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The REAL PowerBall: Raw Vegan Sugar-Free Soy-Free Grain-Free Gluten-Free High-Protein Chocolate Cherry Cookie Dough Truffles

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May 1, 2012 raw vegan recipes , , , , , , , , , , 2 Comments

I may feel like hell, I may have yet to find out if the brain damage from being chemically poisoned for the last six months plus is permanent or fully recoverable, and I may have an MRI in the morning so a neurologist can view said prospective brain damage that is scaring the hell out of my little claustrophobic self, but that doesn’t mean I can’t still be as much of a trooper as possible and play in the kitchen experimenting with new desserts!

The two raw cookie dough ball recipes (chocolate chip and oatmeal) I’ve made were good enough to warrant a new version, this time with the leftover dried tart cherries I had from the fruit and nut bars I made last week.  I wanted the cherry flavor again, but I also wanted chocolate.  Additionally, I wanted to stick to just nuts rather than nut flours and butters.  The end result is sort of a LaraBar gone wild… it’s a bit denser than the previous cookie dough balls, but still indulgent and light enough to feel like a cookie.  As I was rolling them I realized these could also be considered truffles, because they take well to toppings like hemp seeds and cacao powder.  I’ve kept with my usual sugar-free theme, but since these contain dried fruit they aren’t particularly candida friendly.  They do have a solid amount of fiber to counteract the sugars in the fruit by way of flax, though.  As always, feel free to simplify as needed or change out any ingredients you don’t care for.

Chocolate Cherry PowerBalls:

2/3 cup dried tart cherries
3 large dates
Soak fruit in warm water for 5-10 minutes, then process in mini-Cuisinart until fairly smooth.

2/3 cup nuts- I used 1/2 almonds and 1/2 walnuts
Process in same mini-processor (no need to wash in between, and you could do them together if desired) until crumbly.

Add:
1/4 cup chocolate protein powder
1/4 cup coconut oil
3 tbls raw cacao powder
3 tbls ground golden flax
2 tbls cacao nibs
1 full dropper chocolate-raspberry flavored stevia
1 tsp vanilla

Mix until combined thoroughly, then either gather into a ball or place on saran wrap and roll into a log. Refrigerate for 30-60 minutes then roll into 3/4 inch balls. If you refrigerated these as a log, they can be sliced into small cookies to save the time of rolling by hand. Delicious, protein-packed, fiber filled, and a healthy chocolate cherry treat either way!

They may not look too different from your average raw treat, but the cherry chocolate combo is heavenly. =)


More Cookie Dough Balls! High-Fiber Raw Vegan Gluten-Free Sugar-Free Soy-Free Oatmeal Spice Bites

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Apr 6, 2012 raw vegan recipes , , , , , , , , , 3 Comments

Now that we’ve abolished nearly all food categories with the title alone, allow me to introduce you to these:

Recently I made chocolate chip (aka cacao nib) cookie dough bites based loosely upon this recipe, and they were damn good.  The batch of 15 1 inch balls lasted me about a week, and made me curious to try morphing other kinds of cookies into this format.

When I began my recent candida cleanse, I read that oat bran was a sound breakfast choice for an anti-candida diet, so I bought some in bulk and cooked it up expecting it to taste like oatmeal or oat groats.  Alas, it was awful- gluey, pastey, and hard to choke down no matter how much liquid I added.  The flavor itself was fine, and perfectly oaty, but the texture was something I could not abide by a second time, and it has sat in the cabinet since.  I looked up whether it’s ok to eat oat bran raw (it is), and decided to use it in a cookie dough bite recipe.

Because there is a solid amount of oat bran in these guys, I made them into itsy bitsy bites, and I’m glad I did.  They are quite filling (oat bran is mad high in fiber) and I also upped the fiber ante with chia seeds (I wanted a speckled raisin look without adding raisins).  They can be eaten as a dessert, but are filling and protein/fiber-filled enough to be a healthful breakfast or snack.  This recipe also differs from the other in that the amounts of both almond butter and almond meal are less, and coconut milk is slightly higher.  Spice amounts are suggestions, and should be adjusted to personal taste.

Itsy Bitsy  High-Fiber Raw Vegan Gluten-Free Sugar-Free Soy-Free Oatmeal Spice Cookie Dough Ball Bites:
Melt on low heat until smooth:
1/4 cup coconut oil
1/3 cup coconut milk
2 tbls almond butter
1 tbls coconut nectar
1/2 tsp vanilla
2/3 dropper each toffee and hazelnut stevia

Add:
1/2 cup almond meal
1/2 cup oat bran
1 scoop vanilla protein powder
1 1/2 tbls coconut flour
1 tbls chia seeds
1 tbls cinnamon
1/2 tsp salt
1/2 tsp ginger
1/16 tsp cloves

Mix until a sticky dough forms, then refrigerate for one hour, or until completely firm. This dough is very easy to work with once firm, but far too sticky to cope with some semi-soft. You could make these into 1 inch balls and the yield would be about 20, but I made them about 1/2 an inch and yielded approximately three dozen.  Sprinkle with additional cinnamon, and toss gently to coat.






Raw Vegan Cookie Dough Balls! (gluten, grain, soy & sugar free, anti-candida, low-carb)

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Mar 28, 2012 raw vegan recipes , , , , , , , , , , , , , , , , 4 Comments

Recently I came across a recipe for sugar-free raw cookie dough balls.  I’m still following a candida-friendly diet, so I was excited to find a dessert recipe that I didn’t need to modify much, and that actually sounded tasty.  The recipe was only enough to make a single serving, so I modified it for quantity as well as to my personal tastes.  I was amazed by how similar to cookie dough these little balls taste! (Note that there are numerous almond-based ingredients; almonds are the only nut considered “safe” to eat raw on a candida diet. I ate no nuts or seeds for the first phase of the diet, but have re-incorporated almonds and hemp back in.)

Cookie Dough Balls Recipe:

Heat stovetop on low until melted and smooth:
1/4 cup coconut oil
1/4 cup almond butter
1/4 cup coconut, hemp, or almond milk
1 tbls coconut nectar
2/3 dropper each toffee and hazelnut stevia
1 tsp vanilla

Add:
3/4 cup almond meal
2 scoops protein powder (optional)
1 tbls coconut flour
1/4 cup cacao nibs
1/2 tsp salt

The recipe I modified said to roll these into balls right away, but I found the batter much too sticky for that. I refrigerated it for about half an hour, then easily formed the balls. Total yield was 15 balls.

Chocolate Cookie Substitution: replace coconut flour with 2 tbls cacao powder.

Clearly, this recipe is FAR from low-fat, but when you are creating a dessert that is raw, vegan, gluten-free, sugar-free, soy-free, low in carbs, and grain-free, the ingredients need to be made of SOMETHING besides, you know, cucumbers. Plus, I figured people were getting tired of hearing “sprouted buckwheat” in all my recipes. Coconut oil is great for overall health, and almond butter/meal is full of protein. And while the author of the original post said that 4-5 balls was a serving, I found them to be so rich that two was more than sufficient.