Apple Pie Smoothie & Pumpkin Pie Truffles

If you’re like me, you’re already starting to think about how you can enjoy the holiday season without packing on those extra pounds or spiking your blood sugar sky-high. But eating healthy doesn’t mean that you must forego eating delicious food!

It just means that we need to swap-out certain ingredients for ones that are better for our body. For example, here are two mouth-watering recipes that I came across on ALOHA‘s site. One is for a Healthy Apple Pie Protein Smoothie and the other is for Pumpkin Pie Protein Truffles.

I know. You’re thinking, “What? Healthy pumpkin pie covered in chocolate? Suuurrre.” But trust me when I tell you — both of these recipes are chock-full of goodness. And they are super easy to make!

Healthy Apple Pie Protein Smoothie:
ALOHA calls this a smoothie, but you could also use it as applesauce, which is a dish we always have at our table on Thanksgiving. Here are the ingredients and directions for this fabulous recipe:

Ingredients

● 1 cup water

● 1 cup low-sugar applesauce

● 1 serving ALOHA Chocolate Protein

● 1/2 cup yogurt of choice

● 2 teaspoons ALOHA Coconut

● 1/2 ripe banana

● 1/4 cup pecans

● Optional: 1 cup spinach

* For a thicker smoothie, use 3/4 cup water

Preparation
Starting with the water, add all ingredients to a blender or food processor. Blend well and enjoy!

Pumpkin Pie Protein Truffles:
Note: this filling is creamy like pumpkin pie. For a firmer truffle, add another 1/4 cup coconut butter and another tablespoon of ALOHA Coconut or coconut sugar.

Makes 24 Large Truffles

Ingredients

● One 15-ounce can of pure pumpkin
● 1/4 cup coconut butter
● 3 tablespoons ALOHA Coconut
● 1 1/2 teaspoons pumpkin pie spice

● 1/8 teaspoon salt

● 1 teaspoon vanilla extract

● 1 cup yogurt of choice

● 1 serving ALOHA Vanilla Protein

● 2 ALOHA Chocolate Bars or 6 ounces of semisweet chocolate

Preparation
In a medium bowl, add the pumpkin, yogurt, and vanilla—blend well. Mix in the dry ingredients.

It is best to heat up the coconut oil before working with it. I used a microwave, but a stove works as well—make sure not to overcook, I let it melt halfway. Once the coconut butter has softened, add it to the pumpkin mixture and blend well. The mixture will stay pretty sticky.

Spoon out tablespoon-sized portions into your hand to make ball shapes. Place the balls on a plate and place them in your freezer for 20 minutes, or more if desired.

While the truffle filling is setting in the freezer, melt your chocolate in a microwave or on your stove in a saucepan. If you are using a microwave, be sure to place the chocolate in a microwave safe bowl—you only need to cook it for a minute. If you are using your stove, it will need about three minutes. Do not melt it more than halfway as you want thicker chocolate.

Take the truffles out from the freezer. Drop them one by one in the chocolate, and use a spoon to move them around until they are fully coated. Replace the truffles on the plate and put them back in the freezer for another three minutes.

These truffles are best served chilled, not frozen. It is best to store them in your refrigerator if you are planning on eating them soon—they will last there for a week or so. If you store them in your freezer they will last a month.

Enjoy!