Category: Gluten free

Tofu Stir Fry with Black Bean Noodles {vg, gf}

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Stirfry for me is the ultimate comfort food. It is vibrant, full of flavour, satisfying and warming, and I love how versatile it is. Stirfrying means cooking more quickly. Vegetables therefore retain more nutrients. And because stirfrying is so quick, it means less time standing in front of the stove and more time eating! Stirfrying for the win! Here goes my vegan tofu stir fry with black bean noodles. It is ultra quick (about 15-20 minutes) so there are absolutely no excuses for not dishing up a delicious and healthy meal on a week night! (Or any night, for that matter.)

Now, this does not need to be a tofu stir fry and you don’t need to use black bean noodles. I just used them as I think they work well together. I have come to really appreciate bean noodles. They are quite a bit lower in calories and higher in fibre than regular or processed gluten-free noodles/pasta, and they cook in a fraction of the time. If you can’t get your hands on black bean noodles, not to worry! Just use your favourite noodles or zoodles instead. This dish will still be delicious. If you don’t like tofu you could use tempeh (also have a look at my tempeh curry recipe here) or if you avoid soy simply use more veggies or try something new by making chickpea “tofu”. The options are endless.

That’s what I like about these kind of meals. No-one nowadays has the time or desire to go shopping every day so it’s imperative to have a handfull of standby recipes in which you can use whatever you have on hand.

Tofu Stir Fry with Black Bean Noodles
Tofu Stir Fry with Black Bean Noodles
Tofu Stir Fry with Black Bean Noodles

Serves 2

1 pack (300g) tofu, cubed
4 tbsp tamari
2 tbsp maple syrup
4 cloves garlic, minced
1 tbsp apple cider vinegar
1 tbsp ground ginger
half a tbsp sesame oil
dash of fresh lime juice
salt, pepper and chilli to taste

black bean noodles or other noodles (amount to taste)
dash of water or vegetable stock
about a pound (approx. 450-500 grams) mixed vegetables such as green beans, broccoli, sweetcorn, green peas, capsicum, carrots…
cashew nuts, fresh coriander, fresh chilli to serve (optional)

Mix the tamari, maple syrup, garlic, oil, vinegar, ginger, lime juice and spices in a medium bowl, then add the tofu and let sit for 5-10 minutes to soak up the marinade. Prepare the noodles according to the manufacturer’s instructions. Heat water or stock in a large frying pan or, better, a wok, and blanch the vegetables for a couple of minutes. Take out the veggies, then add the tofu with all of the marinade, cover and let cook for 5-10 minutes. Add the veggies, mix in thoroughly and cook for another two minutes. Turn off the heat, toss in the noodles and mix everything through. Adjust the spices and let sit for a minute. Serve with cashews, coriander and chilli according to your liking and…

Enjoy!

 

Ultracreamy Green Smoothie (with secret ingredient!)

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No food blog – and no hipster café – is complete without a green smoothie nowadays. And that’s why I don’t want to hold back with my ultracreamy green smoothie.

Green smoothies can be a bit like cold vegetable soup. They are usually not creamy and indulgent unless they have lots of avocado and/or nut butters in. Now, dont get me wrong, avocado is definitely one of the healthiest foods under the sun and I love them (Avocado tarts or avocado brownies, anyone?). If you are trying to limit the fats in your diet, however, or have financial constraints (as avos can be rather exxy), they might not be your first choice. Thankfully, you can have an ultracreamy green smoothie without the fat – and we are not talking a chemical crap fest here like many things are that are labelled “low fat”, we are talking…beans.

Yes, you read that right. This smoothie contains beans. The protein and starch in the beans provides for ultimate creaminess, bulk and fluffiness as you would normally only achieve by putting LOTS of bananas and LOTS of avocado in. Just 2 tablespoons of any beans mean that you save a lot of avocado fats and banana sugar and still devour ultracreamy goodness! Not to mention that this sneaky addition costs you, like, between 10 and 20 cents, even if you buy organic. So how does that sound?

This smoothie is not only ultracreamy and ultradelicious, it is also ultragood for you. We all know the benefits of leafy greens which should be on our menu daily. The reality is, thinking of a fancy dinner involving several types of leafy greens is a nice idea for us that is hard to put into practice. I am a full-time working mum so I know how hard it can be to get your daily serves of veggies in! A green smoothie is the quickest, easiest and yummiest way to start the day on the right foot or get that mid-afternoon lift you are craving.

Adding beans does not only provide bulk and creaminess, with their protein and fibre this smoothie will keep you full for a long time!

Are you in?

Ultracreamy Green Smoothie
Ultracreamy Green Smoothie
Ultracreamy Green Smoothie

Serves one

2 handfulls of kale or lettuce
2 handfulls of spinach or silverbeet
1 frozen banana
2 tbsp tinned beans of choice
1/2 cup coconut water (or other liquid of choice)
1 scoop vegan protein powder
matcha powder or other greens powder (optional)
any other supplements such as probiotics, maca, ashwagandha… (optional)
a handfull of ice cubes

Blend all ingredients bar the ice cubes in a high-powered blender until smooth. Add the ice cubes and blitz in.

Enjoy!

Homemade Oat Milk

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I know. Every man and their dog is making homemade almond milk these days. And hey, why not? It is easy enough if you have a high-powered blender. Store-bought plant milks are expensive and often have some fillers or other additives, so making your own plant or nut milk is better for your health and better for your wallet. So yeah homemade almond milk is all the buzz right now, but have you tried making your own homemade oat milk?

Like almost everything else I make, making homemade oat milk happened by chance. A while ago, I was making a vegan cashew panna cotta for my husband based on this recipe which calls for blending cashews in water until you achieve a creamy “milk”. I was absolutely blown away how delicious this cashew mylk was and how easy to create – especially given the astronomical prices they charge for nut mylks in the shop! So it has been at the back of my mind to make my own plant and nut mylks.

Then, a couple of days ago, I had tried a new brand of almond milk (not mentioning any names here) which I really did not like all that much. It was overly sweet, had a funny marzipan flavour and curdled horrendously in coffee. I remembered my goal to create my own plant milks. As oat milk has always been one of my favourite vegan milks and oats are also considerably cheaper than nuts, here was my project!

It dod not take much experimenting as this worked out quite well at the first shot. I blended 1 cup of quick oats with 3 cups of filtered water. This ratio produces a very thick and creamy milk which I love but you could also try a ration of 1:4 which would produce a slightly thinner milk. Just experiment! I don’t add any sweeteners but you could try adding a tablespoon or so of your favourite liquid sweetener (maple syrup, date syrup or coconut syrup would probably work best). You could also try adding some vanilla essence or cocoa powder or any other flavour you fancy. Then, just strain the milk in a bottle, chill and enjoy!

Note, there will be sediment so you need to shake your bottle well before every use. This is all natural, so it is not a 1:1 replacement for store-bought mylks which often have a lot of stabiliser and thickeners added. It is not perfect but I think it is a good and economical alternative to store-bought plant milks!

Homemade Oat Milk
Homemade Oat Milk
Homemade Oat Milk

Makes about a pint of oat milk

1 cup quick oats (use certified gluten-free of gluten free)
3-4 cups filtered water
optional: 1 tbsp liquid sweetener, pinch of salt, vanilla essence

Blitz all ingredients on a high powered blender until smooth, milky and the oats are completely broken up. Strain the milk into a bottle. The leftover oat pulp is delicious scooped out and also serves as a great thickener for smoothies and nicecreams! Store your homemade oat milk in the fridge for up to 5 days. Remember that there will be sediment so shake your milk bottle thoroughly before use.

Enjoy!

Salted Caramel Protein Bites {vg, gf}

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I know it’s getting a bit much with all my energy/bliss ball-y things lately (see here, here and here). But one bite into these beauties and I knew I could not wait another day to share these with you. I know you guys love salted caramel. And I know you love protein bites. Enter…salted caramel protein bites!

These came about as I tried to recreate one of those crazy expensive and filled-to-the-brim with junk store-bought protein bars. The combination of dates and oats has never disappointed me and I figured that with the addition of my favourite vegan protein powder I’d be able to make the perfect protein bar. But then it just seemed easier to go down the bliss ball route again. So here we are. Unfortunately or fortunately, I tasted the “batter” while making these balls and got so addicted that I devoured a considerable part of the mix (so you might well be able to yield more than 30 balls out of this recipe). I could not get over how much these tasted like salted caramel!

I hate the word amazeballs, but it pretty much does them justice!

Salted Caramel Protein Bites

Makes 30 bites

2.5 cups rolled oats
3/4 cup packed pitted dates (any kind)
1/4 cup coconut syrup (you can try other liquid sweeteners, but I find the coconut syrup really gives it that deep malty, caramelly taste that we want)
1/4 cup filtered water
4 rounded tbsp (ca. 40-45 g) vegan vanilla protein powder (I use Amazonia Raw Fermented Paleo Protein)
dash of vanilla extract
healthy pinch of Maldon sea salt

First, blitz the oats in a high-powered blender until you reach a rough flour consistency. Add the remaining ingredients and blend until the mixture comes together and holds its shape but is not overly sticky. Shape into balls and store in the fridge.

Enjoy!

Vegan Vietnamese Pho {gf}

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Brace yourself peeps, because here comes one of the most delicious, wholesome and satisfying meals you’ll ever make. I am not exaggerating. If you like Asian cuisine, you are going to love this. And who doesn’t love a good soup? I am a big fan of soups of all kind. They are easy, quick and yummy. They are extremely flexible and versatile and a great way to use up leftover veggies. Take that, limp celery! Which means they are economical and help to reduce food waste. A big win all round! Depending on the ingredients you use, they are also one of the cheapest meals you can make. And this vegan Vietnamese pho ticks all the boxes.

What I love about pho is that it is so filling and yet very low in fat. It is also a great all-year round meal. In winter it warms you up, and in summer it is a nice light and refreshing lunch or dinner that doesn’t weigh you down. I love Asian cuisines (the authentic ones, not the usual greasebomb takeaway places in Western countries) – whenever I eat Asian, I really feel how the food just takes all the bad things out of my body. However, eating out Asian can be a challenge if you are vegan (or vegetarian, for that matter). Especially the Vietnamese cuisine tends to be meat-heavy, and you can be hard-pressed to find something truly vegan in a Vietnamese restaurant.

This is where my vegan pho comes in. Filled to the brim with veggies, cubed tofu for the protein and “zoodles” instead of noodles (although you can use any noodles you like), this is one explosion of flavours that is low in carbs, calories and fat, but does not skimp on the taste and nutrition front. See for yourself!

Vegan Vietnamese Pho
Vegan Vietnamese Pho
Vegan Vietnamese Pho

Serves 2

750ml vegetable stock
4 garlic cloves, minced
a handfull of leeks (only white and light green part, washed and finely chopped)
3 stalks of celery, washed and finely chopped
a pound (ca. 500 g) mixed vegetables (I used carrots, broccoli, green beans, capsicum, onions and baby corn)
a teaspoon ground ginger
teaspoon hot curry powder
a teaspoon of black pepper
half a teaspoon ground cinnamon
half a teaspoon of salt
dash of lemon or lime juice
toppings (optional): fresh coriander, fresh chillies, fried shallots, nuts….

For the zoodles:
2 medium zucchini (or equivalent amount of other noodles)
2 tbsp tamari

And also:
300 g firm tofu, cut into cubes

Fry the garlic in a large saucepan until aromatic, add the stock, leeks, celery and vegetables and bring to the boil. Add the spices, turn down the heat and cook until the vegetables are just tender (do not overcook!). Meanwhile, prepare the zoodles, toss in the tamari and divide into two bowls. Top with the veggies, broth and tofu and top with your toppings if using.

Enjoy!

Raw Vegan Matcha and Coconut Tart {nut free}

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I love oxymorons. Hello, healthy brownies, lowfat chocolate cake, vegan bolognese, oil-free muffins and dairy-free icecream. Just like it seems to be a given that brownies are unhealthy and spag bol involves meat, the labels “raw vegan” and “nut free” do not seem to go together. Raw vegan desserts generally contain a lot of raw nuts to replace grains which you cannot consume in a raw state. Not so this raw vegan matcha and coconut tart. I used desiccated coconut instead of nut meal. Coconut is botanically not a nut so many people with a nut allergy are able to consume coconuts. Great news if you have a littlie with a nut allergy! If you are not a fan of matcha or can’t get your hands on some you can omit it (in which case this would be just a raw vegan coconut tart) or use for example some lime zest to make raw vegan lime and coconut tart.

I am usually not a huge fan of raw vegan desserts. Nothing against nuts in moderation, but raw desserts contain such high amounts of nuts that I find them really heavy in the stomach. Also, a dessert or snack should not contain the calories of a full meal which raw desserts often do, so that is why I have not ventured down this path yet. But as I found myself in a situation where I had some avocados to use up, I was thinking of this raw dessert as I have used avocado in icecream before.

Raw Vegan Matcha and Coconut Tart
Raw Vegan Matcha and Coconut Tart

This is a delightfully creamy, dreamy and comforting dessert that will satisfy any naughty cravings you might have. It is quite a bit higher in fat than I’d prefer but the fat from this tart is super healthy fat from coconut and avocado – the two healthiest fats you can consume! Add to this magnesium, fibre and slow-releasing energy from the dates and it’s clear to see that this indulgence is a healthy treat. Just don’t go overboard – the recipe below yielded 3 small tarts with 10 cm diameter. I’d suggest quartering every tart so that you get 12 individual portions put of this. A little goes a long way!

As I mentioned, I don’t make too many raw desserts, so I hope you enjoy this one!

Raw Vegan Matcha and Coconut Tart

Serves 12

Base:
1 packed cup pitted dates (Medjool or Deglet Noor)
3/4 cup desiccated coconut
2 tbsp raw cacao
pinch of Himalyan sea salt

Filling:
1 large ripe avovado (ca. 200 g)
1 large ripe banana
1/4 cup desiccated coconut
3 tbsp coconut or maple syrup
juice of half a lemon

Blend the ingredients for the base in a high-powered blender, then press evenly into a greased and/or lined baking pan. You can use a 20 cm diameter round pan or three small pans of 10 cam diameter each. Put into freezer. Clean out the blender and blend the ingredients for the filling. Pour on top of the frozen base and let freeze for at least another hour. Store in the freezer.

Enjoy!

Maca Espresso Energy Balls {gf, vg, nut free}

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I hope you love all my recipes, but you gotta love these maca espresso energy balls. If you don’t – seriously, what’s wrong with you? Just kidding, I mean, no kidding. These energy balls are so crazy insanely delicious it is actually a sin I haven’t put them on the blog sooner. They are buttery, scrumptious, decadent…I am lost for words. And they pack a serious nutritional punch. All this requires five super-healthy ingredients and five minutes of your time. Yes, that’s right.

Maca Espresso Energy Balls
Maca Espresso Energy Balls

Want to know what’s in them? Five superfoods that will get you out of your afternoon slump before you have time to yawn:

Medjool dates – chock-full of fibre, aminoacids, potassium, zinc, magnesium, calcium, iron, B vitamins and lots of other goodies.
Oats – one of the healthiest foods on the planet, they contain a type of fiber called beta-glucan, which helps lower levels of bad cholesterol. Plus, manganese, selenium, magnesium, vitamin E and zinc to boot.
Carob or Cacao – carob contains gallic acid which has antibacterial, antiviral and antiseptic properties. Carob also contains vitamins A, B1, B2, B3, D and E. It is a lower fat and naturally sweet alternative to cacao. However, you can totally use cacao instead, which has 40 times the antioxidants of blueberries and is the highest plant-based source of iron.
Maca – rich in vitamin B vitamins, C, and E. It provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids and is known to balance hormones and mood. It is also a caffeine-free source of energy.
Espresso coffee – loaded with antioxidants and may even protect against diabetes. Improves cognitive function, mood and fat burning

If that wasn’t a reason alone to get rollin’ – these will also be the easiest energy balls you’ll ever make. Just pulse the ingredients in a high-powered blender and after 15 seconds (!) you will have a malleable dough. No mess, no fuss. Just what you want when you need an energy kick. You can eat them straight away but they will firm up and improve texture in the fridge. They would last a while, at least a week – though I highly doubt that you’ll leave them for that long!

I have mentioned before that I am in love with Medjool dates. The feeling that you are eating something naughty and indulgent when it’s a gem of nature can only be topped by eating bananas! And it’s not only the taste, the texture is just so exquisite, it’s like a buttery caramel fudge made with butter, cream and lots of sugar! None of those nasties in these little babies, however. They are gluten free, dairy free, vegan, nut free, soy free, refined sugar free, and – unlike most recipes for energy balls or bliss balls – very low in fat.

The oats will make sure to fill you up so you don’t need to reach for the bag of Skittles on your co-worker’s desk, while the dates proved slow-releasing carbs without the sugar crash that would normally lead you to yet anouther trip to the vending machine. Carob, maca and just a little bit of coffee (that can of course be caffeine-free if you want) provide a gentle energy kick without the jitters. Maca espresso energy balls for the win!

Maca Espresso Energy Balls

Makes 12 balls

115 g Medjool dates
60 g rolled oats
2 tsp carob (or cacao)
1 tsp maca
1 tsp instant espresso powder

 

 

 

 

Just blitz all ingredients in a high-powered blender until a doughy ball forms. Shape into 12 balls and store in the fridge.

Enjoy!

Carrot Cake Bliss Balls {vegan, gluten free, nut free, refined sugar free}

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The other day, I got upset at my hubby for buying expensive Medjool dates instead of those dry, hard, brittle dates from the drygoods section that are indefinitely cheaper. (When you have a midget and a mortgage, you tend to worry about financials.) How wrong of me! One bite and it was bliss all the way. I just could not get over that wonderful caramel taste. It reminded of the most exquisite butterscotch toffees. Then, that luxurious velvety texture…I had to admit once more that hubs had been right all along, and that he had hit the jackpot with these beauties. Bliss. Seriously. And what better way to make use of a blissful ingredient than bliss balls? Carrot cake bliss balls it was.

Carrot Cake Bliss Balls
Carrot Cake Bliss Balls

I am not a newbie to bliss balls (see here), but have always been reluctant to splash out on Medjool dates rather than dried dates. The latter, obviously, require some soaking before you can do something bliss ball-y with them, so not having to soak the Medjool dates was another win for lazy, I mean, busy me. It so happened that I had some carrots to use up, too, so something in my head screamed “carrot cake”. While I don’t have a particular sweet tooth, I have a bit of a weakness for carrot cake (as can be seen here, here, and here).

What I love about carrot cake is that you can fix your 3.30 snack attack without the sugar rush as the carrots and nuts in carrot cake provide for some fibre and protein to soak up the carbs that would otherwise wreak havoc in your bloodstream. Plus, the wintery spices give it a bit of a festive and mysterious touch. In short, I figured that Medjool dates+carrots+oats+a few spices and a bit of coconut might be worth a try. Yes, even the precious Medjool dates could not be precious enough for some healthy experimenting.

I have to say that this is one of my recipes I am most excited about, if I dare say so myself! I can’t believe just how good these are, with none of the guilt! And as they are low in fat and refined sugar free, they are even material for a kid’s party – none of the kids will notice they are devouring something healthy, and you don’t have to worry about the sugar crash. They are also nut free, as coconut is botanically not a nut and most people who are allergic to tree nuts can safely eat coconut. Coconut also provides vitamins and magnesium, with the carrot adding a beta carotene and fibre boost and the dates being an excellent source of iron, manganese and long-lasting energy.

These balls are so easy to make with just a few ingredients, so there is no reason not to make these today and fight the munchies!

Carrot Cake Bliss Balls {vegan, gluten free, nut free, refined sugar free}

Carrot Cake Bliss Balls

Makes 18 (possibly more if you don’t eat as much of the batter as me! :-D)

2 large carrots, grated
10 Medjool dates, pitted
1 cup oats
3 tbsp desiccated coconut
2 tsp cinnamon
2 tsp molasses or coconut syrup
1 tsp ginger
1/2 tsp nutmeg

Just blend all ingredients in a high powered blender until you reach a malleable consistency. Shape into walnut sized balls and enjoy straight away or store in the fridge.

Enjoy!

 

Almost Fat Free Vegan Gluten Free Chocolate Cake

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I apologise for that very lengthy title, but I just couldn’t NOT share all the attributes of this marvellous creation of mine. In fact, I should have added moist, fudgy, scrumptious, dreamy, chocolatey, rich, moreish, delightful, satisfying, luxurious, decadent, silky…

I wanted to make a cake for my daughter’s birthday, and in my research about healthy baking I repeatedly stumbled across the tip to use black beans instead of oil/butter and flour. Wut? Yes, that’s right. If you have been following me for some time, you know that I am crazy about legumes. I use them to replace meat (try my lentil bolognese and vegan pâté), cheese and dairy (hello vegan garlic sauce! Or how about some vegan cream cheese? Recipes coming soon so stay tuned!). They are cheap, satisfying, healthy, can be stored almost indefinitely and are incredibly yummy and versatile. But if you thought that the use of legumes is limited to savoury goodies, it’s time to tap into new bean realms.

Almost Fat Free Vegan Gluten Free Chocolate Cake
Almost Fat Free Vegan Gluten Free Chocolate Cake

So I conquered my pantry, kidnapped two beautiful tins of black beans and this is what I did with it. To be honest, I wasn’t so sure how this experiment would turn out. When it comes to baking, I tend to throw the baby out with the bathwater. Just gluten free like back in the day when I started my new journey of no worries baking simply doesn’t cut it anymore these days. I want vegan, oil-free and possible also refined sugar free. Speaking of which, I wish I could say that this cake was sugar free. Unfortunately it isn’t. I am going to try a version with dates soon as I think they might go well in here, but I wanted to take it two steps at a time, not three steps, so for the moment, this uses plain old cane sugar. I’d love for you to try this with alternative sugars so if you do, let me know if it works! So this is not low-sugar or low-carb, but I hope that the lack of oil, butter, gluten, dairy and eggs makes up for it. Plus, beans = fibre and protein FTW.

Oh, and have I mentioned that this is a really easy one? No separating of eggs (it’s vegan – duh!), only one bowl, no first-mix-the-wet-ingredients-then-mix-the-dry-ingredients-then-sift-the-flour-crap that ain’t nobody got time for. The baking time is a little longer than I prefer (45 minutes), but the actual active hands-on time is less than 15. So no excuses!

So what does a cake made of black beans look, smell and taste like? The answer is: nothing short of divine.

Almost Fat Free Vegan Gluten Free Chocolate Cake

Makes 1 8-inch (20cm) round cake

2 cups almond milk, divided
1 tbsp apple cider vinegar
2 tins black beans, drained and rinsed
1 cup apple sauce
2 tsp vanilla
1 cup+ gluten-free flour
3 tsp gluten-free baking powder
1 cup organic cane sugar
1 cup raw organic cacao

Preheat oven to 180 °C and lightly grease an 8-inch or 20-cm bake tin with coconut oil. Mix 1.5 cups of the almond milk with the vinegar in a large mixing bowl and let sit for a minute to let the two ingredients react with each other. Blitz the drained and rinsed black beans together with the remaining half cup almond milk until a paste forms. A coarse texture is okay, but there should not be any large lumps.

Add the bean paste together with the apple sauce and vanilla to the almond milk-vinegar mix and beat until combined and a bit frothy. Add the flour, baking powder, cane sugar and cocoa and beat on high until very smooth. There will probably still be some bean skins, but that will resolve during baking. The texture of the batter should be that of a very thick custard. If in doubt, add a couple more tablespoons of flour. Taste the raw batter (no risk of salmonella) and add a bit more sugar if you have a sweet tooth (some of the sweetness will go away during baking).

Pour the batter into the prepared tin and bake on the middle rack for 40-45 minutes or until it passes the toothpick test. Let the cake cool completely before serving.

Enjoy!

Cookie Dough Bliss Balls {vg, gf}

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Do you like polishing off raw cookie dough from a mixing bowl? I know you do. Would you like it even more without butter, sugar, white flour, eggs and salmonella? Then you’re in for a treat.

These were a bit of a lucky dip for me. As you know, I love all things legumes. They are a great meat replacement, make hummus (one of my favourite foods) and you can use the liquid from tinned chickpeas and white beans to create healthy egg-free desserts (it’s true!). Beans, chickpeas and co. are also a great replacer for eggs and oil in baked goods and sweet treats, which sounds right up my alley!

I am admittedly a bit late to jump on the bliss ball bandwagon. I like substantial meals – even in between meals! – and bliss balls always seemed a lot of effort for not much benefit! Well – my stance has changed with these little beauts!! Which is even more surprising as I just shoved everything together that I thought might or might not belong in bliss balls: cannellini beans (I know…), oats, dates, seeds, protein powder, tahini and all the other good stuff. Gave it a good blitz, rolled it in balls and stored it in the fridge – and there was bliss! Minimal effort, minimal mess, maximal bliss. Legumes for the win!

I love it how these taste like raw cookie dough, and I think you’ll love it too! And you can tell your mum that you are officially allowed to have these – no more secretly guiltily licking off spoons. These goodies are loaded with omega-3s, fibre, antioxidants, magnesium, protein, iron and much more for a happy mood, glowing skin, brain power and healthy digestion. Let’s tuck in!

Cookie Dough Bliss Balls {vegan, gluten free, refined sugar free}
Healthy Cookie Dough Bliss Balls
Healthy Cookie Dough Bliss Balls

Makes 25 bliss balls

1 425 ml tin of cannellini beans, drained and rinsed (reserve the liquid and make mousse au chocolat!)
1/2 cup hemp seeds
1/4 cup LSA or flax seeds
1/2 cup rolled oats
1/2 cup pitted dates
3 tbsp vegan vanilla protein powder
2 tbsp coconut syrup or maple syrup
2 tbsp tahini
1 tsp vanilla extract
pinch of sea salt
optional: cocoa powder, coconut flakes etc. for rolling

Start by pulsing the beans together with the dry ingredients (hemp seeds, LSA, oats, protein powder, sea salt) in a high-powered blender until well blended. Add the wet ingredients (dates, coconut syrup, tahini, vanilla extract) and blitz in 15 second increments until well incorporated. You will probably need to add a bit )1-2 tbsp) of filtered water or plant milk to achieve a dough-like consistency. The dough should be easily malleable. Shape 25 little balls, roll in optional toppings if desired and store in the fridge.

Enjoy!