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!

Coconut Lime Bars

Yield: 16 bars Gluten- free, Grain-free, Vegan, Dairy-free, Egg free I am excited to share with you guys one of my all time favorite baked goods! It’s really hard to beat the combination of limes and toasted coconut in this tangy, sweet, delicious bar that is surprisingly creamy for something that it doesn’t have any eggs, […]

Vegan Banana “Cheesecake”

Yield: 20 servings
Prep: 20 minutes
Freezer time: 3-5 hours

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Highlights:

  • Vegan
  • Gluten-free
  • High in fiber
  • Packed with protein
  • Totally raw & doesn’t require baking
  • Made almost entirely from various fruits & nuts and is very adaptable

Ingredients

For the crust:
1 cup walnuts
1 cup almonds
¾ cup medjool dates
pinch of sea salt
1/4 cup raw, dried coconut (optional)

For the “cheesecake” layer:
3 cups cashews
1 cup macadamia nuts
¾ cup lemon juice
½ cup coconut oil
1 tbsp vanilla extract
¼ cup agave

For the banana layer:
6 bananas, peeled and frozen
1/3 cup dates

Directions:
Soak cashews & macadamia nuts for 2-4 hours (or overnight), then drain.

Soak dates for 5-10 minutes and remove pits from center.

Add walnuts, almonds, dates, and salt to food processor and pulse until well combined. Nut pieces should be well chopped and still crumbly, but easily able to form a malleable ball.

Prepare the bottom of a springform pan (or cake pan, or glass dish, it doesn’t really matter) by sprinkling coconut on the bottom or greasing with coconut oil. Press nut and date mixture into prepared pan to form the “crust” layer.

Next, add drained cashews and all other “cheesecake” layer ingredients into the food processor or high-powered blender and blend until smooth and creamy

Pour creamy “cheesecake” layer into the pan evenly over the crust and smooth. Place the pan into the freezer for ~30-60 minutes to allow the layers to firm up.

Prepare banana layer by adding all ingredients into the blender or food processor and blending until creamy and smooth. Add banana layer on top of the firmed and frozen cheesecake layer. (Note: Any frozen fruit could be used instead of bananas, you’ll need around 2 cups of fruit regardless)

Decorate the top as you please with fresh fruit, nuts, shredded coconut, whipped coconut cream, etc…whatever you want, really.

Place in the freezer for 2-5 hours, and remove 10-20 minutes before ready to serve (or don’t wait and eat it frozen, it’s really good too). Leftovers can easily be stored in the freezer and make for an awesome snack.

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Gluten Free Banana Pancakes

Banana Pancakes

(recipe yield about 4 small pancakes)
Prep time: 2 minutes
Cook time: <5 minutes

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Pancakes have always been a favorite of mine, and I’m not just talking breakfast; I could seriously eat pancakes for every single meal. That’s why I was so excited to find a version that was not only lighter and healthier, but so much easier & quicker  to make.

Today’s recipe is just too easy not to share. Not only are these pancakes gluten free (totally grain free, actually), but they only require two ingredients, and contain no added oil or sugar! Oh, and they take WAY less time than the regular variety.

Ingredients:
-2 eggs (or egg whites, or flax egg for vegan)
-1 medium banana (ripe or even a little overripe is perfect)

Directions:
-In a small mixing bowl, mash together 1 medium banana and 2 eggs until mixed (I just use a fork, no fancy equipment here)
-Add mixture to a griddle or pan on medium heat and flip once lightly browned.
-Serve with banana slices, fresh berries, or whatever you like.

Though these only require 2 ingredients to make, I also love to experiment by adding other things to the batter or on top. Some favorites have been almond butter, chia seeds, flax seeds, walnuts, fresh or frozen berries, cinnamon, or whatever else is on hand. The possibilities are endless. 🙂