Snacks

Energy Super Food Balls

Ingredients

  • ¾ cup pumpkin seeds
  • ¾ cup sunflower seeds
  • ½ cup fruit juice sweetened dried blueberries
  • 4 dates
  • 3 tablespoon flax meal
  • 3-4 tablespoons coconut oil
  • ½ cup unsweetened, shredded coconut
  • 1 tablespoon raw honey, (optional)
  • 1-2 T Cacao powder for a chocolate switch-up! (optional)

Instructions

  1. Combine all ingredients (except for shredded coconut & blueberries) in a food processor. If you want a sweeter batter, add an extra date or the honey. Stir in blueberries and then form mixture into balls about the size of a golf ball. Roll each ball in the shredded coconut to coat and then refrigerate until chilled.

No Bake Energy Bites

Ingredients

  • • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • • 1 cup toasted coconut flakes
  • • ½ cup almond butter
  • • ½ cup ground flaxseed
  • • ⅔ cup honey
  • • 1 tsp. vanilla
  • • ½ cup cacao nibs or dried fruit (optional)
  • • 1 package carob or dark cacao chips (optional)

Instructions

  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Roll in balls OR Spread in 9X13 pan. Melt carob chips in double boiler and spread on top of mixture in cookie sheet. Refrigerate to set up then cut in squares. Store in an airtight container and keep refrigerated for up to 1 week.

No Bake Chocolate Chip Cookies

Delicious raw cookies!

Ingredients

  • 1 cup cashews
  • 1 Tablespoon Brown Rice Syrup
  • 1 cup Medjool dates, pits removed (about 8 large)
  • ½ Tbsp vanilla extract
  • ¼ tsp sea salt
  • ½ cup dark chocolate or carob chips, chopped into fine chunks

Instructions

  1. In a food processor, grind the cashews into a coarse “flour.” Add the brown rice syrup, dates, vanilla and sea salt, and process until a crumbly dough has formed.
  2. Stop the machine and check the consistency (Medjool dates vary in moisture): hand-roll a spoonful of the dough into a compact ball and press down to form a flat cookie. Cookie should have a small bit of crumb, but is still moist enough to stick together easily. If too dry, add a tiny bit of water – ½ teaspoon at a time – and process again until dough is just moist enough. If too moist, add a small handful of cashews and process again.
  3. Once the proper texture has been achieved, transfer the contents of the food processor into a medium bowl. Mix in the chopped carob or dark chocolate by hand. To form the cookies, use a melon scooper (or teaspoon) to press the dough into small compact balls. Gently flatten the balls into cookies using the bottom of a drinking glass. I love it with some unsweetened coconut sprinkled on top. Makes 2 dozen; store in an airtight container.

Notes  When I use chocolate chips, I use the variety found in the health food store that doesn't contain refined sugar.

Fudge Babies

Ingredients

  • 1 cup Walnuts
  • 1 cup pitted dates
  • 3-4 T cocoa
  • 1 t. vanilla
  • dash of sea salt
  • 1 t cinnamon (optional)

Instructions

  1. Mix all ingredients in a food processor.
  2. Form into small balls and refrigerate or freeze.
  3. You can roll them in raw coconut  or chopped almonds for a yummy option.


Peanut Butter Balls

Ingredients

  • 1 c peanut butter
  • 2 c rolled oats
  • ½ c wheat germ
  • ¼ c flax seed
  • ¼ c chopped nuts
  • ¾ c honey
  • ¼ c powdered milk

Instructions

  1. Use electric mixer and combine all ingredients.
  2. Roll into little balls.
  3. Place on a cookie sheet and chill in refrigerator.

HEALTHY CHOCOLATES

Ingredients

  • 1 heaping cup pitted dates
  • ½ cup raw cacoa powder
  • 2 T raw cacoa nibs
  • 1 cup chopped walnuts ( I also add: 1 dash sea salt, cinnamon, tsp vanilla)

Instructions

  1. Throw in a super blender or food processor Have to mix it for a while and scrape sides Roll into small balls Refrigerate
  2. Variations:
  3. : for kids who don't like nuts; omit walnuts and add 1T coconut oil.
  4. : roll balls in unsweetened shredded coconut
  5. : add 1 T orange or raspberry extract
  6. : replace walnuts with chopped peanuts and add 1 T natural peanut butter