A few healthy-ish treats for this weekend!

Posted by on Feb 20, 2016 in News, Recipes, Vibrant Blog | No Comments

At Vibrant Family Chiropractic we tend to eat real food, nothing too processed and minimal grains.  Having said that – sometimes it’s nice to have a treat to whip up on the weekend.  Here are two such recipes (sourced from other websites – links below the recipes) that Matt’s wife Megan is a big fan of for the occasional sweet treat.

SKINNYMIXER’S RAW LAMINGTON TRUFFLES

(from http://skinnymixers.com.au/skinnymixers-raw-lamington-truffle/)

INGREDIENTS
  • 200 g raw cashew nuts
  • 100 g desiccated coconut, plus extra for rolling
  • 50 g coconut oil
  • 50 g organic maple syrup
  • 2 tsp vanilla bean paste or extract
  • 100 g dark chocolate, roughly chopped
DIRECTIONS
  1. Add all ingredients, except chocolate, to blender.
  2. With damp hands, roll walnut sized balls. Tip: squeeze the mixture initially to compress, then roll. Ensure hands are kept damp. If your hands are hot, they will go oily but this will not impact the final product.
  3. Put balls in the freezer for 20 min.
  4. After 20 min,  melt dark chocolate over double boiler (or in microwave).
  5. Pour extra desiccated coconut into a second bowl.
  6. Coat the frozen bliss balls in chocolate, and then coconut one at a time.
  7. Refrigerate for 30 min or until needed.

 

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)FullSizeRender-1

(from http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html)

Ingredients

  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel  (**honestly I just used 2 cans and made the mixture work with a bit more peanut butter and honey… Megan**)
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature
  • 1/4 cup (80 grams) honey (commenters have used agave and maple syrup with success!)
  • 1 teaspoon baking powder (** Megan used baking soda as it’s gluten free and the cookies were still fine**)
  • a pinch of salt if your peanut butter doesn’t have salt in it
  • 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions

  1. Preheat your oven to 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into walnut size balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
  4. Bake for about 10 minutes until browned on top. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
  5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.