Eat Well
Catherine Ramsay
GF Chewy Chocolate Gingerbread Cookies
GF Chewy Chocolate Gingerbread Cookies

bites

Spiced Orange Brownie Bites

Makes about 10 balls

1/3 batch of Brownie Dough

Zest of 1 orange

1/4 tsp ground cinnamon

Pinch of cayenne (optional)

  1. Combine the dough with the orange zest, cinnamon, and cayenne (if desired), using your hands to fully incorporate the ingredients.

  2. Shape the dough into 10 small bite-sized balls.

  3. Freeze the balls until ready to eat. Store in the freezer for up to 1 month.

Toasted Walnut Brownie Bites

Sarah Britton

Enjoy these as is or one of the variations linked! These are delicious frozen or room temperature.

BROWNIE DOUGH

Makes about 30 balls

1 1/2 cups raw, unsalted walnuts

3/4 cup cocoa or cacao powder

1/4 tsp fine sea salt

2 cups soft dates (preferably Medjool)

  1. Preheat oven to 350 degrees.

  2. Place the walnuts on a rimmed baking sheet and toast until they are lightly coloured and fragrant, 7 to 10 minutes. Remove from the oven and let them cool.

  3. In a food processor, pulse the walnuts until they are finely ground. Add the cocoa and salt. Pulse to combine.

  4. Pit the dates and add them one at a time through the feed tube of the food processor while it is running. You should end up with a mixture that resembles cake crumbs but when pressed, will easily stick together (if the mixture does not hold together well, add more dates).

  5. Shape dough into bite-sized balls or use to make the Espresso Brownie Bites or Vanilla Coconut Brownie Bites or Spiced Orange Brownie Bites. Leftover dough will keep in the freezer for up to 1 month.

Raw Carrot Cake Balls

Joyous Health

3/4 cup unsweetened shredded coconut

6 Medjool dates, pitted

3/4 cup raw walnuts

1/2 cup grated carrots

1/4 cup hemp seeds

1/3 cup maple syrup or honey (or sweetened to desired sweetness)

1 tsp pure vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp group cloves

Reserve 1/4 cup shredded coconut in shallow dish for rolling. Place remaining ingredients in a high-powered food processor and process until fully combined. Form mixture into 1-inch (2.5 cm) balls and roll in reserved shredded coconut, coating balls completely. Transfer to a baking sheet and refrigerate for a few hours or overnight. Keep chilled, or freeze in airtight container for a few months (although I guarantee they won’t last that long!). Enjoy 1 or 2 as a snack or dessert!