Inspired by my recipe for energy boost nuggets,
a new recipe emerged that is nut-free, vegan, and
gluten-free. This was born out of being invited to be a
PERSONAL CHEF for a yoga retreat with a menu
containing vegetarian, vegan, and nut-free options .
These got RAVE REVIEWS!
Share-worthy!……especially because I have made these
for myself more than a couple of times.
I grab one or two to bring to work, makes
a delicious mid-morning or
late-afternoon snack.
Perfect for just a small breakfast
or pre/post workout nibble, just enough
to take the edge off your hunger
without feeling bloated.
And did I mention………
SUPER HEALTHY INGREDIENTS
with minimal added sweetness to
keep feeling balanced in your body.
The ONLY baking part is toasting the oats and
coconut, 10 minutes tops!
Below are the CCC’s made into 2″ balls that I freeze,
but the same goes for these sunbutter bites,
I freeze them, then store them like this, in the freezer
or refrigerator. This recipe makes ~ 12-14 balls depending
upon if the scoop is level or a bit generous.
Small batches like this are best for freshness
but also so when you make the next batch,
you can use your creativity to come up with
different combinations!
For presentation purposes at the retreat,
I used unbleached parchment baking cups,
drizzled each with 70% melted cacao,
then sprinkled a few sesame seeds
for added bling!
a gluten-free, vegan, and nut-free version of my energy boost nuggets that is just the right size to get some essential nutrients and protein for pre/post workouts or to satifsy your afternoon sweet tooth, plus you won't get that post sugar-rush crash!
- 1 cup organic rolled oats
- 1/3 cup coconut, shredded (sweetened or unsweetended)
- 7 TBSP sunbutter, any variety (maybe more if mixture is dry)
- 1/3 cup maple syrup or agave
- 1/3 cup pumpkin and sunflower seed mixture
- 1/4 cup cranberries, chopped
- 1 TBSP sesame seeds, black
- 1 TBSP flax seeds
- 1 TBSP chia seeds
- 1 pinch salt
- 1 tsp cardamom
- 1/2 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/4 cup 70% cacao bittersweet chocolate bar, chopped into small pieces to mix in
- 70% cacao bittersweet chocolate bar, chopped into small pieces to melt for topping
-
Preheat oven to 350 deg. Line baking sheet with parchment paper.
-
Spread oats and coconut onto baking sheet and bake for ~ 10 min. stirring once after 5 min. Looking for a light golden brown color and a nutty amazing aroma!
-
In a bowl, add sunbutter and microwave for ~ 20 sec to get a thinner consistency.
-
Add the remaining ingredients including the oats/coconut mixture and stir to coat everything with the sunbutter. If mixture is dry, add 1-2 tsp. at a time until mixture will form a ball without falling apart.
-
Use a 2" scoop to form a ball and place on parchment lined baking sheet (the same one used for toasting the oats/coconut).
-
Place in the freezer for ~ 30 min. to firm everything up.
-
Place in airtight container and keep in the refrigerator.
-
Will keep for a couple of weeks but they will be gone in under a week, guaranteed!!
-
Small batches like this are best so when you make the next batch, you can use your creativity to come up with different combinations!
Substitutions:
- oatmeal – take your favorite cereal and make a fine grind
- coconut – you could omit this but then add an extra 1/3 cup of oatmeal and seeds to have a good proportion of dry to wet ingredients
- sunbutter – use any combination of nut/seed/coconut butters of your choice
- cranberries – golden raisins, brown raisins, apricots, dates, prunes, figs, or any dried fruit
- salt – optional but just a pinch makes all the other ingredients bloom
- cardamom and cinnamon – these are optional but add a really nice subtle ‘sweetness’ to the mouthfeel. other spices to try: pumpkin spice, ginger, nutmeg, clove, star anise, or even cayenne in any combination for ~ 1-1/4 tsp total. or go crazy and experiment with more for a more spicy nugget
- cacao – also optional but switch out for any variety; if not vegan a white chocolate would be delish with macadamia or pistachio if using nuts is OK for you.
