Chocolate Chip Cashew Cookie Balls

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I don’t about you guys, but I’m a big fan of eating constantly…meaning I basically don’t leave the house without lots of snacks on me. These chocolate chip cookie dough balls are one of my go-to snacks when running out the door or for throwing in a backpack.

Ingredients:
1 cup raw cashews (soaked 1 hour-overnight)
1 cup dates, pitted
1/3 cup dark chocolate chips

Directions:
Soak 1 cup of dates in warm water for 1/2 hour & 1 cup of cashews for at least an hour (but overnight is most ideal for easy blending). Drain the dates and the cashews & blend in a food processor until it forms a sticky, even consistency and holds together well. The mixture should start to form a big ball in your food processor when it is ready.

Stir in chocolate chips (optional, or you could add dried fruit, coconut, more nuts, really whatever you want)  & roll into balls. Let refrigerate for an hour before eating or packing for best results!

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Chopped Kale Salad w/ Vegan Béchamel Sauce

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This salad is so decadent, I could seriously eat it every day. It’s hard to believe it’s totally vegan & gluten free. It’s almost like the salad equivalent to mac and cheese….that good.

Add to salad bowl:
-2 cups raw chopped kale, Brussels sprouts, broccoli, red & green cabbage (Trader Joe’s “Cruciferous Crunch” salad blend is awesome!)
-1/2 cup cherry tomatoes, halved

Make the vegan béchamel sauce using the following ingredients:

-1 tbsp Earth Balance vegan margarine or olive oil
-1 tbsp ground cashews or cashew meal
-1 tbsp nutritional yeast
-1/2 cup vegetable broth
-Pinch of sea salt & cracked pepper

Add the above sauce ingredients to a saucepan, whisking constantly over low to medium heat. Make sure that it doesn’t boil, but rather melts and reduces. The sauce will become smooth, creamy, and thick.

Remove from heat, immediately pouring piping hot sauce over bed of greens, allowing them to wilt a bit.

Enjoy!