Creamy Avocado & Kale Salad with Crispy Chickpeas

Creamy Avocado & Kale Salad with Crispy Chickpeas

 

Today I’m sharing my favourite kale salad that’s been on high repeat this summer. It has a deliciously creamy dressing made from massaging avocado into the kale, which also softens the leaves making them easier to eat and digest. Add in cherry tomatoes, chopped cucumber, sauerkraut and crispy chickpeas and you have the most delicious salad.

This is an easily adaptable recipe so if you don’t have all the ingredients you can usually sub in something else and it will still work. That said, the one ingredient you can’t really sub is the avocado. This is because it forms the base of this salads creamy dressing and there isn’t really a good substitute for an avocado used in this way.

I should also mention that avocado provides a good dose of healthy fats, kale brings a hefty dose of antioxidants and doubles down on the fibre. Sauerkraut brings the probiotics and chickpeas provide a delicious plant based protein element. I think this might just be the perfect salad!

In terms of substitutions, if you don’t have any kale or are simply not a fan, then by all means swap it out for your favourite lettuce leaves. If you’re not a cucumber fan then swap it for any other crunchy salad vegetable such as sugar snap peas, celery or radish. Cherry tomatoes should be fairly easy to find, but if you need to sub these then you could use sun-dried tomatoes, fresh strawberries or even peach slices. And if you can’t be bothered making your own crispy chickpeas you can simply buy them or substitute for some crispy seed crackers.

Enjoy!

 

Creamy Avocado & Kale Salad with Crispy Chickpeas

Serves: 2
Prep time: 30 minutes Bake time: 10 minutes (optional)

2 extra large handfuls of curly kale or cavalo nero
1 ripe avocado
1 lemon, juiced (or 2 Tbsp apple cider vinegar)
2 Tbsp nutritional yeast
salt + pepper
1/4 cup sauerkraut
1/4 telegraph cucumber
1 handful of cherry or heirloom tomatoes
2 handfuls crispy chickpeas (store bought or see recipe below)
2 Tbsp hemp seeds (optional)

If making your own crispy chickpeas follow the instructions below.

Wash the kale well, break into bite sized pieces and place in a large mixing bowl.

Remove the skin and stone from the avocado and add to the bowl along with the lemon juice and nutritional yeast.

Season with salt and pepper, then use your hands to massge it all together. You’re aiming to create a creamy dressing by mixing the avocado, lemon juice and nutritional yeast, while massaging the kale to make it easier to eat.

Wash and cut the cucumber into bite sized chunks and wash and cut the cherry tomatoes in half. Fold both through the salad along with the crispy chickpeas.

Sprinkle with hemp seeds if desired and serve.

Salad will keep in a sealed container in the fridge for up to 3 days, but the chickpeas will lose their crunch so if possible only add them right before you wish to eat the salad.

 

Crispy Chickpeas
1 can chickpeas
2 tsp avocado, macadamia or coconut oil
1 tsp curry powder
pinch of pink Himalayan salt

Preheat the oven to 180ºC fan bake. Drain the chickpeas, rinse and pat dry with a clean tea towel.

Transfer the chickpeas to a small bowl and toss with oil, curry powder and salt. Place the chickpeas on a baking tray and cook in the centre of the oven for 10 to 15 minutes until crispy.

 

Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice

 

I Created A New Dessert eBook!

It’s called: Inspired Desserts, Wholefood Sweeteners Edition, and inside you’ll find 6 whole food sweetened desserts, including this Raw Snickers Ice Cream Slice!

I created this eBook because I wanted a collection of healthier, low sugar desserts that ticked all the boxes. These sweet treats are all gluten free, oil free, vegan and made with (almost all) whole food ingredients.

As a little taster I’m sharing this amazing raw snickers ice cream slice with you here, and some insights about how I came to create it. To download the full ebook click here:

 

Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D

 

Inspired By A Raw Vegan Snickers Bar

Inspired by some particularly mouth-watering vegan snickers bar recreations on Instagram (Addicted To Dates are possibly the most impressive!), I thought it was high time I tried my hand at recreating this iconic chocolate bar too.

Not one to do things by halves, my aim for this recipe was to create a raw, vegan, snickers inspired dessert, that was also gluten, refined sugar and oil free, and ideally made solely with whole food sweeteners… Phew!

What ingredients did that leave me with then?

Surprisingly some pretty good ones when it comes to the flavours and textures of a snickers bar!

 

Raw Snickers Ice Cream Slice

 

What’s A Whole Food Sweetener

To answer this question, first let’s look at what a “whole food” is.

Essentially, a whole food is simply that. Food that’s still in its whole, original, unaltered state. Whole foods ideally haven’t undergone any processing or refining at all, or have been processed and refined very little so that they still have all their nutrients, vitamins, minerals and fibre intact. Some examples of whole foods are fruits, vegetables, tree nuts, legumes, tubers and whole grains.

A whole food sweetener, is any food in it’s whole, original, unaltered state that can be used to sweeten another food. Some examples of whole food sweeteners are whole dates, date puree, whole fruits, (unsweetened) fruit puree, raw honey, and sweet vegetables such as carrots, sweet potato and beetroot.

 

What About Other Unrefined Sweeteners

There is, however, a slight grey area when it comes to what’s considered a whole food sweetener and what isn’t. For example, is beetroot powder still considered a whole food sweetener given all of its water content has been removed? How about date syrup which you can make yourself by blending dates and warm water, or buy a slightly more processed version?

Taking it one step further, there’s also the minimally processed unrefined sweeteners such as pure maple syrup, rice syrup or coconut nectar which technically aren’t considered whole foods, but many people on a whole foods plant based diet still choose to use them because of their minimal processing.

When it comes down to it, it really depends how far you want to take the whole food concept and the reason why you’re choosing to use whole food sweeteners in the first place.

In my opinion, all the unrefined sweeteners I’ve just mentioned can be great options depending on what you’re looking for. All of the above sweeteners have slightly different qualities and properties, and this will determine which you choose and how you use them.

 

Raw Snickers Ice Cream Slice

 

This Slice Is Sweetened Solely With Dates

For this Raw Snickers Ice Cream Slice recipe I’ve kept it really simple by using pitted Medjool dates throughout. Medjool dates are larger and softer than the more common Deglet Noor variety, and have an amazing, rich caramel flavour with works perfectly for the caramel elements of this recipe. Medjool’s are also quite a bit stickier than regular dates which is a perfect for holding the biscuit base together in the absence of coconut oil.

If you can’t get your hands on Medjool dates (or don’t want to splash out for 16 of them), simply swap them for the smaller Deglet Noor variety at a ratio of around 2:1.

Alternatively, if you’re on a low fructose diet or would simply prefer to avoid dates entirely, you could substitute them for a liquid sweetener such as pure maple syrup, rice syrup or coconut nectar. If you do this you’ll also have to reduce some of the liquid quantities to ensure you end up with a good texture.

 

What About The High Fructose Content In Dates

Some people get worried when they see dates in a recipe due to their high fructose content. But as I discussed above, dates are a whole food that are in their original unprocessed state (aside from removing the pitts of course).

This means their very high fibre content will slow down the absorption of fructose into the blood stream and avoid unwanted blood sugar spikes. Fibre is also essential for a healthy digestion.

Dates are also packed with nutrients such as magnesium, phosphorus, zinc, potassium, B6 and iron, not to mention an abundance of antioxidants!

So as far as sweeteners go, dates are a very nutritionally dense choice and are far better than other high fructose liquid sweeteners such as agave or high fructose corn syrup.

 

 

Raw Snickers Ice Cream Slice

 

What Else Is In This Gluten Free Vegan Snickers Slice

To create the chocolate biscuit base I used a mixture of almonds and cashews, bound together by Medjool dates, which also provide the sweetness. Raw cacao powder provides the chocolate flavour, coconut cream enhances the texture, and a touch of Himalayan pink salt rounds off the flavour.

The vanilla “nougat” layer is a super smooth, vanilla custard creme which is extremely tempting to eat by the spoonful. The amazing creaminess comes from soaked cashews which are blended with coconut cream, plant milk, pure vanilla powder and a couple more Medjool dates for sweetness.

The peanut caramel layer is no doubt the richest part of this recipe, and is also the simplest. It’s made up of only 3 ingredients: smooth peanut butter, Medjool dates and coconut cream. Just like the vanilla layer, it’s all kinds of lick the spoon, crazy good.

Of course, no snickers bar is complete without some roasted salted peanuts, and these get pride of place on top of this decadent ice cream slice.

If you’re feeling extravagant you could drizzle the top with melted chocolate, or go one step further and cover each slice in chocolate for the full snickers experience!

One thing to note though, most chocolate is made with refined sugar so that’s something to consider if you want to ensure this dessert is made with as many “whole food” ingredients as possible.

 

This Slice Is Packed With Antioxidants, Vitamins, Minerals, Protein & Fibre

Because this Raw Snickers Bar Slice is made largely with whole food ingredients, it’s naturally packed full of nutrients!

Cashews, almonds and peanuts are all amazing sources of plant based protein as well as heathy plant based fats.

Raw cacao powder is packed full of antioxidants, particularly polyphenols. These have been linked to many health benefits such as reduced inflammation, lower blood pressure, improved blood flow, cholesterol and blood sugar levels.

Coconut cream is a source of vitamins and minerals such as manganese and copper, as well as MCT’s (medium chain triglycerides).

And lastly dates are a fantastic source of fibre, as well as vitamins, minerals and an abundance of anti-inflammatory antioxidants.

 

Raw Snickers Ice Cream Slice

 

Other Peanut Butter Recipes You’ll Love

I’ve created quite a few peanut butter recipes to date, some of my favourites are this creamy Pumpkin Spice Peanut Butter Fudge, this super rich Peanut Butter Coconut Cream Pie, and this classic Chocolate Peanut Butter Avocado Mousse.

But I think the ultimate recipe (apart from this Raw Snickers Ice Cream slice of course) has to be my Ultimate Peanut Butter Chocolate Cake. It’s a super moist, deliciously fudgey, melt-in-your-mouth chocolate cake, with just a hint of peanut butter. 

All these recipes are gluten/grain and refined sugar free, as well as plant based/vegan, but only this Raw Snickers Ice Cream Slice recipe is sweetened entirely with dates, aka whole food sweeteners.

I hope you love this new Raw Snickers Ice Cream Slice recipe, and when you make it let me know in the comments below.

Enjoy!

 

Raw Snickers Ice Cream Slice (Gluten Free/Vegan)

Makes: 20 x 20cm square tin; approximately 16 squares
Prep time: 45 minutes Set time: 3 hours or overnight

Chocolate Base
1 cup (160g) almonds
1 cup (160g) cashews
6 Medjool dates, pitted
3 Tbsp (22g) raw cacao powder
1/4 cup (65g) coconut cream
1 tsp pink Himalayan salt

Vanilla Layer
2 cups (300g) cashews
1/2 cup (125g) coconut cream
1 cup (250g) plant milk
4 Medjool dates
1/4 tsp vanilla powder

Peanut Caramel Layer
1/2 cup (150g) smooth peanut butter
6 Medjool dates, pitted
3/4 cup (190g) plant milk

Topping
1/2 cup (80g) roasted peanuts, roughly chopped
1/4 tsp pink Himalayan salt

 

Line a small brownie pan (18 cm x 30 cm or 20 cm x 20 cm) with baking paper.

Soak the cashews by placing in a bowl, cover with water and leave at room temperature for 2 to 4 hours. Drain and rinse well.

To make the base, place the almonds and cashews into a food processor and blend on high until they resemble coarse crumbs. Add the remaining base ingredients, blend until the dates are mixed in and the mix comes together.

Tip the base mixture into the prepared tin and press down until even and smooth. Place in the fridge to set.

To make the vanilla layer, place all the filling ingredients into a blender and blend on high until smooth. Pour over the base, smooth with a spatula and place in the freezer to set for an hour, or until just firm.

Roast the topping peanuts in a 160°C oven for 10 minutes or until golden, then roughly chop.

Make the caramel layer by placing all the ingredients into a blender and blend on high until smooth. Pour over the vanilla layer, smooth, sprinkle with peanuts and return to the freezer to set.

To serve, remove slice from the tin, cut into squares using a hot knife and serve semi-frozen.

Store slice in a sealed container in the freezer for up to 1 month.

 

Raw Snickers Ice Cream Slice

Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D

Immune Boosting Pink Pitaya Smoothie

Immune Boosting Pink Pitaya Smoothie

Immune Boosting Pink Pitaya Smoothie

 

When it comes to smoothies I’m team green all the way, and preferably with as little fruit as possible. This hemp seed & kale green smoothie is the perfect example. The only fruit it contains is lemon, yet it has a beautiful mellow flavour and is still one of my all time favourites.

But every now and then I get inspired to create something different and it’s usually something much more indulgent like this super creamy hot cross bun smoothie, or this spicy warm apple pie smoothie.

Recently I saw some spectacular looking pink dragon fruit in our local grocery store and knew I had to make a smoothie with it.

 

Immune Boosting Pink Dragon Fruit Smoothie

 

Aside from being one of the prettiest fruits around, dragon fruit (or pitaya) are packed with so many amazing goodies.

They’re a source of prebiotics which boost the good bacteria in your gut, and they’re abundant in antioxidants, particularly vitamin C, which supports your immune system and is amazing for your skin.

Dragon fruit are high in fibre which is great for digestion and helps balance blood sugar. They’re a good source of iron and magnesium, and pink fleshed dragon fruit is particularly high in betalains which are responsible for the pink pigment and can help reduce LDL cholesterol.

Makes you want to eat dragon fruit every day right?! Luckily for those that don’t have access to the fresh version, you can also buy it in dried form as pitaya powder.

 

Immune Boosting Pink Pitaya Smoothie

 

Given all the COVID-19 craziness going on at the moment, what better time to fill your body with as many of natures immune boosting goodies as possible. So I decided to create a supercharged, immune boosting smoothie with pink pitaya.

To keep your smoothies looking beautiful it’s best to stick to ingredients with a similar colour palette. I also like to keep my smoothies on the low sugar side which means choosing low fructose fruit. Raspberries and blueberries fit the bill perfectly and blend beautifully with pink pitaya. Also, by using frozen berries you can create a lovely thick texture.

Lastly I added fresh turmeric and ginger root for their amazing anti-inflammatory properties, and a little unsweetened coconut yoghurt for creaminess and probiotics.

 

Immune Boosting Pink Pitaya Smoothie

 

If you’d like to turn this immune boosting pink pitaya smoothie into a more filling meal you could add a spoonful of hemp seeds or hemp protein, the seeds being the milder flavour choice for those who like their berry smoothies to remain tasting like berries.

You could also add a spoonful of your favourite nut or seed butter, and if you’re a green fanatic like me you could also sneak in a handful of spinach leaves for some extra antioxidants.

 

Immune Boosting Pink Pitaya Smoothie

When you make this Immune Boosting Pink Pitaya Smoothie let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or Facebook.

Looking for even more smoothie inspiration? 

Check out Swoon Food’s drinks recipe section, download my free Inspired Smoothies ebook, or join my free 5 Day Green Smoothie Challenge.

Immune Boosting Pink Pitaya Smoothie

Makes: 1 large smoothie
Prep time: 5 minute

1 cup frozen raspberries
1/2 cup frozen blueberries
1/2 fresh pink pitaya or 1 tsp pink pitaya powder
1/4 cup unsweetened coconut yoghurt (I’m loving Coyo vanilla)
2 cm fresh ginger root, peeled if not organic
2 cm fresh turmeric root, peeled if not organic
+ a little water to get the blender going

Place all the ingredients into a blender. Note, if using a fresh pitaya (dragon fruit) cut it in half, scoop the flesh out and discard the skin.

Blend on high speed until smooth and then pour into a serving glass.

Notes: 

Consistency: If you like your smoothie extra thick only add a tiny bit of water to get the blender going, and for a more liquid smoothie be generous with the water.

Lemon: If you like your smoothies tangy, add a squeeze of fresh lemon juice, or if you’re really keen add a whole peeled lemon. Lemon is a great source of vitamin C and is also very cleansing for the liver.

Extra protein: Want to turn your smoothie into a meal? Simply add a spoonful of your favourite nut or seed butter, or a spoonful of hemp powder or seeds. Note, hemp seeds have a much more neutral/mild flavour than hemp powder.

Greens: If you want to sneak in some extra greens by all means add a handful of fresh spinach leaves. Just don’t go too crazy or you’ll lose the pretty pink colour and end up with a murky brown.

Storage: If you won’t be drinking this smoothie straight away, store it in a sealed jar in the fridge for up to 2 days.

 

Pink Pitaya (Dragon Fruit)

Moroccan Carrot & Kale Salad With Preserved Lemon & Sumac Dressing

Moroccan Carrot & Kale Salad With Preserved Lemon & Sumac Dressing

Moroccan Carrot & Kale Salad with Preserved Lemon & Sumac Dressing

 

Last week I felt uninspired by all my go-to lunch options which usually look like a nourish bowl, avocado on paleo toast with all the toppings, or some kind of leftover dinner.

I usually love creating a huge plant based nourish bowl for lunch topped with tahini, hummus, dukkah, nut cheese and kraut, but every now and then I crave something different.

So I did something I never normally do. I went to a deli up the road and bought my lunch! Radical I know.

This particular deli is well known for their amazing raw salads and other lunch offerings of loaded veggie sandwiches, wraps, filo pies and hash cakes. In winter these turn to more hearty root vegetable salads, soups, pies and tray bakes.

 

Moroccan Carrot & Kale Salad with Preserved Lemon &

 

The salad that caught my eye was a vibrant Moroccan carrot and kale salad with a preserved lemon and sumac dressing.

Wow was it good!!

This salad had everything. Crunchy sweet carrots, a generous helping of kale (king of the greens no less), fresh herbs, toasted spices, sliced almonds, a sprinkling of Medjool dates, and a dressing that was so more-ish I actually licked the bowl.

In fact, it was so good I’ve been back several times under the guise I needed to be sure of the flavours so I could share it with you 😉

So while I don’t know the deli’s exact recipe is for this amazing Moroccan carrot & kale salad, this is my attempt at recreating it and I think it comes pretty darn close to the original.

 

Moroccan Carrot & Kale Salad with Preserved Lemon &

 

The secret to this salad is in its exotic dressing which is no doubt where my version differs slightly from the original.

While the deli’s dressing was quite clear, my version is more creamy which I suspect is from using a whole lemon and orange. If you prefer a less creamy, thinner style dressing, simply use the juice instead of the whole fruit. Also, preserved lemons are not the easiest (or cheapest) ingredient to come by, so I’ve included a substitution of regular lemon in the ingredients list to help keep things as simple as possible.

Other than that, making the dressing couldn’t be easier! Simply combine everything in a high speed blender until smooth.

Serve this salad as a meal on it’s own or pair it with your favourite main dish. It makes delicious leftovers and keeps well for up to 3 days in the fridge.

 

Moroccan Carrot & Kale Salad with Preserved Lemon &

 

If you make this salad, let me know! Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or Facebook.  Enjoy!

 

Moroccan Carrot & Kale Salad with PRESERVED LEMON & SUMAC Dressing

Serves: 4 to 6

Prep time: 20 minutes

3 cups shredded carrot (approximately 4 large carrots)
1 large bunch of kale (curly and/or cavalo nero)
1 handful fresh parsley
1 handful fresh mint
1 handful fresh coriander
1/4 cup activated almonds or slivered almonds
6 Medjool dates (optional)
3 Tbsp dukkah (see recipe below or store bought)

Preserved Lemon & Sumac Dressing:
1/3 cup extra virgin olive oil
1/4 cup preserved lemons (or 1 peeled whole lemon)
1 lemon – juiced
2 oranges – one whole & 1 juiced
2 Tbsp apple cider vinegar
2 tsp turmeric powder (or 4cm fresh root)
2 tsp sumac
1/4 tsp ground cumin
1/4 tsp ground cinnamon
pink Himalayan salt & black pepper to season

To shred the carrot you can either use a shredder attachment on a food processor or a standard hand grater. Place the shredded carrot in a large mixing bowl.

Wash the kale, remove the stems, tear into bite size pieces and add to the bowl.

Wash the parsley, mint and coriander. Remove the stems, roughly tear the leaves into smaller pieces and add to the bowl.

If using activated almonds roughly slice and then add to the bowl, otherwise just add the silvered almonds.

Remove the pits from the dates if using, slice into small pieces and add to the bowl.

Lastly add the dukkah and toss everything together until evenly mixed.

Just before you’re ready to serve the salad add a generous amount of dressing and toss until evenly combined. Store any leftovers in the fridge for up to 3 days.

To make the dressing:

Add everything to a high speed blender (or good food processor) and blend until smooth. Store any leftover dressing in a sealed jar in the fridge for up to 5 days.

Almond Dukkah Recipe:
1 cup almonds
1/2 cup sunflower seeds
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp coriander seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
1/2 tsp pink Himalayan salt

To make the dukkah, place the almonds into a 160ºC oven and bake until they just start to change colour, approximately 10 minutes. Remove from the oven and roughly chop. Meanwhile, place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices, this should only take a minute or two. Remove the seeds from the pan and combine with the salt and chopped almonds. Store in an airtight jar at room temperature.

 

Moroccan Carrot & Kale Salad with Preserved Lemon &

 

For more carrot and kale recipes check out this Smoke & Fire Kale Slaw with Coconut, Lime & Ginger or these Carrot & Zucchini Herb Fritters

Maple Cinnamon Pecan Balls

Maple Cinnamon Pecan Balls

Maple Cinnamon Pecan Balls

 

I created these Maple Cinnamon Pecan Balls at the same time as these Chocolate Chip Cookie Dough Balls.  My aim was to create a healthy sweet treat that tasted like a treat and not just another healthy bliss ball, and both recipes totally fit that bill!

I considered posting the recipes together, but they’re both so good in their own right it seemed only fitting to give them their own posts, so here we are.

These Maple Cinnamon Pecan Balls have a rich, almost gingerbread-like flavour thanks to the cinnamon and pure maple syrup. The pecans add a slightly savoury element, and coconut and cashews add some creaminess and bring it all together nicely.

 

 Maple Cinnamon Pecan Balls

 

These little treat balls can be whipped up in under 20 minutes minutes, all you need is a food processor and some measuring cups.

Once you’ve blended everything together, simply roll the raw dough into balls and chill until firm. You can skip the chilling step if you really can’t wait, but the dough for these fragrant little balls is pretty soft so chilling is a good idea.

These maple pecan bliss balls are completely raw, dairy, gluten, grain and refined sugar free. They’re also plant based/vegan and full of nutritious whole food ingredients with a generous dose of fibre and protein to balance out the (unrefined) sugars present.

You can eat these beautiful balls as a snack, before or after a workout, for dessert, with a cup of chai, or as a topping on your favourite breakfast bowl!

 

 Maple Cinnamon Pecan Balls

 

When you make these Cinnamon Maple Pecan Balls let me know!

Leave a comment below, and be sure to tag your pictures#swoonfood on Instagram or Facebook. Enjoy!

 

Maple cinnamon Pecan Balls

Makes: approximately 20
Prep time: 20 minute  Chill time: 20 minutes

1 cup pecans
1 1/2 cups cashews
2/3 cup desiccated coconut
3 Tbsp pure maple syrup
1 1/2 tsp cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
1/2 tsp pink Himalayan salt

 

Place the pecans and cashews into a food processor and pulse until you have crumbs.

Add the remaining ingredients and pulse until the mixture is evenly combined and comes together – it should look like a ball of cookie dough.

Roll spoonfuls of mixture into bite size small balls then place in the fridge to chill and firm up for 20 minutes.

Store these maple cinnamon pecan balls in a sealed container in the fridge for up to 4 weeks, or in the freezer for up to 3 months.

 

Maple Cinnamon Pecan Balls

Chocolate Chip Cookie Dough Balls

Chocolate Chip Cookie Dough Balls

Chocolate Chip Cookie Dough Balls
 
I created these Chocolate Chip Cookie Dough Balls because I wanted a healthy sweet treat for after dinner that tasted like a treat and not just another healthy bliss ball!

I was inspired by the last sweet recipe I posted for these Raw Chocolate & Raspberry Mini Lamingtons because they have the creamiest vanilla “cake” layer, made from cashews, coconut, vanilla and rice syrup, which reminded me of vanilla cookie dough! From there you can see how I got to Chocolate Chip Cookie Dough Balls 😉

 

Chocolate Chip Cookie Dough Balls

 

Like most bliss ball recipes all you need is a food processor, some measuring cups and about 20 minutes.

In the recipe I suggest chopping the chocolate into “chips” in the food processor as an easy way to keep things super simple and save on washing up. But if your chocolate already comes in chips, or you prefer to chop your chocolate with a knife, then simply disregard that step.

Once you’ve blended everything together, simply roll the raw cookie dough into balls and chill until firm. Or not. If you can’t wait that long feel free to eat the balls at room temperature….or you can even skip the rolling step and just spoon it out of the food processor. I won’t tell anyone.

There isn’t too much else to say about these delightful little balls… they’re obviously raw, dairy, gluten, grain and refined sugar free. They’re completely plant based/vegan and full of nutritious whole food ingredients with a generous dose of fibre and protein to balance out the (unrefined) sugars present. 

 

Chocolate Chip Cookie Dough Balls

 

So next time you fancy something sweet but still mostly healthy, make these Chocolate Chip Cookie Dough Balls and let me know!

Leave a comment below, and be sure to tag your pictures#swoonfoodon Instagram or Facebook. Enjoy!

 

Chocolate Chip Cookie Dough Balls

Makes: approximately 20
Prep time: 20 minute  Chill time: 20 minutes

1 cup cashews
1/2 cup desiccated coconut
1/4 cup rice syrup
1 tsp vanilla extract or 1/4 tsp vanilla powder
1/4 tsp pink Himalayan salt
1/2 cup dark chocolate (ideally dairy free/raw/refined sugar free)

 

Break the chocolate into pieces and place in the fridge to chill for 20 minutes while you measure out the remaining ingredients.

Place the cashews in the food processor and pulse until you have chunky crumbs. Then set aside.

When the chocolate is chilled, place it into a food processor and pulse until you have a mixture of chunky crumbs and fine bits.

Add the rest of the ingredients and blend until the mixture is well combined and comes together. At this point it should look like a ball of cookie dough.

Roll spoonfuls of mixture into bite size small balls then place in the fridge to chill and firm up for 20 minutes.

Store these chocolate chip cookie dough balls in a sealed container in the fridge for up to 4 weeks, or in the freezer for up to 3 months.

 

Chocolate Chip Cookie Dough Balls