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This was my first attempt at making a NSNG (No Sugar No Grains) and GF (Gluten Free) “cookie,” and also my first time using coconut flour. I’ve got to say– I did pretty good! The only thing “bad” about these is they are too small! After they came out of the oven, I ate about 5 very quickly.
The hazelnut flavor really comes through in these moist little snack cakes. The coconut ingredients add both richness and texture. The fruits and carrot impart a subtle sweetness.
In this recipe, I used just 2 dates to bump up the sweet just a bit. That works out to about 0.053 dates per cake, or about a quarter of 1 date per 5 cakes. Not bad at all!
These hold together quite well, so I predict they’re going to be tucked into my ski jacket pocket this winter. I can’t wait for the flakes to start flying!
Coco-Hazelnut Snack Cakes (NSNG)
INGREDIENTS
3/4 C hazelnut flour (raw nuts ground in the Vitamix blender)
1/4 C garbanzo bean flour
1/4 C coconut flour
1/4 C ground flax seeds
1/4 C finely shredded unsweetened coconut
1 1/2 t cinnamon
1 t baking powder
1/4 t salt
1/4 t allspice
1/2 C full fat canned coconut milk
1/4 C unsweetened soy milk (or other non-dairy milk)
1 t vanilla extract
2 Medjool dates, pitted
1 C shredded carrot
1 C shredded organic apple (about 1 large)
ASSEMBLY
1. Combine the dry ingredients in a large bowl.
2. Blend the wet ingredients (i.e. milks, vanilla and pitted dates).
3. Add the wet ingredients to the dry ingredients. Stir in the carrot and apple.
4. Use a cookie scoop (or 2 spoons) to drop batter balls onto a cookie sheet lined with parchment paper. Flatten each ball and smooth the sides. Note that these retain their form/size during baking.
Coco-Hazelnut Snack Cakes (before baking)
5. Bake at 400 degrees for about 15 minutes. Cool on a wire rack. Makes 38 or approximately 3 dozen. Freeze what you’re not going to eat right away.
Happy Fall…Enjoy!
Sunflower in a pumpkin patch – Hood River, Oregon
Coconut Cacao Nut Butter Bites (NSNG)
Here are some fat bombs…AKA energy bombs! Fat is not a bad word around here, did you know that?
I made these bites without any sweetener, so they are NSNG (No Sugar No Grains). They are not sweet, so don’t expect them to be! Having one of these is like eating a shot of espresso. Oh, yeah!
If you must have that sweet sense on the tongue, you can always add a little liquid sweetener. (Go easy, now!)
I intend to use these Coconut Cacao Nut Butter Bites to fuel my active days out on the mountain bike or up on the ski hill. I expect 1 bite to keep me going for hours!
Please note– I still need to find out how they travel. The bites solidify in the fridge, but I don’t yet know how soft they’ll get at room temperature. I’m going to pack them “appropriately.”
You can use any variety of 100% nut or seed butter and any type of chopped nuts in this recipe. I used unsweetened sunflower seed butter and *unsalted pistachios.
Unsalted pistachios from nuts.com
INGREDIENTS
1/2 C coconut oil
1/2 C peanut butter, almond butter or sunflower seed butter
1/2 C organic cacao/cocoa powder
1 t cinnamon
pinch salt
Optional- maple syrup or agave nectar, to taste
3/4 C finely shredded unsweetened coconut
1/2 C chopped unsalted nuts
1 T chia seeds
1/2 t vanilla extract
ASSEMBLY:
1. Use a double boiler to melt and liquify the coconut oil and nut or seed butter.
2. Stir in the cocoa powder, cinnamon, salt, and sweetener (if using).
3. Remove from the heat and add the remaining ingredients.
Double boiler
4. Cool the ingredients (in the top portion of the boiler) in the fridge for about 30 minutes. About every 5 minutes, stir the mixture.
5. Once the mixture thickens enough, use a “cookie scoop” or a 1/2 – 1 T measuring spoon to make small balls. Place them on a piece of parchment paper. My batch made 32.
Using a scooper is recommended!
6. Cool the bites in the fridge until they harden completely. Store them in a closed container in the fridge. You can eat these right out of the fridge. They melt in your mouth!
Coconut Cacao Nut Butter Bites (NSNG)
Nuts from nuts.com
*I buy unsalted organic pistachios from nuts.com. They are awesome!
Freeheel Vegan 