Raw Carrot Cake Balls with Pineapple Cashew Cream

Happy Easter everyone!! I love Easter! I love celebrating and thanking God for the sacrificial gift of His son on the cross in payment for the sins of all man, mine included. I love that the sun is shining and spring is in the air, and I love being with my family.

We have some serious allergies in this family, plus a vegan (that's me)! Allergies include eggs, dairy, wheat, corn, yeast, citrus, soy, peanuts, and about 35 other things! I wanted to make something sweet, Easter-y and allergy friendly. I give you: Raw Carrot Cake Balls with Pineapple Cashew Cream.

Raw Carrot Cake Balls 

Ingredients:
2 Cups dried dates - pitted
3 Tbl coconut oil (softened - I just put it in a glass cup and set it on the hot oven for 3-4 mins)
2 tsp cinnamon
3/4 cup shredded carrots
1/2 cup unsweetened shredded coconut (look for this in the bulk section)

Process:
 Throw dates and coconut oil in the food processor. Blend until fairly smooth. Put in a medium bowl and add shredded carrots and cinnamon. Take around 2 tsp of mixture and roll into a ball. Gently roll the ball in shredded coconut to coat. Refrigerate.

Pineapple Cashew Cream

Ingredients:
1 cup raw cashews (soaked in water for 1 hr or more- if more, refrigerate)
2 tsp pure vanilla extract
1/2 cup pineapple chunks
2 Tbl pineapple juice

Process:
Put all ingredients in the blender. Blend until smooth and creamy. If it is hard to blend, add a little bit (1 tsp) of pineapple juice at a time until it blends. refrigerate for at least one hour before serving to help become more solid.

Serve cake balls with cashew cream on the side.

Enjoy!

 ♥ E

The Happy Hyper Cookie

Be forewarned… When you make these cookies, you WILL stay up with your friends until 3AM playing board games and laughing about things that really aren’t that funny… Like glassware.

                                  

This heavenly, fluffy, cookie is a remake from “Vegan Cookie’s Invade Your Cookie Jar.”  I wanted to make a version that was gluten free, sugar free, and oil free. So this afternoon I started throwing things into a bowl, that’s where the real magic happens. 

So here goes:

Preheat the oven to 350 degrees and line two cookie sheets with parchment paper. (Trust me, you really want that parchment paper!!!) 

1 cup coconut milk (I used So Delicious from a carton, so it was thinner and has less calories/fat)
2 ripe bananas (smashed)
1/4 cup ground flax seeds2 tsp vanilla extract
3-4 Tbs instant espresso pwd OR instant coffee grandes mixed with a SMALL amount of boiling water
1-2 Tbs pure maple syrup (depending on your sweet tooth)
4 cups old fashioned oats
1/4 cup gluten free flour (I used garbanzo… Coconut or almond meal would work well here!) 1 tsp cinnamon1/4 cup cocoa pwd2 tsp baking powder 1 cup chocolate chips 

Process: Mix all of the wet ingredients with the flax seeds and espresso powder. Add The dry ingredients, mix well. Lastly, mix in the chocolate chips.  Use a spoon to drop a heaping Tablespoon of batter onto the pre-lined cookie sheets. Bake for 7-12 minutes. Please watchthem, as different ovens cook at different rates… Mine sure has a bad track record for being correct! 

Add ins that I’m thinking about for the future:
ChiaSeeds
Protein powder
Hemp Seeds

Enjoy!! Let me know if you tried anything fun with these cookies and how they turned out!! :) 

 ♥ E