Chocolate Tahini Snowballs

Hey guys! There’s only a week until Christmas time and I’m so ready! I’ve been thinking about how I’m going to wrap my gifts and make them all pretty and it just brings me joy. And you know what else brings me joy? These Chocolate Tahini Snowballs!! They’re super cute and are a great addition to your spread of holiday baking.

I think that bite-sized desserts are honestly the best, because how else are you going to sample all those delicious holiday treats? These Snowballs are the perfect size and are absolutely stunning. They’re rolled in coconut just before baking to give that snowball effect, but the coconut adds so much to the flavour and texture as well. So yum! When you pick up these snowballs, they feel pretty hefty, and so it seems like they’re going to be dense and dry. But when you bite into them you get a warm, fudgy inside that is to die for! The tahini gives such a nice rich and nutty flavour, contrasting the chocolate perfectly. And these little bundles of joy deliver all this while being vegan, oil free, and refined sugar free!

I love how simple these are to make too:)) I started by mixing all of the ingredients together in a big bowl, and then rolling out little balls, covering them with coconut, and baking them for just fifteen minutes!! The recipe can easily be doubled if you want double the chocolate-y deliciousness, and why wouldn’t you? So yeah, these are amazing if you need a festive recipe in a pinch, or are just looking for a quick and healthy dessert to satisfy your sweet tooth. They would be great next to some of my Ginger Oat Cookies– just sayin.

I hop you enjoy these bite-sized holiday treats! They’re so fun to make and to eat:))

Chocolate Tahini Snowballs

Serves: Makes about 10 Snowballs

Total Time: 25 minutes

Ingredients:

  • 1/2 cup oat flour (blended oats)
  • 1/2 cup rolled oats
  • 1/3 cup cocoa powder (I used organic)
  • 1/4 cup tahini
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp almond milk
  • 1/4 cup unsweetened desiccated coconut

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix all of the ingredients, except for the coconut, together in a large bowl.
  3. Scoop out tablespoon fulls of the mixture and roll into balls using your hands.
  4. Dump the coconut onto a small plate, and roll the balls around in it until they are completely covered.
  5. Place the snowballs on a parchment lined baking sheet and bake for 15 minutes.
  6. Remove from the oven, let cool and enjoy!!

Make sure you come back for more delicious holiday recipes next week!!!

Yours Truly,

Olivia:))))

Chocolate Date Puffed Wheat Squares

How’s it going guys? Oh, you’re asking what you should do today? Well I have a great answer because you NEED to make these Chocolate Date Puffed Wheat Squares!

I don’t buy dates very often because they’re a tad expensive, but someone gave me a bunch a little while ago so I knew I had to do something special with them. I’ve been eating them by themselves (which is amazing), and I’ve also heard that they’re spectacular with peanut butter, but there are so many awesome desserty things you can do with dates. I decided to make these CHOCOLATE DATE PUFFED WHEAT SQUARES. Sweet, gooey, and a little crunchy, they’re the perfect treat!

These squares are pretty easy to make, too. You just soften up some dates in warm water, them blend them up to make a kind of paste. Then you mix that with cocoa, maple syrup, coconut oil and vanilla, heat it up a bit, and mix it in with puffed wheat. I let mine harden in the fridge overnight after I pressed them into a greased pan, but you should be good to go in a few hours. That simplicity mixed with the fact that these squares taste AMAZING and have no refined sugar makes them a winner in my book.

So yeah, go make these squares and you WILL NOT regret it:)

Chocolate Date Puffed Wheat Squares

Serves: Makes 9 squares

Total Time: 30 minutes, plus at least 3 hours cooling time.

Ingredients:

  • 10 large Medjool Dates
  • 1/4 cup maple syrup
  • 2 tbsp cocoa powder
  • 1 tsp vanilla
  • 2 tbsp coconut oil
  • 3 cups puffed wheat

Directions:

  1. Heat some water in a small pot over the stove until it just begins to simmer. Remove from the heat and add in the dates. Let them sit for about 10 minutes to soften them up.
  2. Remove the pits from the dates and add them into a blender or food processor. Blend until a kind of paste forms, but don’t worry, it doesn’t have to be completely smooth.
  3. Transfer the date paste back into the small pot and add the cocoa powder, maple syrup, coconut oil, and vanilla. Place over low heat on the stove for about 2 minutes as you stir to combine.
  4. Remove the date mixture from the heat. Dump the puffed wheat into a large bowl and mix in the chocolatey dates. Press the soon-to-be puffed wheat squares into an 8×8 pan greased with coconut oil.
  5. Cover the pan with plastic wrap and chill in the fridge until firm enough to eat; around 3 hours. You can try and speed up this process by throwing the squares into the freezer.
  6. Once the puffed wheat mixture has cooled, cut it into 9 squares and enjoy!
  7. Store in the fridge.

Hope you enjoy this recipe!

Yours Truly,

Olivia;))

Chocolate Dipped Pumpkin Seed Cookies

So, we have a lot of pumpkin seeds. Like A LOT. We got the 1.2 kilogram bag from Costco. I wanted to make some pumpkin seed butter out of them, because I don’t really like to eat them by themselves. But halfway through the blending process, my vitamix quit on me! This happens sometimes because it’s pretty old, and seeds are a pretty intense thing to blend. So I was like, now what? What can you make out of half-blended pumpkin seeds? It turns out that you can make something pretty fricking amazing.

I added some maple syrup to the seeds, pressed em into cookies, and TRIPLE DIPPED them in chocolate. That’s right. TRIPLE. DIPPED. These cookies are legit amazing. They’re so rich and nutty and sweet and just awesome! You only need four ingredients to whip them up, and if you have a really old blender no prob! It only needs to work for about two minutes.

My go-to chocolate dipping sauce is maple syrup, cocoa powder, and coconut oil. Super simple and so good. All you have to do is melt the ingredients together and you’re good. This sauce could also be used for pretty much anything else, like oatmeal, strawberries, other fruits, nice cream; the list goes on and on. On these cookies, it lends another hit of richness that is definitely welcome. If you’re not feeling the chocolate though, you can always omit and just eat the cookies by themselves. HA! That was a joke! DEFINITELY include the chocolate. I don’t know why you clicked on this post if you don’t like chocolate.

That’s my spiel for the day! I really hope you give these cookies a try because they will change your life. For the better.

Chocolate Dipped Pumpkin Seed Cookies

Serves: Makes 10-12 cookies

Total Time: 60 minutes

Ingredients:

  • 2 1/2 cups shelled and roasted pumpkin seeds (I used salted)
  • 2 tbsp + 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder
  • I’m not kidding that’s it

Directions:

  1. In a STRONG blender or food processor, blend the seeds until they start releasing oil but aren’t too loose. You want the mixture to be something you could form a ball with.
  2. Transfer the blended seeds into a bowl and stir in 2 tbsp of the maple syrup.
  3. Scoop the pumpkin seed mixture by heaping tablespoons and form into balls. Place on a parchment lined baking sheet or pan, and press down to make cookies about a centimetre thick.
  4. Place the cookies in the freezer for at least half an hour. You want them to be pretty frozen so that they’re easy to dip.
  5. Make the chocolate sauce right after you pop the cookies in the freezer. Melt together the cocoa powder, coconut oil and maple syrup in a small pot over low heat. Remove from the burner and let stand until the cookies are ready.
  6. After thirty minutes has passed, take out the cookies and dip them one by one halfway into the chocolate mixture, placing them back on the baking sheet. By the time you’ve reached the last cookie, the chocolate on the first cookies should be hardened because of the cold. Dip all of the cookies halfway again, and then once more to ensure optimal coverage.
  7. Place the cookies back in the freezer for another 10 minutes before serving. Store in an airtight container in the fridge.

Enjoy these little bites of deliciousness!

Yours Truly,

Olivia

Chocolate Peanut Butter Drizzle Cookies

Hi guys! Hope you’re all doing well;)) It’s been steady desserts for the past little while, and I’m not complaining! I have a pretty big sweet tooth. And, as always, I need to find a way to satisfy my peanut butter addiction. So, I present to you (insert drum roll here) Chocolate Peanut Butter Drizzle Cookies! They’re sweet and so chocolatey, and make the perfect snack. Then there’s that PEANUT BUTTER DRIZZLE. I mean, don’t even get me started. This is a match made in cookie heaven. Also, I tried using raw brown sugar, which isn’t as processed as white sugar, for the first time, and I actually really like it! You can probably sub normal brown sugar or coconut sugar if you want though. Excuse my rambling, I understand if you just want to get to the cookies already. Scroll down for the recipe!

Chocolate Peanut Butter Drizzle Cookies

Serves: Makes 10-12 cookies

Total Time: 60 minutes

Ingredients:

  • 1 1/2 cups oat flour
  • 1/3 cup cocoa powder
  • 1/4 cup raw brown sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 egg
  • 1 ripe banana, mashed
  • Peanut butter, for drizzling (or dipping, I won’t judge)

Directions:

  1. Mix together the dry ingredients in a large bowl.
  2. Add in the mashed banana, vanilla, and egg, and stir until combined. Cover the bowl with plastic wrap and let chill in the fridge for 30 minutes. Sometimes you can be a rebel and skip steps like this, but I would not recommend that unless you want to spend ten years trying to form nice balls.
  3. Preheat your oven to 350 degrees Fahrenheit. Scoop out heaping tablespoons of the dough and form into round balls. Place them on a baking sheet and make a criss-cross pattern with your fork to flatten them out a bit.
  4. Bake for 15 minutes, then remove from the oven and let them cool completely.
  5. To make the drizzle, spoon a little bit of natural peanut butter into a small ziploc bag, and cut a little hole in the corner. Use it as a piping bag, and drizzle away. PS. THIS STEP IS NOT OPTIONAL. THE PEANUT BUTTER DRIZZLE IS ESSENTIAL TO THE STRUCTURAL INTEGRITY OF THIS COOKIE.

So yeah, there you go! Let me know if you make these beauties and how they turned out;)

Yours Truly,

Olivia

Chocolate Shake

Hello! The last couple of weeks I’ve been kind of disorganised, which is why my posting schedule has been off. But I’m taking this weekend to plan things out a bit better, so I can post better content more consistently! Anyways, I’m really excited about this Chocolate Shake because it’s simple, healthy, delicious, and EVERYTHING YOU NEED RIGHT NOW! It’s also very thick and creamy. With just three ingredients (one being water), you can make yourself a delicious treat that’s kind of like a frosty;))) Because of its healthy simplicity, it can be enjoyed any time of day. It would be great in the morning with some granola! Here’s the recipe;))

Chocolate Shake

Serves: 1

Total Time: 5 minutes

Ingredients:

  • 1 ripe banana, frozen in slices
  • 1 tbsp cocoa powder
  • 1/4 cup + 3 tbsp water (or more if you’re a crazy person who likes a thin milkshake)

Directions:

  1. Blend all of the ingredients together in a blender.
  2. Enjoy!

Hope this Chocolate Shake brightens up your day a bit! Stay tuned for awesome posts coming your way this week;))

Yours Truly,

MyDayIsBooked;))