Tag Archives: coconut

Sweet Pepita Bliss Balls

Sweet Pepita Bliss Balls

Sweet Pepita Bliss Balls

Pumpkin seeds or Pepitas are a great ingredient for a bliss ball base when you want to go nut free. They are also rich in zinc, magnesium  and essential fatty acids and this recipe with it’s natural sweetness will have your little ones loving them.

Ingredients

¾ cup Pepitas

¾ cup Dates

Shredded Coconut (to coat)

2 bs Coconut oil

1 tsp Rice Malt Syrup or Honey

½ tsp Cinnamon powder

½ tsp Ginger Powder

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Directions

Gently melt the coconut on low heat in a saucepan  and add the dates to soften for a few minutes. Remove from the heat and add your syrup/honey and cinnamon and ginger powder.

In a food processor, blitz the pepitas until they are ground into almost powder.

Add the Pepitas to the date mix and combine.

Take spoonfuls of mixture and roll with your hands into bite sized balls.

Coat with coconut until lightly covered.

Keep in the fridge for snack time.

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Sunshine Bliss Balls- Carrot Ginger and Turmeric

These bliss balls are full of golden ingredients that make me feel warm like sunshine.

They are not just colourful and delicious but possess some healthy virtues as well.

Ginger is a warming digestive tonic and circulatory tonic.

Turmeric is great as an anti inflammatory.

Carrot is loaded with beta carotene for healthy immune systems.

Cinnamon is a warming digestive spice and is great for maintaining blood sugar.

Dates are fibrous and add sweetness.

Cashews provide the protein, antioxidants and magnesium, iron, zinc and phosphorous for many different biochemical functions in our nervous system and musculoskeletal system.

Ingredients:

1 medium carrot grated

¼ cup dates

½ cup cashews

1 cm cube of ginger root grated

½ tsp turmeric powder

1 tsp cinnamon powder

1 tbs dried ginger pieces chopped

 

Directions:

Add the ingredients to a food processor and blitz until the ingredients are fine enough to come together.

If the mixture is too moist, add a little dessicated coconut.

Take teaspoonfuls of the mixture and roll into balls.

Store in the fridge or freezer for a day or two.

Raw Berry & Coconut Hearts – Plus Choc, Berry & Coconut Hearts

 

Raw Berry Coconut Hearts

Raw Berry & Coconut Hearts 

Plus Choc, Berry & Coconut Hearts

This one may be hard to resist  eating the mix before it make’s  it to the mold.
Another healthy super food treat that is perfect to have on hand for the sugar cravings.
Many of us can find ourselves mindlessly eating up the contents of the kitchen when we are under the spell of a snack attack. The snack attack dosen’t have a particularly time but may often come calling in the afternoon or  when we get home from work or school, or perhaps if we are feeling bored or procrastinating about something.
Be prepared  for the snack attack with some superfood snacks like this super delicious and surprisingly filling snack that is packed full of antioxidants, fibre and essential fatty acids.

You will need silicone heart shaped chocolate molds.

Ingredients

½ cup cashews

½ cup coconut

3 tbs freeze dried berry powder

3 tbs coconut oil

3 tbs rice malt syrup

 

Directions:

Blitz the cashews to a fine powder in your blender.

Pour into a mixing bowl.

Add the coconut and stir through until well combined

Add the berry powder and combine until you have a nice pink mixture

Melt the coconut oil gently if solid and pour over the mix.

Add the rice malt syrup and mix everything together until the mixture resembles  slightly wet sand.

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If you are making choc berry hearts too, separate the mixture into 2 and set 1 aside.

Pour teaspoon sized scoops into your heart molds until you have used up the mixture.

For the Choc Berry Coconut Hearts

Take your bowl that you set aside with the pink mix and add

½ cup dates with 1-2 tbs water (blended to a paste)

1 tbs freeze dried berry powder

2 tbs raw cacao powder

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Combine well and then transfer to the heart molds.

_AAA0450Put all the molds into the freezer.

When you are ready to snack, just pop one or two out of their molds and enjoy.

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