Mint Chocolate Chip Truffles

My absolute FAVORITE flavor in anything is mint chocolate!  Yum. Yummm.

I honestly had quite an addiction to mint chocolate chip ice cream a few years ago.  It was so bad that I couldn't go a night without 2 or 3 scoops. 

No wonder I was overweight and had uncontrollable cravings.  Sheesh!

However I still love the flavor - so I search high and low to find healthy recipes that use this flavor combo! 

Just in time for the Holidays and tasty homemade gifts, Mint Chocolate Chip Truffles!

These minty truffles have so much chocolate flavor, one is all you need!

Recipe:

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 12 servings, 1 truffle each

Ingredients:
5 oz dark chocolate, 70% cocoa or higher, finely chopped
1 Tbsp. coconut oil
½ cup lite coconut milk
½ tsp. pure mint extract (or pure vanilla extract)
⅓ cup unsweetened cocoa

Preparation:
1. Place chocolate, coconut oil, and mint extract in a small bowl; mix well. Set aside.
2. Bring coconut milk to a gentle boil in small saucepan over medium heat.
3. Add coconut milk to chocolate mixture; whisk gently until combined.
4. Place chocolate mixture, covered, in refrigerator for at least 4 hours or overnight.
5. Using a melon baller or spoon, scoop out 1 Tbsp. of chocolate mixture. Roll into a ball. Roll in cocoa powder until evenly coated. Repeat steps five and six until there are twelve truffles.
6. Store in refrigerator for up to one week or in freezer for three months.

*Recipe from Team Beachbody Blog :)*

Enjoy!

xoxo,

Corina 

Facebook: Facebook.com/cmadfitness

IG: @ririluvsabs

Chocolate Shakeology Peanut Butter Cups

Who doesn't need a tasty treat every once in a while? I know I sure do! 

Especially when that eat means that two of my favorite things came together in harmony! 😍😋

Peanut Butter + Chocolate Shakeology got together and decided to have a delicious, amazing, healthy baby. 

Wait. Wait - WHAT?! Healthy??

Behold --- Shakeology Peanut Butter Cups! 

Peanut butter and chocolate combine in a new take on this classic candy.

Total Time: 36 min.
Prep Time: 5 min.
Cooking Time: 1 min.
Yield: 12 servings, 1 cup each

Ingredients:
¼ cup dark chocolate morsels
2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
½ cup pumpkin puree
6 tsp. all-natural smooth peanut butter, divided use

Preparation:
1. Prepare twelve mini muffin cups by lining with muffin papers.
2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.
4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.
5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
6. Freeze for 30 minutes, or until chocolate hardens.

What are some of your favorite clean treat recipes? Share them with me below! 

xoxo,

Corina

Raspberry Chocolate Chip Frozen Yogurt!

Looking for a healthy alternative for your Fourth of July festivities?    Try out this yummy Raspberry-Chocolate Chip Frozen Yogurt! 

Jammy raspberries and rich chocolate combine for a delicious, tart frozen yogurt. It's quick and easy to prepare, but plan ahead if you're using fresh berries — they take a little longer to freeze. Mini chocolate chips give you the most chocolate in every bite, but any kind of chip will work — dark-chocolate lovers should try bittersweet chips. 

Ingredients:

3 cup(s) fresh or frozen (not thawed) raspberries

2 cup(s) low-fat plain yogurt

1/3 cup(s) sugar or stevia

1 1/2 teaspoon(s) vanilla extract

1/2 cup(s) chocolate chips, preferably mini

Directions: 

Place raspberries, yogurt, sugar, and vanilla in a food processor and process until smooth.

Transfer the mixture to an ice cream maker (or see "No ice cream maker?" below). Freeze according to manufacturer's directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.

No ice cream maker? Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semifirm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover, and freeze until ready to serve.

Tips & Techniques

Make-ahead tip: Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving. 

Yields 8 half cup servings @ 147 calories each! 

What are you doing to celebrate the 4th of July?

xoxo,

Corina