no-bake bites Archives · Rachel's Nourishing Kitchen

Coconut Chocolate Brownie Bites {Paleo, Vegan}

On February 21, 2017

In Clean Eating, Dairy-Free, Dairy-Free, Gluten-Free, Paleo, Paleo, Products I Use, Recipes, Vegan

It’s been a while since I’ve poster a new no-bake bite recipe for you to try, so I’m excited to share today’s recipe for coconut chocolate brownie bites!

A few weeks ago, I was at a women in business event with a group of consultants, human resources professionals and business owners. Before the session, Susan, a friend and fan who attends my cooking classes in the community, walked in. She was holding a bag of Emmy’s Cookies that she had bought at Starbucks that morning. Knowing what I do, she came up to me and said, “These are so expensive! I bet you know how to make them at home!”

Since I’m always up for a challenge, I started experimenting! What I’m sharing with you today is the final outcome of playing in the kitchen to come up with my own version of those chocolate coconut no-bake cookies. Like most of my no-bake bites, they start with a base of nuts and dates. They’re a great option for a snack or a sweet treat and are perfect for someone who is on the go (kids love them, too!).

I had a few coworkers sample them today for me to give me feedback, and everyone loved the sweet and salty combo paired with the rich chocolatey taste. As someone who used to h-a-t-e coconut anything, I really love these, and so does my husband, who isn’t much of a coconut fan either.

One of the fun, new things I’ve started doing with no-bake recipes like this is experimenting with vanilla powder instead of vanilla extract. I find that the taste isn’t as bitter, but you can totally use vanilla extract in this recipe if you prefer. If you use the powder, it’s a 1-1 substitution for the extract. I buy the Nielsen-Massey brand of vanilla powder at MOMs Organic Market. Most natural food stores and Whole Foods carry vanilla powder, in case you’re interested!

I have a feeling these are going to become one of your new favorites, so let me know if you give them a try 🙂 They’re gluten-free, dairy-free, vegan, paleo, and raw, in case that helps you decide!

Coconut Chocolate Brownie Bites

Yield: ~24 bites

Ingredients

2 cups raw walnuts
1/2 teaspoon fine grain sea salt
1/3 cup raw cacao powder
1 1/3 cups Medjool dates, pits removed
1 teaspoon vanilla extract or vanilla powder
2 teaspoons pure maple syrup
1 cup shredded, unsweetened coconut

Directions

In a food processor fitted with the S-blade, process walnuts and salt for about 15 seconds. Add cacao powder and pulse to combine.
Add dates, vanilla, and maple syrup, and process until a dough begins to form.
Add coconut and pulse several times until just combined. Shape into 1-inch balls and roll between your palms. Toss balls in shredded coconut (optional) and store in a glass container in your fridge.

Pecan-Coated Pumpkin Spice Bites

By Rachel Druckenmiller

On November 5, 2016

In Clean Eating, Dairy-Free, Holidays, Nourish, Paleo, Recipes, Savor, Vegan, Vegetarian

Isn’t pumpkin the best?

Pumpkin seeds, pumpkin soup, roasted pumpkin, pumpkin fudge, pumpkin-spiced anything. If I can find a way to get pumpkin or pumpkin pie spice into it, I will.

I’ve made this delicious pumpkin spice dip multiple times over the past few weeks and have been trying for the past two years to come up with a pumpkin energy bite recipe.

It took me a half a dozen attempts before coming up with this winner 🙂

I like to think of these no-bake bites as triple pumpkin bites because I used just about every component I could – pumpkin seeds, pumpkin pie spice, and a teeny bit of pumpkin puree.

They’re like a taste of fall in every bite – pecans, cinnamon, nutmeg, ginger, clove, and all things pumpkin.

Pecan-Coated Pumpkin Spice Bites

For a sweet and salty, chewy and slightly crunchy bite of fall, you have to try these no-bake bites!

Coating

1/4 cup pecans
1/2 teaspoon cinnamon

Dough

1 cup pecans
1/2 cup raw pumpkin seeds (shelled)
1.5 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon fine grain sea salt
1/2 teaspoon vanilla extract
1 cup Medjool dates
2 tablespoons pumpkin puree

Combine 1/4 cup pecans and 1/2 tsp cinnamon in food processor until small hunks of pecan remain. Pour into medium bowl and set aside.
Combine pecans, pepitas, spices and salt in a food processor and pulse until it reaches a fine meal.
Add vanilla, dates and pumpkin puree and process until everything is combined. Remove from food processor and shape into a large ball.
Tear off 1-inch hunks and roll into a ball between your palms. Roll ball in pecan mixture and store in glass container in the fridge. You can also freeze them!

Tropical Mango Lime Coconut Balls {Vegan, Paleo}

By Rachel Druckenmiller

On August 28, 2016

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Gluten-Free, Paleo, Paleo, Recipes, Savor, Vegan, Vegetarian

Of all the recipes I create, this kale salad, this sweet potato and egg casserole and these no-bake bites and balls are the most popular.

I love the no-bake bites because they’re packed with an energy-boosting combination of protein, fiber and healthy fats, and the possibilities for flavor combinations are endless! I’ve made about a dozen different versions of these little bites, but I wanted to try something different with this recipe.

Because of the warm weather, I’d been enjoying this Caribbean Island Breeze smoothie with frozen mango and was inspired to make a no-bake bite using some of the same ingredients.

I’ve taste-tested these little gems with over a dozen people, and they’ve been a hit each time! With sweet mango, tart lime, creamy coconut, and a zing of ginger, these bites are full of flavor and fun to eat.

You’re going to love them 🙂

Tropical Mango Lime Coconut Balls

Yield: 32-36 balls

Ingredients

1 cup raw cashews
2 cups + 1/4 cup shredded coconut
1/3 cup hemp seeds
1/4 tsp + pinch fine grain sea salt
1/2 tsp grated ginger root
1/2 cup dried mango, softened slightly in warm water for about 10 minutes, patted dry with a paper towel, then coarsely chopped
1/2 cup Medjool dates, pitted and coarsely chopped
zest of 1 lime

Directions

Put cashews, 2 cups shredded coconut, hemp seeds and sea salt in the food processor and process (about 30 seconds) until it reaches a coarse meal.
Add remaining ingredients to food processor and process until evenly combined. You may need to scrape down the sides a few times.
Roll into 1-inch balls and roll in shredded coconut. Freeze or refrigerate in a glass container.

Bill’s Chocolate Peanut Butter Energy Bites

By Rachel Druckenmiller

On May 19, 2016

In Clean Eating, Connect, Dairy-Free, Gluten-Free, Nourish, Recipes, Vegan, Vegetarian

My husband, Bill, is in the process of preparing his mind and body for an epic life event – his first Ironman triathlon in Lake Placid, New York this summer.

With only one triathlon under his belt, he knows what he is about to do in a few short months is no small feat, but he is determined to make it happen.

He’s training with my dad, who has completed five Ironman races since starting at the age of 56, and will be competing in his sixth Ironman with Bill at the age of 66.

Bill has been diligent about his training, putting to use the discipline he’s learned as a lifelong athlete. His training schedule is rigorous and requires activities like four-hour bike rides on a Saturday morning and 5:00 a.m. swims at the gym in order to be guaranteed an open lane.

People often ask me, “Are you going to do one?” (Translation: Are you going to swim 2.4 miles in a lake, bike 112 miles through the mountains, and then run a marathon (26.2 miles)?)

Hmmm, let me think about that…probably not 🙂 It doesn’t appeal to me in the least!

What does appeal to me and what I do enjoy is making sure Bill is well fueled and nourished. Eating well is an often overlooked aspect of athletic training. It’s critical for ensuring your body has enough energy and strength to endure long training hours and essential for speeding up the recovery process.

By modifying his diet over the years, Bill has connected why and what he eats with how he feels and functions. We eat as Michael Pollan suggests – real food, not too much, mostly plants – so our diet is packed with nutrient-dense foods. He eats the way he does to fuel and nourish himself, so he can perform physically at the highest level. One of his favorite fueling snacks, especially on the days of early morning workouts, are these chocolate peanut butter energy bites.

Packed with healthy fats, fiber and protein, these little no-bake bites are energy-dense, meaning a little goes a long way.

For someone like Bill, popping a few of these before, during or after all of those hours of training stokes his fire, since he’s burning a lot of energy. But for the rest of us, one or two a day will do.

Like most of my other no-bake bites, these tasty treats require a food processor, so if you don’t have one yet, I would highly recommend adding it to your wish list. They’re not super expensive but are incredibly versatile. We have a Cuisinart one and use ours just about every other day!

Ingredients

1 cup old-fashioned rolled oats (I love Bob’s Red Mill gluten-free oats or Trader Joe’s)
1/2 cup shredded coconut
1.5 cups Medjool dates, pitted (find these in the produce section of the grocery store)
2/3 cup natural peanut butter
1/2 cup raw cacao powder
1/4 teaspoon fine grain sea salt (add 1/4 tsp more if your peanut butter is unsalted)
1 teaspoon vanilla extract

Directions

Put oats and shredded coconut in the food processor fitted with the S-blade and run until it reaches a fine meal, about 45-60 seconds.
Add the remaining ingredients and process until everything is evenly combined.
Form dough into 1-inch balls with your hands and roll gently between your palms to even out the edges. Store in the fridge or freezer.