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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!
Welcome, Fall!
It’s that “Pumpkin Spice Latte” time of year, again. Who doesn’t love a warm mug of autumn cheer?
Be warned, though- The popular pumpkin spice flavor at Starbucks is not vegan. Boo! (Check out this recent article in the Los Angeles Times.)
Here are the ingredients for the pumpkin spice flavoring: sugar, condensed nonfat milk, sweet condensed nonfat milk, annatto (a colorant), natural and artificial flavors, and caramel coloring.
Icky. No, thanks!
I don’t want sugar. I don’t want animal products. I don’t want fake pumpkin. I don’t want fake spices.
To be honest, I also don’t care for Starbucks’ sweetened Vanilla Soy Milk, which contains 13 grams of sugar per cup. I desire unsweetened soy milk made from just filtered water and organic soybeans.
(No, I don’t go to Starbucks for a latte…pumpkin spice or otherwise.)
My palate craves real food. Let’s make a real Pumpkin Spice Latte, made from real pumpkin and real spices.
Pumpkin Spice Latte (NSNG)
PUMPKIN SPICE LATTE
2 shots espresso
2/3 C non dairy milk
3 T canned organic pumpkin
Generous dash cinnamon
Dash nutmeg
Dash ground clove
1/4 t vanilla extract
Optional: granulated or liquid maple syrup, to taste
Sprinkle the spices and put the vanilla extract into your espresso shot glass. Brew the espresso over the flavors and stir.
Combine the non-dairy milk and canned pumpkin. The pumpkin mixes quite easily into the milk without need for a blender.
Combine the spiced espresso with the pumpkin milk. It’s good heated or iced.
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Thanks to my friend Carrie Standish, who provided the inspiration for my version of the pumpkin spice latte. Here is her original creation, made with brewed coffee instead of espresso…
Photo and Recipe Credit: Carrie Standish
#PPNSNG PUMPKIN SPICE LATTE
1 1/2 C brewed coffee
1/4 C full fat coconut milk
2 T pure pumpkin
1/4 t vanilla
1/4 t cinnamon
1/4 t pumpkin pie spice
Optional: 2 drops liquid stevia
Whirl everything in a blender on low speed for about 30 seconds. Enjoy!
Pre-measure the pumpkin and spices into individual containers to make the process even quicker and easier for busy fall mornings.
(#PPNSNG = Plant Powered No Sugar No Grains)
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Now, here’s a similar recipe for Pumpkin Spice Chia Pudding. This is a terrific “on-the-go” breakfast. It takes only a few minutes to make. I recently discovered that chia pudding keeps me satiated for hours!
Here, I brought a jar of homemade pudding with me to eat in my car after lap swimming, before work.
Pumpkin Spice Chia Pudding
PUMPKIN SPICE CHIA PUDDING
1/2 C non dairy milk
3 T canned organic pumpkin
2 T chia seeds
Generous dash cinnamon
Dash nutmeg
Dash ground cloves
1/4 t vanilla extract
Optional: liquid maple syrup, to taste
Combine everything in a pint size wide mouth freezer jar. Stir several times in several minutes, until the mixture starts to thicken. Refrigerate for about an hour, or use an ice pack to keep it cold.
Enjoy!
Freeheel Vegan 