No Bake Apple Pie Cookies

Tonight after dinner we wanted a sweet but healthy treat. This is what I came up with: my version of a no-bake apple pie cookie that sets in the fridge but is solid at room temperature and doesn't have to live in the freezer. Enjoy!

No Bake Apple Pie Cookies
Makes 8

1/4 c almonds
1/4 c unsweetened shredded coconut
1/4 c coconut sugar
1c rolled oats
3 Tbsp solid cacao butter, melted
2 Tbsp coconut oil, melted
1 Tbsp natural peanut butter
1 tsp vanilla
1/2 tsp cinnamon
Pinch of salt
9 pieces thinly sliced apples, peeled and cored
Pinch cinnamon and coconut sugar for dusting

Places almonds in food processor and process until fine crumbs formed. Don't leave this unattended for too long or you may get almond butter. Add shredded coconut and coconut sugar and process until very fine crumbs. Add 1/2 c rolled oats and process until fine crumbs.

Add salt and cinnamon.  With processor running, add melted cacao butter, coconut oil, and peanut butter.  Process until well mixed. Form into 8 even discs and place on parchment-lined baking sheet.

Put in fridge while you prepare the apple slices. Top each disc with an apple slice and sprinkle with cinnamon and coconut sugar. Set in fridge or freezer for 5-10 minutes. Store in fridge or in a cool place.

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Brownie Batter Bites (no bake, vegan, gluten-free)

The past couple weeks have been super busy for our family with our move, and our house (and diets!) have been in complete disarray.  But now we are almost all unpacked and feeling more "at home" at the new place.  And I am also feeling inspired with lots of new recipe ideas :)

We are also on a semi-juice cleanse this week.  I say "semi" because we are still eating raw vegan dinners and Vega smoothies for breakfast.  But other than that its green juice morning, noon and night. 

However, after mowing our new lawn in the hot sun, hubby felt like a sweet treat.  So I whipped him up these nearly-raw Brownie Batter Bites.  They are no-bake and vegan, and can be made gluten-free if you use gluten-free rolled oats.

Stay tuned for new recipes and a fabulous giveaway coming soon!

Brownie Batter Bites
Makes 12

3/4 c almond meal (finely ground almonds)
1/2 c raw brazil nuts (or cashews or macadamia nuts)
1/2 c rolled oats
1/4 c raw cocoa
1/4-1/3 c maple syrup
2 tbsp coconut oil (hardened - if liquid put in fridge to harden)
1 tsp vanilla extract
pinch of salt
3 tbsp chocolate chips

Put almond meal and brazil nuts in food processor and process for 5-7 minutes, until mixture is beyond the meal stage and is turning into nut butter.  Add oatmeal and process another 2 minutes until fine.  Add cocoa, maple syrup, coconut oil, vanilla and salt.  Puree until well combined. 

Add chocolate chips and pulse to combine.  Form into 12 tablespoon-sized balls and place in freezer to harden, about 15 minutes.  Store in freezer.

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Thai Zucchini Noodles with Spicy Peanut Sauce

My sister gave me the idea for today's blog post, and my goodness, what a good idea it was!  So far she's 2 for 2 (she also gave me the idea for my chocolate raspberry custard tart).  I'll have to hit her up more often.
xo 

Thai Zucchini Noodles with Spicy Peanut Sauce
Serves 4
 
2 medium zucchinis, julienne (I use a julienne peeler)
1 small red pepper, sliced thinly
1 large carrot, peeled and julienne (I use a julienne peeler)
2 green onions, sliced thin
1 handful beansprouts, rinsed
2 tbsp cilantro, minced
1 tbsp basil, minced

Spicy Peanut Sauce
2 cloves garlic
2 tbsp peanut butter
1/4 c canned coconut milk
juice of 1 lime
1 tbsp soy sauce
1 tbsp grapeseed oil
1 tsp rice vinegar
1/2 tsp sracha sauce
1/4 c chopped peanuts Pin It Now!

Chocolate Chip Cookie Dough Bites

Cookie dough tastes like childhood.  I remember being at my grandma's house in Toronto in the summer.  My sister and I would fly from Vancouver as UMs (unaccompanied minors) to visit our grandparents.  My childhood in Toronto smelled like hot pavement and bubblegum.  Like tomato sauce and laundry detergent.  I remember the feeling of coming in from outdoors and feeling the cool floor tiles on my hot feet.   When we ran out of bubbles and sidewalk chalk, when we needed a break from making up plays and jumping rope, sometimes my grandma would bake cookies with us. 

My cousins, my sister and I would drag big dining chairs from the breakfast table up to the counters to stand on, wrap big aprons over our little bodies, and wash the garden soil off our little hands.   We would measure and sift, whisk and stir, and I would always try to sneak bites of the dough. 

Although the composition of chocolate chip cookie dough is unremarkable: butter, sugar, eggs, flour, vanilla, baking soda, salt and chocolate chips, the deliciousness actually comes from its "danger."   I was always told "don't eat the raw dough, you'll get salmonella!" And "you can't digest raw flour, you'll get a tummy ache!" Simple facts presented as dire warnings of most certain doom.   Such warnings made cookie dough utterly irresistible. 

Fast forward to adulthood, my cookie dough obsession continues.  The challenge: to create healthy cookie dough that can be eaten raw without serious illness or gastrointestinal difficulty.  These healthy cookie dough bites are fantastic - they have no egg or dairy so you can eat them without baking.  And even though the alluring danger is gone, you won't even know the difference. 

Also, instead of tablespoon-sized balls, you could shape them into logs and chop them into small chunks and serve them with ice cream or frozen banana soft-serve (its easy as it sounds - frozen banana chunks pureed in the blender).  I will try this soon and let you know how it goes.




Chocolate Chip Cookie Dough Bites
Makes 12
1/2 c spelt flour
1/2 c almond meal
1/4 tsp salt
1/8 tsp baking soda
1/3 c coconut oil (in solid form)
1/3 c maple syrup
2 tbsp non-dairy milk (I used coconut milk) + 1 tsp for melted chocolate
2 tsp vanilla 

In a small bowl combine spelt flour, almond meal, salt and baking soda and stir to combine.  Put coconut oil, maple syrup, non-dairy milk and vanilla in food processor and blend until smooth and well combined.  Add dry ingredients and process to combine.  Stir in chocolate chips.

Place in freezer for 10 minutes or until firm enough to roll into balls.  Roll into 12 tablespoon-sized balls.  Store in an airtight container in the fridge.




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Recipe: Chocolate Goji Berry Bliss Balls

It is a rainy Sunday afternoon, and I thought I would make something to keep in the fridge for the week when I need a pick-me-up.  These bliss balls are super easy, and have a great balance of hearty, sweet and chocolate.  I like using dried apricots as I don't find them as sweet as dates.  If you use dates, omit the agave syrup.

Chocolate Goji Berry Bliss Balls
Makes 12

3/4 c dried apricots
1/2 c hemp hearts
1 apple, peeled, cored and sliced
1/4 c rolled oats
2 tbsp unsweetened shredded coconut + 1/4 c for rolling
1 tsp agave syrup 
1/4 c puffed brown rice
3 tbsp goji berries
1 tbsp cocoa powder
pinch of salt

In a food processor, combine apricots and hemp hearts.  Process until they form a paste.  Add apple slices, rolled oats, coconut and agave and process for 1-2 minutes until well combined.  Add puffed rice, goji berries, cocoa powder and salt and pulse on and off until combined.

Roll into heaping tablespoon-sized balls between your palms.  Pour 1/4 c coconut on a shallow dish and roll bliss balls in shredded coconut to coat.  Store in air-tight container in refrigerator.

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Recipe: Copycat N.R.G. Orbs

Capers was once a local natural foods supermarket in Vancouver, until it was bought by Whole Foods.  Capers used to make a fantastic energy ball, and Whole Foods has carried on the tradition.  I love these balls of goodness, so experimented with the recipe until I got something quite similar to the Whole Foods orb.  Great for an on the go or post-workout snack, and super healthy too.

Copycat "NRG Orbs"
Makes 6 large or 12 small

1/2 c rolled oats
1/4 c protein powder (I use Vega Protein)
1/4 c sunflower seeds
1 tbsp sesame seeds
2 tbsp unsweetened shredded coconut + 1/4 c for rolling
1/2 c soft dried apricots (if they are not soft, soak for 30 min to 2h then drain)
1/2 apple, cored, peeled and roughly chopped
1 tbsp real maple syrup
1 tbsp natural peanut butter
1/2 c puffed brown rice

Pulse oats in food processor until finely chopped.  Transfer to medium bowl.  Add protein powder, 2 tbsp coconut, sunflower seeds and sesame seeds and mix well.

In food processor, pulse apple, drained apricots, maple syrup and peanut butter until chunky paste forms.  Add dry mixture to food processor and pulse until combined.  Add puffed brown rice and pulse until just combined.  Roll into 6 large or 12 small balls.

Spread 1/4c shredded coconut on a plate and roll each ball in coconut to coat.  Put in fridge to harden, approx 10 minutes.  Once firm, store orbs in air-tight container in fridge. Pin It Now!

Recipe: No Bake Peanut Butter Cookie Dough Bites

When we need a little sweet treat in our house, I whip these up.  They are simple and delicious, and we can't get enough.  That's why I make such a small batch at a time.  You can double it if you like, I would but just don't have the will power.

First, gather your ingredients.  I use natural, unsalted, creamy peanut butter.  Salted would work, you'll just omit the pinch of salt that you would otherwise add.

Place your slivered almonds in the food processor and blend until you have fine almond meal.

Add peanut butter, coconut oil, vanilla, salt and maple syrup and pulse to combine thoroughly.  Add chocolate chips (I use mini chips for more even distribution) and pulse to mix.

If your batter is too thin, place in fridge for 15 minutes to firm up.  Otherwise, form into balls about the size of a tablespoon and place on an ungreased cookie sheet.  Put in freezer for at least 15 minutes to firm up.  Enjoy!

No Bake Peanut Butter Chocolate Chip Cookie Dough Bites
Makes 10 small balls

1/4 c slivered almonds
1/4 c smooth unsalted peanut butter
3 tbsp maple syrup
1 tbsp virgin organic coconut oil
1 tsp vanilla
pinch of salt
1/4 c chocolate chips

Process almonds in food processor until you achieve a fine almond meal.  Add peanut butter, maple syrup, coconut oil, vanilla and salt and pulse to mix thoroughly.  Add chocolate chips and pulse to combine.  If batter is too soft to roll into balls, place in fridge for 15 min to firm up.  Form into 10 tablespoon-sized balls and place on cookie sheet.  Place in freezer for 15 min.  Remove and enjoy!  Store in air tight container in freezer.  Pin It Now!