Tag: nuts

Vegan Chocolate Chip Cookie Dough Balls

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No, I’m not vegan. However, I LOVE cookie dough and found a healthier way to indulge in the oh so sweet cookie dough cravings I get.

This recipe, adapted from Averie at Averie Cooks, is vegan, packed with protein, healthy fats and hearty whole grains.

These cookie dough balls kind of remind me of my favorite healthy energy bar: Lärabars. The taste is very similar due in part to the nutty cashews.

The chocolate chips add a touch of sweetness and could be substituted with white chocolate chips, butterscotch chips, raisins, craisins, or a mix… totally up to you!

Enjoy one or two or even four for a quick pick-me-up snack!

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Simply blend the oats and cashews together in a blender.

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Add the vanilla and maple syrup. Blend again.

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Fold in chocolate chips. If your dough gets too sticky (like mine), place the dough in the refrigerater for at least 30 minutes. That should to the trick…your dough will firm up and will be much easier to shape into balls.

Raw chocolate chip cookie dough balls

Roll into small, 1-inch balls and dig in!
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Vegan Chocolate Chip Cookie Dough Balls
Serves: 1 dozen
Blend cashews and oats together in blender. Add the honey, maple syrup and vanilla extract. Blend again. Ad chocolate chips by hand. Transfer dough to a plate or clean working surface. If your dough is too sticky, gummy or runny, refrigerate for a half an hour, then you should be good. Roll into 1-inch balls. Yield: a dozen cookie dough balls
Ingredients
  • 2/3 cup raw cashews
  • 1/3 cup oats
  • 2 Tbsp. honey
  • 1 Tbsp. maple syrup
  • 1 tsp. vanilla extract
  • 1/4 cup chocolate chips
Instructions
  1. Blend cashews and oats together in blender.
  2. Add the honey, maple syrup and vanilla extract. Blend again.
  3. Ad chocolate chips by hand.
  4. Transfer dough to a plate or clean working surface. If your dough is too sticky, gummy or runny, refrigerate for a half an hour, then you should be good.
  5. Roll into 1-inch balls.
Notes
Adapted from Averie Cooks

Coconut Banana Nut Bread

This is one of my all-time favorite banana breads because it’s sweetness!  It is a sweeter and denser version of the Banana Bread I posted a few months ago.  The sweetness comes from the shredded coconut…I don’t know of many banana breads with this coconut, so I think it adds to the uniqueness.  The bread is very moist on the inside, and the top is lightly browned and just slightly crisp.  This Coconut Banana Nut Bread is a Martha Stewart recipe.  Enjoy it!
Combine flour, soda, and salt together in large bowl.



In mixer, beat eggs, sugar, and vegetable oil on medium-low speed.

 



Beat in flour mixture then add vanilla, banana, coconut, nuts, and buttermilk, and beat to just combine.

 



Pour batter into loaf pans and bake, rotating halfway through in 350 degree oven for 60-65 minutes or until cakes taster comes out clean from the center.



Cool on wire rack for 10 minutes, then remove from pan to cool completely.

 

 



Coconut Banana Nut Bread
Ingredients
3 cups flour
1 tsp baking soda
3/4 tsp salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tbsp vanilla extract
1 1/2 cups ripe mashed banana (about 3)
1 cup unsweetened shredded coconut
1 cup toasted pecans, chopped
1/2 cup buttermilk

Directions
1.  Preheat oven to 350 degrees.  Coat 2 loaf pans with cooking spray.
2.  Whisk first 3 ingredients in large bowl.
3.  In electric mixer, beat eggs, sugar, and vegetable oil on medium-low speed until combined.  Beat in flour mixture.  Add vanilla, banana, coconut, nuts, and buttermilk and beat to just combine.
4.  Divide batter evenly between pans.  Bake, rotating pans halfway through until cake tester comes out clean at center, 60 to 65 minutes.  Transfer to wire rack to cool 10 minutes.  Remove from pan and cool completely.  Bread can be kept at room temperature, wrapped in plastic for 1 week, or frozen 3 months.

Yield:  2 (9 x 5 inch) loaves