One of the many things we love about The Beauty Chef's inner beauty range is just how easy it is to incorporate into our daily routine. No matter how busy you get, you can't possibly not have time to mix in a spoonful of powder into a glass of water!
When we do get the chance though, we love experimenting with ways to use our favourite inner beauty powders. Normally, we follow up our gym sessions with a smoothie mixed with the certified organic and vegan BODY, to give our protein and nutrient intake a boost. On weekends, we try our hand at yummy raw desserts (this one here does require a little bit of heating though).
Here's an insanely quick and easy recipe from The Beauty Chef herself that's not only absolutely delicious, but is the perfect post workout snack that's also packed with skin loving ingredients (read our post for a reminder of what these are). According to our favourite skin chef:
• BODY was designed to be a protein powder, a greens powder, super food powder and pre and probiotic, all rolled into one.
• Cacoa is rich in skin protective anti-oxidants as well as magnesium which is helpful for rejuvenating skin tissue.
• Coconut oil will make your skin glow while also giving it a good dose of moisturising fatty acids.
Recipe: Black Bean and Cacao Protein Truffles
- 1/3 cup (50 g) hazelnuts
- 400 g can black beans, drained and rinsed
- 100 ml full fat coconut cream
- 4 medjool dates, pitted
- 2 scoops The Beauty Chef’s Chocolate BODY Inner Beauty Powder
- 2 tablespoons cacao powder
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla bean powder
- a pinch Himalayan salt
Raw chocolate coating
- 3/ 4 cup (75 g) cacao powder
- 75 g cacao butter, coarsely chopped
- 1 1/ 2 tablespoons maple syrup
- 1 1/ 2 tablespoons coconut oil
- Spread the hazelnuts onto a small baking tray. Roast for 5–10 minutes, until the skins begin to come away and the nut is golden. Set aside to cool slightly. If you don't have an oven, purchase some pre-roasted hazelnuts.
- Place the remaining ingredients in a high-speed blender. Blend until smooth.
- Transfer the mixture into a medium bowl. Using spoons, shape into fifteen equal portions and arrange on the prepared tray. Refrigerate for 30 minutes, or until firmed up slightly.
- Rub the roasted hazelnuts in a clean tea towel or paper towel, to remove the skins. Set fifteen nuts aside. Finely chop the remaining nuts.
- Remove the mixture from the refrigerator. Roll into balls. Press a roasted hazelnut into the centre of each ball. Re-roll to enclose. Return to the refrigerator while you prepare the coating.
- To make the chocolate coating, half fill a small saucepan with water and bring to the simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melts. Stir to combine.
- Resting the balls on a fork or using toothpicks, dip and roll the balls one at a time, to coat evenly. Arrange back on the lined tray. Sprinkle the tops of the balls with chopped hazelnuts. Refrigerate for 30 minutes, or until set.
We'd love to hear how you went with this recipe!
Top image and recipe credit: The Beauty Chef