One of the Joyous 10-day Detoxers posted this photo on our facebook detox community page and I had to share it because she made all three of these recipes from Joyous Health for her church group — I’m assuming it was for a pre-vday treat!
I figured it was easier to share these recipes all in one convenient post for you
From left to right: Pecan Fudge, Chocolate Chia Brownies and Coconut Lime Bliss Balls. I’ve made a few substitutions from the original posts as you will see below. Let me know if you make them and do share them on our Joyous Health Facebook page or tweet/instagram to @joyoushealth as it always inspires others to better health!
These recipes are nutritionist-approved (NA). What makes them NA? They are free of refined sugar, FULL of fibre, made with 100% high quality ingredients and as a bonus for those who are gluten and dairy sensitive, they are free of that as well! Just keep in mind that when you are buying foods with more than one ingredient such as chocolate chips, you need to read the label to ensure they are truly gluten-free.
This first recipe is so easy you’ll be making it for every special occasion you can. The chocolate is guilt-free decadence. Just make sure you get really high quality raw cacao at your local health food store because it makes SUCH a difference.
3/4 cup raw cacao powder
4 tbsp real maple syrup (updated from original recipe)
4 tbsp melted coconut oil
4 tbsp almond butter
1/4 cup chopped pecans or 1/4 tsp hot chili flakes!
Combine the raw cacao powder, maple syrup, coco oil and almond butter in a food processor or blender. Blend until fully combined. Give it a taste test. If it’s too bitter, add some more maple syrup or 3-4 drops of liquid stevia. Spread onto a loaf pan and sprinkle with pecans and chili flakes if you like it spicy! Place in fridge for a few hours and cut into squares.
NOTE: It melts really easily (at room temperature) so you might want to consider freezing it or serve it immediately once you’ve removed it from the fridge. Makes about 18-20 1 inch squares — depending how deep your pan is.
This next recipe was a really lovely surprise. The first time I made it, Candice McNish and I were messing around in my kitchen recipe creating for a workshop I was teaching. She brought over this recipe and we perfected it together. It has become a favourite of so many readers and my Dad LOVES them because it’s so bright and refreshing!
Coconut Lime Truffles
- 1 ripe avocado, seeded and peeled
- Juice and zest of 1 lime (Make sure your lime is juicy. Sometimes you get limes that are lack-lustre, so you will need to use 2 if that’s the case)
- 1/2 cup melted organic coconut oil
- 1/4 cup raw honey (use maple syrup if you are a vegan)
- 1/2 cup shredded coconut flakes (look for organic and unsulfured when possible)
Peel and remove the seed of the avocado, place into food processor. Squeeze the juice of the lime on top of the avocado and add the lime zest. Melt the coconut oil over low heat, then add to the food processor. Add the honey and blend until completely smooth.
Transfer to a bowl and place in your freezer for one hour or until the texture is solid enough to form into balls. Place the shredded coconut into a bowl. Spoon out the avocado mixture, form into balls and roll the balls in the coconut flakes.
(Note: The balls won’t be perfectly round, but once you roll in the coconut shreds they’ll form better.)
Place rolled balls back into the freezer for a couple of hours. Makes about 15-20 balls
These bites are best eaten right out of the freezer. They’re not a treat you can let sit at room temperature for hours. (Then again, they’re so gosh darn delish, you probably won’t want to let them sit that long, anyway!)
I teach a course at the Institute of Holistic Nutrition and the last two classes of this course the students have to create a recipe and present it — kinda like a cooking show! And lucky for me, I get to taste test it all. This recipe was inspired by one of my former students.
Black Bean Chia Brownies
- 1 (15 oz / 425 g) can no-salt black beans, drained and rinsed (Eden Organic cans are BPA-free)
- 3 large organic eggs
- 1/3 cup organic coconut oil, softened (if you leave it at room temp, it will likely be soft like butter)
- 2 tbsp chia seeds
- 1/4 cup raw cacao powder (you could use cocoa powder, but it’s just not the same intense flavour or nearly as nutrient dense)
- 2 tsp vanilla extract
- 1/2 cup coconut or sucanat sugar (use less sugar and stevia liquid if you like)
- 1/2 cup semi-sweet dark chocolate chips
- 1/4 cup coconut raw cacao nibs
Method: Preheat oven to 350F. Grease an 8″ inch baking pan. Place the black beans, eggs, coconut oil, chia seeds, raw cacao powder, vanilla, coconut sugar into a large food processor or high power blender. Blend until smooth. Mix in the chocolate chips. Transfer mixture to your greased pan and sprinkle raw cacao nibs on top. Bake the brownies for 30-35 minutes. Cool before cutting into squares.
Makes: 24 small brownies.
Curious what makes coconut oil so super? http://www.joyoushealth.ca/2011/01/26/health-benefits-of-coconut-oil-why-you-need-to-get-some/