Raw Energy Bites!

Raw Energy Bites
(Makes 60+ Bites) ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free

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These creamy and decadent bites are a Superfood must try! The ideal fuel for pre/post workout and an excellent snack on the go. This is a kid-friendly super treat; it was hard to eat just one. 🙂 They can be chopped into bite-size pieces or cut into larger pieces for a great breakfast bar. These Energy bites will hopefully satiate your hunger; personally they were very satisfying and filling. Let me know what you think. Enjoy!

Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor.
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-Add remaining ingredients and pulse to combine.

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(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
Exhibit A below – I found a pit!
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-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
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-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.
Enjoy!
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For the Raw Coconut Butter in this recipe – I used two of these little packs that equal 1/4 Cup if you’ve seen these in stores.
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Raw Energy Bites

  • Servings: 66 Bites ~ Vegan, Raw, Gluten-Free, Soy-Free, Dairy-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
1 Cup Whole Raw Cashews, soaked
1 Cup Whole Walnuts, soaked
½ Cup Pumpkin Seeds, soaked
¼ Cup Sunflower Seeds, soaked
¼ Cup Raw Coconut Butter
¼ Cup Raisins (1 oz)
12-15 Pitted Dates, chopped
2 Tbsp Sesame Seeds
1 Tbsp Goji Berries
1/3 Cup finely Shredded Coconut
1 Tbsp Chia Seeds
½ Tsp Himalayan Pink Salt, fine
1/3 Cup Coconut Oil

Directions:
-Soak Nuts/Seeds listed above (soaked) overnight – drain/rinse.
-Pulse together to combine the first five ingredients – nuts/seeds and coconut butter in a food processor. -Add remaining ingredients and pulse to combine.
(I chop the Dates before tossing in the food processor (a) to be sure they are pitted (b) so they get better incorporated)
-Add parchment/wax paper to an 11×7 brownie pan. Turn out mixture and press evenly.
-Refrigerate for a few hours to overnight.
-Remove from brownie pan and cut into bite-size pieces. Today I made 66 pieces.

Quinoa Kiwi Breakfast Bowl!

Quinoa Kiwi Breakfast Bowl
(Serves 2-4) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
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When I created this recipe I had my Raw Energy Balls in mind. Sometimes you need a boost and a boost for breakfast would be even better I thought. As I’ve mentioned in a prior blog post about Quinoa it is indeed a Super Food. It contains all 9 essential amino acids and has been deemed a complete protein. It’s iron rich and is packed with Fiber, Zinc, Magnesium, Manganese and Vitamins B2 (Riboflavin), E and B6. I like to think of it as oatmeal/porridge when eating Quinoa for breakfast. The best thing about this recipe is with having the simple quinoa base, you can add-in countless other ingredients to the mix. This day I added Chia Seeds, Dates, Almonds, Kiwi, Maca Powder and applesauce. The kids enjoyed theirs with Chia seeds, dates, almonds, kiwi and a drizzle of Raw Agave Nectar. You can add pumpkin seeds, hemp seeds, bananas, etc. Get creative and enjoy!

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Ingredients:
1 Cup Red Quinoa (rinsed)
1 ½ Cup Almond/Coconut Milk (or water)
½ Tsp ground Cinnamon

Directions:
Place rinsed quinoa, cinnamon and almond milk (or water) in pot and bring to boil. Stir, cover and reduce heat. Simmer for 15 minutes. Remove from heat – keeping lid on. Let stand for 5 minutes. Remove lid and fluff with fork.
Note: When using the almond/coconut milk I had to keep stirring occasionally to prevent milk from bubbling over.

Add-Ins:
My bowl included:
2 Dates, Chopped
¼ Cup Raw Almonds, soaked overnight
1 Tbsp Chia Seeds
1 Tsp Maca Powder
¼ Cup Applesauce
1 Kiwi, sliced Raw Agave Nectar, optional
Here’s a pic of my raw energy balls – click the pic for the recipe!
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Raw Energy Balls!

There comes a time or two or too many in our busy lives that we need a jolt, boost or uppercut of energy. This week has been one of those times for me. Between work schedules, our two dogs and the kids back to school from winter break we can all use a little pick me up. Whether I pop an energy ball in for quick morning boost or just before a workout these are certainly sure to deliver. This week I have redirected my focus towards more on raw and fresh ingredients. Despite being vegan we too felt the heaviness of all the holiday fare, not to mention, the exhaustion of all the hustle and bustle.

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Raw Energy Balls (Makes about 13 balls – depending on size)

½ Cup Organic Roasted Unsalted Peanuts (Divided)

½ Cup Raw Almonds (soaked, rinsed and drained)

½ Cup Organic Pumpkin Seeds (soaked, rinsed and drained)

1 Tbsp Pure Coconut Oil

1 Tbsp Chia Seeds

1 ½ Tbsp Hemp Seeds

2 Tsp Maca Powder

1 Tbsp (100%) Cocoa Powder Unsweetened

5 (pieces) Organic Turkish Apricots

6 (pieces) Organic Medjool Pitted Dates

¼ Cup Organic Maple Syrup

In this recipe I soak the almonds, pumpkin seeds and (1/4 Cup) Peanuts for about 8 hours (see below for a suggestion and note). Soak in fresh water (filtered if available) with 1 Teaspoon of Salt (I use sea salt). After the seeds/nuts have soaked, drain and rinse in fresh water.

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Directions:

-In Food Processor – place Soaked nuts/seeds; Coconut Oil; Chia Seeds; Hemp Seeds, Maca and Cocoa powder and pulse for about 30 seconds. Add Medjool Dates with Turkish Apricots and pulse for another 30 seconds. Finally, add remaining ¼ Cup of Peanuts and Maple Syrup. Pulse until incorporated this will form a ball or a paste-like mixture.

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(I only add the ¼ cup unsoaked/dry peanuts in the final step, because it adds a familiar peanut taste/texture that we’re used to. However, you may soak all the peanuts (1/2 Cup) in the initial step for nutritional purposes).

-With wet hands grab about 1½ tablespoons, or so, of mixture and roll into 1 inch balls. You may want to wet hands again halfway through.

-Place Raw Energy Balls on cookie sheet lined with parchment/wax paper. Refrigerate for at least 30 minutes before serving.

This recipe should produce about a bakers dozen, so if you can’t wait like me, pop one in and call it a dozen! Each ball is about 140 calories.

Store in a sealed container – I like to keep them nestled in the parchment paper. They should remain fresh for 7 days; they typically don’t last that long at home.

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Soaking

Suggestion: If I’m preparing this on the weekend, I’ll put the seeds/nuts to soak the night before and prepare the recipe the next morning. If it’s the weekday, I’ll place them to soak in the morning before I leave for work, so I can prepare the recipe after work. If your initial reaction to soaking is as mine was, that it sounds very time consuming, especially for a quick 10-minute recipe…it’s not so bad. When I plan ahead and use the above system it works for me. There have been a few situations where I forgot to soak or was in the mood (needed) this recipe at an inopportune time; I can say that I’ve made this recipe after soaking for 2 hours and once after soaking for 30mins. to at least softened them.

Note: Soaking seeds/nuts improves the nutritional value – the vitamins, proteins and allows for better digestions. It also removes anti-nutrients/toxins. Place nuts/seeds in warm fresh/filtered water a 2:1 ratio seems to work fine. I typically add a teaspoon of salt.