Thursday, May 2, 2019

COCONUT CACAO ENERGY BALLS.


These super easy energy balls were such a hit at our most recent Pilates & Plants event, I thought I'd share the recipe with you all!

The original recipe uses almond butter, but I found that swapping out sunflower butter for a nut free option yielded even yummier results! Feel free to test out your favorite nut butter!

Coconut Cacao Energy Balls
serves 18

Ingredients 

Wet

  • 1/2 C Sunflower Butter (or your preferred nut butter)
  • 1/8 C Pure Maple Syrup
  • 1/8 C Coconut Nectar (can substitute more Maple Syrup if you don't have Coconut Nectar)
  • 2 TBSP Coconut Oil, melted

Dry

  • 1/2 C Shredded Coconut, pulsed in high powered blender or food processor 
  • 1 C Rolled Oats, 1/2 pulsed in high powered blender or food processor 
  • 1/4 C Ground Flax Seed 
  • 1/4 C Hemp Seeds
  • 1/4 TSP Pink Himalayan Salt
  • 1/2 C Lily's Sweets Stevia Sweetened Chocolate Chips 

Glaze (optional)

  • 2 TBSP Coconut Oil, melted
  • 2 TBSP Cacao Powder 
  • 2 TBSP Maple Syrup  

Method

Combine wet ingredients in a small bowl, mix well.

Combine dry ingredients in large bowl, mix well.

Pour wet ingredients into dry ingredients, fold together. 

Place bowl in the fridge for at least 10 minutes to set. Use this time to clean up your mess :) ! 

Use a TBSP scoop (I just use a measuring spoon) to scoop out even amounts of batter, use your hands to roll into balls. Place onto sheet pan lined with a Silpat or parchment paper. 

Allow balls to chill in the fridge for at least 20 minutes. While the balls chill, combine all glaze ingredients and allow to cool slightly (if coconut oil was warmed).

Remove balls from fridge, top each with ~TSP of glaze, place back in the fridge to harden glaze.

Store in the fridge (if you can resist eating them all!). 



Thursday, February 28, 2019

CHOCOLATE CHIP CHICKPEA FLOUR COOKIES




Chocolate Chip Chickpea Flour Cookies
serves 8 small/medium 5 large cookies

Ingredients

Dry
  • 3/4 cup + 1 tbsp chickpea flour, chilled in the freezer for at least 15 minutes in advance (this prevents the cookies from spreading in the oven)
  • 1/2 tsp himalayan sea salt 
  • 1/2 tsp baking soda
  • 2 tbsp coconut sugar 
  • 1/4 cup Lily Sweets Stevia Sweetened Dark Chocolate Chips  (would also be good with dried fruit or nuts!)
Wet
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla


Method

Chill chickpea flour for a minimum of 15 minutes in advance. Preheat oven to 350 degrees. 

Sift all dry ingredients together in a bowl to reduce lumps. Add liquid ingredients and mix well to combine, might take some effort, ass dough will be slightly thick (you don't want it to be wet). 

Roll into into individual balls of dough (I made 8 small/medium sized) and place on a baking pan lined with a Silpat (or parchment paper would work) and flatten them slightly with your fingers or a fork.

Bake for 12-14 minutes, until golden brown. If you like a slightly denser/chewier cookies, press down again slightly after removing from the oven (I pressed the cookies pictures). If not, just leave them be.  Allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Store any leftovers (though there likely won't be many) in an airtight container at room temp - they harden quite a bit when refrigerated.