• 1 scoop vanilla protein
• 1/2 Avocado
• 5 medjool dates, pitted
• 1 apple, peeled and chopped
• 1 cup unsweetened almond milk
• 1 tsp cinammon

INSTRUCTIONS

 

Place all ingredients in a blender and blend until smooth

 

 

 

 

Day 5 Christmas White Chocolate and Cranberry Protein Bliss Balls - Recipe by Leanne Ward 

@the_fitness_dietitian

Makes 20 small ballS

WHAT YOU'LL NEED 

• 1 cup raw cashews
• 1/4 cup almond meal
• 1/4 cup cranberries (reduced sugar variety if possible)
• 1/4 cup sugar free white chocolate
• 1/4 cup coconut flour (if none, sub for almond meal)
• 2 tbs tahini (if none, sub for nut butter)
• 1/4 cup pumpkin seeds
• 1/2 cup vanilla protein powder (I used WPI but you can use a dairy free alternative)
• 2 tsp vanilla bean paste
• 1 tbs mesquite powder (optional but provides lovely caramel flavour)
• 1 tbs lucuma powder (optional but provides lovely caramel flavour)
• 4-5 dates (soaked in hot water, reserve liquid)
• 4-8 tbs date water 
• Pinch of salt

 

INSTRUCTIONS

 

Pop everything into a blender/food processor and blitz (start with 4 -5 tbs of the date water and add more if needed). You may need to turn off the blender/processor, wipe down the sides and turn back on a few times. Blend until it just comes together into a big ball. If mixture doesn't come together, add remaining date water. You don't want the mixture to be completely smooth either, nice little chucks of ingredients are better in bliss balls. Take mixture out of blender/processor and roll into 20 small balls or 10 larger ones.

Balls will keep in an air tight container in the fridge for roughly 5 days.

Note: Leanne added little gold Christmas stars once rolled for a Christmas look. 

 

 

 

WHAT YOU'LL NEED:

For the coconut filling:

• 250g bag of desiccated coconut 
• 400ml can of coconut cream
• 2-4 tablespoons rice malt syrup (depending on how sweet you like to go)
• 4 tablespoons coconut oil

For the chocolate coating:

• 150g cacao butter, broken into small pieces
• ¼ cup coconut oil
• 1 cup cacao powder
• 1/3 cup maple syrup
• pinch salt

INSTRUCTIONS:

• First, the coconut filling. Mix all the coconut filling ingredients in a pan over a low heat. Then pour into a small slice tin (about 25x15 cm) that’s been lined with baking paper. Flatten the mixture out (I put a sheet of baking paper over the top and then press down gently with a chopping board. 
• Place the tin freezer for about four hours. When it’s solid, cut it into little rectangles and put these back into the freezer for at least an hour, ideally overnight. They need to be really hard and cold when you’re covering with the chocolate so that the filling stays in its rectangular shape and doesn’t melt and get messy. 
• For the chocolate, you’re going to melt all the ingredients in a pan over a low heat. Start heating the cacao butter first as it takes longer to melt. Then add the coconut oil and maple syrup, stirring to combine. Then add the cacao powder and salt and whisk (or blitz for a minute in the food processor) so that the mixture is nice and smooth. Set aside to cool a little before using.
• Place some baking paper on a tray. When they’re ready, take one coconut rectangle at a time and dunk it in the chocolate mixture, fully coating. Rest each one on the baking paper. Yes, it gets a little messy!
• Pop them all in the freezer for the chocolate to set. It should only take a matter of minutes. There should be enough chocolate mixture left over to do a double coat of chocolate.  Once you’ve done that second coat, back in the freezer they go to set again.
• To finish them off, you can sprinkle some more desiccated coconut over the top or even drizzle with some more chocolate, although they’re totally delicious just as they are. 

 Store in an airtight container in the freezer.

If you’d like more healthy chocolate treats like this one, head to the Training for Chocolate blog to find out how to get the Little Book of Chocoholic Treats (FREE for a limited time) and check out lots of other yummy healthy recipes too.

 

 

 

Day 7  MAPLE AND ROSEMARY SPICED NUTS - Recipe by Claire

@healthyfrenchwife

WHAT YOU'LL NEED

• 1 cup of pecans
• 1 cup of almonds (or nuts of choice)
• 2 tsp of sea salt
• 1 tbsp of maple syrup
• 1 tbsp of olive oil
• 1/4 tsp of cayenne pepper
• 2 branches of rosemary

INSTRUCTIONS

• In a bowl mix the nuts together with the olive oil, maple syrup, salt, cayenne pepper and half of the rosemary.
• Lay the nuts on a baking tray on baking paper. 
• Bake the nuts for 20 minutes at 150 degrees Celsius or until golden brown.
• Add the remainder of the rosemary and enjoy! 

 

 

Day 8  CHOCOLATE BROWNIE PIZZA - Recipe by Amy Lee

@amyleeactive

 

Brownie Pizza

• 1 can Black Beans, rinsed and drained (400g)

• 2 Eggs

• 1 Egg White (30g)

• 1/2 cup Cocoa Powder (30g)

• 3/4 cup Sweetener of Choice (I use Natvia Icing) (75g)

• 1/2 tsp CoconutOil, melted (3g)

• 1 tbsp UnsweetenedAlmond Milk (7g)

• 1 tsp Apple Cider Vinegar

• 1 tbsp Flaxseed (5g)

• 1/2 tsp BakingPowder

• 1/2 tsp Baking Soda

• 1 cup Dark Chocolate Chips (160g)

Frosting

• 2/3 cup Cream Cheese (130g)

• 1/3 cup Non-Fat Greek Yogurt (85g)

• 4-5 tbsp Powdered Sugar (I use Natvia Icing)

• 1/2 tsp Vanilla Extract

Toppings: strawberries,coconut flakes, smarties

1. Preheat the oven to 175 C / 350° F.Line and grease a nonstick 9 x 9-inch cake pan.

2. Blend all the wet ingredients in a processor until smooth.

3. Add dry ingredients and process until combined. Mix through chocolatechips. Pour the batter into the pan.  

4. Bake the brownies until a toothpick comes out clean, about 18-20 minutes.

5. While the brownie pizza cools, process all frosting ingredients together and spread a thin layer onto the brownie. Top with toppings of choice!

 

 

Day 9  FESTIVE GRANOLA - Recipe by Cassandra Olholm - Nutritionist

WHAT YOU’LL NEED

•    3 cups traditional rolled oats

•    1 cup raw nuts (I like to use almonds and macadamia nuts)’¼ cup pumpkin seeds

•    2 tbsp chia seeds

•    2 tbsp honey

•    2 tbsp pure maple syrup

•    2 tbsp coconut oil

•    1 tsp cinnamon

•    1 cup dried fruit (optional) I like to use sultanas, cranberries and sliced apricot

 

HOW TO MAKE!

•    Preheat oven to 160’c.

•    Line baking tray with baking paper.

•    Combine all ingredients except dried fruit.

•    Spread evenly over baking tray.

•    Bake for 20 minutes or until golden brown. Stir after 15minutes to ensure even cooking.

•    Stir in dried fruit once granola mixture has cool.

 

 

 

Day 10  PUMPKIN SPICED WAFFLES WITH BLUEBERRY CINNAMON MAPLE - Recipe by Aliceinhealthyland 

@aliceinhealthyland

 

WHAT YOU'LL NEED

Waffle 

• 30g organic oats
• 1/2 a banana
• 1/4 cup steamed pumpkin
• 1/4 teaspoon mixed spice
• 1/4 teaspoon cinnamon 
• 1/4 organic vanilla essence
• 30mls filtered water
• 2 organic eggs (or Chia egg of you do not eat eggs) 

Blueberry Cinnamon Maple

• 1/2 cup blueberries 
• 1/4 teaspoon cinnamon
• 1/8 cup steamed pumpkin
• 3 tbsp maple syrup 

HOW TO MAKE

1. Place all waffle ingredients in a blender
2. Blend until smooth
3. Pour into a waffle machine 
4. Serve hot or cold
5. Heat a saucepan with the blueberries, pumpkin, maple and cinnamon until the mixture is warm and mixed together
6. Simply pour mixture when warm over the waffle 
7. Serve immediately and enjoy the flavours of Christmas spices in your mouth

 

Day 11  VEGAN CHRISTMAS GINGERBREAD COOKIES - Recipe by Stef Jung 

@wholesomestef

Serves: 20

WHAT YOU'LL NEED

Cookies:

• 1.5 cups gluten free flour
• ½ cup ground almonds (you can grind them yourself simply by putting in the blender)
• ¾ tsp. cinnamon
• 1 tsp. ginger powder
• ½ tsp. nutmeg
• ½ cup cacao butter
• 1 tbsp. maple syrup
• 3 tbsp. molasses
• 2 tbsp. nut butter (I used almond butter)
• ¼ cup coconut sugar

What to use for decoration: Peanut butter, Molasses, Any cut up nuts or seeds, Bee pollen, Roasted buckwheat 

HOW TO MAKE

1. Preheat oven to 180 degrees.
2. Combine all ingredients except the flour, ground almonds and baking powder in a big bowl.
3. Mix well until smooth, then add the dry ingredients. Whisk again until you have a nice dough (add more flour if needed, or more liquid if the dough is too crumbly).
4. Roll out on a flour-covered surface and cut out your shapes. Make sure the dough isn't too thin or they'll become too crispy and your cookies risk loosing a arm or leg in the process.
5. Bake for 8-10 minutes or until golden brown.
6. These come out of the oven very very soft. Don’t bake them any longer than the 10 minutes, once they cool they’ll firm up a lot. Leave them on the pan to cool for a few minutes before transferring them to a cooling rack.
7. Decorate using organic peanut butter and molasses as glue and then sprinkle any nuts or seeds you like on top.
8. Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between around 20 cookies, depending on the size of your cookie cutter.

 

Day 12  RAW CHOCOLATE ORANGE ROUNDS - Recipe by Sally O'Neill 

@thefitfoodie

WHAT YOU'LL NEED: