Unrefined Living

maintaining a healthy balance of the mind, body, and plate


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Cashew Truffles

Do you ever have a severe snack craving?  I am sure you do.  Maybe salty, maybe sweet, but you don’t want to waste your energy eating something processed or store bought and unsatisfying?   Well thats what I love so much about making these little energizing treats.  First of all, despite the title “cashew” truffles, the truth is you can make these with any nut you have on hand.  I chose cashews because I prefer their smooth sweet taste, but I’ve made these with other raw nuts and they are just as tasty!  Not to mention, you can eat a bunch and instead of guilt, feel like you are snacking with a purpose (assuming you don’t eat them all in 5 minutes).  And, its fun to experiment. So, let’s get to it….
What you will need:

  • 1/3 c unsweetened shredded coconut
  • 1/3 c raw cashews (also tossed in a tablespoon of mixed raw nuts because I wanted to use them up)
  • 6-7 pitted medjool dates
  • 1 tsp vanilla protein powder (I used SpiruTein)
  • 3 Tbsp cacao powder (raw unsweetened)
  • 2 Tbsp water  (more if too dry)
  • 1/4 tsp vanilla extract
  • pinch of pink himalayan sea salt (regular sea salt will do)
  • hemp seeds )option for sprinkling on top)

 

Combine coconut, cashews (and/or any other nuts you have), and dates in food processor or Vitamix and blend until it becomes a fine mix, a few nutty chunks are ok.  Add in protein and cacao powder and blend again. Add the water one tbsp at a time using your judgement to decide if it’s too moist or dry. Adjust as necessary.  Add the vanilla extract and sea salt.  Layer the bottom of a small bowl with shredded coconut. Make small quarter sized balls and roll into shredded coconut and set on a plate or tray. Refrigerate until ready to serve. If you are in a hurry like I was, freeze for about 20 minutes then stuff your face and enjoy 🙂

 

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Raw Macaroons (No Bake)

This is BY FAR my favorite no bake dessert, and is always a crowd pleaser.  My family absolutely loves when I make these macaroons, even my niece and nephews love them…and believe me that means something!  And the wonderful thing is you can add and subtract ingredients and tailor them to your needs.  Any time I make these I know the won’t last more than a day or so in my house!

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Here’s what you’ll need:

Original recipe adapted from Averie Cooks (I don’t really change much with this one since it’s near perfect!)

  • 1.5 c unsweetened shredded coconut
  • 3/4 c [raw] honey* (or pure maple, agave, or other if you are vegan)
  • 3/4 c raw cacao powder
  • 1/4 – 1/2 tsp vanilla extract
  • Optional:  1/4 c coconut oil, melted (unrefined organic)
  • Optional:  1/4 c chia seeds

* I often use less than the amount listed and will add more until achieved desired sweetness.  To counter balance “dryness” I opt for the coconut oil.

Mix all ingredients in a large bowl by hand.  It will become chunky and sticky (and super messy).  Use a tablespoon (or small ice cream scooper) to create small to medium sized balls and then freeze.  Makes about 12-15 balls depending on the size.  This chocolatey goodness can be ready in just 20 minutes.  You might find these macaroons taste like chocolate ice cream.  I challenge you to try and eat just one!  Enjoy 🙂