Chocolate Peanut Butter Mousse Balls

These Chocolate Peanut Butter Mousse Balls are so easy to make-- just a bowl and a spoon are needed to mix them up. If you're looking for a protein-packed snack, these are perfect. If you divide them into 14 balls as I did, they provide 5g protein per ball!

I like to roll them in different toppings to keep things interesting. Here, I used coconut bacon. I use One Green Planet's recipe. Other ideas are shredded coconut, hemp seeds, chia seeds, or crushed nuts.

Hope you enjoy and make these as often as I do!

Chocolate Peanut Butter Mousse Balls

Makes about 14

Ingredients

• 1/2 cup natural peanut butter
• 2 scoops chocolate protein powder-- I use Vega Protein Smoothie powder
• 1/3 cup unsweetened almond milk
• 2 Tbsp raw cacao powder
• 1 Tbsp mini chocolate chips-- I use Enjoy Life brand

Instructions

Combine all ingredients in a large bowl. Roll into balls. Store in the refrigerator. They're best once cold. Enjoy!

Massaged Kale Salad with Tempeh, Roasted Eggplant, Cinnamon Chickpeas, and Lemon Maple Tahini Dressing

This salad is perfect for spring! As you can see, I enjoyed it out on my balcony :) The roasted eggplant and tempeh provide the savory flavor, while the chickpeas and dressing are a little sweet. Perfect combo!

Massaged Kale Salad with Tempeh, Roasted Eggplant, Cinnamon Chickpeas, and Lemon Maple Tahini Dressing

Serves about 3-4

Ingredients

Roasted Eggplant:

• 1 large eggplant, cubed
• 3 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• Salt and cracked pepper to taste
• 2 Tbsp liquid aminos (tastes similar to soy sauce)

Cinnamon Chickpeas:

• 1 can chickpeas
• 1-2 tsp olive oil
• 1 tsp cinnamon
• 1 tsp maple syrup
• Salt to taste

Tempeh:

• 8 oz package tempeh
• 2 Tbsp olive oil
• 3 Tbsp liquid aminos
• 1 Tbsp maple syrup
• Cracked pepper 

Lemon Maple Tahini Dressing:

• 1/4 cup tahini
• Juice from 1 lemon
• 1 Tbsp maple syrup
• 1 Tbsp water
• Salt and cracked pepper to taste

Massaged Kale:

• Chopped kale- amount per preference (I used enough to fill a large mixing bowl)
• 2 tsp olive oil or coconut oil
• Juice from 1/4 lemon

Instructions

Heat oven to 400 F. On a baking pan, place eggplant and top with all other eggplant ingredients except the liquid aminos. On a separate baking pan, place the plain chickpeas. Bake for 30 minutes at 400 F. The chickpeas are done at the 30 minute mark. Take the eggplant out and top with the liquid aminos. Bake for an additional 15 minutes.

For the tempeh, heat the oil in a frying pan. Cut the tempeh into thin strips. Place the tempeh in the pan and top with the other ingredients. Cook at medium heat for about 20 minutes, flipping the strips half-way through.

Combine the dressing ingredients and mix until well-combined. Massage the chopped kale with oil and lemon juice until softened. Enjoy!

Raw Chocolate Orange Brownie Fudge

If you're a lover of chocolate-orange anything like me, this is your dessert! These fudge bites are decadent, but made with whole, healthy ingredients. I had a few of these with my matcha latte this morning and it made a perfect breakfast!

Raw Chocolate Orange Brownie Fudge 

Makes about 36 squares

Ingredients

• 1 cup pitted medjool dates
• 1/3 cup almond butter
• 1/4 cup pecans
• 2 Tbsp raw cacao powder
• 2 Tbsp unsweetened shredded coconut 
• 1 Tbsp chia seeds
• Zest from one orange

Instructions

Combine all ingredients in a food processor and process until well-combined. Flatten dough and cut into small squares, wiping your knife often to prevent it from sticking. Store any leftovers in the refrigerator. Enjoy!