Apr 27, 2013 | Blog, Cookie Party, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Vegan, Vegan & Gluten-Free |
Would anyone say no to a Raw Chocolate Coconut Truffle? I didn’t think so! These tasty treats are always a big hit. They are vegan, gluten free and packed with iron, fiber and amazingness. I teach them in classes, make versions of them for parties and keep them in my freezer at all times for a late night treat that satisfies the sweet tooth in a truly healthy way. Once you learn the “formula” you can play around and get creative, so many fun additions to make them unique. They are also wonderful because they travel well, can be left unrefrigerated and give you lots of nutrient rich energy. Another fave recipe using the same technique are these Raw Carrot Cake Truffles, check ’em out!
Raw Chocolate Coconut Truffles
Ingredients:
1 cup mixed nuts or seeds of your choice:
(pecans, walnuts, cashews, sunflower seeds, pistachios, almonds, pumpkin seeds)
1+ cup of desiccated coconut, divided
1/4 cup raw cacao powder, or more if desired
2 Tablespoons chia or ground flax seed (optional)
1 ½ cup pitted dates
1 teaspoon vanilla extract
2-4 Tablespoons filtered water as needed
A pinch of salt
Makes about 2 dozen medium balls
Place the nuts, half of the coconut, cacao powder, chia or flax in a food processor and blend until finely chopped. Add the dates and vanilla and and pulse until well blended. Add the water 1 tablespoon at a time if the mixture is not coming together into a sticky dough and pulse until it will roll into a ball easily.
With your hands roll the mixture into small balls. Roll the balls in remaining coconut and place the balls on a plate and refrigerate until hard. Store for up to a week in the refrigerator or a month in the freezer.
Tips & Notes~
Roll the balls in some finely chopped up nuts or some more cocoa powder.
Add some wheatgrass or spirulina powder or high quality protein powder to pack in the nutrients.
You can also add some finely chopped dried cherries or cranberries to add a sweet tang.
Keep this nut free and make with only pumpkin seeds and sunflower seeds.
Apr 14, 2013 | Blog, Cookie Party, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Vegetarian |
These Coconut Almond Butter Cookies are amazing, truly. They are like fluffy cookie pillows of goodness, you need to make them, I meant it. They are protein and nutrient dense and gluten, dairy and sugar free…what could be better? If you or a loved one has a nut allergy you can sub sunflower seed butter or soy nut butter for a totally nut-free and delicious experience!
Gluten Free Coconut Almond Butter Cookies
INGREDIENTS:
1/2 cup organic almond butter (no sugar added, creamy or crunchy)
2 Tablespoons extra virgin coconut oil
1/3-1/2 cup coconut sugar*
1 pasture raised egg or flax egg**
1 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 cup coconut flour
Pinch of salt
Unsweetened flaked coconut for sprinkling (more…)
Mar 24, 2013 | Blog, Cookie Party, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Vegan, Vegan & Gluten-Free |
These chocolate almond butter cherry bombs are SUPER easy and YUMMY treats that I adapted from the food blog Oh She Glows. They are vegan and gluten free and absolutely dee-lish! They are a fast and fun treat that is a great project for kids and mostly refined sugar-free, except for the little bit of chocolate chips depending on the brand. Their are several ways to get creative with the flavors and change them up a bit (see notes at the bottom). Make ’em, they take 15 minutes and are sure to please!
Chocolate Almond Butter Bombs (Vegan & Gluten Free)
Ingredients:
1/2 cup almond butter
1/3 cup maple syrup or honey
2 Tablespoons extra virgin coconut oil
1 teaspoon pure vanilla extract
1/4 cup vegan chocolate chips (you can also use regular)
1 Tablespoon unsweetened cacao powder (you can use cocoa powder as well but cacao has more nutrients)
2 cups Crisp Brown Rice cereal (be sure that it is gluten free)
3/4 dried cherries, chopped
pinch of salt
Makes about 16 small balls
(more…)
Mar 8, 2013 | Blog, Cookie Party, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Vegan, Vegan & Gluten-Free |
These tasty delights are easy, healthy and SO dee-lish. To me they represent an alternative to my favorite decadent treat of dense carrot cake with gooey cream cheese frosting. These Raw Carrot Cake Truffles get ya pretty close- but in a much less moment on the lips lifetime on the hips sort of way. If you did want to up the anti however and dip in some melted white chocolate or even some vanilla scented organic cream cheese, I would never tell.
Raw Carrot Cake Truffles
Ingredients:
2 large carrots
1-1/4 cups dried shredded coconut, divided
3/4 cup pecans or walnuts
1 inch piece of fresh ginger, washed and roughly chopped (peeled if the skin is very thick)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
A pinch of salt
1/2 packed cup pitted dates
2 Tablespoons extra virgin coconut oil
1/2 cup raisins
Makes about 20 medium size balls (more…)
Oct 28, 2011 | Blog, Desserts & Baked Goods, Recipes, Vegetarian |
Something about Fall makes me want to bake, and the promise of whole wheat chocolate chip cookies makes me want to bake even faster. I am not sure why, but even when I was a pastry chef, this time of year was the most inspiring for me. Of course now visions of pumpkin breads and apple pies and hearty muffins are dancing in your head, mine too. I am in a bit of a pickle however because my fiancé Anthony dislikes all things above mentioned and would take Dulce de Leche ice cream and chocolate chip cookies over just about anything and everything baked (besides bread of course for which he would trade me). Admittedly addicted to sugar, I clearly cannot be trusted around copious amounts of baked goods, especially during times of stress (not sure if you heard but we have just moved and this qualifies as times of stress!). (more…)
