ABC Marbles

ABC Marbles? What the heck are those? Well, they’re these…

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I couldn’t decided what to call my newest dessert balls, so I asked for suggestions on Facebook. Someone suggested ABC Swirl, and while I loved the idea of ABC, the swirl didn’t quite fit, so I went with marble. My original idea was Almond Butter Carob Marble Balls. Ha! Apparently my kitchen inspiration has been just slightly better than my recipe naming inspiration ūüėČ

ABC Marbles

1/2 c + 2 TBSP almond butter

1/4 c carob

2 TBSP maple syrup

Combine 1/2 c almond butter, carob powder and maple syrup in a ball until thick batter forms. Add  the two tablespoons of almond butter to the mix and smash in to combine. Roll into balls and store in the refrigerator or freezer.

Notes:

Nut butter: You can use any nut or seed butter – almond, peanut, cashew, sunflower, etc.

Carob: You can easily swap the carob out for raw cacao or coco powder. The carob powder I’ve been using is by Bob’s Red Mill, and it’s super sweet. It’s much sweeter than the Chatfield’s brand.

Maple Syrup: You could easily use another liquid sweetener – even date paste.

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Better than Newtons

I have a serious thing for figs. Always have. Always will. Ok, maybe not always will, but I can’t imagine what would happen to make me not love figs. Case in point: I used to give tours to temporary workers at a local manufacturing facility that makes Fig Newtons. Seriously. After a day at the factory (jewelry-less and covered in hair nets), everyone left smelling like figs. Most people found this sickening. Not me. I relished in it. I looked forward to my Thursday tour group days. That was the only thing that got me through those long three months of employment with that company. (“Why only three months?,” you may be wondering. I got fired. Thank God for small favors!)

My obsession with Fig Newtons (small, squarish fig cookies for those of you not familiar) started in childhood; they were one of my dad’s favorite treats. And, being a fairly obese child, a cookie was cookie; bring it on! Luckily (unluckily?!), I loved the flavor and Fig Newton’s quickly became one of my favorite cookies, too.

Fast forward a couple of decades, and I still love figs, and I still love Fig Newton’s (Newman’s makes an awesome version too!), but I don’t love the preservatives, HFC, gluten, and whatever other nasties are floating around in a bag of Newtons. What to do, what to do…I know, make a healthier, vegan version of my childhood figgy treat! Enter, Skinny Figgy Bars ala¬† Fat Free Vegan Kitchen (which can also be found in the awesome cookbook¬† Vegan Holiday Kitchen by Nava Atlas), which I made a few (dozen) times last year. But that was last year. This is this year, and this year I’m eating a bit higher on the raw spectrum, so I went back to the drawing board food processor, and this is what I came up with.

Better Than Newtons

1/2 lb figs, de-stemmed (I use Turkish figs)

1/2 lb dates, pitted (I use Medjools)

1/4 c raw almond slivers (or raw almonds, crushed)

1 lemon, juiced (about 2 TBSP)

Optional: 1/4 tsp almond extract and/or pinch of sea salt

Place everything in a heavy-duty food processor and process until mixture begins to form a ball. Scoop giant tablespoons of mixture out of the food processor and roll into a ball. (Note: Mixture will be VERY sticky!) Then, you have a couple of options: either (a) place cookie balls on a dehydrator teflexx/paraflexx sheet, flatten, place on dehydrator tray, and dehydrate for one hour at 145F; then, reduce heat to around 110F and dehydrate another 2-4 hours or until desired firmness/tackiness; store cookies in the freezer or refrigerator, or (b) place cookie balls in a container and store in the freezer or refrigerator. Either option is delicious!

I shared one of these cookies with a co-worker who can’t eat chocolate, so I make a special point to share chocolate-free goodies with her, and she said the cookies were the best treat I’ve never shared with her — and she’s even paid for some of my treats before!

Sharing is caring…Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Raw Food Thursdays, Vegan Friendly Fridays, and Wellness Weekends.

Butter Peacan Balls

I’ve been on a real dessert ball kick lately: Cookie Dough Balls (Adrienne at Whole New Mom’s recipe choice for Allergy Free Wednesdays), Brownie Batter Bites (Wellness Weekends reader’s choice),¬† Vanilla Cake Batter Balls, and now Butter Pecan Balls.

These were a huge hit at work. One of my coworker asked for one…and ate three. I’ll consider that a vegan victory in the desserts-can-be-healthy war.

Butter Pecan Balls

1/2 c pecans – soaked

2T maple syrup

1T vanilla

1/2 c pecans, ground into coarse pecan meal

1/8 – 1/4 c almond meal

pinch salt

Make pecan cream by combing the raw, soaked and rinsed pecans with the maple syrup (or other liquid sweetener – nutritive or not) and vanilla extract in a high-powered blender. (A smaller blender works best here because of the small amount of pecan cream. I used my Magic Bullet.) Blend until cream is smooth. (If cream is too dry, add a little water or non-dairy milk.) Scoop pecan cream into a medium sized bowl.

Add dry pecans (soaked and dehydrated if possible – or frozen if not) to a mini-chopper and pulse until it becomes a coarse meal. Add pecan meal to pecan cream and mix to combine. Add almond meal (fine grind) until batter becomes thick enough to scoop.

Scoop batter with cookie scoop or TBSP and place cookie balls into a container to freeze. Store in the freezer.

Makes small batch of about 10 balls.

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I’m sharing this post with the readers at….

Allergy Free Wednesdays @ Laura’s Gluten Free Pantry

Healthy Vegan Fridays @ The Veggie Nook

Whole Food Friday @ Allergy Free Alaska

Wellness Weekends @ Diet Dessert & Dogs

Banana Bread Dessert Balls

I’ve had two random, super-ripe¬†bananas hanging out in the fridge for a couple of days,¬† begging to be used. I would have normally peeled, chunked and frozen them once they became too ripe to suit me, but I somehow didn’t get around to, so in the fridge they went. And since they weren’t frozen yet, I really wanted to use them as-is, but I was running out of time – and out of ideas.¬†

Then I got hungry. Really hungry. And the ideas started flowin!

I don’t use my Magic Bullet often enough. I don’t know why. It works wonders. It’s crazy fast and the clean-up is almost as fast. So tonight, I used it to whip up some oat flour (rolled oats whizzed for a few seconds with the “S” blade until they turn into powder) and those two, super-ripe bananas (in separate containers). This is what I came up with…

Banana Bread Dessert Balls

1/4 c  oat four

1/4 c oats (or hot cereal mix, which is what I used)

1/4 c banana puree (or banana butter)

1 TBSP chia seeds

1 mini box raisins (about 2 TBSP)

Mix everything together. Scoop about a TBSP of mix and form into a balls. The mixture will be very wet. If it starts to fall apart or stick to your hands, wet hands slightly. (Use your fingers to form the balls if they’re being extra temperamental.) Refrigerate balls for at least an hour so the oats and chia seeds have time to soak up some of the moisture and thicken the balls/make them stick together.

My mix made 6 balls.

(I think a little cinnamon would add a nice amount of flavor to these.)

Click here for nutritional information.

Breakfast in a Ball!

As I was eating the two balls that rolled into my mouth, I thought about eating the rest of them for an on-the-go breakfast tomorrow. These are definitely car friendly!

 
I still have 1/4 – 1/2 cup of banana puree left, so I’ll need to think of some ways to use it. As I’ve mentioned before, I don’t really like to use banana to sweeten things because I find the flavor overwhelming, but when the main flavor is supposed to be banana, I’m cool with it. So whatever else I come up with has to be banana flavor intended. Hum….for some reason, banana peanut butter keeps popping into my head. Or coco banana butter?! Whatever I decide, I’ll be sure to share with you!

Vegan MOFO Day 7: Carrot Cake Omega Blast Balls

It’s Friday.¬† I’m tired. I’m hungry. And I want something sweet, creamy, cold, and obviously delicious.

With all the tempting carrot cake recipes I’ve been seeing all over the web, I really wanted to figure a way to make an easy, diet friendly carrot cake inspired dessert. So I did.

Say hello to Carrot Cake Omega Blast Balls!

Carrot Cake Omega Blast Ball

Carrot Cake Omega Blast Balls

1/2 c flax meal

1/2 c almond meal

1/4 c oat flour

1 TBSP chia seeds

1/4 c applesauce

2 TBSP maple syrup

1/4 c carrots

1/3 c raisins

1 TBSP cinnamon

1/4 c shredded coconut (unsweetened)

Add flax meal (I like golden flax), almond meal, oat flour, chia seeds and  cinnamon to a large bowl. Mix with a fork or whisk to incorporate flavors. Stir in carrots and raisins. Add applesauce to moisten. Dough will be sticky but should be formable.

Scoop a small amount (I used a TBSP) of dough and roll into a ball. Roll ball in coconut shreds. Repeat. Freeze balls to harden. Thaw a few minutes before eating.

My batch made 10 large balls.

The next time I make these, I’m going to try using less applesauce (probably half or 1/8 c), which I think will make the oat flour unnecessary. I like the almond meal because it adds a nice, nutty flavor to the balls without actually adding nuts. Of course, feel free to add nuts if you’d like (walnuts are traditional).

I”m sharing this recipe at:

Diet Dessert & Dogs’ Wellness Weekends

Cybele¬†Pascal’s Allergy Free Fridays (not all recipes are vegan!)

Simply Sugar & Gluten Free’s Slightly Indulgent Tuesdays (not all recipes are vegan!)