raw brownies

Raw Spicy Nut Brownies

Chocolate that’s good for you! These brownies hit the spot. And of course you can adjust the heat or totally leave it out if spicy chocolate is not your thing. The nuts I typically use are walnuts, but I think any nut or seed blend would work. If using seeds, almonds or brazil nuts, the liquid and dates may need to be adjusted to hold the less fatty nuts and seeds together.

Raw cacao versus Dutch chocolate has more minerals and phytonutrients, so try to get some and boost up the nutrition in the chocolate you eat. It does still have caffeine, so if you are sensitive or caffeine keeps you up at night, be sure to only eat in small amounts or completely substitute it for carob powder.

Give it a try and let me know what you think.

Raw Spicy Nut Brownies

Deliciously rich and satisfying, packed with protein, omegas and minerals. Chocolate that's good for you.
Prep Time20 minutes
Chill time1 hour
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate, raw, walnuts
Servings: 12
Author: Chef Kim

Equipment

  • 8X8 inch pan or springform pan

Ingredients

  • 4 cups walnuts or nut/seed mixture
  • cups dates, pitted
  • 2/3 cup cacao powder
  • 2 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1-2 tsp cayenne powder
  • pinch sea salt
  • 2-3 Tbsp water

Ganache frosting

  • 1/2 cup cacao powder
  • 1/2 cup maple syrup or agave, coconut nectar or honey
  • 1/4 cup coconut butter or oil melted
  • pinch sea salt
  • sprinkle with cinnamon

Instructions

  • Add the nuts or seeds you are using to a food processor and blend into a coarse meal.
  • Add the dates and pulse to break them down and combine with the nuts/seeds.
  • Add the cacao and spices and blend until its crumbly and sticks together when you press it between your fingers.
  • Transfer to a mixing bowl and add water, mixing together after each tablespoon. It should come together into a dough, but should not be wet.
  • Line your pan with parchment paper and press the brownie dough into it evenly, firmly pressing down.
  • Place in the refrigerator to chill while you mix the frosting.
  • In a mixing bowl add the cacao powder, salt and maple syrup
  • melt the coconut butter or oil and whisk into the cacao and sweetener, mixing until completely smooth and shiny.
  • Pour the frosting over the brownie and spread evenly. Chill for an hour.

Notes

You can try different combinations of nuts and seeds, you may just have to add more dates and water to hold it together. Walnuts and pecans have a lot of oil and that works with these amounts. But I think combining the nuts with hemp or pumpkin seeds would be nice and add different nutrients to the mix.
Another variation of this brownie is to make it with mint leaves and peppermint oil or extract. peppermint oil and extract are very potent, so start with a couple drops of oil or 1/2 teaspoon of the extract. Add fresh mint leaves, if you have some, to the nuts when you grind them in the first step.
Have fun with this recipe.
Fruit

Cucumber-Pineapple-Kiwi Pops

Healthy tastes great with these cool and cleansing popsicles that hit the spot!  It’s hard to find healthy fruit popsicles. Fruit pops in stores have added sugars and artificial flavors. Ingredients you don’t want.

These cucumber fruit pops are so easy to make, there’s no excuses for not having a healthy, fun and delicious treat in your freezer. The ingredients can be tweaked to your liking.  If you’re not a fan of pineapple try mango or watermelon, if you want to ramp up the nutrition even more, add a handful of spinach or kale. Berries make a great add in but you could try sliced banana and orange wedges too.
Another easy way to have popsicles on hand is to make an extra large smoothie when you make one for breakfast or lunch, and freeze some of it to have as a popsicle later.

Who doesn’t like popsicles? They are a wonderful alternative to the sugar laden frozen desserts that temp us in the grocery isle. Go ahead and make your own healthy version.

Cucumber-Pineapple-Kiwi Pops

Cooling and cleansing pops that hit the spot when you crave something cold and sweet, but without the sugar!
Prep Time20 minutes
Course: Dessert
Keyword: cucumber, kiwi, pineapple, popsicle
Servings: 10
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 1 Medium cucumber, peeled and chopped
  • 1 cup fresh pineapple chunk
  • 3 kiwi, peeled and thinly sliced
  • 2 tbsp lemon juice
  • Pinch sea salt

Instructions

  • In a blender, combine the chopped cucumber and pineapple, 1 kiwi, lemon juice and salt. Blend to completely purée.
  • Divide between popsicle molds or Dixie cups.
  • Divide kiwi slices among the molds.
  • Insert sticks and freeze until firm, about 4 hours.
    When ready to serve, dip molds in cool water to gently remove molds or if using Dixie cups, tear the cup away from the frozen pop.

Notes

If kiwi is not a favorite fruit, try berries or slices of banana.
Apple berry rhubarb crisp

Apple Berry Rhubarb Crisp for Your Health

I love to welcome summer in with the satisfying flavors of berries and rhubarb.  This Apple berry rhubarb crisp is a quick and easy way to showcase those flavors and enjoy the seasonal harvest. But here’s a side note, when berries ripen and rhubarb matures, I will freeze what I can so I have a stash.  That way, when warm desserts and breakfast options are what I’m craving mid-winter, I have some tucked away and ready so I can enjoy and bake this fruit & berry crisp anytime.

If you grow your own strawberries and rhubarb or have a neighbor who does, this is a great recipe to use when you harvest or as a food gift.  For a special presentation, scoop into glasses and top with a dollop of banana nice cream.

Is this good for you? Absolutely! Berries are on the top of the list when it comes to phytonutrients and along with rhubarb  they posess anthocyanins which are flavonoids that act as antioxidants and show anti-cancer activity. They reduce oxidative stress and help with reducing inflammation which leads to all kinds of disease.

Apples add their own mix of nutrients into the dessert along with iron, protein and fiber found in the oats. I just love the crunch!

The sweetener in the recipe can be substituted with monk fruit or honey. For additional information about swapping sweeteners see this Post.
I do think this is an appropriate breakfast as well as dessert. You could always add a little plant yogurt to it to give it a breakfast feel.  Fruit is beneficial to health so add some to your day to reach the recommended servings, dig in!

Apple Berry Rhubarb Crisp

This tangy sweet dessert with crispy topping is sure to please!
Prep Time15 minutes
Cook Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Servings: 6
Author: Chef Kim

Equipment

  • 8X8 or 7x11 baking pan

Ingredients

Topping

  • 1 ½ cups rolled oats
  • ½ cup walnuts, chopped
  • ¼ cup coconut sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons vegan butter or more coconut oil
  • 2 tablespoons gluten free flour
  • ½ teaspoon cinnamon

Filling

  • 2 large apples peeled and sliced
  • 2 stalks rhubarb sliced ¼ in thick
  • 2 cup mixed fresh or frozen berries
  • 2 tablespoons coconut sugar

Instructions

For the topping:

  • In a medium mixing bowl, combine the oats, flour, walnuts, sugar and cinnamon.
  • Melt the coconut oil and vegan butter and pour over oat mixture stirring to combine.

For the filling:

  • Preheat oven to 350 degrees. Lightly oil a 9x11 glass baking pan with a bit of coconut oil or spray.
  • Peel and slice apples and add to the pan.
  • Slice the rhubarb and add to the pan
  • Measure and add the mixed berries to the pan.
  • Sprinkle the coconut sugar over the fruit and lightly mix with a spatula.
  • cover the fruit with the oat mixture, pressing down gently to set it in place.
  • Bake for 45 minutes to 1 hour until fruit is soft and topping is crisp.
  • Serve with banana nice cream and enjoy!
Truffles

Valentine Truffles for your Heart

February is Heart Health Month during which Valentine’s Day is celebrated. Too bad Valentine’s Day does not focus on the physical health of your heart. Instead we find the opposite with the rise in blood sugar and inflammation resulting from all the chocolate and candy that is consumed. I don’t want to cancel Valentines, but rather give you a recipe for Valentine Truffles that are good for your heart. These plant based treats are sure to please. However, moderation still applies.

Valentine Truffles are made with:
  • Avocados – a good fat for the body, good source of fiber, vitamin K, C and folate
  • Raw cacao powder – rich in antioxidants and help with inflammation, a good source of iron, protein and magnesium
  • Berries – rich in antioxidants, excellent source of vitamin C, fiber and manganese

The avocado makes a lusciously smooth chocolate filling surrounded by a crispy cacao coating. To add texture stir cacao nibs or chopped nuts into the filling or sprinkle over the coating before it sets.

For another chocolate Valentine treat try these Mocha Energy Love Bites

 

Give these a try and gift your special someone a heart healthy truffle that says you care!

Valentine Truffle

A luscious cacao filling surrounded by a crispy chocolate shell.
Prep Time25 minutes
Chill time1 hour
Course: Dessert
Cuisine: American
Keyword: avocado, cacao, strawberries
Author: Chef Kim

Equipment

  • blender

Ingredients

For the filling

  • 1/2 cup strawberries or use 1/4 cfreeze dried berry powder
  • 2 avocados
  • 1/4 cup coconut cream solids from a can of full fat coconut milk
  • 1/3 cup raw cacao powder
  • 3 Tbsp maple syrup
  • 2 pinches stevia powder or a dropper (optional)
  • 1 Tbsp almond butter, cashew or tahini butter
  • 1/2 tsp coconut aminos or tamari substitute 1/4 tsp sea salt

For the coating

  • 1/3 cup maple syrup, coconut syrup or yacon syrup
  • 1/2 cup cacao powder
  • 1/4 Cup virgin coconut oil
  • 3 Tbsp cacao butter, grated or more coconut oil
  • 1/2 tsp vanilla extract
  • berry powder for garnish optional

Instructions

For the filling

  • Add berries to a blender and puree.
  • To the puree, add the avocado, coconut cream and cacao powder and blend well, stopping and scraping down sides when needed.
  • Next, add in the sweeteners, nut butter and aminos or salt. Blend well.
  • Transfer mixture to a small bowl. Line a cookie sheet with parchment paper.
  • Use a small scoop or tablespoon to portion the filling into small dollops on the parchment paper.
  • Place cookie sheet in the freezer while you make the coating.

For the coating

  • Melt the coconut oil and cacao butter in a bowl in a warm oven or over boiling water. Whisk to melt evenly.
  • Add the liquid sweetener you're using along with the cacao powder and vanilla and whisk together until its shiny and smooth.

Assembly

  • Remove filling from the freezer when its firm to the touch.
  • You can dip the filling balls in the cacao coating, and place back on the parchment paper.
  • To garnish each truffle, sprinkle with a pinch of berry powder. This is optional.
  • Or you can drizzle the cacao coating over the filling, chill them to set the coating, turn them over and drizzle again to completely cover them in chocolate.
  • Chill until ready to serve.

Notes

Freeze dried berry powder can be found online at nuts.com or you can crush the freeze dried berries found in packages in the grocery store, usually located by the raisins. 

 

This Rich Chocolate Silk Pie is Easy Peasy

Do you crave silky chocolate richness? Sometimes I just need a bite of chocolate to satisfy. Well this rich chocolate silk pie is quick and easy to put together and full of satisfying plant protein instead of simple carbs. You will feel the difference after eating this dessert compared to one filled will butter, cream, sugar and flour.

Once you gather your ingredients, it only takes about 15 minutes to put together. Then it chills for a couple hours to set. So it’s a perfect dessert to make a head.

The crust is a combination of nuts and oats, but you could easily substitute sunflower seeds or all oats for it to be nut free, or all nut or seeds for for it to be grain free.

The filling uses melted chocolate chips, for dairy and nut allergy choose chocolate like good life, but your favorite chocolate chips/bar can be substituted. I prefer the bitter sweet or 70+% organic cocoa bars. To control the amount of sugar usually found in chocolate chips, you can use cacao powder, coconut sugar, monk fruit or maple syrup as a substitute. The bulk of the filling is avocado and organic silken tofu. Only use organic tofu, as soy is one of the largest GMO crops. And if soy is an allergen, this can be made using only avocado.

When I serve this pie, I like to add sliced bananas and coconut whip cream just before serving to keep the bananas from browning. Another idea is adding sliced strawberries on top or as a layer over the crust before adding the chocolate filling. This would make a decadent Valentine’s Day dessert! Are you ready to make it yet? You can skip the whip cream and serve with this yummy ice cream.

Let me know what you think and send me some pics if you give it a try. I hope you enjoy it.

Rich Chocolate Silk Pie (plant based)

Quick and easy, rich and delicious!
Prep Time30 minutes
Course: Dessert
Cuisine: American
Author: Chef Kim

Equipment

  • food processor
  • Pie dish

Ingredients

Crust

  • 1 cup raw pecans sub other nuts or sunflower seeds
  • 3/4 cup Old fashioned oats
  • 2 tbsp coconut or date sugar
  • 1 1/2 tbsp coconut oil
  • 1/4 tsp sea salt
  • 1 tbsp water

Filling

  • 2 1/2 cups vegan dark chocolate chips melted
  • 1 cup avocado Fresh or frozen, thawed
  • 1 box organic silken tofu (shelf stable pack) soft or firm
  • 1 tsp vanilla
  • pinch salt
  • 1 pint strawberries (optional)
  • 2 bananas (optional)

Whip cream

  • 1 can full fat coconut milk or cream
  • 1 tsp vanilla
  • 1 tbsp Organic cane sugar or monk fruit

Instructions

For the crust

  • Combine nuts and oats and sugar in a food processor and pulse to a coarse meal texture.
  • Add the coconut oil and pulse to incorporate.
  • Add water and pulse until mixture begins to stick together.
  • Transfer to a 8-9 in pie pan and press into the bottom with a slight edge up the side of the pan.

For the filling

  • Melt the chocolate chips, by placing in a small glass baking dish in a preheated 300 degree oven or toaster oven. Or in a bowl over a pan of boiling water. *see note below to substitute.
  • wipe out any crumbs from the food processor and add the tofu and avocado. Turn on and blend until smooth.
  • Add the vanilla, salt and melted chocolate and blend again until the chocolate is evenly combined, scraping down the sides when necessary.
  • If using strawberries, wash and slice them making a layer over the crust. If using bananas, I recommend waiting until you serve to put slices on top of the pie.
  • Transfer filling to crust and smooth evenly. Chill for at least two hours.

For the whip cream

  • Chill the can of coconut milk for at least an hour.
  • Open can and scoop out the solid cream into a bowl, reserving the liquid to add to smoothies or soups.
  • To the cream add vanilla and sugar. Whisk or beat using a hand mixer.
  • Chill until ready to serve.

Notes

To use cacao powder instead of chocolate chips, add 1/2 cup cacao powder and 1/3 cup of maple syrup, coconut sugar or monk fruit/erythritol blend to the tofu avocado in the food processor. This will result in a softer filling that doesn’t firm up as much as using the chips. But it’s still delicious! Be sure to taste the filling to adjust the cacao and sweetness, if needed, before pouring it into the crust.
Apple snacks

Tahini Caramel Dip is Perfect for Fall Snackin’

The leaves on the trees have turned and all the sweet and tart apples are in season. What’s your favorite kind of apple? This time of year I think tahini caramel dip and apples make the perfect snack. Sweet, crunchy and satisfying.

Tahini caramel dip can also be used swirled into a brownie recipe, thinned and drizzled over banana nice cream or even added to a cup of joe or chai. Give it a try, I think you’ll agree it’s a recipe that delivers on taste without all the sugar found in traditional caramel.

 

Tahini Caramel Dip

Perfect sweet and gooey caramel
Prep Time20 minutes
Course: Dessert
Cuisine: American
Keyword: coconut, dates, tahini
Servings: 8
Author: Chef Kim

Equipment

  • food processor

Ingredients

  • 8 oz (bag) shredded unsweetened coconut
  • 1 cup dates pitted and soft
  • 2-4 tbsp tahini
  • 1 tsp vanilla
  • 1/2 tsp sea salt

Instructions

  • Pour shredded coconut into a food processor, cover and turn on. Process the coconut until it starts to get creamy. This will take about 3-4 minutes.
  • When the coconut begins to come together into coconut butter, add the dates, vanilla and salt. Process again until the dates break down completely and the mixture starts looking like thick caramel.
  • Stop and scrape the sides of the container. Add 2 tablespoons of tahini and blend until completely incorporated. Stop and taste. If cloyingly sweet or not quite creamy enough, add 2 more tablespoons of the tahini.
  • Store in a sealed glass dish or jar. Can be stored at room temperature for up to two weeks. Longer in the refrigerator. Allow to come to room temperature or warm under running hot water to make it dip ready.

Notes

This dip can be thinned with water or plant milk and whisked to make a sauce or drizzle.

 

 

Pumpkin mousse shots

Pumpkin Mousse Shots Are Scary Good!

Do you need a Halloween dessert? These Pumpkin Mousse Shots are scary good! You don’t have to save this recipe for Halloween, though. The mousse is perfect poured into a crust and served as pumpkin pie, or cut into pumpkin bars or try freezing it for a pumpkin ice cream, have you ever tried that?

Did you know that pumpkins were first called “pumpions” after the French “pompon”, referencing their round shape, according to the history.com, and were first cultivated in 5500 B.C. in Central America. They were taken back to Europe by explorers of the New World and incorporated into European pastries and pies. The Pilgrims would have been familiar with pumpkins and it is probable that pumpkins made an appearance in some form at the first Thanksgiving. They were most likely cooked in layers with apples and herbs. It is surprising to me, that it wasn’t until after the Civil War that pumpkin pie reached its national acclaim. In 1929, Libby began canning pumpkins which replaced the need for roasting and straining one’s own pumpkin and that lead to pumpkin pie becoming a family tradition.

This pumpkin mousse is a no-bake recipe if you use canned pumpkin. If you roast your own pumpkin and purée it, I recommend allowing the purée to sit over a strainer lined with a coffee filter or paper towel to remove some of the moisture.

You can also make this with raw pumpkin or squash. Peel and chop the raw pumpkin and place it in a blender. Blend on high to purée for about a minute. Scrape the sides of the container and blend again until smooth. Let this purée sit over a strainer to remove some of the moisture before continuing with the recipe.

Let me know how you like this, it’s easier than baking a pumpkin pie. I think it will become a family favorite.

Pumpkin Mousse

Creamy Pumpkin flavor in every bite!
Prep Time20 minutes
Chill time4 hours
Course: Dessert
Cuisine: American
Keyword: dessert, mousse, pumpkin
Servings: 6
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 1 1/2 cups pumpkin puree cooked or raw
  • 1/2 cup date paste dates packed and blended smooth with a little water
  • 1/2 cup nut or oat milk
  • 1 teaspoon vanilla
  • 1/2 cup coconut sugar grind into a fine powder or Substitute 1/4 cup maple syrup
  • 2 teaspoons of pumpkin spice mix 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp clove
  • 1/3 cup coconut oil melted

Instructions

  • In a blender, combine the date paste, nut milk, vanilla and sweetener. Blend until smooth and completely combined. If you don’t have premade date paste, make that first in the blender, adding 1/2 cup packed, pitted dates and 2 tablespoons of water. Blend. Then add other ingredients.
  • Add in the pumpkin puree and spices, blend again to combine. Scrape down container sides and add the coconut oil. Blend until oil is incorporated and mixture is smooth, about 35 seconds.
  • Pour into serving dishes or into a prepared crust or tart shell and chill for 4 hours. This makes great shot glass desserts. Just portion into glasses and chill. Enjoy!

Notes

Pictured, are pumpkin mousse shots, with chocolate daggers. To make the chocolate daggers for garnish, melt 1/2 cup dairy free chocolate chips And spread out onto a sheet of wax paper or parchment. Roll and stick in the freezer to chill. When you unroll, the chocolate will break into shards. Garnish mousse.
Banana nice cream with granola

Eat Frozen Banana Nice Cream & Be Nice to Yourself!

When you need a frozen creamy dessert, blend up this frozen banana nice cream and enjoy! You’ll feel like your indulging, but there’s everything right about this dessert and nothing to be ashamed of. Frozen banana nice cream to the rescue!

You need to plan ahead so that you have frozen bananas in the freezer ready to go. The coconut milk can be substituted with almond or oat milk, but coconut is quite a bit creamier if you use the canned full fat coconut milk. Then all you need is a little vanilla and you are set!

By the way this does work with other frozen fruit and vegetables.  Try adding frozen cauliflower to bump the nutrients or even frozen spinach and add a little mint. One of my favorites besides banana Is frozen cherries. So give this recipe a try and You’ll never go back to dairy ice cream. Finish it off with a crunchy granola topping.

Coconut Banana Nice Cream

Creamy delicious and hits the spot!
Prep Time15 minutes
Course: Dessert
Keyword: banana, coconut milk
Servings: 4
Author: Chef Kim

Equipment

  • blender or food processor

Ingredients

  • 3 cups frozen banan chunks can substitute other frozen fruit
  • 1/4 cup coconut milk substitute almond or oat
  • 1/2 tsp vanilla or 1/2 vanilla bean, scraped

Instructions

  • A day ahead of making this dessert, peel and freeze a bunch of bananas, breaking them into chunks.
  • When you’re ready to have dessert, place three cups of the frozen banana chunks into a blender or food processor.
  • Add the coconut milk (almond or oat) and vanilla.
  • If using a blender, start on low speed and increase up to high speed, stopping and scraping the container sides and blending again to incorporate.
  • If using a food processor, begin by pulsing the mixture to break the bananas down and then blend constantly until it becomes creamy. You may have to stop and scrape the sides.
  • If the mixture is having a hard time blending, add more milk a tablespoon at a time until a thick soft serve consistency is reached..
  • Portion out into serving bowls. Top with granola, chopped nuts, cacao powder or nibs.
  • Serve and enjoy. This is also delicious served with your favorite cake, brownie or between cookies.

 

 

Lemon-berry tart

This Lemon Berry Tart Won’t Disappoint!

With it’s refreshing lemon flavor and fresh bright berries, this plant-based lemon-berry tart won’t disappoint! Delicious, yet dairy free, refined sugar free and gluten free, so it’s practically appropriate for anyone. This beautiful tart is perfect for a special occasion, but easy enough to make as a treat for a weekday meal.

I make it with a raw crust, but if you have a favorite pastry crust, you can use it, just be sure to bake it before filling. You can also try using different milks for the filling, just keep in mind that the full fat coconut milk makes it’s really creamy.

For the berries, you can use fresh cut berries like the strawberries pictured, or any other berry or even cherries. Another variation  is spreading a layer of Berry Chia Jam on the crust, then cover with the cooked milk filling.

So go ahead and treat yourself to this refreshing lemon tart.

Lemon-Berry Tart

Delicious And creamy plant-based Lemon tart.
Prep Time1 hour
Course: Dessert
Cuisine: American
Keyword: almond, berries, coconut milk, lemon, oats, raw crust
Servings: 8
Author: Chef Kim

Equipment

  • blender
  • Small sauce pan
  • 8” Tart pan or springform pan

Ingredients

Crust

  • 1 cup oats
  • 1 cup almond flour
  • Pinch Salt
  • 2 Tbsp maple syrup or honey
  • 2 Tbsp Coconut oil melted
  • 1-2 Tbsp water

Lemon Cream Filling

  • 1 can full fat coconut milk
  • 3 Tbsp maple syrup
  • 1/2 cup oat or almond milk
  • 1 tsp vanilla
  • 1/3 cup fresh lemon juice
  • 1 Tbsp lemon zest
  • 2 Tbsp corn starch or arrowroot powder
  • 1 tsp agar agar
  • 1 cup fresh berries or 1/2 cup berry jam

Instructions

For the crust:

  • Add the oats, almond flour and salt to a food processor or blender and pulse to reach a flour texture.
  • Add the sweetener and oil and pulse to combine.
  • Add 1 Tbsp. of water and pulse, adding another only if the crust mixture does not stick together when pinched.
  • Press into the bottom of a tart pan and up the sides slightly. Place in the freezer, while you make the filling.

For the filling:

  • In a small saucepan, gently warm the coconut milk and maple syrup, stir in a pinch of salt.
  • In a blender, combine the oat milk, lemon juice, zest, vanilla, cornstarch and agar agar and blend until smooth.
  • Bring coconut milk to a simmer and then add the mixture from the blender while you whisk.
  • Bring to a boil for 3 minutes, continue to whisk. Remove from the heat and let cool to room temp.
  • Remove crust from freezer and add sliced berries or spread the crust with jam.
  • When the filling has cooled, pour over the berries and crust and refrigerate for at least four hours or overnight.
  • Garnish with fresh berries on top or drizzle with thinned jam.

Notes

To make individual tarts, line cupcake tin or ramekins with parchment paper or paper liners and press crust into the paper. 
Try different berries to vary the flavor or I think cherries or a fruit coulee would also be delicious. 

Mocha Energy Love Bites

I made these yummy little bites at a recent snack class and it was the favorite recipe of the night. They come together very quickly with a food processor and keep for weeks in the refrigerator.

It’s a great recipe to double and make a big batch and keep ready in the freezer, for a quick pick-me-up. I tend to gravitate to them when it’s time to prepare dinner. Just having a little something to wake up the taste buds while prepping makes the process go a little more smoothly. Plus they satisfy the urge without eating half a bag of chips.

We all struggle with making healthy snacking choices and these are sure to please..if you like coffee and chocolate! So make a batch this weekend and see how much better you feel after snacking on these!

Mocha Energy Love Bites

Packed to the brim with flavor and nutrients to keep you going through the slumps in your day.
Prep Time15 minutes
Course: Snack
Cuisine: American
Keyword: gluten free,, sugar-free, vegan
Servings: 6

Equipment

  • food processor

Ingredients

  • 1 cup almonds, Brazil or hazel nuts
  • 1 tsp espresso powder or coffee extract
  • 2 tbsp cacao powder
  • 2 tbsp vanilla protein powder
  • 12 dates pitted and soft
  • 3 tbsp cacao nibs
  • 2 tbsp chia seeds
  • pinch salt

Instructions

  • Combine the nuts, espresso, cacao, protein powder and salt in a food processor and
    process into flour.
    Add half the dates and process adding more dates until the mixture forms into
    dough. It may take a few more or less depending on the stickiness of your
    dates. Then add the nibs and seeds and pulse a couple times to incorporate them
    evenly.
    Scoop into balls or transfer the dough onto a sheet of plastic wrap, fold over
    plastic to cover dough and press into a rectangle an inch thick. Cut into
    bite size pieces.
    Bites will keep for several weeks if kept sealed at room temperature, or longer
    refrigerated.