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 Coconut Hearts

Happy Valentine’s Day! Today I have some delicious and festive treats for you guys:) These Chocolate Coconut Hearts are so cute and delicious! I double dipped them in chocolate so that the outsides are super smooth;) Enjoy!

Chocolate Coconut Hearts

Serves: Makes 12 hearts

Total Time: 45 minutes

Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1/2 tbsp vanilla
  • 1 tbsp water
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder

Directions:

  1. Mix together the almond flour, coconut, peanut butter, 1 tbsp of maple syrup, vanilla and water in a small bowl.
  2. Scoop 1/2 a tbsp of the cookie dough mixture into your hands (make sure that you measure so that they’re all the same size) and form a small heart. Repeat this step until you have 12 cookie dough hearts.
  3. Place the hearts in the freezer for 10 minutes.
  4. While the Hearts are chilling, melt 1 tbsp of maple syrup with the coconut oil and cocoa powder in a small pot over low heat.
  5. Remove the hearts from the freezer. Using 2 forks, dip the hearts into the chocolate one at a time and roll them until covered. Use the forks to remove them from the chocolate and place them in a parchment lined Tupperware, then into the freezer for 5 minutes.
  6. Repeat step five, so that the chocolate on the hearts is smooth. You can melt the chocolate mixture again if it becomes too thick. Once they have set in the freezer after their second coat of chocolate, store in the fridge and enjoy;)

Hope you have a great day!

Yours Truly,

MyDayIsBooked;))

Chocolate and Coconut Granola

Granola has my heart, it’s true. And because it’s getting close to Valentine’s day, I made this delicious Chocolate and Coconut Granola. It’s made with simple ingredients and tastes AMAZING. The smell when it’s baking in the oven is absolutely heavenly. So know you’ll know where to find me on Valentine’s day; I’ll be curled up on the couch with a big bowl of this stuff. Here’s the recipe!

Chocolate and Coconut Granola

Serves: 6-8

Total Time: 30 minutes

Ingredients:

  • 1/4 cup coconut oil
  • 1 small ripe banana, mashed
  • 2 tbsp maple syrup
  • 2 tbsp cocoa powder
  • 3 cups rolled oats
  • 1 cup shredded coconut, unsweetened
  • 2 tbsp chia seeds

Directions:

  1. Preheat your oven to 400 degrees Farenheit.
  2. In a small pot over low heat, melt together the coconut oil, mashed banana, maple syrup and cocoa powder, then set the mixture aside.
  3. Mix the oats, coconut and chia seeds in a large bowl. Add in the coconut oil mixture and stir until combined.
  4. Spread out the granola on a parchment lined baking sheet and bake for 10 minutes. At this point, remove it from the oven and give it a stir to ensure even browning. Place it bake in the oven for an additional 10 minutes, then remove and enjoy!

This granola is great with yogurt or milk, or on top of oatmeal. I really want to try it on a smoothie bowl! See you later;))

Yours Truly,

MyDayIsBooked;))

Vegetable and Coconut Curry

Hey!! While winter is still here, I want to make all of the warm and comforting dishes that I can. So today I made this delicious Vegetable and Coconut Curry! It’s a big batch recipe and so it’s great for freezing and saving for busy days. This curry is LOADED with vegetables and has chickpeas in it to for some extra protein. Coconut milk gives it extra flavour, and I used lots of spices to make the curry sing;)) You can serve it over quinoa, rice, or pasta for an amazing meal. Here’s the recipe!

Vegetable and Coconut Curry

Serves: 6-8

Total Time: 75 minutes

Ingredients:

  • 2 tbs olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 tbsp cumin
  • 1/2 tbsp ground ginger
  • 1/2 tbsp curry powder
  • 1 tsp ground coriander
  • 1/2 tsp dried cilantro
  • 2 cups cauliflower florets
  • 1 cup broccoli florets
  • 1 can chickpeas, drained and rinsed
  • 2 large carrots, peeled and chopped
  • 1 can of crushed tomatoes
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add in the onion and cook until translucent, about 6 minutes.
  2. Add in the garlic and cook for an additional two minutes. Measure out the spices and dump them into the pot, adding water if the mixture becomes too dry. Cook the garlic and onions with the spices for 2 more minutes.
  3. Add the vegetables, chickpeas, tomatoes and coconut milk into the pot. Season with salt and pepper and stir to combine. Bring the mixture to a boil, then lower to a simmer and cover. Let the curry cook for about 30-45 minutes, until the vegetables are tender.
  4. Serve the curry over pasta, rice, or quinoa. You can also let it cool and freeze it in resealable bags.
  5. Enjoy!

Hope this curry warms you up!

Yours Truly,

MyDayIsBooked;))

Golden Lentil and Coconut Soup

Hey there! Soup is one of the best parts of winter- after spending an afternoon sledding or making snowmen, coming inside to a warm bowl of deliciousness is heaven! This Golden Lentil and Coconut soup is full of onion, garlic, coconut milk and ginger, packing it full of flavour and richness. Turmeric lends it’s signature golden colour, and carrots and sweet potatoes offer a slight bit of sweetness to round out the savoury notes. Only 45 minutes are needed to whip up this divine soup. And those 45 minutes are DEFINITELY worth it! Enjoy;)

Golden Lentil and Coconut Soup

Serves: 4-6

Total Time: 45 minutes

Ingredients:

  • 1 tbs coconut oil
  • 1 red onion, diced
  • 4 cloves of garlic, minced
  • 1 tbs ginger
  • 1 tsp coriander
  • 1/2 tsp red pepper flakes
  • 1 tbs turmeric
  • 1 small sweet potato, chopped into small cubes
  • 2 large carrots, chopped
  • 1 cup green lentils
  • 4 cups veggie broth
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. In a large pot, heat the coconut oil over medium heat. Add in the onion and cook until translucent, about 6-8 minutes.
  2. Add the garlic into the pot and cook for 2 more minutes. Next, measure out the ginger, coriander and red pepper flakes, then dump them into the pot as well, cooking for another minute until fragrant.
  3. Pour the veggie stock and coconut milk into the pot and stir well. Add in the carrots, lentils, sweet potato and turmeric and mix until combined. Bring soup to a boil then let simmer for 30-35 minutes, until the sweet potato is soft.
  4. Serve with some sprouted grain bread and enjoy!!

I actually think that I’m in love with this soup…. it’s so rich and satisfying, yet fresh tasting because of the ginger and aromatics. Make sure to check my blog again on Friday for another post!

Yours Truly,

MyDayIsBooked;))