FÄV Chocolate Parfait

These no-bake "Nutella" Bliss Balls are decadent and oh so satisfying with that wonderful rich hazelnut & chocolate flavour. They are super easy to make in the blender and great for snacks or breakfast on-the-go. Fortunately, they also happen to be low-carb and free of refined sugar, grain and dairy, but packed with fibre, protein, healthy fats, and adaptogens, too! The "adaptogenic" boost in this recipe comes from maca. Natural adaptogens are believed to help the body regulate cortisol levels and deal with stress. Touted as an "Incan superfood", maca has been used for millennia to increase stamina and endurance. Consumption may help relieve anxiety while simultaneously boosting mood, energy, concentration, and even libido and sexual function. Maca has a slightly earthy, butterscotch taste that blends well with chocolate and hazelnut. "Nutella" Bliss Balls EASY | SERVES 10 BALLS Ingredients: 1 cup raw hazelnuts 1/2 cup unsweetened desiccated coconut 2 scoops Organika Enhanced Collagen peptides (omit for vegan) 1/4 cup raw cacao powder 2 Tbsp chia seeds 1 Tbsp Organika Gelatinized Maca powder 1/8 tsp sea salt 2 Tbsp coconut oil, melted pure stevia or raw honey (nonvegan) to taste 2 Tbsp raw cacao nibs optional toppings: additional cacao nibs or finely chopped hazelnuts Directions: Preheat oven to 400F. Spread hazelnuts on a rimmed baking sheet and put in oven. Cook for 10-15 minutes, stirring every 5 minutes so they toast evenly. Allow to cool. Put cooled hazelnuts, coconut, collagen, cacao, chia seeds, maca, and salt into blender container. Blend until well-chopped. Add coconut oil and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed. Sweeten with stevia or honey as desired. Add cacao nibs and pulse-blend or stir until well-mixed but texture is maintained (so the nibs provide some crunch). Scrape mixture onto a plate or parchment paper. Roll into balls. Once the balls are formed, roll in cacao nibs or finely chopped nuts as desired. Enjoy as-is or store in an air-tight container in the fridge for a week, or the freezer for up to 2 months. By: Dr. Tara Sunshine (@drtarasunshine) Tara is an avid traveller, fitness enthusiast, and aspiring chef who endeavours to inspire others to experience the joy & richness of life.

I have been using collagen powder in my coffee and smoothies for a long time now, and recently started incorporating it into my baking recipes. As a nutritionist and recipe developer, I love being able to create recipes that have healthy benefits, too. When I was brainstorming a recipe to whip up with the Chocolate Enhanced Collagen, I immediately thought of chocolate cupcakes with chocolate frosting! I mean, what a great way to kick up the flavour with some more chocolate (the more the merrier). The cupcakes, along with the batter, are super simple to make and they are so decadent! I made them gluten-free, dairy-free and used coconut sugar. You’re welcome! I hope you enjoy these as much as I did. I taste tested along the way because quality control is important!

Cake for one, in one minute! This personal-sized, mini mug-cake is a delicious way to treat yourself at the end of the day or to satisfy that mid-afternoon craving. Deliciously gooey chocolate flavour made with good-for-you collagen in a cup!