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Coconut Cacao Nut Butter Bites (NSNG)

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

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

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!

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)

Coconut Cacao Nut Butter Bites (NSNG)

Nuts from nuts.com

Nuts from nuts.com

*I buy unsalted organic pistachios from nuts.com.  They are awesome!

Chinese 5 Spice Gingerbread (GF)

Chinese 5 Spice Gingerbread (GF)

This gingerbread is delicious and “just sweet enough.”

For this, I started with my Sunflower Butter Energy Bar (GF) recipe.  My original goal was to create a gingerbread-flavored version.  However, I decreased the seed butter by quite a bit, and I added some baking soda and vinegar.  This resulted in a fluffy “cake,” rather than a dense “bar.”  The tofu and molasses create a moist sponginess.

I also wanted to use some Chinese 5 Spice that I’d been neglecting.  It contains a blend of star anise, cinnamon, clove, fennel, and pepper.  It smells heavenly!

Don't use it for meat and poultry!

Don’t use it for meat and poultry!

WET INGREDIENTS

1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/4 C maple syrup
1/4 C molasses
1/4 C Once Again sunflower seed butter
1/2 C non-dairy milk
1/2 t apple cider vinegar
1 t vanilla extract

DRY INGREDIENTS

1/4 C EACH:  quinoa flour, millet flour, brown rice flour, garbanzo bean flour & rolled oats (GF)
1/2 C oat flour (GF)
2 T ground flax seed
3 T fine shred unsweetened coconut
1 t baking soda
1/2 t EACH:  Chinese 5 Spice, cinnamon, ground ginger & cardamom
1/4 t EACH:  salt, coriander & nutmeg

ASSEMBLY

Puree the wet ingredients in a food processor.  Combine with the dry ingredients.  Grease a square glass pan with coconut oil.  Bake for 30 minutes at 350 degrees.  (You can also try baking in muffin liners for 23 minutes.  I’m going to do that next time!)  Cool on a wire rack before cutting.

Chinese 5 Spice Gingerbread - IMG_2260

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