A nutritious and tasty
“egg hunt” option
Prep & Cooking: 25 minutes
Makes: 12-15 pieces
¾ cup raw cashews
¼ cup raw almonds
2 tbsp cocoa powder
8-10 Medjool dates, pitted and quartered - I use medjool because they tend to stay fresh and are easily blended as are most fresh dates, if fresh dates aren’t available or you have dried dates on hand soak them for about 30 minutes in hot water before continuing with the recipe. The dates pictured below are fresh.
1 tsp vanilla
2 tbsp shredded coconut
Pinch of salt
1 cup shredded coconut and food colouring (optional)
In small bowls, tint approximately ¼ cup of coconut with a colouring of your choice. If you are using a liquid colour, it is suggested that you allow the coconut time to dry before using it to decorate the bites.
In a food processor, chop almonds and cashews until fine. Add dates, cocoa powder, vanilla, coconut, and salt. Continue processing until all ingredients are incorporated; often the ingredients will come together and form a ball in the processor.
Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1 minute. If the mixture is still too dry, add an additional pitted chopped date or two, one at a time, and process. Form the mixture into eggs shapes or roll into 1” balls.
Roll each of the balls into coloured or plain coconut, coating evenly.
These bites keep for around a week in an airtight container in the fridge. If you are travelling with these, be sure to store them in a hard-sided container to avoid squishing. If you are using these bites for an Easter hunt you may wish to package them in small groups of 2 or three.
A classic crowd pleaser – if you want to share, that is!
Prep and Cooking:
Makes: 24-30 cookies
1 cup natural crunchy peanut butter – or substitute whatever nut butter or nut butter blend you like or have on hand
*if you are using smooth nut butter, add ¼ cup chopped nuts
½ cup light coconut sugar or cane sugar
½ cup brown sugar
2 tsp vanilla extract
½ cup plant-based butter – you can substitute coconut oil, however the cookies will have a different texture and taste
2-3 tbsp plant-based milk or cream
1 ½ cups flour – use a gluten-free blend if needed
1 tsp baking soda
1 tsp baking powder
pinch of salt
pinch of cinnamon
1/3 cup chocolate chips
¼ cup finely chopped peanuts (optional for extra crunch)
Preheat over to 350°F and line two baking sheets with parchment paper.
In a large mixing bowl, combine peanut butter, sugars, vanilla, and butter. Cream the ingredients together until blended and no lumps remain and set aside. In a separate bowl, combine; flour, baking soda, baking powder, salt, and cinnamon. Blend until all dry ingredients are incorporated.
Gradually add the dry ingredients to the wet. Stir to combine adding milk or cream 1 tbsp at a time as needed. The dough should be soft and easily hold a ball shape. Add chocolate chips and additional nuts and stir to incorporate.
Roll dough into golf ball sized rounds and, using a fork, press the cookies into a round, flattened shape. If the cookies split, simply press the edges back together using your hands.
Bake for 15-20 minutes. The cookies should have a golden brown edge and bottom when done. It can be difficult to see this as the cookies are a golden colour to begin with. You can check for doneness by using the edge of a fork or small spatula to lift a cookie gently to check the bottom. The cookies may break when you do this so only check one and do so gently, keeping in mind that a broken cookie is usually the baker’s treat.
Allow the cookies to cool completely and store in an airtight container for up to one week.
Tips & Variations:
Aromatic and sweet – a delicious little treat
Prep & Cooking: 40 minutes
Makes: 12 muffins
1 ½ cup whole wheat flour – substitute a gluten free blend if needed
3 ripe bananas mashed
¼ cup vegetable or liquid coconut oil
¼ cup coconut sugar
*if you don’t have all of the spices listed below then use any variation of what is suggested, or feel free to use a pre-blended spice mix equalling approximately 3 tbsp
1 tbsp ground cinnamon
1 tbsp ground ginger
½ tbsp ground nutmeg
1 tsp ground cloves
2 tsp vanilla
Pinch of salt
1 tsp baking soda
1 tsp baking powder
3 tbsp molasses
1⁄3 cup chopped raisins or dates
1⁄3 cup chopped walnuts – pecans would be a good substitute, if needed
¼ cup quick oats
¼ cup shelled hemp seeds (optional)
Pre-heat oven to 350°F and prepare a muffin tin.
Banana Tip: I use frozen bananas. Freezing ripe bananas is a great way to avoid waste and to have a stash of fruit ready for baking. I remove the banana stem prior to thawing, this creates a nice little opening for the ripe and often very soft fruit to travel through. I then place the bananas, peel on, flat on a plate and microwave them for 1-2 minutes; usually checking every 30 seconds after the first minute. By removing the stem prior to thawing, you will also avoid any bits of burnt banana peel (not a pleasant smell). When the bananas are thawed they can be easily squeezed from their peel right into your mixing bowl. If you have high-powered microwave you may wish to use a low or medium power setting or use the defrost feature instead; this may add a few minutes.
In a large bowl, combine oil, sugar, molasses, vanilla, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm, you may wish to use a fork or a whisk to mash them.
In a separate bowl, combine flour, spices, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add nuts, fruit, and hemp seeds to the batter and gently fold the batter until incorporated.
Fill each of your prepared muffin cups ¾ of the way full and top with additional shelled hemp seeds if desired. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done.
Allow to cool and store in an airtight container for up to one week.
A spicy & satisfying simple supper!
Prep & Cooking Time: 45 minutes
1 package of firm or extra firm tofu - usually packages are anywhere between 325-450 grams
¼ cup peanut butter
3 tbsp tamari or soy sauce
1 tbsp rice vinegar
2 tbsp sriracha sauce
Juice of one lime or 2 tbsp of lime juice
1 clove of garlic crushed or 1 tsp minced
1/3 cup chopped salted and roasted peanuts (optional garnish)
¼ cup chopped green onions and/or chili peppers (optional garnish)
Drain water from the tofu package, remove tofu and gently squeeze the block applying enough pressure to release some liquid but not enough to crumble the tofu. You may want to do this over the sink in a colander.
Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top, I find a can of beans works well. This will allow excess water to drain before slicing the tofu and should be done for a minimum of 10 minutes.
In a small bowl combine peanut butter, tamari, vinegar, sriracha, lime juice and garlic. Whisk together until the mixture forms a thick sauce and there are no lumps of peanut butter.
Set sauce aside and unwrap the tofu.
Slice tofu into thin strips, approximately ¼ inch thick or small cubes (as pictured).
In a dry pan over medium-low heat, brown tofu for 3-4 minutes per side (2 sides).
When tofu is browned, remove from heat and add sauce mixture, tossing to coat.
If the sauce appears too thin, return coated tofu to low heat for 1-2 minutes stirring frequently until the sauce reaches desired consistency.
Top with chopped peanuts, chili, and green onion, serve over rice or noodles or with a side of greens.
Tips & Variations: