Yummy Sun Warrior Butterscotch Protein Pudding (Low-Carb, Vegan & Sugar-Free)

Butterscotch Pudding with Crispy Toasted Almonds and Monkey-Break Bananas.

Here It is as promised... Now you can have dessert for breakfast. 

Here is our delicious low-carb, sugar-free Butterscotch Protein Pudding recipe! First we came out with a yummy chocolate protein pudding. Next I will be posting a recipe for Vanilla Protein Pudding!

We love these puddings because they are really good for you and they are very enjoyable to eat. I feel good about offering this to my family, and you can too. Like the chocolate protein pudding, this is low-carb, sugar-free, gluten-free, corn-free, egg-free, dairy-free, and vegan.

You also get a nice dose of healthy coconut oil in this recipe. Research the virtues of coconut oil if you are unfamiliar with it's health benefits.

This pudding is silky, creamy and dreamy. You will be very surprised when you review the ingredient list. It is unusual but trust me, it's good. It is very quick to mix up a batch in your VitaMix (high-powered blender). This pudding is"cooked" just like the Sun Warrior Chocolate Protein Pudding. You can then transfer it to serving size mason jars and store in your refrigerator, and it will be ready when the cravings hit. It freezes beautifully too.


Sun Warrior Butterscotch Protein Pudding Recipe:

3 c. hot water
1 1/4 c. Sun Warrior "Warrior Blend" Raw Vegan Vanilla Protein powder
1/2 to 1 c. Golden Lakanto Zero-Calorie Sweetener, to taste
3 T. deodorized coconut oil
1 T. caramelized ghee  (or omit and just use 1/4 c. coconut oil)
1/4 c. raw cashew butter (could try roasted cashew butter)
1/4 c. Kitchen Cheetah's sugar-free maple syrup
1 c. deep orange baked yam (without skin)
1/4 t. Kitchen Cheetah's BioSalt
Kitchen Cheetah's Stevia Glycerite
Butterscotch flavor, to taste (or vanilla and butter flavor, plus rum or brandy flavor)

Method:

Place the HOT water into a VitaMix blender container.Then add the 1 1/4 cup protein powder, and 1 cup Golden Lakanto.

Put the VitaMix lid on and blend on medium speed just until combined. Turn off the blender and then scrape down the sides of the blender.

Secure the lid on tightly and process on highest speed until steaming hot and perfectly smooth. The temperature should reach at least 130 degrees F. for the pudding to have the best texture and flavor (don't go over 170 degrees). The friction of the blades heats the liquid after a short time. Measure temperature with a thermometer.

Turn off the VitaMix, remove lid and add the rest of the ingredients to the blender, except for the stevia glycerite and flavoring.

Place lid tightly on and process on the highest speed until the pudding is steaming hot and smooth. Scrape down the sides as needed (with the blender turned off!). If the mixture gets a little too thick, use the "Tamper" to help it along. 

Turn off the VitaMix, Taste the pudding. Add stevia glycerite, a few drops at a time, to taste if you want the pudding sweeter. Add flavorings to taste.

Give a final blend and taste for balanced flavors.

Portion finished pudding into serving-sized jars and store in the refrigerator. The jars of pudding also freeze well!

To Serve:

A good way to serve this is to top the pudding with sliced or broken bananas and crushed gluten-free pretzels. Pour your favorite cold, milk over top and dig in! Our favorite milks are whole organic milk, almond mylk, coconut/almond mylk, or cashew mylk.

Notes: 

This pudding thickens more when chilled due to the coconut oil content. If the chilled pudding turns out thicker than you would like, just stir in a bit more water to suit your individual taste.

We add the flavorings to the pudding to make the most of the butterscotch flavor and to make the least of the pea protein flavor!

Enjoy,

Leila & Nancy,

Fully Loaded Chocolate Bombs with Cocoa Nibs, Coconut Oil, Fruit & Nuts (Sugar-Free, Dairy-Free, Paleo) - plus a discussion about healthy fats -vs- sugar & starch.

Fully Loaded Chocolate Bombs.

This is a fabulous chocolate recipe we have kept as a guarded family secret... until now! 

I made these delicious little morsels with my mom during a recent visit with my parents.

This is a super easy and amazingly delicious chocolate recipe. It is based on my mother's healthy sugar-free chocolate formula now being manufactured by a company called Lakanto. 

We extend the Lakanto Zero-Sugar Dark Chocolate with coconut oil, cocoa powder and other goodies. The chocolate retains it's smooth texture, delicious taste, and has a beautiful shiny surface. 

These cute little chocolate bombs are exploding with flavor and a myriad of textures, and are a real pleasure to eat. We have noticed that this chocolate also curbs the appetite nicely. That means if you eat this, you will eat less of that (not good for you stuff).

You  also get the benefits of healthful coconut oil in your diet, while enjoying a low-carb, sugar-free chocolate at an affordable cost. It's a beautiful thing!

2 T. coconut oil is generally recommended daily for health benefits. An added bonus of adding coconut oil is that this chocolate will no longer require tempering! This is what makes working with this chocolate so super simple and fast. You will love it.

At our house, we have to have this chocolate, I can't imagine life without it now. Seriously.

We love that this is truly HEALTHY chocolate. That's why we are sharing this recipe with you. We are passionate about sharing recipes for foods people deeply crave, and we offer them with a healthy twist. Replacing the foods you love with a better choice, while maintaining it's great taste is what we are all about here at Kitchen Cheetahs.

You can add any inclusions to this chocolate that tickle your fancy. Make your chocolate base first and then you can get creative with it. You could try combinations like candied orange with chipotle, coconut flakes with macadamia nuts, dried pears and pecans, salted raisins and roasted, salted peanuts, pistachios with dried pomegranates, cashews and banana chips... We also love it with just cocoa nibs added.

Cocoa Nibs.

Now, I must tell you that during my recent visit, I ATE at my parents house. If you have ever tasted my mom's cooking, you know what I mean! I was not concerned, but still assumed that I would go home heavier then when I arrived. We ate tons of chocolate-dipped figs, figs and cream, and we made gluten-free, sugar-free rhubarb cake (so yummy), and grilled dry aged beef, and spaghetti with my mom's amazing homemade sauce, unique yellow squash "pasta", drizzled with olive oil,topped with cheese, and gluten-free french baguettes grilled with butter and coconut oil on the side. We also ate various salads with homemade dressings, the buttery scrambled eggs my mom is famous for, and her Sun Warrior Protein Pudding, refreshing green drinks, unique mocktails, and my dad's delicious protein smoothies... and more chocolate! It's all kind of a blur now really. A delirious food coma ensued. Sigh.

I get home and got on the scale and to my amazement... I LOST weight! I ate happily at my parents, without a worry. Mom's food was amazing and definitely not skimping on the fat! I was not deprived in the slightest. I ate good protein, vegies and greens, healthy fats, low-carb and sugar-free desserts. I ate a few gluten-free pretzels and that french bread, but basically eliminated grains, starch, and sugar for that week I was there. This validated my belief about fat -vs- sugars...

There are a few books out now that talk about high-fat diets, promoting healthy fats. Interesting, and I like it because eating fat leads to satiety (greater food satisfaction). Our bodies seem to know when we have had enough fat and our appetite quiets down. I think people who eat fats are happier too. I believe it is sugar and starch that generally cause obesity, not healthy fats. The more processed the sugar and starch is (white flour, white sugar, white starch) the worse it is for our bodies. Starch converts to sugar so fast in the body, it can make your head spin. A chemist friend of mine told me that starch converts to sugar in the mouth within seconds. Research shows that sugar leads to body inflammation and inflammation is underlying all disease. I figure that starch leads to body inflammation too. We at kitchen Cheetahs are very concerned about the majority of gluten-free products being marketed that base their formulas on starch and sugar. I'm sure you can figure out why.

The thing is, as a population, we generally know what we shouldn't be eating - but we eat it anyway. Why? Because it tastes good. Because it's easy. Because it's familiar. Because it's there.

The transition to eating healthy is made easier by eating healthy foods that are tasty, easy, familiar, and available. Sounds simple. Once educated, it is simple. I say, start with chocolate!

So have some fun and enjoy this guilt-free treat. Live on the edge and have some with breakfast!

Fully Loaded Chocolate Bombs Formula:

SMALL BATCH:

Chocolate Base:
170 grams (2 bars) Lakanto Zero-Sugar Dark Chocolate, chopped small
30 grams deodorized coconut oil
15 grams dark Dutch cocoa powder, sifted
1/4 + 1/8 t. intense sweetener powder, to taste (a mix of stevioside, monk fruit is good)

Flavorings (optional):
1/8 t. vanilla flavor powder
1/4 t. almond flavor powder, to taste
1/8 t. cherry flavor powder

Inclusions (about 1 1/2 c.):
80 grams (1/2 c.) roasted crispy whole almonds
60 ounces (1/3 c.) whole dried organic Bing cherries
35 grams (1/4 c.) dried organic sour cherries (sweetened has the best texture and taste)
35 grams (1/4 c.) organic raisins
20 grams (1/8 c.) cocoa nibs


LARGE BATCH:

Chocolate Base:
600 grams Lakanto Zero-Sugar Dark Chocolate, chopped small
100 grams deodorized coconut oil
50 grams dark Dutch cocoa powder, sifted
1 1/2 t. intense sweetener powder (a mix of stevioside, monk fruit & CitrusSweet is good)

Flavorings (optional):
1/2 t. vanilla flavor powder
1 t. almond flavor powder, to taste
1/2 t. cherry flavor powder

Inclusions (about 6 c.):
280 grams (2 c.) roasted crispy whole almonds
8 ounces (1 1/4 c.) whole dried organic Bing cherries
120 grams (1 c.) dried organic sour cherries (sweetened has the best texture and taste)
140 grams (1 c.) organic raisins
70 grams (1/2 c.) cocoa nibs


Method:

In a large microwave-safe bowl, melt the chocolate and coconut oil together, pausing and stirring every 30 seconds, until melted and warm. Mix together well.

Prepare one to two baking sheets by lining them with parchment paper or silicone mats and set aside.

Add the cocoa powder to the melted chocolate mixture and mix in well

Add the intense sweetener powder to taste and mix in very well. Taste for sweetness.

Add the flavor powders to taste and mix in well.

Add the inclusions and mix well.

Stir the chocolate occasionally as it cools until it starts to thicken up enough to hold a shape when mounded.

Portion the chocolate mixture onto the prepared baking sheets, in small mounds, using a spoon or a very small ice cream scoop.

Sprinkle the tops of the chocolates with sea salt before they set up, if desired.

Place the chocolates in the refrigerator until they are completely set up.

Store the chocolates in an air-tight container (in the refrigerator in the hot summer months).



Photos of the process:

Gather your ingredients.

Combine the chopped Lakanto chocolate and coconut oil.

Stir chocolate mixture every 30 seconds as it is melting.

Mix in the cocoa powder, intense sweeteners and flavor powders, to taste.

Start adding the inclusions.

Let any refrigerated ingredients come to room temperature before adding to the chocolate.

Stir the chocolate occasionally while cooling.

A silicone-lined baking sheet.

A parchment paper-lined baking sheet.

Drop chocolate mixture into little mounds.

A finished tray of chocolates.

Chocolates with a kiss of sea salt.

Beautiful Chocolate Bombs ready for packaging.

Enjoy,

Leila & Nancy.

Addictive Cream Cheese & Walnut Stuffed Dried Plums (Gluten-Free Confection)

Exotic Sweet Cream Cheese & Walnut Stuffed Turkestan Prunes

Turkestan Stuffed Prunes

There is something so Arabian Nights about these exotic confections...

I have absolutely loved these since I was a little girl. I still love them. These are a wonderful sweet treat. They are really unique with their sweet, fluffy, anise flavored cream cheese centers, paired with the crunchy walnuts - which perfectly compliment the sweet, soft dried plums. You really must try them.

I remember asking my mom to make these often, and I always wanted more anise extract added.

We did not have candy, soda, and chips in our home when I was growing up. My mom did sometimes make honey taffy with me - and occasionally we would get some carob or chocolate covered raisins, or halva, real maple candy or sesame seed candy from the health food store.

Life was good. My mom has always been a great cook, so I certainly didn't suffer from missing out on junk food! She did me a big favor. Thanks mom!

It is true that the foods we ate as a young child become our comfort foods as an adult. It makes you think twice about what you feed your young children, doesn't it?



Turkestan Prunes Recipe:

1 8-ounce package cream cheese or Neufchatel cheese, softened
1 T. raw honey (or vegetable glycerine, or agave syrup)
1 t. anise extract (or a very few drops anise essential oil, to taste)
A few drops stevia glycerite to taste (recipe on this blog)
1/4 c. chopped "Crispy Walnuts" (recipe on this blog listed as crispy almonds)
1 t. "Frosting Thickener" (recipe below), optional
Softened pitted prunes

Method:

Place the softened cream cheese in a medium sized mixing bowl.
Pour in your sweetener of choice and mix together with a hand mixer until creamy.
Add the anise extract, to taste, mixing in very well.
Taste and adjust sweetening to taste with the stevia glycerite (add just a few drops at a time).
Beat in the Frosting Thickener, if using.
Stir in the Crispy walnuts by hand.
With your fingers open the softened prunes (dried plums) and form into boat shapes.
Fill the formed softened prunes with the cream cheese-nut mixture.
Chill in an air-tight container.


FROSTING THICKENER Recipe:

Measure the ingredients by weight

75% Arrowroot starch or tapioca starch
25% Coconut flour


Method:

Mix the starch and coconut flour together.
Grind together as finely as possible in a Krups seed mill (or as long as you have the patience for).
Store in an air-tight container in your pantry.


Note: I like to use 4 drops essential oil of star anise and no more than 1/8 t. stevia glycerite. Start with less stevia and see if it is sweet enough before adding more. At times I also double the crispy walnuts.

Mom's Recipe card

Crispy Walnuts

A unique treat that is quick and easy to make.

Make little cups out of the soft dried plums.

"Come to mamma"

Enjoy!

Leila & Nancy

The Kitchen Cheetahs

A delicious unique salad recipe - Easy to make and very good for you

Flaked Broccoli Stem Salad

Finally a great use for those broccoli stems you don't know what to do with. When you are preparing broccoli, reserve the stems for this salad. It's yummy. I had this salad at my parents house in 2005. It's another of my mom's creations. It is very high in fiber and makes a great lunch or side. The texture is great, and there is an array of complimentary flavors, like sweet, tangy, savory... YUM.

Look on this blog for the recipe for Dad's Dressing. It is very easy to make and is preferred for this salad.


FLAKED BROCCOLI STEM SALAD RECIPE:

1 pound raw broccoli stems, peeled and flaked into 1 1/2-inch lengths (can use a sharp vegie peeler)
1/2 to 2/3 c. cubed roma tomatoes, or 2 to 4 T. flavored sun-dried tomatoes, chopped
Pitted black olives, to taste

Dad's Dressing, to taste

Garnish: Pine nuts, "Crispy Walnuts", or Spicy Seasoned Pepitas (pumpkin seeds)


Method:

Mix up the salad to taste, toss with "Dad's dressing", and garnish as desired.
Serve immediately.



Note:

See the recipe for "Crispy Soaked Almonds", to see how to make in advance the Crispy walnuts. the process is the same. Our method makes walnuts have a much better taste and texture!

Enjoy,

Leila

Crispy Soaked Almonds, Walnuts, Pecans, and Hazelnuts Recipe (a RAW food and easier to digest)

RAW CRISPY ALMONDS

Our whole family really love these! Make a big batch of these almonds because you will love them too. They are worth the effort. Soaking the almonds removes the enzyme inhibitors that all nuts have. This makes nuts healthier to eat, less bitter, and easier to digest. This method also works wonderfully with pecans, walnuts, hazelnuts, etc...and is our family's preferred way to eat all nuts.

Difficulty level: Easy


RAW CRISPY ALMONDS Recipe:

4 1/2 to 5 pounds raw whole shelled almonds
water

Method:

Soak all the almonds in water. The water will discolor, so rinse the almonds and soak again with clean water. Repeat this soaking and rinsing process until the water is only slightly orange-ish, but not until the water looks cloudy. This will take a few hours, but is easy to do.

Drain the almonds. Pat the almonds dry between paper towels or spin-dry in a salad spinner.

Dehydrate the almonds in a food dehydrator until dry, crisp, and crunchy. The food dryer set at 110 degrees F keeps these almonds "raw".

To see if they are done, take a couple nuts out of the dryer, let then cool and then bite into one. It should be dry and delightfully crispy! Let cool to room temperature before storing.

Store the CRISPY ALMONDS in the refrigerator or freezer in an air-tight container.


Variation:

CRISPY TOASTED ALMONDS: This version is lightly toasted, not raw.

Instead of dehydrating in a food dehydrator, spread out the soaked almonds onto 2 cookie sheets and bake in a 170 degree F oven for 3 hours, stirring every 30 minutes.

Let the almonds cool for 3 hours.

Re-bake the cooled almonds again in a  170 degree F oven, until dry and crispy.

Then toast the almonds in a 350 degree F oven for 30 to 40 minutes. Roast almonds only until the almonds BEGIN to smell toasted. Watch the almonds closely so that they don't get over-browned. Stir almonds about every 20 minutes and switch cookie sheet positions half way through the roasting process.

Put a heat-safe wedge in the oven door and let the toasted almonds cool to room temperature.

Store the CRISPY TOASTED ALMONDS in the refrigerator or freezer in an air-tight container.


FUN TIP:  If you pinch.& squeeze "Crispy Almonds .... Most of them will pop apart into crunchy halves and pieces. Kids of all ages love to do this.... No need to chop crispy nuts unless you want them very fine.


Variation:

You may roast the dehydrated "Crispy Nuts" in a 350 degree F oven, just until they smell toasted...stirring several times for an even roast.


Enjoy!

Leila

Crispy Soaked Raw Pecans are made the same way.

Crispy Walnuts can also be made, loosing their bitterness.


Author, Leila.