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  • Sarah Hooff CHN, CSNC

6 Weeks of Wellness, Chocolate Energy Ball Demo & Mothers Day Recipes

Hey there everyone! Hope this week finds you well : )

With Mothers Day coming up I thought for this weeks Six Weeks of Wellness food demo our recipe should be a little on the sweet side. Here are 3 plant based recipes I thought folks may want to take a look at, Chocolate Power Balls (also a great batch cooking recipe), Chocolate Mint Cupcakes with Mint Avocado Icing and a super easy Strawberry Cobbler.

Hope everyone has a lovely weekend!

Triple Chocolate Power Balls

1 jar of Rainforest Butter (Nuts to You)

5-6 tbsp of maple syrup

2 1/2 scoops of chocolate Vega protein powder

2 tbsp cocoa

1/2 cup unsweetened coconut 

1/8 cup hemp hearts

1/8 cup dark mini chocolate chips

Optional: additional chocolate to top energy balls


  • Place butter into a medium sized mixing bowl, add maple syrup and blend well. 

  • Next add cocoa and Vega and mix thoroughly. 

  • Next add in coconut, hemp hearts, chocolate chips and blend well. 

  • Lastly take a 'pinch' of dough and roll into little energy balls

Makes 35. Once all finished store in refrigerator or freezer and grab and go!

Chocolate Mint Muffins

1/3 cup olive oil

1 cup sugar

1 cup cocoa

2 ½ cup flour

1 ½ cup milk

1/8 tsp sea salt

2 tsp baking powder

1 tsp vanilla extract

Optional: chocolate chips


1 cup cashews

1 avocado

¼ cup maple syrup

1 tsp mint extract


Soak cashews in warm water overnight. Rinse and strain. Add all ingredients to food processor and blend until smooth.

Spread icing over cupcakes before serving.

Grease muffin trays. Preheat oven to 350 degrees. Place cupcakes into oven to bake for 25 minutes, less if baking minis. Recipe will make 10 regular sized cupcakes or one full sheet of minis.

Strawberry Spelt Cobbler


1 3/4 cup sprouted spelt flour

1 tbsp cinnamon

2 tsp baking powder

1/8 tsp sea salt

1/8 cup extra virgin olive oil

1/3 cup maple syrup

1/2 cup unsweetened almond milk


3 cups strawberries

1/3 cup maple syrup

3 tbsp fresh lemon juice


In a mixing bowl add berries, lemon juice and maple syrup, set aside and prepare cake batter.

Add flour, baking powder, cinnamon and sea salt to mixing bowl and blend. Next add in almond milk and maple syrup. Gently mix. Grease baking dish, deep pie dish works well. Reserve 1/2 cup mixed batter and set aside. Gently add remaining batter to greased pan. Next pour berries and syrup over cobbler batter, making sure berries are spread out evenly. Take reserved 1/2 cup batter and add little spoonfuls here and there on top. Your cobbler will look very wet and syrupy but don't worry it will cook beautifully!

Preheat oven to 375 degrees. Bake for 45 minutes. 

Serve hot with coconut ice cream for a real treat! 

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