Dec 042014

5 of my Favourite Treats to make at Christmas

Move over butter, white flour and white sugar…..these still sweet and deliciously satisfying treats have a place on your counter this Christmas.

image001Last year at Move Your Body Studio, I offered up these tasty treats after classes and they were gobbled up with requests for seconds! You can bet that I will be making them again and pleasing my participants! I also love putting them in pretty jars and handing them out as gifts.

Not only are these goodies super yummy but they freeze really well so you can make a lot at once and then have some time to chill during the holidays.

Enjoy as you put some bliss in your balls this Christmas and make treats that are on your “nice” not “naughty” list.

I’d love to hear what treats you are making during the holidays.


Chocolate Almond and Sesame Bliss Balls   

No Bake Cocoa Candy Cane Balls

Raw Raspberry Cream Filled Chocolate Treats

Toffee Cinnamon Oatmeal Cookie Bars

Raw Chocolate Rum Balls

Tanya Morrison has been in the Health/Wellness and Fitness Field for over two decades.  She is the creator of the Busy Mama Detox which is a 12 week program that runs in January, April and September of each year. To find out more about this life changing program check out the testimonials and information at Tanya also teaches many different classes at Move Your Body Studio in Bobcaygeon, and has written Healthy Snacks for Kids, Get the Skinny on Skinny Jeans & Living Vibrantly with Raw Goodness – Your Guide to Juicing & Blending.  You can get your PDF copy here

Dec 172013

No Bake Cocoa Candy Cane Balls

I found this recipe on the web years ago and printed it off without a reference to who created this treat- sorry. I had put off making it because I didn’t know if they would taste that great – but to my surprise they are lovely – I love the crunch from the cocoa nibs.

These treats are made with real foods which puts them on your “nice” and not “naughty” list!

Peppermint essential oil can make a headache go away and unclogs a stuffy nose – but in this case it adds a wonderful flavor to these balls.

Pictured here are – Cocoa Candy Cane Balls, Chocolate Almond Bliss Balls, Raw Raspberry Cream Filled Chocolates – my clients loved them all!!

  • ½ cup mashed overripe bananas
  • ½ cup organic peanut butter (if new jar pour off the oil as it will make them runny)
    ¼ cup cocoa powder
  • 2 tbsp pure maple syrup
  • ½ tsp vanilla
  • 4 drops peppermint essential oil
  • ½ cup organic unsweetened shredded coconut
  • ½ cup raw organic cocoa nibs

Mix everything except cocoa nibs in a blender or food processor. Add in Cocoa nibs and stir until mixed in. Make balls – whatever size you would like and freeze for a couple hours!

Let me know how you like them and the other treats!


Tanya Morrison


Dec 172013

Raw Raspberry Cream Filled Chocolate Treats

I love enjoying delicious home baking but I’ve found that the calories add up quickly because I tend to eat more than one! So not only does my blood sugar fly through the roof which causes health problems, but it also affects my weight and my mood!

Over the years I have been experimenting with finding ways to satisfy my sweet tooth and these recipes as well as the other dessert recipes I post do just that. So, avoiding all the butter, sugar and white flour can be done. Gradually or all at once (don’t know your style!!) switch over your taste buds to enjoy these delicious treats fully or intersperse them with your traditional treats!

Pictured here are – Cocoa Candy Cane Balls, Chocolate Almond Bliss Balls, Raw Raspberry Cream Filled Chocolates – my clients loved them all!!


For the chocolate:

· 1 cup finely grated cacao butter (I used a jar of cacao butter from Artisan)

· 3/4 cup raw cacao powder

· 1/2 cup maple syrup, agave, or coconut nectar

· 2 teaspoons vanilla extract

· Pinch of sea salt



For the raspberry cream:

· 1 (10-oz.) bag frozen organic raspberries, thawed

· 1/2 cup raw cashews, soaked for 2-4 hours

· 1/2 cup pitted dates

· 2 tablespoons ground chia seeds

· 2 teaspoons lemon juice

· Pinch of sea salt


1. To make the chocolate, gently melt the cacao butter in a dehydrator or in a double boiler over low heat. Add the cacao powder, sweetener, vanilla, and salt. Stir thoroughly to combine, and set aside.

2. To make the raspberry cream, combine the raspberries, cashews, dates, chia seeds, lemon juice, and salt in a high-speed blender and blend until completely smooth. (At this point, you can strain the mixture through a fine-mesh sieve if you like, but I find that my blender does a good enough job at pulverizing the seeds that I don’t have to strain it.)

3. To assemble the candies, spoon the chocolate mixture into molds (for best results, use a shape with a good amount of depth) about 1/3 of the way full. Add a small amount of the raspberry cream to fill the mold 2/3 full. (You’ll probably have some leftover. I trust you won’t have a hard time finding ways to eat it!) Add another spoonful of the chocolate mixture to fully fill the mold. Freeze for several hours or overnight, until completely firm.

4. The next day, when the candies are fully set, pop ’em out of the molds and INDULGE!

5. These are best stored in the refrigerator or freezer.

What treats are you enjoying at the moment??


Tanya Morrison