Apricot Almond Maple Balls

Sophie’s Tasty Treats! Vegan + Gluten-Free! 🙂
BY SOPHIE33 ON 07/08/2013

Very tasty with a cup of fresh coffee! :)

The yummy interior!!!

The yummy interior!!!

Recipe: For 14 tasty balls!

Ingredients:

1 cup of unsweetened white almond flower ( this is white almonds processed in a food processor until it resembles a fine white powder )

12 dried apricots

1/4 cup of unsweetened coconut flakes

1/4 cup of dark chocolate 74%, chocolate slivers

Organic Maple Syrup: 2 tablespoons

Method:

1. Take your food processor with the S-blade, add all the ingredients in it. Place the lid on & blitz until it all comes together, stop sometimes to check & blitz again until it all is beautifully combined. Carefully, removed the S-blade & scrape off the mix to make your balls. With clean hands, take a bit of the mix & roll them into bite-sized balls, see pics! Store them in a cookie box, for a few days or place them in a colder cupboard but NOT in the fridge!!! Or wrap them up for a lovely gift, enjoy them instantly with a good cup of coffee or tea,… Enjoy! :)

found at http://sophiesfoodiefiles.wordpress.com/2013/08/07/tasty-treats-vegan-gf/

Chocolate, Coconut and Raspberry Chai Pudding

IMG_5112

INGREDIENTS

2 tblspn chia seeds

1 cups almond milk

1 tblspn cocoa powder

1/4 cup frozen raspberries

1/4 cup desiccated coconut

dash of stevia

METHOD

  • Place all ingredients into a jar with a lid (or any Tupperware with a lid).
  • Shake well until mixed.
  • Place in the fridge and leave overnight.
  • Eat and enjoy!
  • Serves one

recipe found at http://divaliciousrecipesinthecity.com/2013/08/12/chocolate-coconut-and-raspberry-chia-pudding/

Creamy Summer Ice Lollies

Creamy Summer Ice Lollies: vegan

Makes 8 lollies – 2 chocolate, 2 banana cinnamon, 2 strawberry and 2 mixed

For the chocolate

– 2 ripe bananas

– 2 tablespoons of coconut milk

– 2 tablespoons of water

– 2 medjool dates

– 1 heaped teaspoon of raw cacao powder

For the strawberry

– 1 ripe banana

– 1 cup of strawberries

– 2 tablespoons of coconut milk

– 2 tablespoons of water

– 2 medjool dates

For the banana cinnamon

– 2 ripe bananas

– 2 tablespoons of coconut milk

– 2 tablespoons of water

– 2 medjool dates

– 1 teaspoon of cinnamon

Simply remove the stones from the dates and peel the bananas. Then place the ingredients for your chosen flavour into a blender and blend for a minute until smooth, pour into an ice lolly mould and freeze – do the same for each flavour. To make the mixed ones simply pour half of one flavour into a mould, allow it to freeze for an hour and then top the mould up with the second flavour. My lollies needed to freeze for about 5 hours before they were ready to be enjoyed!

found at http://deliciouslyella.com/creamy-summer-ice-lollies/

Healthy Oat Bars with Nutella Frosting

20121028-234538.jpg
 
Author: Rachel
Serves: 9 bars 
Ingredients
  • 1¼ cups rolled oats
  • ⅔ cup puffed millet or quinoa
  • ¼ cup oat flour (if you grind your own, measure after grinding)
  • ¼ cup flaxseed meal
  • ¼ cup almond butter (you may need to add more if your almond butter isn’t very smooth)
  • ¼ cup honey or maple syrup
  • ¼-1/2 tsp. salt
  • ~Optional toppings:
  • 1 cup Nutella (homemade or store-bought) mixed with 2 Tbs. melted coconut oil
  • OR melted dark chocolate, OR 1 cup melted coconut butter
  • 1 Tbs. chopped hazelnuts, cacao nibs, or chocolate chips
 Instructions
  1. Combine the first four ingredients together in a large mixing bowl.
  2. Add the almond butter, honey or maple syrup, and salt. Mix with a spatula until everything has been evenly distributed and the mixture clumps together.
  3. Line an 8×8 baking dish or pan with parchment paper. (I like to use two long narrow pieces of parchment so the mixture is easier to remove when it’s hardened).
  4. Firmly press the mixture down into the baking dish using your hands. Place the dish into the freezer for at least 30 minutes to allow the mixture to harden.
  5. Optional toppings: Once the mixture is in the freezer, whisk together Nutella and melted coconut oil OR melt a dark chocolate bar and spread evenly over the top of the oat mixture. Sprinkle with chopped hazelnuts and gently press them into the chocolate. Place back into the freezer until set.
  6. When the oat mixture and topping have had time to harden, remove the baking dish from the freezer and use a sharp knife to cut into bars.
  7. Store in a sealed container in the fridge.

found at http://almondsandavocados.com/healthy-oat-bars-with-nutella-frosting/

Quinoa, Fruit, and Nut Protein Bars

20130409-221552.jpg 
Serves: 8 bars
Ingredients
  • 1½ cups cooked quinoa (or approx. ½ cup dried quinoa cooked in 1 cup of water)
  • ½ cup pecans, half ground and half coarsely chopped
  • ¼ cup sunflower seeds, pulsed in the food processor
  • ¼ cup pumpkin seeds, pulsed in the food processor
  • ½ cup shredded unsweetened coconut
  • 3 Tbs. ground flaxseed meal
  • ½ tsp. cinnamon
  • ¼ tsp salt
  • ⅔ cup dried fruit (I like to use cranberries, raisins, and goji berries)
  • 4 Medjool dates, pitted
  • 1 banana
  • 3 Tbs. almond butter (or other nut butter)
  • 2 Tbs. maple syrup or raw honey
 

 

Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line an 8″ x 8″ square baking pan with parchment paper so that the parchment extends over the sides OR grease the inside of the pan with oil
  3. Combine all of the ingredients (quinoa through dried fruit) in a large mixing bowl.
  4. Combine the dates, banana, almond butter, and maple syrup/honey in a food processor or blender and blend until smooth.
  5. Pour the liquid mixture over the rest of the ingredients in the mixing bowl and use a spatula or spoon to fold everything together. When thoroughly combined, the ingredients will stick together.
  6. Scoop the ingredients into the baking pan and use a spatula or the back of a spoon to press down into the pan and smooth the top.
  7. Bake for approx. 30 minutes, or until brown on top.
  8. When done, remove pan from the oven and allow to cool to room temperature before removing the “cake” from the pan.
  9. Slice into squares or bars and enjoy!

found at http://almondsandavocados.com/quinoa-fruit-and-nut-protein-bars/

Quinoa, Fruit, and Nut Protein Bars

20130409-221552.jpg 
Serves: 8 bars
Ingredients
  • 1½ cups cooked quinoa (or approx. ½ cup dried quinoa cooked in 1 cup of water)
  • ½ cup pecans, half ground and half coarsely chopped
  • ¼ cup sunflower seeds, pulsed in the food processor
  • ¼ cup pumpkin seeds, pulsed in the food processor
  • ½ cup shredded unsweetened coconut
  • 3 Tbs. ground flaxseed meal
  • ½ tsp. cinnamon
  • ¼ tsp salt
  • ⅔ cup dried fruit (I like to use cranberries, raisins, and goji berries)
  • 4 Medjool dates, pitted
  • 1 banana
  • 3 Tbs. almond butter (or other nut butter)
  • 2 Tbs. maple syrup or raw honey
 

 

Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line an 8″ x 8″ square baking pan with parchment paper so that the parchment extends over the sides OR grease the inside of the pan with oil
  3. Combine all of the ingredients (quinoa through dried fruit) in a large mixing bowl.
  4. Combine the dates, banana, almond butter, and maple syrup/honey in a food processor or blender and blend until smooth.
  5. Pour the liquid mixture over the rest of the ingredients in the mixing bowl and use a spatula or spoon to fold everything together. When thoroughly combined, the ingredients will stick together.
  6. Scoop the ingredients into the baking pan and use a spatula or the back of a spoon to press down into the pan and smooth the top.
  7. Bake for approx. 30 minutes, or until brown on top.
  8. When done, remove pan from the oven and allow to cool to room temperature before removing the “cake” from the pan.
  9. Slice into squares or bars and enjoy!

found at http://almondsandavocados.com/quinoa-fruit-and-nut-protein-bars/

Sun-Dried Tomato Marinara

20120826-080827.jpg
Author: Rachel Gutierrez
 
Prep time:  40 mins
Total time:  40 mins

 

 
Serves: 3-4
 

 

Ingredients
  • ~~Sun Dried Tomato Marinara:
  • ½ cup sun-dried tomatoes
  • 1 Medjool date, pitted and chopped
  • 1 cup hot water
  • 2 cups ripe tomatoes (I used a combination of vine-ripened and cherry tomatoes)
  • ½ cup fresh basil
  • 1 clove garlic
  • ¼ tsp. sea salt
  • red chili pepper flakes, to taste
  • 2 Tbs. extra virgin olive oil

 

Instructions
  1. Soak the date and sun-dried tomatoes in hot water for at least 30 minutes.
  2. Roughly chop the ripe tomatoes, basil, and garlic and add them to your food processor. When the sun-dried tomatoes and date have softened, drain them from the soaking water and add them to the processor along with the salt and red chili pepper flakes. (You may want to reserve some of the soaking water if you prefer a thinner sauce or if you want to add it to the noodles later). Blend well until you’ve reached the desired consistency, then slowly add the olive oil in a steady stream while the food processor is running.
  3. Serve immediately or store in the refrigerator in an airtight container for a few days. If not using right away, be sure to stir the sauce before you plan to use it as the olive oil tends to settle on the top.
  4. To serve: place prepared noodles of choice in a large bowl (The noodles don’t have to be gluten-free, but some of my favorite GF versions are rice noodles, kelp noodles, and zucchini spirals). Pour marinara on top (adding reserved soaking water, if needed) and toss the noodles until completely coated by the sauce. Top with  any other toppings, such as olives, capers, sliced basil, etc. Enjoy!

found at http://almondsandavocados.com/sun-dried-tomato-marinara-with-parmesan-cheese-raw-and-vegan/