Tag: diy

Quinoa Cashew Bites

Quinoa is so much more than what it appears to be! Did you know that quinoa is not even a true grain even though it is usually lumped with grains in recipes and nutritional discussions? This funny word carries a powerful array of nutrients. Regardless of how you pronounce it, although correctly, it is “keen-wah,” today is a good time to learn more about this wonder and discover why you should be eating it more often.

Whole grains are rich sources of fiber and many nutrients, but they often fall short on protein. Grains are considered incomplete proteins due to their lack of sufficient amounts of the amino acids lysine and isoleucine. Quinoa, which is not a grain, but a seed, has significantly greater amounts of both amino acids mentioned above, and is therefore a complete protein source, in fact, similar to animal protein sources. One cup of cooked quinoa delivers an average of eight grams of protein. This peculiar seed, a relative of beets, also contains significantly more fat. Fortunately, it is the healthier fat that enhances our immune systems and doesn’t damage our hearts. It’s no wonder that it has long been a star ingredient in many vegan and vegetarian recipes. It provides quality protein and fat for those on a plant-based diet.

Quinoa comes in a variety of colors, including red, white, and black. Although they don’t have a highly distinctive taste, the white variety seems to be the most popular. And here is some good news: Prepare it just as you would most grains. Calculate one cup of dry quinoa to two cups of water, and bring it to a boil, simmering for 15 to 20 minutes or until all liquid is absorbed. The result will be fluffy, translucent-like spheres, with small string-like attachments, which are parts of the seed hulls. Quinoa does absorb most of the liquid; therefore, it is easy to flavor by just adding spices and herbs to the water when cooking. For an interesting option, add a teabag of your favorite flavor to the boiling water, apple spice for example, for a sweet quinoa base that you can use for breakfast dishes or desserts.

Nowadays quinoa is available as a flour to use for baking, too. It is easy to incorporate this nutritious seed into our meals, and we have now an even easier and delicious way to enjoy it! Try our recipe for Quinoa Cashew Bites. Quinoa and cashews accent each other’s flavors perfectly in this recipe. These bite-sized snacks are handy for pre-workout snacks, after school snacks or mid-day pick-me-ups. Have fun making them in different molds for special occasions, too! How about trying heart-shaped silicone molds to make some sweet treats for your loved ones?

Quinoa Cashew Bites

Quinoa Cashew Bites

1 cup of toasted quinoa

½ cup of Once Again Cashew Butter

¼ cup of coconut oil

2 tablespoons of maple syrup

1 tablespoon of unsweetened coconut flakes

Start by adding quinoa to a dry skillet set over medium heat and shake it constantly until you start to hear small pops. Keep mixing quinoa until it is all popped. It takes only 3-4 minutes after the first few pops for the process to be complete. Then remove the popped quinoa from the heat. Let it cool before mixing it with the rest of the ingredients on our list. Mix all well and spoon the combination into molds to set in refrigerator for four hours.  Or place the bites in the freezer for one hour of quick-setting. Remove them from the molds and keep the bites in an airtight container in refrigerator for up to 7 days.

Sweet and Sour Gummy

Let us introduce to you the amazing powers of ginger. After reading this, you’ll never look at this root the same way again. Some of you may already be familiar with its digestive properties, but there is much more to ginger. This aromatic root usually sold in grocery stores in the produce isle can also be found dried and ground to a fine powder in the spice isle. The later variety is the one often used in baked goods such as the famous gingerbread cookies.

However, it is the fresh root that will yield the best results when considering  a digestive aid. In herbal medicine, ginger is known as a substance which promotes the elimination of intestinal gas and relaxes while soothing the intestinal tract. There are a few research studies that were able to show ginger as an effective treatment to prevent symptoms of motion sickness, and in fact at times being more effective than over-the-counter prescription medications. Ginger reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting and cold sweating. This is very useful for women during pregnancy, a  delicate time when early on fetus development it is best to avoid prescription medications, yet  often women suffer from nausea and indigestion. Ginger is safe to use during pregnancy: it is effective and only a small dose needed (Always check with your doctor before using it during pregnancy).

Ginger is also very powerful as an anti-inflammatory. It contains gingerols, substances  attributed to  relief in pain in so many people suffering from osteoarthritis and /or rheumatoid arthritis. Adding fresh grated ginger to everyday dishes such as steamed rice or stir fry is all it takes to reap the benefits this spice. Ginger has also been studied for its potential cancer preventive properties and immune boosting powers.

It is a wonderful thing that ginger has such pleasant spicy flavor:  this  makes it perfect to add it to both sweets and salty dishes alike. But how can you amplify all those qualities while creating something enjoyable to eat? That’s what the goal was when I created  these Sweet and Sour Gummies. A rich dose of vitamin C comes from  lemon juice, along with  natural sweetness and immune boosting properties from honey combined with the powerful zest of ginger! These gummies are fun to make in different shapes and sizes. If you have ever made gelatin before, then you’re only a few steps away from making these gummies. Animal- based gelatin powder is made up mainly of collagen and water. These two ingredients will add protein and the consistency you are looking for in a gummy, not to mention the health benefits of collagen (sounds like a great next post!). But if you would like a vegan option you may also use the vegetarian gelatin powder made of agar.

These gummies are very sour! They were meant to be eaten one or two at a time after a meal or perhaps at the first sight of a cold since they are very rich in vitamin C. But they are not to be compared to gummy candies. If you would like a more child- friendly gummy, omit  lemon juice  and use  orange juice instead. However,  I found that some children really enjoyed the combination of sour lemon and spicy ginger!

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Sour Gummy

6 tablespoons of gelatin powder (unflavored)

2/3 cup fresh squeezed lemon juice

6 tablespoons of Killer Bee Honey

2 teaspoons of finely grated ginger

In a small saucepan, add lemon juice, ginger and honey; mix well before sprinkling gelatin powder. Whisk mixture to avoid clumping of the gelatin powder. Now turn heat on low and mix it continuously until all of the gelatin powder disappears. Do not boil mixture, just bring it to a simmer. This should take around 7 to 9 minutes on low heat. Pour into a mold and allow the mixture  to cool. For faster results, place in freezer for 15 minutes. Store the gummy mixture  in airtight container in refrigerator for up to 10 days.

Peanut Butter Donuts, Chocolate Covered!

      What lands a food on  the “no-no list”? The answer to this question depends on who is asking and more importantly who is answering. There are hundreds (if not thousands) of diets that include a list of foods to avoid. Most diet plans rely on such lists to ensure success. If you are a person following the plan and can’t avoid chocolate- covered candies for example, the plan will likely fail. . Taking a hard line  and excluding a variety of food groups amount to  the main downfall of a multitude of diet plans and fads marketed today. Over the years, one truth still stands:  balance is the key to healthy living. And that just not only applies to  talking about food, but overall, as in when individuals are able to work and still take time off for vacation, to eat  healthy meals but still enjoy chocolate in moderation – then they are able to maintain that lifestyle in  the long run.

Let’s answer the question we first posed at the beginning of this post (if you haven’t noticed, at times it’s easy to get lost in thoughts and get off subject when writing about food and health!). Usually a food that is high in sugar or  fried has too much salt or no nutritive value ends up on the “don’t eat” list. But we take that as a challenge! Instead of prohibiting these foods, let’s swap a few ingredients and revamp the recipes , so that it becomes something  we can enjoy every once in a while without guilt. You will see many posts to follow with this in mind, and I would love some suggestions from you for foods or recipes you’d like to see revamped.  First on the list is my husband’s favorite: donuts. The poor guy had to say goodbye to the sweet deep fried rings when he said “I do” to a nutritionist. Although we still indulge in the traditional donut a couple of times of year, that hasn’t been enough for him.

Thankfully, adding nutrients to donuts wasn’t extremely difficult. Donuts lack protein, but adding peanut butter to the dough significantly increased this recipe’s  protein content. For a better ratio of macronutrients, a slight decrease in sugar does the trick. The main issue of concern with donuts is the deep frying: the saturated and trans fats that result from this process may be extremely harmful to heart health. But the good  news is that baking a donut is pretty easy with a donut pan. They are available in either silicone or non-stick steel- like materials. Of course the texture of a fried donut will not be exactly the same as a baked donut, but when you crave a donut and are trying to stick to a better healthy-eating plan, these will do the trick! The sugar was reduced in this recipe to just ½ cup; for a sweeter version add another ½ cup of sugar and increase the milk to ½ cup. The dough will be very sticky, so using some non-stick spray really helps. ?  Try: What should be the next recipe that we make over?

~ Carolina

Skinny Peanut Butter Donuts  www.onceagainnutbutterblog.com

Chocolate Covered Peanut Butter Donuts

 1 cup flour

1 teaspoon baking powder

1/3 cup Once Again Creamy Peanut Butter

2 tablespoons sour cream

1 egg

1/3 cup and 2 tablespoons of milk

1 teaspoon vanilla

½ cup brown sugar

Dark chocolate chips

Combine peanut butter (Make sure it is soft. If stored in the refrigerator, take it out for 20 minutes to soften), sour cream, milk and vanilla. Mix well, then add in the beaten egg. Next, add in the sugar and mix it well. Lastly mix in the flour and baking powder. The mixture will be thick and sticky. Spoon into donut molds and place  a preheated oven at 350F for 8 to 10 minutes or until baked through. Melt dark chocolate chips and dip one side of the donuts into the melted chocolate. Decorate the donuts  with a peanut butter drizzle and enjoy! This recipe makes 12 mini-donuts.

DIY Yogurt: It’s Easy!

DIY Yogurt1If you told me a few years ago I would be this excited over yogurt, I would have been shocked and maybe a little worried, too. But now, my family and I enjoy yogurt almost on a daily basis, and so when I learned that you can make yogurt at home without any fancy equipment or specialty skills, I was intrigued. My mother learned this technique from a friend and passed it on to me with a few of her tips.  I then perfected this process and made it foolproof!

The words yogurt and probiotics usually are found  right next to each other when discussing gut health. Probiotic, which literally means “for life”, refers to the living organisms present in fermented foods like yogurt which are responsible to many health benefits, including improving immune system health and preventing gastrointestinal issues such as constipation, inflammation and diarrhea. Consuming yogurt even just a couple of times weekly can help you maintain regular bowel movements while meeting some nutrient needs including your getting enough calcium, vitamin B2, vitamin B12, potassium and magnesium (these are specific to cow’s milk yogurt as opposed to coconut or almond milk yogurts).

Are you ready to learn how to make your probiotic-rich snack at home?

Making your own yogurt is really quite simple; choosing the right starting ingredients will determine the quality of your end product. Choose whole- fat milk, organic if possible, and you may use a yogurt starter kit, but you don’t really need it.  You can just use a plain (organic as well, if possible) full- fat yogurt as starter. Choose a plain yogurt free of any additives or artificial colors: the only ingredients should be live cultures and milk. You will also need the following:  a large pot, a large glass bowl, towels and stirring spoons. If you have a food thermometer to double, check your temperatures the first time you make it, it helps; however,  it is optional.

What you’ll need:

DIY Yogurt

  • 34 ounces of milk
  • 6 ounces of plain yogurt

Directions:

  1. diy yogurt 5Boil 34 ounces (1 liter) of milk over medium heat. The boiling point will be reached at 185 degrees Fahrenheit, but otherwise, you can tell when it reaches the boiling point when it starts to froth. Stir constantly, that so it will boil evenly and avoid burning. Once it boils,  take milk off the heat. Now let it reach about 100 degrees; if you have a thermometer, you can just watch the temperature as it drops. Or, wash your hands and insert your pinky finger in the milk: when you can hold it in the milk for 10 seconds, it is ready for the next step! Wait a few minutes before testing it the first time — you don’t want to burn your finger, of course!
  2. In a large glass bowl, place the 6 ounces of plain yogurt, and add just ½ cup of the hot milk to the yogurt and mix well. Now add the rest of the milk to the glass bowl.
  3. Cover the bowl with an airtight lid. From this point on, the active cultures are very delicate and are “working” on turning the milk into yogurt. Wrap it with a towel to converse the heat. You can also place the bowl inside a thermos bag instead of wrapping with cloth.
  4. Take the wrapped dish to your “holding” space. This space needs to be somewhere DIY yogurt4without ventilation, a place that will maintain the warm temperature. You may use a microwave, a corner in your pantry, a crockpot, or my personal favorite, the oven. Of course all those devices, including the oven will be off! It is just a safe place where your yogurt won’t be disturbed and have time to rest while staying sufficiently warm ..  A minimum of 8 hours is recommended to complete this process, but you can l let it incubate  up to 12 hours. The longer you wait, the thicker your yogurt will be.
  5. Now you are ready to enjoy your yogurt and flavor it anyway you want it. Don’t forget to save some so that you can make your next batch. You can use 6oz of your own yogurt for that purpose.

Flavoring the yogurt is  without a doubt the best part of the yogurt-making experience! Use ½ cup of your yogurt and add 2 tablespoons of your favorite Once Again Nut Butter. Top it off with coconut flakes and chocolate chips for a desert-like  treat that is healthy and homemade. A family favorite is our “peanut butter cookie yogurt.” We add peanut butter to plain yogurt and stir in a little honey and mini dark chocolate chips.

For a dairy-free version you can use coconut milk, or even almond milk. Although I have not tried this process yet, there are recipes for it, and it involves the same basic steps as described above with some minor modification and additions. If you have made your own dairy free yogurt before, please share your tips with us!

… have a deliciously healthy day,

Carolina

Avocado Shake: What happens when you combine avocado with Once Again!

Avocado Shake: What happens when you combine avocado with Once Again!

Americans’ love affair with the avocado may have started off with  guacamole, but it has evolved into much more than just adoring it as a dip for chips! Nowadays, you can find avocados as an ingredient in appetizers, entrees and desserts. But should you be invested in a long- term relationship with avocados for your health?

Yes! Joking aside, avocados are a powerhouse of nutrition. In just one serving (100 grams or 3.5 oz), here are the top nutrients and percentages of your RDA’s:

  • Vitamin K: 26%Avocado and Almond popscile
  • Folate: 20%
  • Vitamin C: 17%
  • Potassium: 14%
  • Vitamin B5: 14%
  • Vitamin B6: 13%
  • Vitamin E: 10%

All that in just 160 calories! Avocados have scared some away because of their  high fat content, but that should not stop you from enjoying them. The fat in avocados is mostly monounsaturated fatty acids, mainly oleic acid, which is beneficial for reducing inflammation, among providing other benefits .  Avocados are naturally cholesterol-l free and also contain small amounts of magnesium, manganese, copper, iron, zinc, phosphorus, and vitamins A, B1, B2 and B3! And don’t forget fiber too; in just one serving, there are 7 grams of it!

This combination of antioxidants and anti-inflammatory components is what makes the avocado a super fruit able to combat cancers, lower cholesterol, boost heart health and help with weight loss. Avocados also aid in the absorption of fat- soluble vitamins such as vitamin A, K, D and E; therefore, enjoying avocados mixed with Once Again Nut Butters is a win-win!

Go ahead and slice them up, and add them to your sandwiches and wraps! Smash them and use them  as a spread instead of mayo. Since avocados are high in fat, they are also perfect for baking, adding to smoothies, making ice cream and so much more!

Looking for an avocado recipe to add to your menu? This one is so simple that you can make it in the morning faster than toast.

Avocado and Lamond Butter shakeAvocado Shake

Serves 1

  • ½ Hass avocado
  • ¾ cup chilled coconut milk (or other milk of your choice)
  • 2 tbsps. Once Again Almond Butter
  • 1 packet of stevia (optional)
    Blend together and enjoy! Use the other half of the avocado to make a second batch to freeze in popsicle molds for a late afternoon snack.

~Carolina

How to make a Peanut Butter Apple Crisp the easy and healthier way!

How to make a Peanut Butter Apple Crisp the easy and healthier way!

“An apple a day will keep the doctor .” Who came up with that saying anyway? My research (done out of curiosity) yielded some interesting results! The phrase is from Wales, and it’s a variation from the original, a Pembrokeshire proverb: “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.” The apple being an international symbol for health, combines here its properties as antioxidant, fiber and nutrient rich fruit with the fact that it was used as a “teeth cleaning” tool, since eating it would help remove all other stickier foods from their teeth and gum line.

Too much info? Perhaps, but it’s interesting to find out that the silly things we say can sometimes have much deeper meanings. With all of its shining qualities in mind, let’s get to our recipe:  Peanut Butter Apple Crisp! Apples are an excellent choice to include in your daily diet, and they are versatile; you can enjoy them in so many different ways. Simply washing and eating them is the favorite of many, but slicing them up and smothering them in peanut butter is a close second. I use pureed apples20150426_193149112_iOS in baked goods to add sweetness and moisture. As a matter of fact, many people substitute applesauce in equal parts in recipes that call for oil and achieve healthier results without compromising taste and texture.

The Peanut Butter Apple Crisp recipe can be made in a pie dish to serve several people, or even in individual baking dish for single servings! It only takes minutes to prepare before going in the oven, and the ingredients are likely ones you stock in  your pantry. Warning: you may be tempted to make this recipe tonight, and we highly recommend that you give into  those feelings and enjoy a nice healthy bowl of 20150426_202407804_iOSit and share  your review with us.

Below you’ll find the recipe for the larger batch — as well as a reduced recipe for just one serving. If you make the larger batch and don’t devour the entire pan at once (when warm out of the oven with a nice scoop of ice cream), it makes a great topping for yogurt the next morning!

                     Peanut Butter Apple Crisp

20150426_202635484_iOS(Measurements for one serving appear  in parentheses)

3 large apples, cubed (1/2 apple)
4 tbsps. Once Again Creamy Peanut Butter (1 tbsp.)
1 lemon (1/2 Tbsp. lemon juice)
1 tsp. cinnamon (1/4 tsp.)
1 cup oats (1/4 cup)
2 tbsps. Once Again Creamy Peanut Butter (1/2 tbsp.)
1 tsps. cinnamon (1/4 tsp.)

Apple crispStart by mixing the 4 tbsps of Once Again Creamy Peanut Butter with the juice of 1 lemon. If you’re peanut butter was refrigerated, then first warm it up in saucepan for just a few minutes, this makes it much easier to mix in the lemon juice. Now add cinnamon and stir well. Fold in the apples until they are well coated in the mixture. Place it in a baking dish and sprinkle a little extra cinnamon on top. For the crumb, in a small bowl mix the 2 tbsp Once Again Creamy Peanut Butter with oats, forming a crumbly mixture. There will be larger chunks in it, and that is what makes it so good! Add cinnamon and mix it in the crumb. Now top the apple mixture in the baking dish with the crumb mixture and bake for 45 minutes at 350F. Enjoy it warm! Or place it in covered dish and save it in refrigerator for up to 3 days.

Playtime in the Kitchen: Peanut Butter Crispy Recipe!

No matter how old you are, all it takes is one bite of a Peanut Butter Crispy treat to bring the biggest smile to your face! Something about the combination of crunchy and sweetness results in an inexplicable nostalgic feeling of happy childhood times. The traditional treat recipe includes loads of marshmallow melted at low heat, which although a simple step, always resulted in burned pans and a sticky mess in my kitchen. So why not solve two issues at once? No more burned pans and another treat satisfying my insatiable craving for peanut butter! Use equal parts of Once Again Crunchy Peanut Butter (you can use the creamy too!) and honey for the perfect mixture to pour over the crispy rice cereal. Let it cool for a few minutes, and cut the mixture into squares, or use cookie cutters and get creative.

This recipe is a fun way to invite kids into the kitchen. They can handle the mixing step all on their own, spreading the mixture into the pan and pressing it down with a spatula. These are   simple steps that can boost their self-esteem and spark their interest in cooking. Most traditional holidays are associated with family time in the kitchen, but baking cookies can be a time challenge; however, these Peanut Butter Crispy treats can be made in 20 minutes from start to finish! And no baking skills are required.

Take it to the next level, by adding dried fruit and nuts to the mixture for a more gourmet- like treat. Sometimes I lie in bed trying to fall asleep and think about different combinations to add to my crispy treats! Seriously, I may just have to open a Gourmet Crispy Treat store one day with all sorts of different flavors. What would you think about a Peanut Butter Crispy Treat with chocolate chips and red pepper flakes?

Go ahead and create your own version of a peanut butter crispy gourmet treat and please share your version with us! I promise to make at least one combo you suggest and post a photo on our Facebook page!

Once Again Rice TreatPeanut Butter Crispy Treats

4 cups Rice Crispy cereal

½ cup honey

½ cup Once Again Crunchy Peanut Butter

Heat honey and crunchy peanut butter in small sauce pan. Then pour the mixture over the rice cereal and stir well. Pour the mixture into a small pan lined with waxed paper, and using a spatula press down evenly. Let is set for a few minutes before cutting.

Breakfast Pumpkin Cookie: Can you have cookies for breakfast?

One of my favorite things about the holidays is that eating cookies for breakfast is not only accepted but encouraged! Cookies are one of my favorite things to make and eat, I particularly like the cookies that are high in fiber and protein because they are perfect candidates for “breakfast cookies” that you can eat any day and not just on holidays!

My kids are usually a bit shocked when instead of their oatmeal and bowl of fruit I present them with a plate of cookies and warm milk for breakfast.  Best part is that these Breakfast Pumpkin cookies are filled with oats, (#glutenfree) pumpkin and almond butter, so they are delicious and nutritious.

This recipe includes ¾ cup of pumpkin puree, since it is season for pumpkin and nutmeg. But you can actually make them with other fruit purees for some variation. I have tried it with bananas, dates and even a mix of zucchini and banana. Keep the measure at about ¾-1 cup and if you happen to be using a fruit puree that has more water than pumpkin, add some extra oats to compensate.

Here is the recipe and share with us in the comments belwo how do you feel about having cookies for breakfast?

Breakfast Pumpkin Cookie

1 cup oat flour20141117_201702646_iOS
1 ½ cup oats
¼ tsp baking soda
1 tsp pumpkin spice
¼ tsp salt
¾ cup 100% Pumpkin Puree
¼ cup Once Again Almond Butter
¼ cup Maple Syrup or Honey
1 tsp vanilla extract

Preheat oven to 350F. You can purchase the oat flour, or just make your own by adding about 1 ½ cup of oats into the food processor until you achieve a coarse flour. Then add the baking soda, pumpkin spice and salt to the flour mix. Next add the pumpkin, Once Again Almond Butter, maple syrup, vanilla extract and mix well. Lastly add the oats and mix. Using a “cookie scoop” drop dollops onto a greased cookie sheet (or one lined with a silicone baking sheet) then flatten the cookies and take to oven for 15 minutes or until golden.

Makes about 24 cookies with a ½ tsp scoop.

… have a happy Thanksgiving,

 Carolina

DIY: Make your own Peanut Butter Pumpkin Truffles!

Fall is officially here! And even though here in Florida we are still in the upper 90’s, there are pumpkin patches and stores are filled with Halloween decorations announcing the arrival of a new season! The lingering of summer in the south doesn’t stop me from pulling out my sweaters and boots from the back of the closet and craving pumpkin flavored everything!

After about 2 hours of research (playing) on Pinterest I had a pumpkin overdose! But was inspired to try something I have never made before: truffles! I do love to eat them, but they just look a little out of my league as far as culinary techniques go.

With pumpkin on my mind and plenty of Once Again Creamy Peanut Butter in my pantry I started to play around with some ingredients to achieve the right consistency for a truffle. My goal was to create a truffle that you can roll easily and only include wholesome and healthier ingredients without adding preservatives or artificial sweeteners. That way I can eat a couple at a time and share them with the whole family too!

I’m happy to say the results were great! After a few tries I arrived at the right ratios and added some spices to bring out the “pumpkin pie” taste I was looking for.  The end result is a gluten-free, low sugar and nutritious truffle I can enjoy without feeling guilty. My kids absolutely loved it and asked for seconds. The combination of Once Again Peanut butter with the pumpkin puree was perfect for me, but you can use any one of your favorite Once Again Nut Butters! I’m thinking the almond butter would be a good one to try next time.  The hardest part of the recipe was melting the chocolate. It was the step that challenged me the most and probably the reason I never ventured into truffle making before.

Here are a few tips that I found extremely helpful.  The double boiling works great if you have a glass bowl that fits into a saucepan without touching the bottom. Add water to the pan and the glass bowl sits on top, use very low heat and mix the chocolate non-stop. Don’t let any water come in touch with the chocolate at any point! My mistake was washing the spoon for mixing but didn’t dry it, it ruined a whole batch of chocolate chips because of the residual water drops coming in contact with the melting chocolate. Also, chips are easier but if you are using a chocolate bar make sure you cut it up into similar sized pieces. Once it is mostly melted remove from heat and keep mixing it! Needless to say this process was a bit of a challenge for me, but so worth it! The chocolate covered truffles looked beautiful and tasted amazing. I did run out of chocolate and used Greek yogurt to cover the last few truffles which turned out pretty good too and makes an even lower calorie truffle!

Check out my short video below. I hope you too get inspired to make your own truffles.

“Pumpkin Peanut Butter Truffle”20141001_230532035_iOS

1/3 cup oat flakes “flour”
1/3 cup pumpkin puree
1/3 cup Once Again Nut Butter Creamy Peanut Butter
1 tsp Pumpkin Spice
1 cup dark chocolate chips

Mix Pumpkin puree and peanut butter first, then add oats (you may use rolled oats, just put them in the food processor first to achieve a coarse oat flour) and pumpkin spice. I thought the sweetness of the pumpkin and nut butter was enough, but if you are looking for a sweeter truffle, you may add a couple tablespoons of brown sugar. Roll them up and dip into melted chocolate. Place in freezer for just 10-15 minutes. Enjoy them!

You can skip the chocolate if that step is too much for you and dip them into Greek yogurt, roll them in coconut flakes or crushed nuts!