to my peanut butter cookie dough recipe, with a few simple tweaks and dipped in a three ingredient chocolate sauce.

OooOoooOohhHhHhhh baby they’re good.

They also take like, maybe 10 minutes to make, they are no bake (which has been my jaaaam lately). They’re just so simple.

If you try these bad boys out puhleeeeease let me know! Leave me a comment on this recipe, or tag me on the ‘gram @melissasinghyogifuel.

Alright, happy unbaking Yogi’s!

Print Recipe
 Peanut Butter Truffles with Extra Prana
Servings
Ingredients
Truffles
chocolate coating
Servings
Ingredients
Truffles
chocolate coating
Instructions
  1. Place all ingredients (except coconut flour) in a bowl and mix together.
  2. Add in the coconut flour tbsp by tbsp until a dough texture is achieved.
  3. Form into balls or press into heart shaped mould and place in the freezer to set for about 10-15 minutes
Chocolate Glaze
  1. Place all ingredients in a bowl and stir! Ensure the coconut oil is melted. NOTE: DO NOT USE MCT OIL OR LIQUID COCONUT OIL. It may not harden the same way.
  2. Remove truffles from freezer and dip in the chocolate sauce, or drizzle the sauce on top.
  3. Place back in the freezer to let sit for about 10-15 minutes.
  4. Serve chilled and keep in the fridge for a soft ball, or freezer for a harder ball.
Recipe Notes

The coconut oil will melt quickly at room temp so you want to keep these refrigerated at all times. Also, don't be alarmed if they melt quickly as you eat them - this is normal!

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The Best Post-Yoga Vegan GF Protein Bars

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No Bake Vegan Yoga Protein Bar

Discovering that I could make my own vegan, gluten-free protein bars at home has been GAME CHANGING PEOPLE!

Seriously.

They are FAR more delicious than the store bought ones, healthier, CHEAPER, and can be modified to suit your Dosha or your personal preferences.

Oh yea, and they take like 5 minutes.

…Unless you make them with sats. Then they take like 40 *eye roll emoji*

I love me a good protein bar, but the store bought ones are generally filled with garbagio.

Even the better ones have processed, refined, and artificial ingredients. Less than ideal sweeteners that rack up the sugar content. And may not be fuelling your practice the way you want them to.

When you make your bars at home, you can supercharge them with ingredients that are going to fuel your body post-practice, and make sure every ingredient is upleveling your health, not hindering it.

No Bake Vegan Yoga Protein Bar

Here’s why these bars are great after our practice:

After our practice, we want to load up on the healthy fats, and good sources of protein – NOT a shit load of sugar.

If we want to have sustainable energy all day, we want to focus on GOOD QUALITY fats and protein post-practice. This is going to help:

  • Muscle recovery and building – We’ve just worked SUPER hard, and if we don’t get enough protein and fatm we’re not going to be optimally recovering
  • Support our nervous system (that we just taxed). Practices like Ashtanga, with it’s intense backbends, can tax the nervous system. We can use good fats to help support our nervous system post practice.
  • Fats provide a sustainable form of energy as opposed to the quick fix of carbs
  • Will keep you feeling satiated for longer AKA less snacking.

These bars feature my FAVE vegan protein = PROfi Vanilla!

You can check them out here and use my discount code YOGIFUEL to get a 10% discount and FREE SHIPPING in Canada.

No Bake Vegan Yoga Protein Bar

Now, I want to touch on the Ayurvedic perspective on Nut butter.

I tried to in the video but… #momlife Sats wasn’t feeling it so I couldn’t finish my thoughts.

But here’s what I wanted to touch on from the Ayurvedic perspective.

Nut Butter is a bit difficult digest. Look at the qualities of it. It’s thick and sticky – it can be hard for us to chew and unstick from our mouths let alone in our digestive system.

In this sense, Ayurveda generally doesn’t LOVE nut butter.

However – there is always a “however” – Ayurveda NEVER admonishes the use of ingredients entirely. We want to look at balance.

So, yes, Nut butter is difficult to digest. But it’s also delicious. A great source of Fat and protein.

Should we avoid it? HELLS NO!

No Bake Vegan Yoga Protein Bar

But, we can dress it up, or do things to amp up our Agni to support and facilitate it’s digestion a little bit better!

Things we can do to boost Agni when eating Nut Butter:

  • Dress it up with spices like cinnamon, ginger, cardamom
  • Drink an Agni Boosting, digestive tea – Like Fennel, Ginger, Cumin Coriander and Fennel
  • Eat MINDFULLY

When we eat mindfully, we support our digestive process. So if you’re going to eat nut butter, enjoy the shit out of it, ok?

Alright, now… on to the recipe!

I want to make a little not that you should keep these in the fridge or freezer because they will soften up a bit AND the chocolate might be melty. If you want chocolate that will be un-melty out of the freezer, use chocolate chips in a double boiler instead of the recipe I provide.

Ok.. that’s all Yogis.

If you wanna watch me and Sats make this recipe… check out our youtube video LOL! It’s pretty amazing!

 






Print Recipe


Homemade Vegan GF, Keto Friendly Protein Bars

Prep Time 5 Minutes

Servings
Bars


Ingredients
The Bars

Chocolate Sauce

Prep Time 5 Minutes

Servings
Bars


Ingredients
The Bars

Chocolate Sauce


Instructions
The Bars
  1. Place all ingredients minus the coconut flour in a bowl and mix together. You can add a little maple syrup to sweeten, but I personally did NOT.

  2. Bit by bit add in some coconut flour until a thick, dough consistency is formed. You want this mixture to be malleable, but not so sticky that the peanut butter sticks to your hand.

  3. Place the mixture in a parchment lined loaf pan, and press it down firmly.

  4. Place in the freezer.

Chocolate Sauce
  1. Place all ingredients in a bowl and mix together. Taste the mixture and taste. Adjust cocoa and maple syrup to your taste preferences.

  2. Take the bars out of the freezer (they don't have to be fully frozen) and either artisticall drizzle the sauce on the bars, or just layer it on in one thick coating.

  3. Place back in the freezer (or fridge). Cut and enjoy!
    These should last for a few weeks... but they wont last!


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White Chocolate Peanut Butter Cups

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Vegan 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:

  1. Most store bought, vegan “white chocolates” are an amalgamation of random, non-chocolate ingredients, that while being delicious serve very little nutritional value
  2. 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!

Vegan white chocolate Peanut butter cups

Print Recipe
 White Chocolate Peanut Butter Cups
Vegan white chocolate Peanut butter cups
Servings
Cups
Ingredients
White Chocolate PB Cups
White Chocolate PB Fat bombs
Servings
Cups
Ingredients
White Chocolate PB Cups
White Chocolate PB Fat bombs
Vegan white chocolate Peanut butter cups
Instructions
  1. 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.
  2. 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
  3. 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.
  4. Top the cups with the rest of the white chocolate and place back in the freezer until they have set!
White Chocolate Fat BOMBS!
  1. 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.
  2. Line your muffin tin with liners, and fill about half way with the peanut butter coconut oil mixture.
  3. Place in the freezer to let set for about 10 minutes.
  4. 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.
  5. 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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Vegan, GF Peanut Butter Chocolate Chip Cookies

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These peanut butter chocolate chip cookies are such a treat for me!

I usually don’t eat peanut butter. It’s actually been years since I’ve eaten peanut butter. But I can remember peanut butter being a staple in my diet when I was younger. …

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