By Megan Stulberg
I woke up late and was craving something decadent, sweet, and salty all at once. I didn’t feel like bothering with a complicated recipe, so I threw a bunch of things in a blender. I’m lucky that the results turned out perfectly. Two cheers for laziness!
- 1 cup pitted dates (no need to soak)
- 3 tbsp raw cacao powder
- 3 tbsp coconut oil
- 1 tbsp unsweetened shredded coconut
- 2 tbsp raw almond butter
- 1 tbsp raw cacao nibs
- 1 tbsp raw agave syrup or maple syrup
- 1 tsp organic vanilla extract
- 1 tsp chia seeds
- 1 tsp raw crystal salt or sea salt
- 1 handful raw walnuts, chopped
1) Combine all ingredients in food processor until smooth.
2) Spoon bite-sized balls onto plate lined with parchment paper. Press each down with fork. Top with additional walnut crumbs, cacao nibs and coconut flakes if desired.
3) Let cookies set in fridge for 4-6 hours.
Serve chilled. Should make 12 cookies but I ate too much of the batter. Whoops!
By Megan Stulberg
I look forward to the holidays solely for the purpose of tricking my meat-loving family into eating delicious vegan food. Exhibit A: the five dish meal I made at Christmas. For dessert this Easter, I made dark chocolate almond coconut bites! I mean…they’re kind of shaped like eggs. Right?
SALTED DARK CHOCOLATE ALMOND COCONUT BITES:
Adapted from Mind Body Green
Note: this recipe is vegan, gluten-free, soy-free and refined sugar-free. No baking is required and the only part that isn’t raw is the chocolate coating.
- 1 cup unsweetened shredded coconut
- 4 tbsp coconut oil
- 3 tbsp 100% maple syrup
- 1 tsp vanilla extract (use organic if possible)
- 2 cups Krisda dark chocolate chips
- 1/2 cup sliced almonds
- Pinch of raw salt
- Mix coconut, coconut oil, maple syrup, vanilla extract and about half of the sliced almonds in a food processor until thoroughly combined.
- …It should look like this! 2) Line a large plate with wax paper. Using your hands, form the coconut mixture into balls and spread out evenly. 3) Melt chocolate chips on low heat for about 5 minutes until the consistency is fluid but thick. Add water if needed. Be careful not to burn it! 4) Spoon melted chocolate onto balls, covering the edges and tops thoroughly. This part will be messy. Like, really messy. It’s okay. 5) Sprinkle salt and remaining almonds on top. Place in fridge and let sit for at least 1 hour.
They should look like this once they’ve set. Perfection! Serve cold.
Yields 10 medium sized balls or 12-14 smaller ones.