Saturday, August 27, 2011

Three Raw Treats

Hello Everyone, Wishing you all safe blessings if you are in the path of Irene! A couple days ago, I was in the mood to throw together some goodies for us to munch on. First up, was Chilled Raw Chocolate Fudge, the recipe came from here. Up next is the Crumbly Crust Balls, at least that's what I call them and this recipe is adapted from Heathy's Peach Cobbler Crust recipe here. What I did was take 2 cups pecans, 1/2 cup coconut, 1/2 cup dates, pinch of salt, added some raisins and dark choccie chips. Process all in food processor and roll into balls...really good. And lastly, Snowballs....Combine 1/2 cup each of whatever you like, I used pumpkin seeds, sesame seeds, almond butter, honey, sunflower seeds, raisins, dates. Once combined, make into balls and roll in coconut.....really easy! In the tall glass are the Snowballs and the little glass is the Crumbly Crust Balls!

Chilled Raw Chocolate Fudge....

Snowballs and Crumbly Crust Balls....

Be safe all! Hugs!

Wednesday, August 10, 2011

A Friend's Giveaway....

Cute Katie @ is having an awesome may want to enter here ......thank you Katie!

Good luck, but I hope I win.....he he! Hugs!

Thursday, August 4, 2011

The Best.....Almond Oatmeal Chocolate Chip Cookie Bites

Almond Oatmeal Chocolate Chip Cookie Bites

Adapted from Elana's Pantry

2 ½ cups Trader Joe's almond meal
3/4 cup old fashioned oatmeal, ground fine in blender or food processor
½ teaspoon fine sea salt
½ teaspoon baking soda
½ cup grapeseed oil (I used olive oil)
½ cup pure maple syrup
1 tablespoon pure vanilla extract
3/4 cup dark chocolate chips (such as Ghiardelli 60% Cacao)
  1. In a large bowl, combine almond flour, ground oatmeal, salt and baking soda
  2. In a medium bowl combine grapeseed oil, maple syrup and vanilla
  3. Stir wet ingredients into the almond/oatmeal flour mixture until thoroughly combined
  4. Fold in chocolate chips
  5. Spoon 2 tablespoons of dough onto a parchment lined baking sheet, press down to flatten
  6. Bake at 350ยบ for 7 to 10 minutes, until lightly golden
  7. Cool cookies on the baking sheets for 20 minutes, then serve.