Blissful is an understatement.
- 2 cups pitted and softened dates
- 2 cups rolled oats
- 4 tbsp maple syrup
- 3 tbsp peanut butter
- 2 tbsp cocoa powder
- 1-2 tsp vanilla extract
Toppings or Add-Ins:
- Chocolate nibs or chips
Add all ingredients to a food processor and pulse until combined. The consistency should be sticky and moldable.
Roll in coconut, nuts, or chocolate for a professional finish.
(If you want just chocolate bliss balls, omit the peanut butter. If you want peanut butter bliss balls, omit the cocoa powder.)
Yes, I know, I really need to post something besides cookie recipes. But, until I do that, here is another one. They have some decently healthy ingredients, even.
2/3 cup natural peanut butter
1 1/2 cup raw sugar
1/3 cup soymilk
2 tsp. vanilla extract
1 cup unsweetened applesauce
1/2 cup vegan protein powder
2 cups whole wheat pastry flour
1 tsp. baking soda
2 cups quick oats
1 cup vegan chocolate chips
1 cup chopped pecans
1 cup dried cranberries
1 cup coconut shreds
Mix wet ingredients and sugar – 1-5. Mix dry ingredients – 6-9. Combine and fold in extras – 10-13.
Bake at 350* for 15 minutes. Check. When tops begin to crack and edges of bottom are slightly brown, remove from open and allow to cool on cookie sheet.
I love butternut squash. It’s such a beautiful food, and it has this wonderful rich presence in any dish. For a cool fall day, this slightly spicy yet sweet soup is close to perfect! I got the starter recipe from my friend Karla, and veganized it and then adjusted for pressure cooker use. Thanks, Karla!
PRESSURE COOKER COCONUT CURRY BUTTERNUT SQUASH SOUP
1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil
Peel and chop as needed. I find it easiest to slice the squash into rings and then peel. Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant. Add remaining ingredients, except lemon juice, and bring to high pressure. Cook at high pressure for 10 minutes and allow to depressurize naturally. Using an immersion blender, blend soup, add lemon juice, and serve.