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Easy Vegan Protein Chocolate with Quinoa and Hemp Seeds

Easy Vegan Protein Chocolate with Quinoa and Hemp Seeds

Well, my lovely friends, I’m going to keep this blog post short and sweet.

#migraineseason has hit and I’ve been in and out of bed for the past few weeks. With this, my anxiety has also risen so I’ve focused on health and self-care rather than my blog. But, you’re the most understanding group out there and have supported me nonetheless! So, for that, I thank you!

Now on to my new favourite recipe — one that has helped me because migraines definitely give me chocolate cravings! Luckily, I’ve added some protein and the recipe is low sugar so I don’t feel bad indulging one bit!

Easy Vegan Protein Chocolate with Quinoa and Hemp Seeds

(recipe adapted from The Minimalist Baker)

  • 1 cup chopped cocoa butter (Find it at your local health food store)
  • 2 Tbsp. raw honey (I love Drizzle)
  • 1 Tbsp. maple syrup (Omit honey and use all maple syrup if fully vegan)
  • ¼ cup cacao powder (Find it at your local health food store too)
  • ¼ cup unsweetened cocoa powder
  • 1 tsp. vanilla extract
  • 2 Tbsp. toasted quinoa (Get the recipe here) + extra
  • 3 Tbsp. Manitoba Harvest Sea Salt Toasted Hemp Seeds + extra

(PS – Full disclosure: I gotta let you know I’m a Manitoba Harvest Hemp Ambassador. Use promo code HempAmbassador for 15% off the entire Manitoba Harvest website until December 31, 2017) 

1)    Place 12-14 cupcake liners on a baking sheet and set aside.

2)    Prep a double boiler over medium high heat.

3)    Once water is boiling, add cocoa butter to top pot and let melt.

4)    After cocoa butter has melted, add the honey and maple syrup. Whisk to combine.

5)    Remove cocoa butter mixture from heat and add the cacao powder, cocoa powder, vanilla, quinoa and hemp seeds. Whisk until smooth.

6)    Pour mixture into cupcake liners on baking sheet (Use less mixture in each/more cupcake liners to make more chocolates).

7)    Top with extra hemp seeds, quinoa or sea salt.

8)    Transfer baking sheet with chocolate-filled liners into the freezer for 10 minutes to set.

9)    Once set, keep in refrigerator and plate just shortly before serving (Or eat straight from the fridge if you’re like me!)

10) The chocolates will keep in the fridge for one week or in the freezer for 1 month.

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