Nutty bars

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This recipe is adapted from Elana’s Pantry, one of my absolute favorite food blogs for gluten-free goodies. I added hemp seeds for extra protein and omegas and used date paste to make them  lower-glycemic. They’re like extra nutty Larabars. They’re perfect for a quick snack or dessert. The healthy fats, protein, and fiber will keep you going and the nutrient-rich dates will satisfy your sweet tooth without making you crash. For a little extra sweetness, just add chocolate!

  • 2 cups almonds (raw)
  • ½ cup golden flaxmeal
  • 1/2 cup hemp seeds
  • ½ cup unsweetened shredded coconut
  • ½ cup creamy almond butter
  • ½ teaspoon sea salt
  • ½ cup coconut oil
  • 1 tablespoon date paste, agave nectar, or honey
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chunks (optional)
Put almonds, flax meal, hemp seeds, shredded coconut, almond butter and salt in a food processor and pulse for about 10 seconds. Melt coconut oil over very low heat in a saucepan. Once melted, add to the mixture with the date paste and vanilla. Pulse until you have a thick paste.  Press mixture into an 8 x 8 inch baking dish. Refrigerate for 1 hour, until mixture hardens.
To make them chocolate covered, melt chocolate over very low heat in a saucepan, stirring continuously. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
Remove from refrigerator, cut into bars and serve.
Makes about 20 bars, depending on how big you cut them. Enjoy!

Maca goji super bars

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These bars are super delicious and packed with nutrients, antioxidants, and protein. The perfect treat to satisfy your sweet tooth and nourish your body and mind!

Maca: Lepidium meyenii. An herbaceous plant native to the Peruvian andes. The root is made into a powder. It is shown to boost mood, energy, and libido and decrease anxiety. It also boosts sperm production, motility, and semen volume in men.

Goji berries: Lycium barbarum. A member of the family Solanaceae (which also includes the potato, tomato, eggplant, deadly nightshade, chili pepper, and tobacco). The plant and its fruit are used widely in traditional Chinese medicine. These little berries are chocked full of vitamins, minerals, phytochemicals, and antioxidants!

  • 1 cup almonds
  • 1/2 cup flax meal
  • 1/2 cup coconut shredded
  • 1/2 cup hemp seeds
  • 1/2 cup almond butter
  • 1 cup almond flour
  • 2 tbsp date paste *
  • 2 eggs, beaten (or to make them vegan try half a banana)
  • 1 tbsp vanilla
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp maca
  • 1/2 cup coconut oil, melted
  • 1/3 cup dried goji berries

Heat oven to 350 degrees. Put the almonds in a food processor and pulse for about 10 seconds until coarsely chopped. Add the rest of the ingredients except goji berries and pulse until mixed into dough. Add the berries and mix. Spread out onto a cookie sheet and press or roll to a 3/4 inch thickness. Bake for 10 minutes. Remove and put into bars. You can do any size you like.. I went with about 2×2 inch. Spread the bars apart a little on the cookie sheet and bake for another 5 minutes or so until they’re a little browned around the edges. Let cool and enjoy! Individually wrap them in plastic wrap or snack bags for a great on-the-go snack.

*To make the date paste, soak pitted dates in warm water for a few minutes then blend until smooth. Add water as need to get a consistency of apple sauce.

Raw Vegan Fudge Snowballs

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This recipe was adapted from Averie Cooks. I tweaked it so they’re totally raw and have no processed sugar! Flavor was not sacrificed. These are so delicious and decadent! Perfect for when you have a serious craving for rich chocolate! The pictures look a bit messy but hey life is messy sometimes right? That doesn’t mean it can’t be delicious too.

  • 1.5 cups shredded coconut
  • 3/4 cup date paste
  • 3/4 cup raw cacao powder
  • splash of vanilla extract
  • 1/4 cup coconut oil

Mix all the ingredients together by hand. Roll into balls and freeze. Or you can just freeze the whole thing in a tupperware and scoop out servings like thick fudgy ice cream!

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Nut Milk.. easier than you’d think

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Homemade nut milk always sounded like an unattainable thing to me until I stumbled onto a recipe in Sweet Gratitude: A New World of Raw Desserts. It is really so easy as long as you have the necessary equipment! And the taste is unbelievably better than the store-bought kind.

Side note: I highly recommend this cookbook and/or getting dessert at Cafe Gratitude if you’re in LA. Their desserts will open your eyes to the amazing taste and texture possible using nutritious raw ingredients!

What you need:

  • Blender – it’s especially easy if you use a Vitamix but any will do
  • Nut milk bag – Basically just a fine mesh bag. You can buy one on Amazon for about $8
  • Pitcher

Ingredients:

  • 1 cup almonds or hazelnuts 
  • 2 cups room temp water

Get to it:

  1. Soak almonds for 24-48 hours (if using hazelnuts, you can skip this step)
  2. Put in blender and blend until smooth (in a Vitamix just flip it to the smoothie setting)
  3. Let sit for 5-10minutes for a richer flavor
  4. Pour into nut milk bag secured in a pitcher or other container
  5. Squeeze out all the milky goodness (this is a messy process but should stay contained in the pitcher.. just be careful)

You end up with about 2 cups of delicious milk and 1 cup of nut pulp that you can use for crackers, cookies, etc in place of flour (see some of my other recipes for ideas). Add vanilla, cocao, or agave to your liking but it’s really yummy plain.

Happy milking!

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