Dairy Free Chocolate Truffles

“Love is the bridge between you and everything.”

— Rumi

Since having Oliver, I have truly found that there is nothing I love more than a quick snack, especially one that I can also enjoy as a dessert!

Could I take the time to make something that takes me hours and is super complex? Sure! Do I want to? No! Like I’ve mentioned, I cannot wait until Oliver is old enough to help me in the kitchen (if he wants to, of course!), so maybe I will feel more inclined to spend over an hour+ baking. For now, I like things short and sweet! I get the bulk of my things done while he is napping, which now we are lucky if he naps 3 times per day! When he’s up, it’s constant playing, reading, going for walks, bouncing, swimming, eating…the list goes on and on! If I really need to get something done or take a break myself, sure, I will put some Moana on for a few minutes and he is SO fine just zoning out to watch them. And, who am I kidding, I’m all about it, too!

About a week ago, during a nap, I tried to make the oh-so-popular energy balls/bites, what have you and they tasted like SAWDUST. I actually thought I was going to choke with how bad they were! Must husband took 1 bite and gladly passed. Nothing helped them go down easy, so they went right in the trash! This week, I didn’t want another dry, choking hazard recipe, so I made sure to add in something other than just coconut oil to bind the nut flour. BOOM. Got it!

Nut butter for the win!

Once I perfected the recipe and ate probably half of the dough, I knew it was a winner. These babies taste like chocolate truffles!! They’re rich, creamy, satisfying, while also dairy free (!!), vegan (!!), and just SO DANG GOOD. As always, they’re nice and quick. They can be a dessert, an afternoon pick-me-up, a pre-workout energy bite—these babies have some range, let me tell you! So, while we are still all at home, spice up your date nights with them, give yourself a boost with them, treat yo’self with a few while you watch a movie on a wild Friday night, just be careful because these are ADDICTING!

ingredients

Almond Flour—4.25 oz, or 1 C

Nut Butter—4 oz, or ½ C

Dates, pitted—8

Cocoa Powder—1.5 oz, or ½ C

Collagen Powder—2 scoops

Salt—1 tsp

Cinnamon—1 TBL

Vanilla Extract—1 tsp

Coconut Oil, melted—2 oz, or ¼ C

Chocolate Chips—2.25 oz, or 1/3 C

process

In the bowl of your food processor, with the blade, combine the almond flour, nut butter**, dates, cocoa powder, collagen, salt, cinnamon and vanilla extract.

Pulse until combined.

Once combined and with the food processor on, stream in the coconut oil. Stop when all combined and forms a ball.

Add in the chocolate chips and pulse for 5-10 seconds.

Take a small scoop and scoop out the dough, placing them on a parchment lined tray or a Silpat.

Place in the refrigerator to firm up a bit.

This part is optional, but so worth it! Melt either some chocolate or nut butter, drizzle on top of the set truffles, sprinkle with salt.

Allow to set again in the refrigerator.

Once set, can all be stored together in an airtight container in the fridge.

**For the nut butter, I did a combination of peanut butter and almond butter, as I find that peanut butter can be VERY sweet! The combination here is great, it doesn’t overpower any of the chocolate in these bites, or make them overly sweet, either! Of course, all peanut butter, or any other nut butter, is perfectly fine!**

Bon Appétit!

Nut Butter Cookie Dough Bites

“It is not joy that makes us grateful; it is gratitude that makes us joyful.”

— David Steindl-Rast

Good Morning! Happy Weekend!

I will be totally transparent here: this recipe was an ALMOST fail that turned into a BIG win! I had this brilliant idea of making these yummy raw cookie dough bars with a coffee filled crust, but somehow it just did. not. work. I made the “crust,” if you will, a few times, and truly loved it! Coffee, cocoa, almond butter, dates, oh my it was truly lovely! And then, once I layered the following cookie dough recipe on top of it, it just fell flat to me! So, as I sat eating this cookie dough, being totally bummed out, I realized that THIS was the recipe I had to share!! An egg-free (well actually vegan and raw…) nut butter cookie dough!

Is it good as a snack on its own? Yep. Is it ideal for a late-night dessert? Duh. IS IT A PERFECT SMOOTHIE TOPPER?!? Oh, hell yes. That’s when I knew that I had created something so beautiful and delicious: when I threw a bunch of these on top of my morning green smoothie and the flavors were so in sync—wow totally in a dream world with that thought…

I’m truly loving these nap time sweet treats! Even though Oliver can just about sit up on his own in his highchair, I don’t want to spend hours with him just sitting there watching me throw ingredients in a bowl and mutter to myself just yet! But, let me tell you, once this boy can eat and can understand what I’m doing in the kitchen, he will totally be plopped there while I not-so-gracefully run around trying to cook/bake something new (him trying everything, of course!). ANYWHO! The failed first recipe took me probably about an hour. And then, my sad-girl turned ecstatic-girl dough recipe only took half the amount of time! Boom. Another one. Do people still quote DJ Khalid? Is that so 2016?

Overall, we can say that I am pretty dang jazzed. I love putting granola on top of my smoothies but doesn’t everyone?! So, let’s really get wild here in 2020 and put COOKIE DOUGH on them things. Like, SAFE cookie dough. I eat as much eggy cookie dough as the next person, but I suppose I should be slightly more careful now with our little dude (even though he will totally get sneaky bites of it!). I would even argue that this cookie dough is relatively healthy! There ain’t much in these bites, and a nice chocolate chip in the morning on top of a beautifully greens filled smoothie is truly what we all need these days!

ingredients

Nut butter—9.5 oz, or 1 C

Coconut Sugar—8 oz, or 1 ½ C

Vanilla Extract—1 tsp

Milk—4 oz, or ½ C

Coconut Flour—8 oz, or 1 C

Salt—1 tsp

Maca Powder (optional)—2 tsp

Chocolate Chips—7 oz, or 1 C

process

In the bowl of your mixer, cream together the nut butter and sugar until smooth.

Add in the vanilla extract and milk, mix until combined.

In a separate bowl, sift together the flour, salt and maca powder.

Slowly pour this into the mixer, making sure to scrape down the sides.

Add in chocolate chips.

Spread cookie dough out evenly onto a baking sheet or a dish so that it is easier to cut into chunks once it has firmed in the fridge.

Allow to sit in the fridge for at least 30 minutes.

Once the dough has firmed up, cut it into small chunks/cubes.

Store in a sealed container in the refrigerator.

This is great as a healthy treat, to top on your smoothies, ice cream, etc.!

Bon Appétit!

Sweet and Salty Snacking Bars

“Live the actual moment. Only this moment is life.”

— Thich Nhat Hanh

Can I call it consistent if it’s just two posts? Yes? Okay, perfect! As I have always been a HUGE planner and list maker, having a baby has taken that to an entirely different level. At the start of each week I make a nice long list as to what I want to get done, from the bigger things to the basically insignificant things (yes, I wrote ‘weed garden’ down…) just so that I can visually see and tick off everything throughout the week. There’s nothing like the feeling of completing a to-do list! That being said, I’ve been adding in time for me to recipe test and blog each week. Finally! I am back to it. Big win for this mama!

This week on parent-friendly-recipes-that-won’t-eat-up-your-whole-day, we are going back to a childhood favorite of mine! Do y’all remember Sunbelt granola bars?! The chewy ones covered in chocolate?! Yeah, they were AMAZING. I’m not afraid to admit that I used to eat multiple at a time—who could resist? To this day, I’m still a big snacker. Sure, I try my best to be better at three meals, but lunch isn’t always for me! Maybe it’s because I’m constantly eating handfuls of nuts or fruit or chocolate…

Anyways! Back to these granola bars. I’ve been wanting to spice up my snack game with a little something something homemade. Probably one of my all-time favorite things I make are these raw granola bars. They’re SO simple and quick, which, as we know, is my go-to these days. With these bars, I wanted to go even more back to basics! I’m hoping that once Oliver is old enough to eat and then old enough to talk, he will be ALL about my homemade bars. Is it too much to want him to bake with me and love eating raw cookie dough as much as I do?! Ugh I can’t wait!! There are so few ingredients in these, and I was able to make them AND clean up before his nap was over, so a win all over!

The base is sweetened from dates and loaded with oats, which I think is what gives it the very authentic childhood granola bar taste. Cashews, coconut, a little bit of salt, nothing too overwhelming so that every flavor can be tasted. Plain and simple. Of course, we had to jazz it up somehow! And so I went for it and added a chocolate layer in the middle. Oohhhh la la. Yes, please! A little bit of cocoa powder, coconut sugar (the flavor of coconut sugar is out. of. this. world.), and coconut oil or butter, and that’s it! Again, a basic yet extremely satisfying layer! More of the base on top, freeze them and boom – you’ve got yourself a nice sweet and salty snacking bar! I also am so tempted to do a jam filling. A peanut butter filling. A coconut-based filling. The limit does not exist!

Could I eat the entire tray of them? Duh, don’t even tempt me! Will I? No, because I’m a sweet wife who will let their husband have a few. In true mom/baker/health obsessed gal fashion, these bars won’t take you an entire afternoon to make, have a flavor that is so satisfying and nostalgic, and the ingredients are simple and wholesome. I have somehow done it again!

16-2” bars

base/topping layer ingredients

Cashews—7.5 oz, or 1 ½ C

Oats—5 oz, or 1 ½ C

Dates, pitted—8

Coconut flakes, unsweetened—1 oz, or ½ C

Coconut Oil, melted—3.25 oz, or ½ C

Salt—pinch

process

In the bowl of a food processor, combine the nuts, oats, dates, coconut and salt. Pulse until the nuts are almost fully ground.

Slowly stream in the coconut oil.

This base should hold together when squeezed in your hand. If it does not, add in more coconut oil (1 tsp at a time).

Reserve 1 cup of this for the topping.

Press the remainder into the bottom of an 8”x8” baking dish.

Set aside.

chocolate layer ingredients

Cocoa Powder—2 oz, or ¾ C

Coconut Sugar—1 oz, or 3 TBL

Butter—3 oz, or 6 TBL

Salt—pinch

process

In a small pot over the stove, melt the butter.

Whisk in the cocoa powder and sugar until homogenous.

This will be a slightly thick and like a fudge consistency!

Pour over the base layer into an even layer.

Sprinkle more salt over the chocolate.

Take the reserved crumble and sprinkle over the top of the chocolate, press into the chocolate, making sure that it is in nice chunks!

Stick in the freezer until it has frozen.

When ready to cut, remove from freezer and cut into 2” squares.

Best stored in the freezer!

Bon Appétit!

Toasted Oat Granola Bars

Indecision steals many years from many people who wind up wishing they'd just had the courage to leap - Doe Zantamada

Some big changes have happened in the last few months and I am LIVING for them! Between traveling, work, this beautifully hot summer, going back to school (whaattt?!!), and just life in general, this girl has been oh so busy but just oh so happy! What’s with these changes? Well I decided to stop being so. damn. indecisive. The meditation quote at the top is honestly something that hit me so hard, something that truly resonated with me, and I’m not going to forget it!

Sooo let’s just get into a quick recap, and then why you’re all really here, for those drop dead gorgeous granola bars, which I cannot stop eating, but guess who doesn’t feel bad about it? ME!

Family trip to Costa Rica in July? AMAZING. I believe this was my first “guilt free” trip, aka I was okay that I didn’t work out everyday, I was fine eating all of the tacos and drinking all of the piña coladas, and I was loving floating in the ocean for a week! Boom. That’s growth right there ladies and gents. And now it’s hot AF in Atlanta, but who’s surprised there, pushing me to embrace the sports bra and shorts running life, which I’m also truly enjoying! Never in a million years would I have even dreamed of doing that, but look at me go! …in all honesty, it’s less laundry to wash that way, so maybe it’s just a life hack for you!

Onto my training. I’ve been in race training mode since the spring of 2017. That’s over a year of nonstop training, which helps busy my mind and keep me on a tight schedule, which I’m all about. Between June 2017-July 2018, I ran a 10k, 2 half marathons, 1 marathon, and a shit ton of miles, which may not seem like anything crazy to runners, but between working 2 jobs, trying to sleep, actually see my husband and have a social life, it was a LOT. I never gave myself more than a week of a “break,” and as of now, it’s been 3 weekssince the 10k on July 4th(oh heyyyy best race everrrr!) and I’m okay with it! I love a schedule, I mean come check out my daily to-do planner, but running whatever miles my body is in the mood for – whether it’s 2 or 10 – has been beautiful. Am I itching to sign up for a fall/winter half? Abso-freaking-lutely. Will I? …probably! But hey, loving this moment I’m in right now!

Okay, so also, KICKBOXING – what is UP. Just started, and shout out to Vesta Movement for kicking my behind. I’m obsessed. Like to the point where I just want to be hella strong like the women at this gym, want to get a bag for our house and practice all. day. long. Watch out running, you have huge competition here! Runner’s high is something unreal, but the power you feel after an hour of kickboxing and strength training is insane! Try it. Seriously!

And lastly, school. After over a year+ of going back and forth,errr being indecisive,I’ll be going back to school in the fall for my Master’s in Human Nutrition!  I tried it once in college, and partying took priority then, but now that I’m slightly more mature and focused, I’m doin’ it! Ohhh the dream, back to school at 28! But the day that I am a nutritionist that bakes kick ass healthy pastries, girl, I’ll be living! Just wait, my friends ;)

AND NOW! This recipe. I’ve been trying to create this for soooo dang long! A no bake, simple ingredient, tasty AF, healthy, filling bar. I’ve been so pleased with my last few recipes, and this isn’t any different! It’s such a killer snack, and I mean, your girl is the #queenofsnacking. My recent food sensitivities have really screwed with me, so having to get a touch creative while sticking to my simple ingredients has been a ride! Nut allergy? Try sunflower butter!It’s also GF, (almost) raw, packed with protein and so insanely good that I have made these bars once/week. Yeah, my husband and I are in love … with each other, but mainly with these granola bars. YUM. It’ll take you a total of 5 minutes to make once the oats are toasted, and then let them chill for ~1 hour and then snack time! Crumbling them up a bit and putting on top of my smoothies has been a dream—and after an hour long session of punching and kicking a bag, doing burpees, lunges, and even a nice hilly run, these satisfy every craving you’ll have! They also give you a bit of energy with the maca powder (optional!), refuel with that protein and any sweet cravings you’re having, the dates + raisins + coconut sugar are there for you.

If you read all of this, THANK YOU! Life has been a beautiful thing recently, just took me realizing how my indecisiveness, lack of chill and overall worrying about everything contribute to the crazy anxiety in my life! But hey, y’all got a bomb ass recipe out of this, so you’re welcome, and enjoy it, babes!!

ingredients

Rolled Oats, toasted—10.5 oz, or 3 cups

Dates, seeded and rough chopped—6 oz, or 1 cup

Raisins—4 oz, or 1 cup

Sunflower Seeds—2 oz, or ½ cup

Flax Seeds—2 TBL

Maca Powder—2 tsp

Collagen Powder—2 scoops

Peanut Butter—11.25 oz, or 1 ¼ cup

Honey—5 oz, or ½ cup

Coconut Sugar—1.25 oz, or 3 TBL

Vanilla Extract—2 tsp

Almond Extract—1 tsp

process

Preheat your oven to 350˚F and toast your oats on a baking sheet for about 20-25 minutes. You should be able to smell them when they are finished!

Combine chopped dates, raisins, seeds, maca and collagen into a large bowl.

Once oats have cooled a bit, add to this bowl as well.

In a medium sized sauce pan, combine the peanut butter, honey and coconut sugar. Place over medium heat to melt and combine.

Once all melted, take off of the heat and add in your extracts.

Stir.

Pour over the oat mixture.

Stir (best with your hands!) to coat.

Press onto a baking sheet lined with either a Silpat or parchment paper.

Put in either fridge or freezer for at least an hour.

Remove, cut and eat!

Stores best in either a plastic zip bag or container in the fridge.

Bon Appétit!

Raw Protein Bites & Life Update

As we listen deeper to our bodies and elevate our health as a value in our lives, we walk the Earth attuned, resilient and nourished.

As it may be obvious, I have taken a bit of time off from the wonderful world of KBB. Since my last post in December...yes, it's been about 5 months, damn!...I've been oddly busy. Between training for my second marathon (woo 23 minute PR!), exploring our new little neighborhood, finding my husband the perfect bicycle, getting into a new workout routine and finally taking care of my cranky, stubborn body, this website has been forgotten about.

From December all the way to the marathon in late March, that training was consuming me in every single way. It's true that yes, this training cycle was SO much healthier: not restricting my body when it needed food, not staying out way too late on nights when I had a 20 mile run the next morning, getting in stretching, strength training...honestly, there's no way that it could have been better! Even had an incredible running support group, Sugar Runs men and women! It also opened my eyes up to all of the foods that my body rejects that I've been forcing it to deal with for years! The "down" side to marathon training? I'm tired, don't want to do more activity than is assigned, I put my runs first, and I find it acceptable to eat heaps of nuts...like by the handfuls.

It's no secret that I love pushing my body to the limit, like let's get my heart rate way up, run for hours, lift heavier than I'm used to — being in constant competition with myself (fitness-wise) is so much fun for me. But, since coming off of a difficult race — if you even think about doing the Georgia Publix Marathon in Atlanta, be kind to yourself and TRAIN. ON. HILLS. What race has steep rolling hills for the last 6-8 miles?!!? Yeah. I have warned you! — I've decided to take a step back and get my mental health back up. Am I running a half in June? A 10k in July? Why, yes I am! But including yoga, more meditation, oodles of strength training and slightly kinder words to myself during my runs has been such a positive change the past 3-4 weeks.

So, as my fallen toenails are finally growing back and my blisters are healing, I'll be taking a slightly different approach to my day-to-day! Am I still going to be obsessed with running? Still going to push myself a couple of days per week? Hell yeah, who would I be without it?! But I'm also going to become equally as in love with slowing things down, which, if you know me, sitting still is rather difficult unless I'm asleep.

To start in on this new little journey, I want to share one of the yummiest things to come out of this kitchen of ours — like, it tastes so rich it's got to be bad, but girl, it's NOT! I've jumped on the protein ball/raw snack train, and mmm mmm mmm, I'm not getting off. Ever. While the top 4-5 ingredients are a must-have for a delicious base, the rest are all optional add-ins, but I highly recommend! These raw balls have been such an incredible addition to my morning, whether in smoothies, my afternoon sweets craving, something I can quickly eat while at the bakery where I'm surrounded by a million croissants, all buttery and soft and flaky and screaming my name...

...Anyways, as you can tell, it's a healthy and filling alternative to many snacks that I would tend to grab otherwise! And, if you can stay focused for an entire 10 minutes (unlike me), you'll have these raw snack balls faster than it'll take you to drive to your local bakery, purchase 5+ pastries, and eat them all in your car — absolutely no shaming if you do that sometimes, too!

So, please enjoy this recipe below, and as for the future of KBB? I will be adding in some more lifestyle pieces, some healthier dessert ideas, and, as always, weekly doses of our adorable dog, Raleigh, as I want this to be a place of comfort. Where if you're having some rather unpleasant nights after eating too much cheese and ice-cream, you can bet I'm in the same boat and will share all of those tips and tricks! 

ingredients

Dates—2 cups, pitted and soaked

Collagen or Protein Powder—4 servings

Cacao Powder—1 cup

Almond Meal—3 cups

Coconut Oil—2 tsp

Honey—¾ cup

Cinnamon—1 TBL

Pink Sea Salt—1 tsp

Maca Powder—1tsp

Chia Seeds—1 TBL

Flaxseeds—1 TBL

Cacao Nibs—2 TBL

Almonds—¼ cup

process

Place your pitted dates into a heatproof cup; pour boiling water over them until covered to soften, about 5 minutes.

While the dates are soaking, put the collagen or protein, cacao powder and coconut oil into your blender or food processor. Add in the soaked dates + 2-3 TBL of the date water. Make sure to save the water, as you may need to add more later on!

Add in the almond meal (or any nut flour you prefer), honey, cinnamon, salt, maca, chia seeds, flaxseeds, cacao nibs and almonds.

Blend.

At this point, you can taste for flavor and consistency. If it is too dry, add in another tablespoon of the date water. Too wet? Add in more flour. Not feeling the taste? Some honey will sweeten it up, some cinnamon will add a bit of a kick—you choose!

Once they are at their perfect consistency, which is slightly sticky, but not too much that you can’t roll them, roll into about 2” balls.

Then roll all of your little bites in some coconut—can be unsweetened or sweetened, definitely preference—or no coconut at all!

Place in a sealed container in the fridge, and enjoy for a perfect pre workout snack, with a smoothie, an afternoon pick me up!

Makes: ~25 balls

Bon Appétit!