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nut free

Coconut Energy balls / fat bombs (gf, v)

A nut-free coconut energy ball? Finally! Energy balls, or bites, are great for a delicious quick snack and there’s a gazillion recipes out there- but most of them are made using peanut or other nut butter. Pretty limiting for anyone with a nut allergy.

Enter these delightful nut-free coconut energy balls- made from coconut butter instead of nut butter. The hardest part might be just warming the coconut butter (I set the jar in a bowl of hot water).
Give the mixture a simple mix and roll. Boom- yummy nut-free energy bites.
Happy Eating
~Monique

nut-free coconut energy balls

2 tbls coconut butter
1/4 cup shredded coconut
2 tbls hemp seeds
1 tbls ground flax seeds
1 tsp vanilla
2 tbls maple syrup
Optional: extra hemp seeds and shredded coconut to roll the balls in

Warm the coconut butter so it’s stir-able.
Mix together all ingredients. Use a small cookie scoop, scoop about 1 tablespoon-size and roll into a ball. Roll the balls into the hemp seeds and shredded coconut.
Chill in fridge/freezer. 

Note: this makes a small batch of about 12 tablespoon balls. Simply double or triple for a larger batch.

Tahini Kale Coleslaw

You can never go wrong with a side of coleslaw and this Tahini Kale Coleslaw is no different. But this one changes up the dressing with creamy tahini and ume paste- a sweet and salty fermented plum paste that offers an addictive flavor.  Substitute vinegar and perhaps a touch of honey in place of the ume.

 

Tahini Kale Coleslaw

2 cups red cabbage, sliced thin

1 cup kale, torn into pieces

1/2 green apple, cut into matchsticks

1 carrot, shredded

2 tbls pumpkin seeds (pepitas)

2 tbls craisins

handful of snipped chives

2 tbls tahini

2 tsp ume paste (or apple cider vinegar + a touch of honey)

6 tbls orange juice

1 tbls lemon juice

1 tbls extra virgin olive oil

Salt and pepper to taste

 

Whisk together the tahini, ume paste or vinegar, orange & lemon juice and oil.

Toss the cabbage, kale, carrot, apple, pepitas and craisins with dressing.  Top with snipped chives.

Add salt and pepper as desired to taste.

 

Easy Grain and Nut Free Granola

Ingredients
1/4 cup raw pepitas (pumpkin seeds)

1/4 cup raw sunflower seeds

1/4 cup hemp seeds

1/4 cup coconut flakes

1 tsp chia seeds

2 tbls coconut oil

1 tbls maple syrup

3/4 tsp ground cardamom

zest of 1 orange

1 tsp vanilla

pinch or two of flaky sea salt

Directions
Preheat the oven to 350 degrees.

Melt the coconut oil. Stir in the maple syrup, vanilla, orange zest and cardamom.

Toss with all the remaining ingredients, except the salt. Pour on the parchment lined cookie sheet and spread into a single layer. Sprinkle just a pinch or two of flaky sea salt.

Bake until just golden brown, 10-20 minutes. Keep a close eye on it, you may want to mix it about at 10 minutes.

The granola will harden as it cools.

NOtella: Nut-free Chocolate Nutella

Prep Time:

Cook Time:

Ingredients

3 tbls sunflower seeds

3 tbls pepitas (pumpkin seeds)

2 tbls sesame seeds

3 tbls hemp seeds

2 tbls cacao nibs

2 tbls raw cacao powder

3 tbls coconut sugar

1 tbls neutral oil (avocado, grape seed)

Directions

Toast the pepitas, sunflower and sesame seeds. They will all toast at a different rate, so ideally toast each separately.  Or try my trick for toasting them all in one pan together:

Begin toasting the pumpkin seeds over low heat. As they start to become toasted on one side add in the sunflower seeds and toss well. After a few minutes as those seeds begin to toast add in the sesame seeds and toss well. Toast everything a few more minutes. Remove from heat and cool slightly.

Place all the ingredients in a blender and blend until smooth. Add a touch more or less oil as needed to achieve desired consistency.

Store in a glass jar in the refrigerator.