Superfood Cookie Dough Bites

Danielle Duboise & Whitney Tingle “Eat Clean Play Dirty”

1/2 cup almond butter

1/4 cup maple syrup

1/2 tsp pure vanilla extract

1/4 cup coconut flour

3 tbsp flaxseed meal

1/4 tsp Himalayan salt

1/4 cup cacao nibs

Vanilla Coconut Brownie Bites

Makes about 10 balls

1/3 batch of Brownie Dough

1 tsp pure vanilla extract

3 tbsp unsweetened desiccated coconut, toasted

1. Combine the dough with the vanilla and 1 1/2 tsps of the coconut, using your hands to fully incorporate the ingredients.

2. Shape the dough into 10 small bite-sized balls, then roll them in the remaining coconut.

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!