This is a delicious no-guilt treat you can indulge in when sugar cravings strike. There is no added sugar or other sweeteners – just nutritious real food! I love, Love, LOVE these! They do take a little bit of time to make, but trust me – it is SO worth it. My husband thinks they look festive, so I decided I will be making these to share at Christmas time! 🙂 Multiply the recipe to make more for parties or just to store some extra in the freezer!
3/4 cup raw pitted Medjool dates
1/3 cup coconut oil
1/4 cup raw sunflower seeds
1/4 cup hemp hearts
1/4 cup cacao powder
1/4 cup gojiberries
1/4 cup unsweetened shredded coconut
1 tbsp chia seeds
1 tsp cinnamon
approx 1/2 cup additional unsweetened shredded coconut for coating
Soak dates and goji berries in warm water for 10-15 minutes to soften. Add all ingredients into food processor and process until dates are all chopped and mixture is even.
Transfer mixture to bowl, then pour the additional 1/2 cup of coconut onto a plate. Scoop out spoonfuls of the mixture and roll into about 1″ diameter ball and roll in coconut to coat. Add more coconut to plate for rolling as needed. Chill in the refrigerator for a few hours before serving.
Makes about 16 date balls.
These muffins are gluten free, dairy free, and full of flavor! I can’t even tell you how delicious these muffins are! I am in love… 🙂
2 1/2 cups zucchini, grated (about 2-3 zucchini)
1 cup apple, grated (about 1 lg apple)
1/2 cup raw honey
1/4 cup sunflower oil
2 tsp pure vanilla extract
2 cups buckwheat flour
2 tsp baking soda
2 1/2 tsp cinnamon
1/2 tsp salt
1 cup frozen raspberries
1 cup dark chocolate chips
Preheat oven to 350 degrees.
Grate zucchini and apple and set aside. In large mixing bowl, combine honey, oil, eggs, and vanilla, mixing well. Add flour, baking soda, cinnamon, and salt and mix well. Next add grated zucchini and apple and mix gently, then add raspberries and chocolate chips and mix gently until evenly distributed.
Grease muffin pan with sunflower oil, or line with muffin cups. Fill each about 3/4 full and bake for 20 minutes, or until knife come out clean. Let cool for a few minutes. To remove muffins from pan, slide a knife around each muffin and then gently pry each away from the sides. Place plate or rack over pan and flip over, gently shaking pan if needed. Allow to cool before storing.
Makes about 22-24 muffins.
I’ve tried a few of the dairy-free ice cream alternatives out there, some good, some not so good… Then I figured out this simple little recipe! This one satisfies my sweet tooth every time! 🙂 I use my NutriBullet – I haven’t tried it with a regular blender – you may need more water to get it to blend.
3 small frozen bananas*
5 or 6 frozen strawberries*
4-6 oz. water
approx. 2 oz. dark chocolate chips (I use Sunspire organic 65% cacao chips)
*Use organic fruit if possible – it’s more flavorful!
Blend fruit and water until smooth. You may need to shake container a few times to get all the fruit to the blades to blend. It should be thick and creamy once it’s blended. Next add the chocolate chips (more or less as desired) and blend or pulse for a few seconds to break the chips up.
Makes 3-4 servings.