Blog | Recipes

Sweet Potato Chocolate Truffles

December 17, 2020
Sweet Potato Chocolate Truffles

I know. Sweet potato and chocolate? What are you thinking Raisa? But hear me out. This recipe is just about the yummiest. The sweet potatoes don’t only add nutrients, but they add a light, airy, and creamy consistency at the same time. And I promise you that when it comes to flavor, the superstar of the recipe is the chocolate.

But I am The Nutrinut, so let’s talk a little about some of the benefits of having a dessert with simple, wholesome, and nourishing ingredients.

You might know this about me already, but in case you didn’t, I love having dessert. And I really LOVE chocolate. Although there is nothing wrong with having dessert, I do have to say that we should always aim for a more nourishing option. Because every meal (including dessert) is a brand new chance that we have to give our bodies amazing nutrition. So why not take it? Especially if it can be done in a delicious way. You CAN have your cake and eat it too!

And this sweet potato chocolate truffle does just that. The sweet potatoes bring vitamins like vitamin A and E along with fiber and protein. And there’s a good reason cacao is a superfood. It’s a lovely source of antioxidants.

Yes, like in most desserts, there’s sugar. But that’s exactly why you want to have a dessert that has fiber. Fiber will help you feel satisfied quicker and it also helps avoid the blood sugar spike and drop. You can think of fiber kind of like an antidote of sugar.

I think I’ve given you some good reasons to give this one a go, so let’s jump to the recipe, shall we?

Sweet Potato Chocolate Truffles

Sweet Potato Chocolate Truffles Recipe

Yields: 16-18 truffles

Ingredients:

  • 1 sweet potato cooked and peeled
  • 1/4 cup sugar (I used brown)
  • 3 TBSP cacao powder
  • 1 TBSP coconut oil
  • Chocolate sprinkles or extra cacao powder to cover

Instructions:

  1. Cook the sweet potato – I boiled mine. The peel comes off very easily after it’s cooked.
  2. Mash well the sweet potato. You can even do this using a food processor to make sure there are no pieces of sweet potato left behind.
  3. In a pan, place all the ingredients. Cook over medium heat for about 3-5 minutes, mixing well with a spoon.
  4. Transfer to a plate and allow it to cool in the fridge for about 1 hour.
  5. Roll into little balls using your clean hands and cover in chocolate sprinkles, cacao powder, or crushed nuts.

Sweet Potato Chocolate Truffles

The Nutrinut Notes and Tips:

Keep these in the fridge for up to 1 week in a covered container.

Also, days 2-5 is when this recipe is the yummiest for me :). Allowing the ingredients to sit together overnight in the fridge really takes the flavor to the next level.

And last but not least, make sure to check out Meal Prep Like A Boss to enjoy deliciously healthy, simple, and stress-free meals every single week!

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Blog | Recipes

Decadent Red Wine Brownie

December 2, 2020
Decadent Red Wine Brownie

Makes 9-12 Brownie Squares

Ingredients:

  • 3/4 cup gluten-free all-purpose flour
  • 1/4 cup brown sugar (use a little more if your chocolate chips have more than 51% cacao)
  • 2 TBSP cacao powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/2 cup red wine (I’ve been really enjoying this brand)
  • 1/4 cup neutral flavor oil (canola oil or vegetable oil)
  • 1 TBSP apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips (51% cacao)

Instructions:

  1. Preheat the oven to 325 degrees F.
  2. Cover the bottom of baking dish with parchment paper. You can use an 8×8 pan or a small rectangle baking pan. Just make sure your pan is not too big or the brownie will come out very thin.
  3. In a bowl, mix all your dry ingredients (flour, sugar, cacao, baking soda, and salt). Set aside
  4. Melt dark chocolate chips. I melted mine using the microwave heating up 30 seconds at a time to make sure you don’t burn the chocolate. Set aside.
  5. In another medium bowl, mix your wet ingredients (wine, oil, apple cider, and vanilla extract).
  6. Combine the wet ingredients with the dry ingredients and mix well using a whisk.
  7. Next, add in the melted chocolate and mix until evenly combined. You don’t need a mixer for this, just a whisk will do.
  8. Pour batter in baking dish and bake for 25 minutes.
  9. Let brownie cool for about an hour before cutting into it.
  10. Store brownie in the fridge in a covered container.

To decorate: after baked and cooled, powder with confectioners sugar or cacao powder.

NUTRINUT TIP: This brownie is like fine wine, it becomes even tastier on days 2 and 3. ๐Ÿ˜‰

Decadent Red Wine Brownies
Decadent Red Wine Brownie
Enjoying a glass of wine while baking ๐Ÿ™‚

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Blog | Recipes

Chocolate Crunch Squares

November 12, 2020
Chocolate Crunch Squares

Makes 8 squares

Ingredients:

  • 1/2 cup dark chocolate chips
  • 1/3 cup puffed rice (or puffed quinoa or amaranth)
  • 1/2 TBSP coconut oil
  • 1 tsp vanilla extract

Instructions:

  1. Melt dark chocolate chips with coconut oil in a bowl. I microwaved mine for about 30 seconds. Note: when using the microwave to melt chocolate, do it in short times – 30 seconds at time max.
  2. Mix in the puffed rice and vanilla extract.
  3. Transfer chocolate to silicon square-shaped molds.
  4. Refrigerate for at least 2 hours.
  5. Once chocolate is set, remove from mold and enjoy!

Chocolate Crunch Squares
Chocolate Crunch Squares

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Chocolate Zucchini Cake

May 8, 2020
Chocolate Zucchini Cake

I love many things in life. But at the top of the list, you’ll find chocolate along with adding mystery ingredients into recipes. The reason behind my love for chocolate is pretty self-explanatory. I mean chocolate is freaking amazing! As for adding mystery ingredients, I guess I love incorporating a splash of suspense and surprise in all aspects of life.

The secret ingredient: zucchini

I don’t like doing things conventionally and I hate following rules. I’m a rebel in the kitchen and life. So naturally, that results in me liking to experimenting with “strange” ingredients and seeing what happens. That’s why I gravitate towards these types of recipes. The ones that add veggies into baked goods, that is.

From a nutritionist point of view, I will always preach: eat your fruits and veggies EVERY DAY. If possible, at least 7 servings per day. And that number can seem quite high initially. But that’s where you can get creative in the kitchen. Like with this delicious chocolate zucchini cake.

This is also a great recipe for all the picky eaters out there. I do believe that we shouldn’t aim to hide veggies in dishes because we do have to learn to eat as close to nature as possible. But this is a great strategy to transform a treat into an explosion of nutrients.

Some of the nutrition superstars in this recipe are: cacao, zucchini, cinnamon, and nutmeg. The cacao, cinnamon, and nutmeg all contain a lovely amount of antioxidants and phytonutrients. As for the zucchini, it’s a great way to give your body a fiber boost as well as B vitamins and other vitamins and minerals.

So what do you say, are you ready to step out of your comfort zone and enjoy this delicious chocolate cake? You will not regret it. See you in the kitchen my dear friends!

Chocolate Zucchini Cake

Chocolate Zucchini Cake Recipe

Yields: 1 cake

Ingredients:

  • 2 cups shredded zucchini
  • 1/2 cup coconut oil
  • 1 egg (organic if possible)
  • 1 cup brown sugar
  • 1/3 cup cacao powder
  • 1/2 cup dark chocolate chips (plus extra to drizzle on top)
  • 1 cup gluten-free all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Shred 2-3 zucchinis, let it sit on strainer to allow some of the extra water out.
  3. In a medium bowl, add all ingredients and mix well. I typically start with the wet ingredients and leave the dry ingredients towards the end. Especially the baking soda since you don’t want to over mix it.
  4. Pour batter in baking pan (11ร—7 inches)ย lightly coated with oil to avoid that cake sticks.
  5. Bake for 25 minutes.
  6. Optional: make chocolate drizzle by melting 1/4 cup chocolate drops with 1 TBSP of coconut oil. I did this by placing it in the microwave for 30 seconds. Allow cake to cool and drizzle chocolate over it.
  7. Enjoy!

Chocolate Zucchini Cake

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