Cheat Day Coconut Ice Cream!

Paleo-friendly Ice Cream

Even though this is a "healthier" version of that creamy, cool summer treat ice cream, save this one for a cheat day, or after a long, grueling summer time wod!

Chocolate Coconut Ice Cream

Ingredients:

1 Can of Coconut Milk, Full Fat (check the ingredients that it is just coconut milk and there's not "other" ingredients in it!)
1/4 Cup Cocoa Powder
1/4 Cup Maple Syrup
1 Tsp Pure Vanilla Extract

1. In a blender, combine all of the ingredients and blend until it becomes creamy and smooth in texture.
2. Taste the mixture, and add more maple syrup or cocoa powder, whatever your preference is.
3. Place in a freezer-friendly container with a lid and freeze for at least 4 hours or until it is firm. If it ends up getting to hard, just remove it from the freezer for about 10 minutes before you dig in and enjoy!

Cookie SMASH!

PROTEIN COOKIES!

Peanut Butter Chocolate Smash Recovery has arrived at Canuck...so I thought I would try it in a yummy chocolate chewy cookie recipe! Did the test...and they got a "rep" from the tasters :) One of the simplest and easiest cookies to make - about 15 minute cap if you start heating your oven before you begin mixing! Remember to pick up a bag of PB Chocolate Smash the next time you're at the box to try the awesomeness before it is all gone!

 

Ingredients

2 Scoops Progenex Peanut Butter Chocolate Smash Recovery

1/2 Cup Coconut Sugar

1/4 Cup Unsweetened Cocoa Powder

1 Cup Thick Almond Butter (make sure it isn't too liquid/oily, or it won't hold)

2 Eggs, beatened

Pinch Sea Salt

1 Tsp Baking Soda

1 Tsp Vanilla Extract

1/4 Cup Dark Chocolate Mini Chips (used Enjoy Life ones for this recipe)

 

Method

 

1. Preheat the oven to 350 degrees before starting to combine the ingredients.
2. In a bowl, mix the almond butter, protein, and coconut sugar until combined. Add in the eggs and mix well, then add in the cocoa powder; it should still resemble a dough-like consistency.
3. Add in the remaining ingredients of baking soda, vanilla, salt and chocolate chips. Ensure everything is well combined and the consistency is still dough-like.
4. If you have a small 1oz ice cream scoop, you can scoop out the cookies evenly onto a baking sheet. Or you can eyeball the cookies by shaping them into about 1" size balls and placing them on the cookie sheet.
5. Gently press the cookie balls down to create a more flat top, but not too much or else the cookies won't be chewy or soft after baking.
6. Pop them in the fridge for a couple minutes before placing in the oven to bake for about 6-10 minutes (it depends if you are cooking in a convection or a regular oven - times vary so keep an eye on them!)
7. Remove them from the oven when they have formed a slightly crisp top and allow to cook for about 5 minutes before moving them onto a cooling rack. This will allow the cookie to set on the outside with a little crust and keep the cookie nice and soft on the inside.
8. Once cooled, store in an airtight container any that you haven't eaten yet or shared with your friends!

 

Almond Butter Awesome Cups

ALMOND BUTTER CUPS

Reese Peanut Butter Cups are overrated, try these little morsels of awesomeness!! You can RX these cups by coating the bottom of the muffin cups with chocolate as well to completely surround the nut butter filling (Thanks Carm for that little tidbit!). These taste best when taken right from the fridge.

Ingredients
For the Filling:
3/4 Cups Ground Almonds
1/4 Cup Gluten-free Oats, ground
2 Tbsp Almond Butter
1-1/2 Tbsp Coconut Oil
1.5 Tbsp Maple Syrup
1/2 Tsp Pure Vanilla
Pinch Sea Salt (I use Maldon Sea Salt)

For the Topping:
3 Tbsp Coconut Oil
3 Tbsp Maple Syrup
2 Tbsp Cocoa Powder
Pinch Sea Salt

Method
Use paper or silicone muffin cups to make these. I use the smaller sized muffin cups to make 2 bite awesome cups.

1. In a bowl, combine all the filling ingredients thoroughly, it should resemble the consistency of cookie dough.
2. Once filling is mixed, place a tablespoon of the filling into each muffin cup. Set aside.
3. For the topping, melt together the coconut oil, maple syrup and cocoa powder until completely combined and smooth. Spoon chocolate over each cup.
4. Finish off the awesomeness with sprinkling a pinch of sea salt over the middle of each cup and pop in the fridge to harden before scoffing them down!