VANILLA DATE SMOOTHIE

I never regret going to the gym, but I always regret not going! Case in point, I've been working very hard on a special project I have coming up and sometimes get lost in the passion of it all. It's enough to keep me from going, for which I always end up regretting. I make myself go in these times and always feel amazing when I'm done. The ideas open up and flow through me with ease, I've come up with some amazing ideas. Plus, it gives me time to break away from the intensity of the day. Even though the gym is intense in its own way, it's blood circulating and sweat producing, I find it so relaxing as well...maybe more so when it's over. ;) It really is essential to your overall good health and well-being. I agree to that 100%. Maybe some of you feel the way I do, or maybe you simply dislike it like a few people I know. Either way, I wish everyone the best of health! It's what I was thinking about today, how good it feels and I was so glad I went. Not to mention, coming home to make this vanilla date smoothie. It's a perfect sweet treat for a job well done!

Earlier this month, I picked up this big beautiful box of dates from my local Indian farmers market. How could I resist?! These are the extra fancy ones and they are the most tender, soft, sweet and caramely date I've had in long time. Fresh dates are simply the best, they are sweet and ready to be put to good use. As soon as I got home from the market I put together this vanilla date smoothie and loved every sip, especially those little date pieces that are like pieces of heaven to eat. If you've got some dates and frozen bananas on hand, I suggest you treat yourself to something simple and wonderful!


 

VANILLA DATE SMOOTHIE

Ingredients

• 1 cup unsweetened almond milk 
• 1 scoop vanilla protein powder, optional
• 1 large frozen banana
• 4 - 5 ice cubes or another frozen banana
• 3 - 4 medjool dates, pitted (soft and fresh is best)
• 1 teaspoon vanilla extract

Combine ingredients in blender and blend until smooth, about two minutes. Add a splash or two of extra almond milk if needed.

You may have visually small pieces of dates within the shake. That's ok, and even with those I had no trouble using my straw without having to clear the bottom of it maybe once or twice....Those little chunks are so caramely and delicious!

Serves one.

Notes:

For the protein powder, I've been using the Garden of Life Raw Fit lately. I love the fact that Garden of Life has a few protein powders that don't contain stevia. I prefer to sweeten my shakes/smoothies with fruits and personally don't care for the stevia after taste. I'm not on a weight management program but do love the high protein amount in this powder. The Raw Fit contains 28 grams of protein, which is half my daily recommended amount. For me, one shake a day is a perfect treat! If using protein powder, you may like to add 1/4 - 1/2 cup more of milk or water.

Enjoy!

Raw Pecan Tart Truffles

If you love pecan tarts and pies, than this is the perfect little raw treat to fill that craving. Quick and easy to make, gluten free, only five simple ingredients, no baking, no added sugars, and can be stored in the refrigerator or freezer for a lengthy amount of time. These are great given as gifts, taken to parties or just to have around the house for a quick, healthy treat!

Simple. Whole. Delicious!

Roll your truffles in one of the optional ingredients for a finished look. I have them rolled in almond meal, coconut flakes and mineral salt. My favorites were the ones rolled in mineral salt. A salted raw pecan tart truffle...so good!

Raw Pecan Tart Truffles

Ingredients

• 1 1/2 cups pecans
• 1 cup medjool dates (about 12), pitted and chopped (fresh is best)
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract or ground vanilla bean
• pinch of salt

for rolling, optional

• shredded coconut
• almond meal
• crushed graham crackers
• freshly ground mineral salt

Place ingredients in food processor and process until it just becomes combined. Ideally you want your dough to have visible pieces of nuts (but you can also process until smoother, see notes). It should stick together when you pinch it. Roll dough into 1 inch balls, about 12 truffles. Roll in any one or mix of the optional ingredients if desired for a finished look. Store in the refrigerator for up to a month (may even last longer) or freeze for a longer shelf life pulling them out as needed.

Notes:

To lower the fat content on these try subbing in 1/2 cup rolled or quick cooking oats for some of the pecans. I do this for most of my other raw treats but kept this one all nuts. You could even go as much as 3/4 cup oats and 3/4 cup pecans.

I have processed a batch to a smooth consistency before with great results. It was a bit more wet due to the dates and nuts releasing juices and oils from the heat it was giving off, but 30 minutes to 1 hour in the refrigerator before rolling helped with that. They were much smoother in texture which I kind of prefer now that I've had it that way. Also if processing until smooth, try adding in the oats as mentioned above, they will help soak up the extra wetness as well as lowering the fat/calorie content.

Enjoy!

Plum Carpaccio + Lemon Ginger Cream

Plums are in season and this is a great way to enjoy them, other than just eating them as is. This plum carpaccio is inspired by Matthew Kenney. He has a wonderful flair for raw eats of all kinds. You can find the original recipe in his book called Entertaining in the Raw. (be sure to check around for the best book price...this link is the best price I found but that could change)

For this recipe we will be making a simple syrup using either dates + water or pure maple syrup. To this we will add either vanilla bean or vanilla extract...both if your feeling like a good dose of vanilla with your plums and cream! You can probably guess want I did. :) I used dates for the syrup you see here. This batch came out a bit frothier than previous batches as I didn't let it rest very long. If you look closely enough you can see some of those little vanilla bean seeds in the smear above right...such delicious little speckles they are!

This simple syrup along with the lemon ginger cream will be added on top of your thinly sliced plums. I used a sharp knife to slice my plums. I didn't bother removing the seeds and simply started at the outer edge slicing inward until I came to the seed and then repeated on the other side. I found this to be the easiest way. For me, removing the seed meant squishiness on parts of the plum and I just didn't care for that. The best part of doing it this way was having a little extra plum on the sides for nibbling on. If your like me and like to nibble before the plate is served, you can go ahead and dip the extra plum flesh left around the seeds into the cream or syrup and start enjoying this as soon as possible. Or you can cut the small remaining amount off and place it in a sealed container to be eaten later with the leftover cream and syrup. Either way it's a win, win! But certainly if you wish, you can slice your plums in half, remove the seed and slice thinly using a sharp knife or mandolin and still dip in a few pieces here and there, just to be sure it tastes good. :)

 Plum Carpaccio + Lemon Ginger Cream

Carpacicio

• 8 plums (any color)

Lemon Ginger Cream

• 1/2 cup cashews, soaked for 2-3 hours
• 3 tablespoons water
• 2 tablespoons lemon juice
• 1 tablespoon pure maple syrup
• 1 heaping teaspoon grated ginger (I used a microplane to grate)

Simple Syrup

• 2 medjool dates, pitted (fresh is best)
• 1/3 cup water

OR...

• 1/3 cup pure maple syrup (in place of dates and water)
• 1/2 vanilla bean, scraped or 1/2 teaspoon vanilla (or both if you like)

For the cream, combine ingredients in a small blender (I used the magic bullet) and blend until smooth. You will want it to be on the thick side and shouldn't need any additional water. But if you forgo the soaking process you may need to add a bit more...I suggest adding in 1 tablespoon of lemon juice or water at a time. If you find your cream is a bit too runny, add in a few cashews and blend. You can serve at room temp or refrigerate a bit before serving. Can be made a day or two ahead of time.

For the simple syrup, combine either the dates, water and vanilla OR maple syrup and vanilla into a small blender (I used the magic bullet) and blend until smooth. Feel free to add a tad bit more water as needed to thin. You can serve at room temp or refrigerate a bit before serving. Can be made a day or two in advance.

Slice your plums thinly just before serving. I have given a more detailed way of slicing above. Here is the simple version: I placed my plums on a flat surface with the stem side up and sliced as thinly as I could by hand with a sharp knife starting from the outside and slicing in until I came to the seed in the middle. Do this for both sides.

Place you plums however you like on your plate. Serve with a nice drizzle of the simple syrup and a dollop of the lemon ginger cream. Garnish with some mint leaves. Serves 2 - 3.

Enjoy!

Raw Fruit Tartlet

These were just something special. So colorful, simple and delicious! A classic fruit tart, the kind I remember enjoying with mixed fruit. We had this wonderful little grocery store in Claremont, Ca called Wolfe's Market that sold fruit tarts in their bakery and I would always pick one up when in the area. I love fruit, I love creams and the crust was just an added bonus. I must say that having had theirs, and now this one, I much rather prefer and love this raw version. After eating it I felt cool, refreshed and wanting another. Makes for a great breakfast or dessert that won't leave you feeling weighed down in the least. You can be sure that every ingredient is beneficial and I know you will love this raw fruit tart as much as I do. 

I happen to have little mini cake pans to use as a mold. They're about three inches in diameter and were inexpensive for a set of three, but I only used two for this recipe. If using the classic tartlet molds you should get about three with the crust amount, to get all six double the crust recipe. The fruit tarts held up great. The crust stayed in place and didn't become soggy, even after being in the refrigerator overnight. But if making these for parties, for best appearance I recommend serving within a couple hours of making. All in all, everything held up fantastic and it was quite delicious!

Raw Fruit Tart

Ingredients

• kiwi
• strawberries
• blueberries
• mango
• cashew sweet cream

Crust (makes 2 -3)

• 1 cup almonds or walnuts, or combo (I used almonds)
• 5 medjool dates
• dash or two of cinnamon
• 2 tablespoons water, divided

Make your cashew sweet cream and keep in the fridge for at least three hours. This can also be made a day or two ahead.

Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined and somewhat chunky. Add one tablespoon of water, process until dough forms. Add the extra tablespoon of water if needed. I used it but you may find in your climate or altitude that you may not need it. We don't want the dough too wet, just enough so that it combines nicely. Cover and place in refrigerator for 20 min to stiffen a bit.

While dough is setting, prepare your fruits and set aside.

Using molds of choice, line each with a piece of saran wrap like the picture shown above. Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly yet gently into place. Fill each tartlet with cashew sweet cream, almost to the rim, and level out, top with fruit. To remove tart from mold, gently lift the edges of saran wrap, place on flat surface and using a spatula carefully wedge under the tart and move to desired flat surface. You can prepare these a couple hours ahead, cover with saran wrap and store in the refrigerator until ready to eat. Makes 2 three inch fruit tarts using the mini cake molds. Each fruit tart is about 2 serving.

Notes: If using classic tartlet mold, the cashew sweet cream will fill all six and the crust will cover three. If using mini cake pans like I did, the cream will fill three and the crust will cover two.

Enjoy!

Cashew Sweet Cream

Cashews are such an incredible and versatile ingredient in the vegan & raw vegan kitchen. They can be made into cheeses, sour creams, dressings, sauces and raw cookies to name a few. Here is a simple and delightful sweet cream version. This sweet cream can be used in many ways. With varying the amount of water, this can be a thick cream or a drizzle style cream. Using a thicker cream you can use as a dip for fruits or as a center in a raw fruit tart. You can also use it to top on pies as a cool whip replacement, or as a frosting for cakes and cupcakes. Add to the center of crepes along with some fruit. It can be slathered on top of pancakes, waffles, banana bread or cinnamon swirl bread. You can even add in a little cinnamon, vanilla bean seeds or other favorite dessert spices. The uses and flavor combinations are only as limited as our imagination and taste buds. With this one recipe you can create many wonderful creations. This is raw, minimal ingredients, gluten free, dairy free and so very delicious!

Cashew Sweet Cream

Ingredients

• 1 cup raw cashews, preferably soaked 2 to 3 hours
• 4-5 medjool dates
• 2 teaspoons vanilla extract
• 3/4 - 1 1/4 cup water +

Combine all ingredients, start with only 3/4 cup water, and blend until creamy, about 3-4 minutes. Add additional water 1 or 2 tablespoons at a time until desired consistency. If you find you added too much water, add a few more cashews and blend. Taste for flavor adding an extra date or two for added sweetness if desired. Store in an air tight container in the fridge for up to five or so days.

Makes anywhere from 1 1/2 cups and up, depending on how much water you use.

Notes: You may also like to use almonds without the skins. Soak your almonds at least eight hours or overnight.

Enjoy this clean sweet cream!

White Chocolate Goji Berry Truffles

Soft and subtle is a great way to describe this White Chocolate Goji Berry Truffle. These little gems have a nice mellow white chocolate flavor with a speck of color and light flavor from the goji berries. They went over so well with everyone I shared them with. So make a batch for you and a batch to share with your loved ones and friends. They will love you for it!

White Chocolate Goji Berry Truffles

Ingredients

• 4 oz or 1/2 cup raw cacao butter, melted
• 1/3 cup goji berries
• 1 1/4 cup cashews, soaked 2 hours and drained
• 7 medjool dates, pitted 
• 2 tablespoons pure maple syrup, coconut nectar or agave*
• 1 vanilla bean, seeds scraped
• 1 tablespoon vanilla extract
• dash of himalayan salt
• 1/4 -1/3 cup shaved cacao butter or unsweetened shredded coconut, for rolling

Start by placing the raw cacao butter in a small saucepan and heat on the lowest setting. Keep an eye on it while you start putting the rest of the truffles together, swish it around every once in a while. At this low temperature it won't burn and should melt completely within five minutes or so. Once melted, turn off heat and set aside until ready to use.

Place the goji berries in a small bowl and add about 1/2 cup water, let soak a few minutes and drain. This will help soften them.

Combine the cashews, dates, sweetener, vanilla bean seeds, vanilla extract and salt into your food processor/blender and blend until completely combined and you have a smooth consistency. With equipment turned off, slowly add the melted cacao butter and blend again until combined. Transfer truffle mixture into a small/medium bowl, mix in the goji berries. Place mixture in the refrigerator for about 20-30 min. Scoop out rounded tablespoons full and roll into balls. Makes about 14.

Roll in shaved cacao butter or shredded coconut. For shaving the cacao bar I used a vegetable peeler and broke up the shaved pieces with my fingers. It flakes nicely like you see in the pictures.

Store in an air tight container on the counter for up to one week, refrigerator for up to three weeks or so, or freeze for much longer storage. 

Notes:

If you like you can use 3/4 cup cashews and 1/2 cup oats. Just be sure to process the oats first creating an oat flour of sorts before adding in the cashews and the rest of the ingredients. 

I prefer to use maple syrup. I have seen good and bad for agave and have decided because of the conflicts to only use pure maple syrup as my sweetener of choice. I personally feel that they don't taste that much different. I understand that some do not like the maple flavor and agave will be the choice for them. I suggest doing your own research to see for yourself whether agave is the right choice for you. You can also start using coconut nectar as a sweetener of choice.

Enjoy!

P.S. Don't forget to share the love. :)

Cranberry Pistachio Energy Bars

A homemade granola bar with a bit of a chew and a crunch at the same time. Lot's of flavor and full of goodness you can taste in every bite. So colorful too! Be warned, these are delicious and won't last long. But no worries, they're easy to make so you can whip some up in cinch. :)

I originally started these as a no bake granola bar like the recipe at Gimme Some Oven, but felt they were a bit to sticky to handle, even after chilling in the fridge a while. I decided to bake them in order to harden the maple syrup and stiffen them a bit. They came out really good and still have a bit of chewiness but without the stickiness. If you want them a bit crunchy bake for a little longer. They really are a vibrant and delicious treat! This recipe will give you the option to decide if you want to bake or not...a lot may depend on the date paste and how much moisture there is...but you may find that you prefer it unbaked. 

Cranberry Pistachio Energy Bars

Ingredients

• 1 cup packed medjool dates, pitted and chopped (about 15 dates)
• 1/4 cup pure maple syrup
• 1 tablespoon chia seeds, optional
• 1 tablespoon hemp hearts, optional
• 1 tablespoon ground flax seeds 
• 1/2 teaspoon cinnamon, optional
• pinch of sea salt
• 1 1/2 cups rolled oat (I used GF)
• 1 cup unsalted pistachios
• 1 cup dried cranberries or fresh chopped
• 1/4 cup semi-sweet chocolate or a dark chocolate bar chopped into small pieces, optional

Place dates, maple syrup, chia seeds, hemp hearts, flax seed meal, optional cinnamon and salt in food processor/high speed blender and process until it becomes a paste like consistency. Move date paste to a medium size bowl and add the remainder of the ingredients, mix well.

In a loaf pan or 8x8 pan, lined with parchment paper or greased with coconut oil, spread the mixture evenly to all edges and corners, press down gently but firmly to ensure a compact mixture. Place in fridge for 30 minutes before removing from pan and cutting into bars.

Once chilled, gently remove loaf and place on hard surface. Cut into any size bar you like. If you feel that they are just right for you without baking than your done and can enjoy one right now, if not continue....also, you may decide to try a few bars just to see how it works for you.

Preheat oven to 350 degrees. Place bars on a prepared cookie sheet with either the same parchment paper used to chill or greased, bake for 15 minutes. Remove from oven and let cool completely. I put mine in the fridge to cool as I was being a bit impatient with this extra step but well worth it! It may take an hour or two to completely cool, especially if you used chocolate.

Store in an air tight container or keep in the fridge if you like. Eat within two weeks. If using fresh cranberries it's best to eat within a week. (I highly recommend trying some fresh cranberries, they add a nice tartness with the sweetness of the other ingredients)

Enjoy!

A little picture tutorial and more...

Date paste...depending on the freshness of your dates will determine how thin or thick your paste is. The paste shown here was with very fresh dates, they were moist and soft creating this very moist paste...this was almost too moist but I also used 1/3 cup syrup instead of 1/4 cup, probably didn't need to use that much with such soft dates. I've also used older dates with less moisture and added a tablespoon or so extra maple syrup to the paste for added moisture. Use your judgement...if you need any extra moisture at all it should only be a tablespoon or two at most. If you feel your paste is too wet, add extra oats in the next step.

I used fresh chopped cranberries in this batch...the fresh cranberries added a little tartness and paired well with the sweetness of some of the other ingredients without adding refined sugars that are usually in dried cranberries. You can find organic dried cranberries that use pure cane sugar or apple sauce to sweeten the berries. Fresh is always best so give it a try sometime, you may be surprised how good they are in this recipe.

Gently pack the mixture into a lined loaf pan, chill, cut and bake if desired. I spy my little Piper girl, always underfoot waiting for something to drop, or a hand to reach down and give her some love. We've had her since Halloween of 2010, she was a rescue dog and needed a home, and we needed her little spirit...it worked out perfectly. :)

Hope this inspires something wonderful in your future. Happy Holidays. :)

Cinnamon Cranberry Truffles

The holiday is here and these little truffles are a welcome treat. Simple to make, gluten free, refined sugar free, soy free, dairy free, no unwanted additives and no baking time. They are so full of amazing flavor and so perfect for the holiday season...be warned that you will be eating many of these so make extra and store in the fridge, they will last for up to a couple weeks. These are great for parties, given as gifts or just to have around the house for a guilt free sweet. They will do wonders for your palate and hit that sweet spot!

Just simple wholesome ingredients to keep your mind, body and spirit strong!

They're even more wonderful rolled in shredded coconut, cacao/cocoa powder or cinnamon!

Cinnamon Cranberry Truffles

Ingredients

• 1/2 cup pecans, walnuts, cashews or almonds (I used pecans)
• 1/2 cup hemp hearts (hulled hemp seeds)
• 1/4 cup rolled oats (I used GF)
• 6 medjool dates, softened, pitted and chopped or 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon sea salt
• 1/4-1/2 cup cranberries, fresh chopped or organic dried 

In food processor/blender, combine nuts and oats, blend into a somewhat fine meal, doesn't have to be perfect. Add in the dates, vanilla, cinnamon, nutmeg, clove and salt. Process for about 30 seconds to a minute until mixture comes together. Place mixture into a medium size bowl, add cranberries and blend (start with the smaller amount and add more as desired). Mixture should come together when pinched. If mixture seems too dry, add one tablespoon of water or pure maple syrup. Store in refrigerator for about 20 minutes to let it stiffen up a bit. Roll into 1 inch balls. Makes about 12 balls. Store in air tight container in refrigerator for up to two weeks.

Notes:

For a more finished look try rolling each ball in cinnamon, cocoa/cacao powder or shredded coconut.

A mix of cranberries and mini dark chocolate chips would also be great in this recipe.

Fresh chopped cranberries are my favorite in this recipe. They add a nice light tartness that blends well with the spices and dates. If using fresh cranberries, eat truffles within 7 days.

If you don't have all the spices, you will still have a great truffle. I did them the first time with just cinnamon & vanilla and it was delicious!

Replace the oats with 1/3 cup nuts of choice if you wish.

Feel free to use whatever nuts or mix of nuts you like. Hemp hearts are full of nutrition and I try to add them where ever I can, they work great in this recipe. If you don't have any use all of one type of nut or mix and match. The great thing with this recipe is that you pretty much can't go wrong.

Enjoy!

Coconut Lemon Bombs

Coconut + Lemon = Flavor Explosion! 

I love lemony desserts, especially when they are raw and so healthy. The ingredient list is full of whole foods so you can be sure that you are feeding yourself a nourishing and healthy treat any time of day. This one is a nice combination of lemon and coconut with just the right amount of sweetness. Both flavors come through for a bright lemon flavor with a hint of coconut in this no bake cookie ball. I hope you enjoy them as much as I did.

Coconut Lemon Bombs

Ingredients

• 1 cup cashews
• 1/3 cup buckwheat groats/Kasha*
• 1/3 cup rolled oats (I use GF)
• 1/4 cup unsweetened shredded coconut flakes, optional
• zest of 2 lemons, medium sized
• juice of one lemon
• 6 - 7 medjool dates, softened and pitted
• 1/4-1/2 cup shredded coconut flakes for rolling

Place cashews, buckwheat groats and/or oats in food processor and blend until a medium to fine grind (doesn't have to be perfect). The buckwheat may stay a bit chunky so if your looking for a smooth center use all oats. Add rest of ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20-30 minutes. Roll into 1 inch balls then roll in coconut flakes. Makes apprx. 12 - 14. Store in air tight container in refrigerator for up to two weeks.

* If you don't have buckwheat grouts, replace with oats or nuts. I love to include buckwheat wherever I can since it is a 'superfood' and packs a lot of protein and fiber per serving, they also have a nice nutty flavor. Per 1/4 cup serving you are getting 6 grams of protein and 5 grams of fiber, more so than oats per serving, 1/2 cup yields 5 grams of protein and 4 grams of fiber.

Enjoy !


You may also like these other raw treats...

Almond Vanilla Bean Chocolate Chip Bites
Healthy Happy Hemp Cookies
Raw Coconut Brownie Bites
Raw Ginger Snaps 
Chocolate Pistachio Oatmeal Cookies
Cinnamon Cranberry Truffles

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

Raw Coconut Brownie Bites

I'm so excited about this recipe I found for these raw brownies. They are inspired by these two recipes from What's Cooking Good Looking and Food Doodles. They are simple and fabulous! This is the real deal...heaven here on earth for those seeking a great raw vegan brownie...this is it. I was amazed when I first tasted this, it is so much like a brownie to me. It's perfectly chocolaty, chewy and completely satisfying...one or two is all you need. I will never bother with any baked brownie again as they are so easy to make and full of wholesome goodness. These contain no refined sugars, no butters, no flours, and only six ingredients to boot. If your not a fan of coconut, try replacing the coconut with one of the nuts suggested. Let me warn you, these will go very fast!

Raw Coconut Brownie Bites

Ingredients

• 3/4 cup raw almonds, walnuts or pecans
• 1/3 cup unsweetened shredded coconut
• 1/3 cup unsweetened cocoa powder
• 1 1/3 cups packed medjool dates, pitted, softened* and chopped
• 1 teaspoon vanilla
• 1/8 teaspoon himalayan salt

Combine almonds, coconut and cocoa powder in food processor/blender and process until almonds are a fairly fine consistency. Remove mixture and set aside.

Add dates to the food processor/blender and process until dates become a paste. Add in the almond, coconut and cocoa powder mixture along with the remaining vanilla and salt. Pulse until just combined.

Line a loaf pan with plastic wrap, wax paper or parchment paper. Place mixture into loaf pan, press down firmly while smoothing out the surface. Here you can either put the brownies in the fridge for 20 minutes or so to harden a bit before cutting, or you can pull the brownies out right away and cut into 12 squares to make a 3-4 bite size brownie or cut into 24 squares for a 1-2 bite size brownie. Can be stored in an airtight container in the fridge, or on the counter, for up to two weeks.

Notes:

You can also roll these into 1 inch balls and eat as is, or roll them in shredded coconut or cocoa/cacao powder. If rolling into balls you should get apprx. 18-24 balls.

Additional toppings you may like: 
Shredded coconut
Dusting of cocoa powder
Chopped or whole raw almonds

*Depending on the type and freshness of your dates, you may need to soak them. To soften your dates, place dates in a medium size bowl and soak in hot water for a few minutes. I really prefer the medjool dates for their softness, they rarely need softening, but feel to use your favorite dates. Just be sure to soak before using them. 

Enjoy!

You may also like these other healthy raw treats:

Raw Ginger Snaps
Almond Vanilla Bean Chocolate Chip Bites
Healthy Happy Hempy Cookies
Coconut Lemon Bombs
Raw Chocolate Pistachio Oatmeal Cookies
Cinnamon Cranberry Truffles

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

RAW GINGER SNAPS

If you love gingersnaps you'll love this raw version. They are full of flavor, all the ingredients come through in this cookie and they are quite addicting! I'm really loving these no bake raw cookie balls if you haven't noticed....this is my fourth recipe within two weeks....they are so good and easy to make. Plus I love the idea of it being a doughy cookie, it does harden more once refrigerated and turns to be a little less doughy and more of a chewy style cookie. Along with that, I love all the natural ingredients that go into them. All you need is a few to satisfy your craving....and if you have too many, you won't feel guilty!

Start by pulsing your oats and almonds until a somewhat fine consistency.



Add in your remaining ingredients and blend until it clumps together forming a dough ball.



The dough is amazing, try not to eat too much before you roll your balls like I did. I would have gotten 12 balls but I couldn't resist eating some of the dough only leaving me with 11 of these delicious spiracle treats.



Roll the balls in sesame seeds or cinnamon for a finished look, or leave them as is.

RAW GINGER SNAPS

Ingredients

• 3/4 cup oats, regular or quick (I used GF)
• 1/2 cup almonds
• 3/4 cup dates, pitted and chopped
• 2 tablespoons fresh ginger, minced or 1 1/2 teaspoons ginger powder
• 3 tablespoons pure maple syrup or liquid sweetener of choice
• 1 tablespoon unsulphured organic molasses, optional
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg or ground cloves
• 1/8 teaspoon salt
• sesame seeds & cinnamon, for rolling

Combine oats and almonds in food processor, blend until you get a fairly fine consistency, doesn't have to be perfect. Add dates and rest of ingredients, blend until combined and dough like consistency, about 1 minute. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency.

Roll your dough into 1 inch balls. If you like you can roll them in cinnamon or white sesame seeds for a more finished look. Shredded coconut would be another great option.

Keep refrigerated and enjoy within two weeks or so. Makes 12 balls.

Notes: 

For those with nut allergies, you may substitute the almonds for sunflower seeds or hemp hearts.

I use oats in the recipe to cut the fat content. Feel free to use all almonds or more almonds and less oats. 

Enjoy often!

Almond Vanilla Chocolate Chip Bites

Almonds, vanilla and chocolate together...need I say any more. These are a nice easy treat anytime of day and meant to be enjoyed freely. Almonds are the most alkalizing nut, the more alkaline you eat the better. An alkaline (vs. acidic) system will help keep your system functioning at its peak! Almonds are also balancing, very nourishing, and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for the day. Healthy meets delicious in these raw no-bake bites.

 Almond Vanilla Chocolate Chip Bites

Ingredients

• 1 cup almonds
• 1/2 cup oats (I use GF)
• 3 tablespoons almond butter
• 3 tablespoons pure maple syrup or agave
• 6 medjool dates, pitted
• 1 teaspoon vanilla
• 1 vanilla bean, slit lengthwise and seeded
• 2 tablespoons water, + plus more as needed
• pinch of mineral salt
• 1/4 cup dark chocolate chips, cacao or carob nibs, or raw chocolate

Place all ingredients in food processor except for chocolate chips. Blend, scrapping down the sides as needed, until combined. (I like to leave mine a little on the chunky side). Add 1 or 2 tablespoons more water as needed. Remove mixture and place in a medium size bowl, mix in the chocolate chips. Refrigerate for about 20 minutes, it will help the mixture stiffen a bit making it easier to handle. Roll into 1 inch balls or flatten like a cookie. If forming them into balls you may like to roll them in cacao powder, cinnamon or shredded coconut. I've done all three and all were great ! Makes approx. 12 - 18, depending on if your rolling or forming cookie shapes.

Store in fridge and enjoy within a few weeks. They also freeze well.

Optional add ins:
1/4 cup shredded coconut flakes
1/2 teaspoon or so of cinnamon

Enjoy !