Month: January 2018

Fat Balls

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Coconut Fall Balls

INGREDIENTS

  • 1 cup coconut shreds
  • 1/2 c. Coconut oil, melted
  • 1/4 cup coconut butter
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas
  • 1/2 cup cashews
  • 1/2 cup almonds
  • 2 tbsp cacao nibs
  • 1 tsp cinnamon
  • 3 medjool dates (pitted)
  • 1/3 c. almond milk

INSTRUCTIONS

  1. Blend everything in a food processor until dough is achieved. Dough will be wet, that’s good! (I use the vita mix and it works fine.)
  2. Roll into bite sized balls then lay flat on a air-tight container and freeze. They last for months but they’re so delicious I bet they won’t.
  3. Remove from freezer and let thaw 6 minutes before eating for optimal deliciousness!

From Lee From America

I like to top the ball with a little yogurt and or nut butter. So good! I made them for coffee hour at church and the kids loved them too. It makes me so happy when the kids like them! It is So much better than eating sugary cookies!

Cashew Vanilla Cookies

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Cashew Vanilla  Cookies that you can have for breakfast! No grains, No sugar! These cookies won’t spike your blood sugar. They are super easy to make. I use a bowl and a wooden spoon to mix or get messy and just use your hands.

* INGREDIENTS *

  • 2 cup cashew flour
  • 1 tsp baking soda
  • 1 egg
  • 3 TBS unflavored protein powder
  • 1 tsp vanilla extract ( non alcohol )
  • ½ cup grassfed butter ( room temp )
  • 1 tsp liquid stevia

 

* INSTRUCTIONS *

  • Preheat oven to 300 degrees. 
  • Mix everything in a bowl, forget the spatula and just use your hands.
  • Form into little bites ( about 24 ) and place on parchment paper on baking sheet.
  • Press lightly with fork.
  • Bake until golden brown ( about 20 minutes ).

 

Added Treat! I make sandwich cookies. The filling is a non-dairy cream cheese. I like kite hill almond cream cheese. Sometimes, I use goat cheese cream cheese. I whip a tsp of maple extract and a tsp of stevia into the cream cheese with a fork.