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.)
Perfect for casseroles, burgers, or simply by themselves.
- 1 large white onion
- 2 cups non-dairy milk
- 1 1/4 tbsp apple cider vinegar
- 2 cups flour
- 2 tsp smoked paprika
- 1/4 tsp cayenne
- 1 tbsp onion powder (as the onion flavor is taken away when soaked in the wet mixture)
- 3 tsp salt
- Pinch of pepper
- 3 cups oil for frying
Whisk non-dairy milk and vinegar together to make a buttermilk mixture. Let sit while you cut your onion.
Using a mandolin, or a firm grip and a sharp knife, slice the onion into very thin almost see-through slices.
Soak the onions in the wet mixture for around 10-15 minutes in a shallow dish.
In a separate dish mix together all the dry ingredients. This will be the coating.
Heat your oil in a heavy pan. Grab a handful of onions out of the wet mixture and slightly drain off before adding it into the flour mixture. Toss around until evenly coated and give a little shake before adding to the oil.
Keep a close eye on the onions as they shouldn’t take more than 3-5 minutes to crisp. Occasionally stir to make sure the onions aren’t attached.
Once fries to your desire use tongs to take the onions out and lay them on some paper towel to drain. Repeat the process until all onion is used.
We wish we had real pictures for this, because they were beautiful! Alas, the pictures, and the peanut butter cups, got eaten. Boo!
- 1 package bittersweet chocolate chips
- Coconut Oil
- Peanut Butter (smooth or crunchy)
- Nutritional Yeast and/or Powdered Sugar
- Mini cupcake tin
Melt chocolate in a double boiler. Add coconut oil to get it a little runny.
Line your mini cupcake tin and pour the chocolate up to 1/3 of the tin. Refridgerate until hardened.
Mix peanut butter with a small amount of nutritional yeast and/or powdered sugar to make the peanut butter more malleable. Remove the chocolate from the fridge and add a dollop of peanut butter to the center of the tins. Add more chocolate to the top of the tin and refrigerate until hard once again.
When cooled, enjoy!