Ginger Moalsses Cookie Dough Bites

Iย am SUPER EXCITED about this recipe!

Did you eat peanut butter balls for the holidays as a child too??? Gone are the days of kraft peanut butter and icing sugar so here is my healthy adult version inspired byย @emily.likes.foodย but with my own twist!ย 

Recipe

Ingredients
1 1/3 cup almond butter
1/4 cup pure maple syrup ๐Ÿ
1 heaping TBSP organic blackstrap molasses
2 tsp freshly grated ginger root or 1 tsp ground/dry
1.5 tsp ground cinnamon
2 Tbsp coconut flour
1 tsp vanilla extract
Pinch of salt
2 medjool dates, cut into small pieces

Method

In a bowl, combine all ingredients except dates, until everything is well mixed.

Roll into balls with about 1 Tbsp mixture. Add more flour if its too wet.

Press a piece of date into the centre. Roll again.

Refrigerate & Enjoy!

Makes 20-24 balls.

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Zucchini Chocolate Chip Cookies {vegan}

These are simply the best! They started as a way to use up the extra garden abidance of zucchini this season, but now they have turned into a regular favourite! Essentially they are like a healthy and homemade granola bar (which means you can have it any time of day!)

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yield:ย 2 1/2 DOZEN COOKIES

cook time:ย 10-12 MINUTES

INGREDIENTS:

  • 1 cup organic light spelt flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup organic virgin coconut oil, melted
  • 1/2 cup dark brown sugar or coconut sugar
  • 1/4 cup organic raw cane sugar
  • 1 flax egg ( 1 tbsp ground flaxseed + 2 tbsp water, mix and let sit for 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (and drained)
  • 2 cups rolled oats
  • 1/2 cup unsweetened coconut flakes
  • 3/4 cup semisweet vegan chocolate chips
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, prepare flax egg.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  4. In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add flax egg and vanilla extract. Next, add the shredded zucchini. Be sure to squeeze out any extra liquid with your hands. Mix until combined.
  5. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
  6. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Chewy Chocolate MACAroons {Grain Free, Dairy Free, Vegan}

Ever wonder what to do with an overload of ripe bananas, and looking to expand your recipe repertoire beyond banana bread? This recipe is one of the most easy and quick desserts I make, and at no sacrifice to the taste. When they first come out of the oven, they are absolutely perfect. So warm and chewy and the chocolate chips literally melt in your mouth. I really love the size of this delicious treat, it is just enough…. and they somehow remind me of 2 bite brownies in a way.. ha! The best thing about this recipe, is that everyone always loves them!

Ingredients

4 ripe bananas, mashed

3 cups unsweetened shredded coconut

ยฝ cup raw cacao powder

ยฝ cup dark chocolate, chopped or dairy free chocolate chips

2 tbsp ground flaxseed

1 tbsp vanilla extract

1 tsp maca, optional ** Traditionally, maca has always been ย used cooked – which enhances the health benefits and makes it easier on the body to digest. Read more about raw or roasted maca…

Instructions

1) In a large bowl, mash bananas by hand with a fork, or use a food processor or blender to speed up the process.

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2) Add in all remaining ingredients and stir until just combined.

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3) Scoop mixture into balls and place on baking sheet approx 1 inch apart. I like to use a medium size trigger ice cream scoop to get the perfect shape every time.

4) Bake at 350ยบF for 10 – 15 minutes.

5) Let cool for 5 minutes before transferring to wire rack. Enjoy!

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Tiramisu: Inspiration from my Italy Trip!

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This was my first time making tiramisu, and it was much easier than I expected. It is not a typical dessert that I would normally make, but when you feel inspired sometime you just need to go with it, especially when it is a classic Italian recipe. I absolutely love this recipe that I received after a cooking class with Libby Greenfield, the chef at In Sabina Retreat.

Light, fluffy and not too sweet. Enjoy!

 

 

 

Libby’s Tiramisu

4 eggs, separated

3 tablespoons of honey

500g mascarpone

2tbs sweet Marsala (I used rum…but any liquor can work..maybe chocolate!)

100ml espresso ( I needed more than this..and used regular coffee that I brewed extra strong!)

16-24 Savoiardi biscuits

Cocoa powder to dust (raw cacao for me!)

Dark chocolate to grate (high quality is a must!)

Combine coffee and Marsala, set aside

Whisk egg yolks and sugar until pale and fluffy

In separate bowl, whisk whites till they hold their shape, set aside

Put mascarpone in large bowl, stir to loosen, adding a tablespoon of the egg white if necessary, the mixture should drop from the spoon

Pour the egg yolk mix into the mascarpone, mix to combine.

Fold in half egg whites, then the other half, being very careful not to burst the air bubbles you have made. The more air bubbles you keep, the lighter your tiramisu will be.

Begin your first layer by dipping the savoiardi biscuits in the coffee mixture two at a time, so they have absorbed some of the coffee but remain firm enough to pick up.

Place enough of the soaked biscuits to snuggly fit into your chosen container, you may need to break a few of the biscuits to make sure they form a solid layer.

Sift a layer of cocoa powder over the biscuits, then a layer of grated chocolate

Then add your first layer of mascarpone mix, smoothing it out carefully to cover all of the biscuits.

Another layer of cocoa powder and chocolate, then start the process again, the number of layers will differ according to the container you have chosen.

Chill overnight

 

Heavenly Halvah for breakfast, lunch, snack or dinner… because why not!

The only thing I can take credit for is eating this. I love this recipe exactly the way it is in The Power of Food by Adam Hart. This a fantastic cookbook for anyone looking to add nutrient dense, high prana, foods to their diet. There are chapters dedicated to hemp seeds, chia,cashews, garlic, ginger, avocados… I think you get the point!!!

I like to refer to this “dessert” as a power snack which justifies ย me eating it for breakfast, lunch, snack or dinner..which happens!

The ingredients are superior to most granola bar or protein bar recipes, and with the hemp seeds and almond butter, this packs a punch! This recipe is not only rich in protein, but also in omega 3 thanks to the walnuts ย and calcium from the sesame seeds and tahini. Lastly, it’s raw and has all the enzymes for optimal digestion and assimilation!

This is a must try!

Ingredients

1/2 cup walnuts, ground

1/4 cup sesame seeds, ground

1/4 cup hemp seeds

3 Tbsp tahini

3 Tbsp honey

2 Tbs[, almond butter

1/2 tsp Himalayan crystal salt

Extra hemp seeds for sprinkling on top

Instructions

In a large mixing bowl, combine all the ingredients except the topping. Line an 8 inch square baking sheet with parchment paper. Place the mixture into the prepared baking dish. Sprinkle some hempseed overtop and place the halvah in the refrigerator for 1 hour. Cut into small squares and serve. Store your halvah in an airtight glass container in the refrigerator for up to 7 days.

Want chocolate halvah??? Add 2 Tbsp of Cacao!