Chocolate Peanut Butter Truffles

Peanut Butter Balls (with Chickpea)

These chocolate peanut butter truffles have a sneaky secret . . . they’re made with chickpeas . . . crazy, right?? Trust me though, you or whoever else tries them will not suspect a thing! I’m not big on labels, but for those who need to know, they’re gluten free and vegan.

In the new year I will be sharing more about my quest to go sugar free . . . and how I was crazy enough to start before the holidays! I’ve spoken about sugar and its affect on our skin on many occasions because in reality, if you have a poor diet, products can only do so much against the affects of aging, inflammation, acne, etc.

These delightful little peanut butter balls are not entirely sugar free because they contain dates, but if you don’t add the chocolate you might be able to get away with calling them, “sugar free”.

Regardless, it is the holidays and so treat yourself . . . and with these little balls of goodness you won’t feel so guilty when you do.

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Truffles
Cuisine: Dessert
  • 1 cup chickpeas
  • ¾ cup peanut butter
  • 6-8 dates (soaked overnight)
  • 1 tsp vanilla extract
  • pinch of sea salt
  • ⅛ cup water (as needed)
  • ½ cup of mini dark chocolate chips
  • 1 dark chocolate bar (for coating - optional)
  • 1 cup unsweetened, shredded coconut (optional)
  1. Add chickpeas, peanut butter, dates, vanilla, and sea salt into a high-powered blender
  2. Blend on med-high, add water slowly until smooth and silky consistency
  3. Scoop dough into a bowl and fold in chocolate chips
  4. Cover and refrigerate for 1 hour
  5. Once dough has hardened, roll into small balls and place on a non-stick cookie sheet
  6. Place cookie sheet into freezer for 1 hour
  7. In a double boiler, melt chocolate and dip truffles into chocolate; alternatively roll in shredded coconut
  8. Makes approximately 24 truffles



Review: 21 Day Smoothie Guide by Holistic in The City

Hot Apple Pie Smoothie, recipe by Jesse Lane from the 21 Day Smoothie Guide

Hot Apple Pie Smoothie, recipe by Jesse Lane from the 21 Day Smoothie Guide

Everyone loves a good smoothie. Am I right? If it’s not already drilled into your head, let me remind you that beautiful hair and skin comes as a result of good nutrition . . . and what’s an incredibly easy way to amp up your daily nutritional intake? That’s right, smoothies.

If you’ve been following the Holistic in The City 21 Day Smoothie Guide Virtual Book Tour than you will already know about the awesome goodness this short guide contains. But if you’re not familiar, let me fill you in:

The 21 Day Smoothie Guide was created by a group of Holistic Nutritionists as a means to promote what they believe to be the simplest things you can incorporate into your diet to jump start transformational change, smoothies. They are cheaper and easier to make than their rival drink, ‘the green juice’ and contain protein and fiber which makes them a great option for snacks, and in some circumstances, meal replacements.

21 Day Smoothie Guide Cover by @jesselwellness

If you’re like me and already incorporate smoothies into your daily routine than you may also be like me and are in a smoothie ‘rut’. I’m pretty sure any day now my husband is going to revolt if I make one more green smoothie using my “tried and true” recipe. Variety is good.

That’s where this guide comes in: 21 smoothie recipes which will keep your taste buds entertained, plus it includes the ultimate smoothie formula (which is my favourite part!). As much as I like the idea of trying new recipes I can’t guarantee that I am always going to have every ingredient on hand . . . hence the smoothie ‘rut’. For this reason the smoothie formula is great because you can use any ingredients on hand and still get a great tasting smoothie.

If you want to leave it to the professionals though, I suggest trying the Pearfect Breakfast Smoothie, or the Apple Pie Smoothie –served warm by the way–talk about getting outside the box! The idea of a warming cinnamon-spiked smoothie on a cold winter day (and yes cold weather is coming folks) is a comforting thought. This one may just become my next “tried and true” recipe.

You can purchase a copy of the 21 Day Smoothie Guide here, and let me know what ends up being your favourite recipe!


Clear Skin Diet: Coco-nutty Chocolate Ice Cream Cake

Coco-nutty Chocolate Ice Cream Cake by

Happy (belated) Canada Day to all Canadians! And Happy Independence Day to all Americans!
Toronto last weekend was a buzz of activity with festivities EVERYWHERE! Canada Day weekend mixed with World Pride events created one gigantic party. . . and what would be a party without cake??

Coco-nutty Chocolate Ice Cream Cake by

I made this ice cream cake for a bbq we were hosting and let’s just say that it was a crowd pleaser, despite it being 100% gluten free and dairy free (which is not always to everyone’s taste). It’s also full of good fats (coconut oil and nuts), and contains very little sweetener — you can’t say that about your average ice cream cake, can you?


Coco-nutty Chocolate Ice Cream Cake
It is best to prepare this cake one day before serving to give it time to set.
Recipe type: Dessert
Cuisine: Dairy free, gluten free
  • 1 c. of nuts (I used ½ pecans ½ hazelnuts)
  • ½ c. dates (soaked for a few hours)
  • 2 Tbsp cocoa powder
  • pinch of salt
  • 1.5 c. raw, unsalted cashews (soaked for a few hours)
  • ⅓ c. honey
  • ⅓ c. coconut oil
  • 1 tsp vanilla
  • 3 Tbsp cocoa powder
  • pinch of salt
  • 1 small container of coconut ice cream (I like using Coconut Bliss)
  • Coconut flakes
  1. Base Layer: In a food processor blend nuts, dates, cocoa powder and salt until it begins to form together (the consistency should allow you to roll it into a ball with your hands). Scoop into a bowl, cover and set aside.
  2. Centre Layer: In a food processor blend cashews, honey, coconut oil, vanilla, cocoa powder, and salt until smooth and creamy. Set aside.
  3. Assembly: Line a medium sized loaf pan with plastic wrap and sprinkle the bottom with coconut flakes. Scoop out one container of softened coconut ice cream and spread in an even layer. Sprinkle with coconut flakes. Next, spread the centre layer (cashew cream) over ice cream evenly.Cover and place in freezer for at least 2 hours until hardened. Once hardened, remove from freezer and spread bottom layer (nuts and dates) over the cake. Return pan to freezer and let harden for 3-4 hours. When ready to serve, remove from freezer 10 minutes before to let soften. Flip over onto a plate and remove cake from pan. Cut into slices, serve with fresh berries and coconut flakes, and enjoy!

Clear Skin Diet: Sweet Pea and Avocado Summer Dip

Sweet Pea Summer DIp

This summer, instead of reaching for dehydrating snacks high in sodium, reach for this cooling and hydrating dip. Avocados help keep skin cells strong through a dose of vitamin E and free radical busting compounds like carotenoids. They also keep skin supple and hydrated with their high fatty acid content. Dehydrated skin begins to wrinkle and sag which is why hydration is so key for our skin’s health, particularly in the summer under excessive sun expose and extreme heat. Loss of collagen, a main structural protein, is another cause of sagging, wrinkly skin and sweet peas are a great source of collagen building vitamin C. So eat up!

Sweet Pea Summer Dip
  • 1 ripe avocado
  • 1-2 garlic cloves (depending on how potent you like it!)
  • 2 Tbsp lime juice
  • 2 cups sweet green peas - fresh or frozen (thawed)
  • 1.5-2 tsp sea salt
  1. In a food processor, mix avocado flesh with lime juice and garlic
  2. Add the green peas and salt, and process until a smooth paste
  3. Finish off with a dash of cayenne or some hot sauce to taste (if desired)
  4. Serve with cucumber slices, or your choice of 'dipper'

 What are your favourite hydrating summer snacks?