Favourite recipes: THAI PEANUT TRUFFLES

THAI PEANUT TRUFFLES  
From Fragrant Vanilla Cake by Amy Lyons

Filling:
1/3 cup raw coconut butter (not oil!), liquified
1/2 cup raw peanut butter
1 tsp pure vanilla extract
3 Tbsp fresh lime juice
1 tsp chili flakes
1 Tbsp very finely minced fresh ginger (or 2 tsp dried)
2 Tbsp raw coconut nectar or maple syrup

Raw chocolate:
1/2 cup raw coconut oil, warmed to liquid
3/4 cup raw cacao powder
1/4 cup raw coconut nectar or maple syrup
a pinch sea salt

To make the filling, whisk together ingredients until smooth. Place in the freezer to firm up enough to roll into balls, about 10 minutes. 

Meanwhile, to make the chocolate, whisk together all ingredients until smooth.  Once the filling is set, dip each truffle into the chocolate and place on a foil lined sheet pan.  Place back into the freezer until chocolate is set, about 15 minutes. Store in the fridge.

I did this too: (Alternatively you can do what I did and simply pour each mixture into cupcake paper molds, then set in the fridge or freezer until solid. Either way, these babies are delish.)

Favourite recipes: Carob Almond Freezer Fudge

Carob Almond Freezer Fudge

By: Oh She Glows
Vegan, gluten-free, no bake/raw, refined sugar-free, soy-free

Ready in 30 minutes, this carob freezer fudge is low in
sugar while still tasting quite decadent. Feel free to change up the nut butter, sweetener, and mix-ins as you see fit. The coconut oil is necessary in this recipe though as it helps solidify the fudge when chilled. It melts quickly so be sure to enjoy it straight from the freezer and don't let it sit on the counter for more than a couple minutes.

Ingredients:

• 1/2 cup virgin coconut oil, melted
• 1/4 cup creamy natural almond or peanut butter (natural, not sweetened)
• 1/4 cup carob powder, sifted
• 1 tablespoon unsweetened cocoa powder, sifted
• 2-3 tablespoons pure maple syrup (I use applesauce)
• 1 teaspoon pure vanilla extract
• 1/8-1/4 teaspoon fine grain sea salt
• 1/2 cup gluten-free rice crisp cereal (I use rice crisp or bran cereal)

Directions:

1. Line a very small loaf pan (4" x 8") with plastic wrap for easy removal. Or I like to set up mini chocolate cups to fill so I can skip the cutting step.
2. Mix all ingredients together in a large bowl until smooth.
3. With a spatula, scoop the mixture into the prepared pan or mini cups.
4. Freeze for about 20 minutes, or until solid.
5. Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

My altered recipes: Raw Superfood Balls/bars

Raw Superfood Balls & Bars
From: veggiesdontbite.com

Ingredients:

• 2 cups rolled oats
• ½ cup pumpkin seeds
• 1 cup hemp seeds
• 1 cup pecans (optional) (I used walnuts)
• 2 ½ cups dates
• ½ cups goji berries
• 1 teaspoon vanilla extract
• dash of Himalayan pink salt
• ½ to ¾ cup water
• ½ cup unsweetened shredded coconut

Place goji berries in a small bowl and fill with warm water. Allow to soak for 5 minutes or until they soften a bit.

Place oats, pumpkin seeds, hemp seeds, pecans (or walnuts) and dates in a blender and blend until the mixture is half blended (not smooth).  Add the water to help it blend.

In a bowl, add the goji berries (drain the water), vanilla, salt, and coconut to the blended mixture.

Press into a container, casserole dish or the like and place in the fridge for a few hours.

That's it!  Enjoy:)