Raw Vegan Everything-But-The-Kitchen-Sink Energy Balls

A LOT has been happening the past few weeks. I have finally got my business up and running. Whats that you say? Business? Yes I have started a new business. Check it out at www.maikanafoods.com. Its a neat little website where you can order my delicious and healthy creations and then have them delivered right to your door! My goal is making healthy yummy food as convenient as can be. Thus far this first week is going grand! Not to brag but Maikana has been getting excellent reviews. I could NOT be happier about it! Yay!! With this new business I have been working on a lot of new dressings and healthy bites and snacks. One of the little treats I've been included as a "thank you" to our clients are these vegan, raw, healthy, energy balls- if you will. I could not think up a name for something that I threw pretty much every healthy item in my pantry into...but hey, they taste good and are a nice, actually healthy, sweet treat. Can't beat that. Plus you just throw all the ingredients into a food processor and you're done. Super easy!


Raw Vegan Everything-But-The-Kitchen-Sink Energy Balls

Pantry:
1 cup raw walnuts
18-20 medjool dates, pitted
1/4 cup raw cacao powder
1/8 cup matcha powder
1/8 cup hemp seeds
1/4 cup shredded coconut (extra cup if you want to roll the balls in them afterward they are done)
1/4 cup oats
1/8 cup chia seeds
2 tbs milled flaxseed
1/8 coconut oil, room temp (not melted) is fine
Pinch of salt

Tools:
Food processor
Medium melon baller (optional)

Take all the ingredients and put them into your food processor. Blend until a paste or almost dough forms. Remove from the food processor and using either a melon baller or your hands, eyeball a 1 inch ball and roll in your hands until round. They might be a little oily from the coconut oil but that's ok. After you have rolled the paste into balls, you can now roll them in the extra shredded coconut or topping of your choice or nothing at all. At least point refrigerate for at least an hour to firm up. Keep them refrigerated and grab them as a sweet energy treat whenever you are craving one. They will keep for up to a week in the fridge or 2 months in the freezer. Enjoy them! xo

Blueberry Pomegranate Chia Muffins

My lovely friend Catherine- author of the stylish blog Chic Geek- called me last week asking me to make her a high protein super healthy breakfast and snack muffin. Normally I'm not into baking insanely healthy- I can do a normal level of healthy but adding no sugar to a muffin is tough for me. But I would do anything for Ms. Chic Geek so she came over and I created a crazy super healthy muffin for her to snack on all week. She loved them!!

Make these healthy muffins while perusing Catherine's awesome fall must-see items! 

Blueberry Pomegranate Chia Muffins 

Fridge:

1/2 cup of applesauce (we used our homemade recipe) 

3/4 cup coconut milk (we used canned) 

1/2 cup blueberries

1 egg 

Pantry:

1 1/2 cups whole wheat flour 

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1 tsp vanilla extract 

1/2 cup coconut oil, room temperature (liquid form)

2 tbs local honey

1/2 cup dried pomegranate seeds 

1/2 cup raw almonds minced- plus extra for sprinkling on top 

1/4 cup of chia seeds 

Tools: 

Greased or lined muffin tray 

2 medium mixing bowls

Mixing spatula

Whisk

Ice cream scoop or large spoon 

Measuring cups/spoons 

Preheat oven to 350. Grease muffin tray or line with paper liners. 

In one bowl add coconut milk, egg, coconut oil (microwave for 10-15 seconds if you need to make it liquid), vanilla extract, honey and applesauce. Whisk well.

In separate bowl add whole wheat flour, baking soda, baking powder, salt, chia seeds, ground ginger and ground cinnamon. Mix well. 

Add the liquid bowl to the dry bowl and combine well. Once mixed together- add pomegranate seeds, blueberries and almonds. Mix until just combined. Using the ice cream scooper fill the muffin trays about 3/4 full. 

Sprinkle extra chopped almonds on top and then place in the oven and bake for 24-28 minutes or until the tops are golden and slightly spongy to touch. 

Remove from the oven and allow to cool for 10 minutes before enjoying! 

And if you're anything like me aka addicted to sweet things- I would add 1/4 cup of sugar before baking for some sweetness. But that's just me!! 

Be good- stick to Catherine's recipe! She did an excellent job as my sous chef!! Thanks CC! Xo