[Dairy-Free] Chai Tea Latte

My grandma got me the coolest tea set for Christmas. And no, not the pink pretend tea set that you get when you’re 5 five and then have a super rad pretend tea party with your stuffed animals and baby dolls.

Not that I did that or anything.

[Dairy-Free] Chai Tea Latte

This is a chai tea steeper that it pretty much the coolest invention in the history of ever. Okay, maybe except for sliced bread. But you catch my drift. It came with a nifty little tea steeper contraption, some really delicious loose chai tea leaves and the prettiest glass mugs. My grandma sure knows how to gift!

[Dairy-Free] Chai Tea Latte

[Dairy-Free] Chai Tea Latte

You guys know about my undying love for coffee, which will of course never end, but in recent times I have really grown to love chai tea. Specifically in latte form. And today, I’m bringing you a revolutionary (cough, laugh) recipe for a simple and healthy chai latte.

This is obviously not revolutionary, and I’m no genius, but I just really love this particular combination and I thought that it would only be right to share it with you guys, my favorite invisible internet friends. My favorite way to enjoy this latte is with a little bit of almond or coconut milk and a tiny bit of coconut sugar or stevia for sweetness. That’s it! So simple, comforting and delicious.

[Dairy-Free] Chai Tea Latte

Now go put your favorite winter socks on and curl up with a chai latte and a good book.

 

[Dairy-Free] Chai Tea Latte

Yield: Serves 2

Ingredients

  • 4 tsp loose leaf chai tea blend
  • 2 cups water
  • 1/4 cup non-dairy milk of choice (almond or coconut)
  • 1-2 tsp sweetener (coconut sugar, stevia, maple syrup)
  • sprinkle of cinnamon --> optional

Instructions

  1. Place the tea leaves in a tea steeper or jar.
  2. In a teapot or small saucepan, bring the water to a boil. Once boiling, pour the water over the tea leaves, cover and let steep for 3-4 minutes.
  3. Strain out the tea leaves and add the milk and sweetener.
  4. Pour the tea between two tea glasses and enjoy!
http://www.thewheatlesskitchen.com/dairy-free-chai-tea-latte/
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Thursday Things

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Did you see these quinoa brownies that I posted yesterday? Go check them out, and then make them. Stat.
I am DYING over these pancakes. That could very well be what’s for dinner tonight.
This tart citrus lassi sounds so refreshing.
Lip gloss and cheek stain made out of coconut oil?! I’m in.
Rhubarb, millet and almond crumble. Sounds so simple and delicious.
I need this mocha muffin bread pudding in my life ASAP.
Banana bread shakes. MY FAV.
These sweet potato quinoa muffins sound SO cozy.
Vegan caesar salad, get in my belly.
Pineapple nutmeg detox smoothie. I never would have though of that combination, must try!
Are these paleo cashew cocoa shortbread cookies not the cutest things ever?!

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Quinoa Protein Brownies

Raise your hand if you like brownies. Okay now raise your hand if you like healthy brownies that don’t taste like cardboard. HEY, ME TOO!

Quinoa Protein Brownies

Quinoa Protein Brownies

Quinoa Protein Brownies

These sweet, chocolate-y brownies are so good that you would never know that they are ridiculously healthy. They pack a double punch of protein from quinoa flour AND protein powder. They are naturally sweetened with honey, and provide lots of antioxidants from dark chocolate. My favorite part about these brownies is that you don’t have to feel guilty about eating more than one because they are only made with pure ingredients and have so much protein. They are the perfect healthy dessert or snack.

Okay let’s face it, I ate one for breakfast, and you know you will too.

Quinoa Protein Brownies

Quinoa Protein Brownies

Quinoa Protein Brownies

The little melty pieces of dark chocolate running through them set them over the top. My favorite way to eat them is with a cold glass of almond milk and with a little shmear of peanut butter on top. OMG, sweet tooth satisfied! These little guys are husband approved, so they pass the test! If you guys make these brownies, as always tag me on Instagram and show me your creations with #thewheatlesskitchen!

Quinoa Protein Brownies

 

 

Quinoa Protein Brownies

Yield: Makes 16 squares

Ingredients

  • 3/4 cup quinoa flour
  • 3/4 cup chocolate protein powder
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup melted coconut oil
  • 1/4 cup honey
  • 1/2 cup unsweetened almond milk
  • 2 oz dark chocolate, chopped

Instructions

  1. Preheat the oven to 350 degrees.
  2. Add all of the ingredients to a food processor and pulse until the mixture comes together to make a thick batter.
  3. Pour the batter into a greased 9x9 in glass baking dish and use a spoon to spread the top to make an even layer.
  4. Bake for 20-25 minutes.
  5. Let cool for at least 10 minutes before cutting into them.
http://www.thewheatlesskitchen.com/quinoa-protein-brownies/
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Roasted Carrot & Leek Soup

This is the kind of soup that I want to be eating on those days where it’s freezing outside and all I want to do is curl up in my sweats and stay inside. It is the perfect combination of creamy, filling and warming. Perfect for a cold January day.

Roasted Carrot & Leek Soup

Carrots are one of those vegetables that we almost always have in our fridge. We eat them all sorts of different ways, but I think using them in a soup is one of my favorites. And my favorite part of this simple soup –> 6 ingredients! Yep, it is so simple and very quick to make. In my mind, this means I’m getting into my sweats on that couch in front of Netflix much faster. It’s a win win.

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Roasted Carrot & Leek Soup

Roasting the carrots and leeks absolutely makes this soup. This step shouldn’t be skipped, it brings out such great flavor from the veg. I just don’t feel like sautéing them in a skillet would do the same thing. Roasting brings out the natural sugars and sweetness out in the carrots, which totally sends the final product over the top.

Roasted Carrot & Leek Soup

Roasted Carrot & Leek Soup

My favorite way to garnish this is with a little dollop of my vegan sour cream, some parsley and sunflower seeds for a little added crunch and protein. You definitely need to make this for your family and friends, they will be so impressed. It looks a lot fancier than it really is, so let’s just let them think you’re fancy like that.

If you make this, be sure and tag me on Instagram and hashtag #thewheatlesskitchen! I love to see your creations!

 

Roasted Carrot & Leek Soup

Yield: Serves 4-6

Ingredients

  • 7 large carrots
  • 2 large leeks
  • 3-4 garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 4 cups vegetable broth
  • optional toppings: parsley, chopped nuts or seeds, vegan sour cream, goat cheese, etc.

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut the ends and most of the greens off of the leeks, then chop them and place them in a large colander. Rinse all of the dirt off that gets stuck inside all of those inner layers. Place on a towel and let dry.
  3. Roughly chop up the carrots and dice up the garlic cloves. Place the carrots, leeks and garlic on a lined baking sheet, drizzle with olive oil and season with a pinch of salt and pepper. Roast for 30-40 minutes, until the carrots are lightly golden brown.
  4. When done roasting, scoop all of the vegetables into a blender, add the broth, and blend until smooth. Add more salt and pepper to taste, if needed.
  5. To serve, spoon into bowls, and top with your desired toppings.
http://www.thewheatlesskitchen.com/roasted-carrot-leek-soup/
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Millet Salad with Roasted Butternut, Kale, Walnuts + Tahini Dressing

This dish is comfort food to the max, in my opinion. It is warm, hearty, offers several different textures and flavors, and contains tons of nutrients. It’s basically a hug in a bowl.

Millet Salad with Roasted Butternut, Kale, Walnuts + Tahini Dressing

Millet has quickly become one of my new favorite gluten-free grains. I will never completely steer away from my beloved quinoa, but sometimes a girl needs a little bit of a change, and millet was just what I needed. Millet is a super healthy grain that contains lots of plant-based protein and fiber, and can be used in sweet or savory dishes. It cooks in the same way that you would prepare quinoa or rice, so it is simple to make.

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Millet Salad with Roasted Butternut, Kale, Walnuts + Tahini Dressing

I thought it was only natural to pair it with subtly sweet butternut squash (my fav squash!). I can’t seem to get enough butternut squash lately, Kenny and I have been eating it like it’s going out of style. You can see the results of my obsession with butternut here, here, here, here and here. And that’s not even all of them. Don’t judge me.

Millet Salad with Roasted Butternut, Kale, Walnuts + Tahini Dressing

And then of course, I wouldn’t be me if I didn’t throw in some greens for good measure. I wanted something that was sturdy enough to stand up to the grains and tougher vegetables, so kale it is. OH, and the crunch from the walnuts cannot, I repeat, cannot be skipped. I just love how all of the different savory flavors and textures come together in this dish.

Millet Salad with Roasted Butternut, Kale, Walnuts + Tahini Dressing

Millet Salad with Roasted Butternut, Kale, Walnuts + Tahini Dressing

Then you go and lightly dress it with this BOMB dressing, and you get that oh-my-gosh-this-is-the-best-salad-slash-grain-bowl-concoction-I’ve-ever-had feeling. Or at least I had that feeling. And so did Kenny, so I’m hoping you will too!

p.s. for and extra flavor explosion in your mouth, crumble some goat cheese on top. OH MY GAH.

 

Millet Salad with Roasted Butternut, Kale + Walnuts

Yield: Serves 4-6

Ingredients

  • 1 cup millet (uncooked)
  • 3 cups water
  • 2 whole garlic cloves, skins removed
  • 1/2 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • juice of half a lemon
  • 1 large butternut squash (peeled, seeded and chopped)
  • 1-2 tbsp extra virgin olive oil
  • 3/4 cups walnuts
  • 2 cups kale, chopped
  • Lemon Tahini Dressing
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1-2 tbsp extra virgin olive oil
  • 1-2 tbsp water
  • pinch of salt and pepper
  • 1 tbsp honey

Instructions

  1. In a medium saucepan, combine the millet, water, garlic cloves, juice of half a lemon, and a pinch of salt and pepper. Cover and bring the water to a boil. Once boiling, reduce heat to low and let it simmer for 40-45 minutes, until all of the water is dissolved. Fluff with a fork and set aside.
  2. Preheat the oven to 400 degrees. Place the chopped butternut squash on a lined baking sheet. Drizzle 1-2 tbsp of olive oil, and season with a pinch of salt and pepper. Toss to coat, and roast for about 30-35 minutes, until cooked through and slightly golden brown.
  3. In a skillet over medium heat, add 1-2 tsp olive oil, and saute the kale until slightly wilted.
  4. To assemble the salad, combine the millet, butternut and kale in a large mixing bowl. Add the walnuts and toss to combine.
  5. To make the dressing, whisk together the tahini, lemon juice, water, salt, pepper and honey. Stream in the olive oil while whisking to complete the dressing. Pour the dressing over the salad and toss again to combine.
  6. Serve and enjoy!
http://www.thewheatlesskitchen.com/millet-salad-roasted-butternut-kale-walnuts-tahini-dressing/
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Pagosa Springs, CO

Being from Texas, you can just imagine that I’ve never really seen a large amount of snow. Ever. It pretty much never snows in Houston, and even now that we live farther west in Lubbock, it has only snowed a couple of times since we moved here, and even then it hasn’t been tons. So Pagosa Springs, CO was ah-mazing!

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Kenny and I drove through Santa Fe on the way there and back, and we found a really great mostly GF restaurant called Body Café. It was a yoga studio, café and all-natural store/boutique all in one! I loved this place! It was so good that we actually ate there on both of our road trips, on our way to and from Colorado. Our first time eating there, I had the huevos rancheros with a brown rice tortilla and Kenny had an omelet, both were super tasty. On our second trip, we both got a bison burger (me- w/ a side salad, him- w/ curried potatoes), and that was great too. They also had these BOMB vegan, GF brownies that we shared each time. I probably could have eaten like 5 of those little gems.

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We also stopped to see the most beautiful lights all over the trees in the square in Santa Fe. And on our way back home, we stopped at a 100% gluten-free bakery called Revolution Bakery that had really great cookies. Good job, Santa Fe!

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We were visiting Pagosa Springs to ring in the new year with our family, and it was just so much fun! We stayed in the cutest house that was right on a golf course, so we had a really beautiful view right outside our window. The town of Pagosa Springs is really cute. There are lots of adorable stores throughout the town that have everything from handmade goods, antiques and souvenirs. All of these stores were right next to the hot springs in town, which was SO cool. It was in the 20s outside, yet the water was hot. Crazy.

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We went snowmobiling and got to play in the snow! We just happened to go snowmobiling on a day where there was a bit of a snow storm happening. It was really fun, but FLIPPIN’ FREEZING. I couldn’t feel my fingers or toes, but I suddenly didn’t care the second we made our first stop and got to play in the snow. Playing in this snow was absolutely my favorite part of the trip. I’ve heard people compare snow to powder, and they are absolutely right. When you walked or jumped through the snow, you sunk deep down in it, it really did feel like powder. It was so soft that we couldn’t even get it to stick together to make snowballs. We made it work though, because we had a massive family snowball fight on our last day there.

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I would absolutely go back to Pagosa Springs if I got the opportunity again, we had so much fun!

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Healing Orange & Turmeric Protein Smoothie

I don’t know about you, but I don’t have time to get sick. I have way too much going on for me to be bed ridden for a couple of days with a nasty cold, or worse, the flu. I have been drinking this healing smoothie a few times a week as a little pick me up to try to prevent that from happening. I jam-packed with lots of whole foods that are nutrient dense and very healing, with turmeric being one of the star ingredients.

Healing Orange & Turmeric Protein Smoothie

Turmeric is a super food that I like to call a miracle worker. Maybe that’s a little overzealous, but it has some serious healing properties. Here are a few of the health benefits of turmeric –>

– it is an anti-inflammatory, and helps to reduce pain and inflammation
– it is a great source of antioxidants
– it supports brain health
– it can help with arthritis and joint issues
– it promotes healthy skin (it makes you glow!)
– it can help improve liver function
– it is an immune booster (!!!)

Um, pass the turmeric, please.

Healing Orange & Turmeric Protein Smoothie

Healing Orange & Turmeric Protein Smoothie

Along with the turmeric, I included cinnamon, honey (an antibacterial), oranges, a banana, coconut water, and a protein powder that contains probiotics. All great for kicking that cold to the curb! I don’t play around when I feel myself coming down with something, I pull out all of my healing secret weapons.

Healing Orange & Turmeric Protein Smoothie

Healing Orange & Turmeric Protein Smoothie

The flavor of this smoothie is a little hard to describe. It is sweet and tangy, yet you get that warming spice from the turmeric. I just love it, and I hope you do to!

If you make any of my recipes, be sure and find me on Instagram and tag them #thewheatlesskitchen so I can see all of your creations!

 

Healing Orange & Turmeric Smoothie

Yield: Makes 1 large OR 2 small smoothies

Ingredients

  • 1/2 cup freshly squeezed orange juice (or 1-2 peeled oranges)
  • 1 frozen banana
  • 1 large handful of ice
  • 2 tsp honey
  • 1 serving vanilla protein powder (I used True Vitality)
  • 1-2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 tsp maca powder (optional)
  • 1/4-1/2 cup coconut water (depending on how thick you want it)

Instructions

  1. Combine all ingredients into a high powered blender and blend until smooth and combined.
http://www.thewheatlesskitchen.com/healing-orange-turmeric-protein-smoothie/
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[Grain-Free] Vanilla Mint Granola

I put mint in my granola.

It’s weird. It’s awesome. And pretty darn good.

[Grain-Free] Vanilla Mint Granola

Mint is a little unexpected when paired with the classic flavor of granola, but it totally works. I mean, we put it in cookies and bars, so why not granola? It adds that little pop of freshness that just brings it all together.

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Grain-Free Vanilla Mint Granola

Granola is pretty much a staple in our house, I make big batches of it fairly often and then eat it throughout the week. It is super simple to make, and this grain-free version packs a serious punch of nutrition. It is loaded with almonds, pecans, walnuts, pumpkin seeds, sunflower seeds and sesame seeds. You can throw it on some yogurt, eat it with milk as a cereal, on top of smoothie bowls, or just straight out of the jar.

[Grain-Free] Vanilla Mint Granola

[Grain-Free] Vanilla Mint Granola

I love making homemade granola for so many reasons. It is usually healthier than store-bought versions because you can control the ingredients, so you can know exactly how much sugar goes into it (there are also lots of hidden preservatives). It is versatile, so you can come up with any crazy flavors that your little heart desires. And it is so much more affordable! $8 for a tiny bag of granola?! I don’t think so.

[Grain-Free] Vanilla Mint Granola

[Grain-Free] Vanilla Mint Granola

I wanted to do something different and make it grain-free to keep it a little bit lighter. You get lots of different textures from the many types of nuts and seeds that it contains. Y’all, I inhaled this by the handful. Make this. Eat it for breakfast, lunch, and every single snack. You will not regret it.

 

[Grain-Free] Vanilla Mint Granola

Yield: Makes about 5 cups

Ingredients

  • 1 cup raw pecans
  • 1 cup raw whole almonds
  • 1 cup pepitas (pumpkin seeds)
  • 1 cup raw walnuts
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1/3 cup honey
  • 1/3 melted coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 325 degrees.
  2. In a food processor, combine the pecans, almonds, pepitas and walnuts. Pulse 2-3 times, to break up the nuts a bit. You don't want to turn them into flour, just enough to break them up into smaller pieces. (If you don't want to use the food processor, you could just chop them)
  3. Transfer to a large mixing bowl, and add in the sunflower seeds and sesame seeds. Stir to combine.
  4. In a small bowl, whisk together the honey, coconut oil, vanilla, peppermint, salt and cinnamon. Pour the liquid mixture over the nuts and stir until everything is evenly coated.
  5. Transfer to a large, lined baking sheet and bake for 30-35 minutes. After 20 minutes of baking, check it and give it a stir.
  6. Let cool for at least 10 minutes before removing from the pan.
http://www.thewheatlesskitchen.com/grain-free-vanilla-mint-granola/
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Warm Brussels Sprout Chopped Salad with Oranges + Grilled Chicken

I’m so glad that brussels sprouts are making a comeback.

Brussles, HOLLA!

Warm Brussels Sprout Chopped Salad with Oranges + Grilled Chicken

I have always loved brussels sprouts chopped up in a salad. To me, they kind of have a different taste and of course texture than when you eat them whole. They seem a little milder, and not as fibrous. Am I right? Who knows.

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I like to chop them suuuuper thin to get this texture. You could always use a mandoline (which I’m sure is like magic when it comes to time saving), but I’m lame and I love chopping things, so I take the time to chop them by hand. This is why my Grandma always gives me the chopping duties when I cook with her. You need something chopped, I’m on it!

Warm Brussels Sprout Chopped Salad with Oranges + Grilled Chicken

Chopped salads are my favorite kind of salads, and in this one we have shallots, sweet oranges, juicy chicken and the most simple vinaigrette to go along with the brussels. Kenny and I have determined that we could probably live on this salad. Gah, I love it.

You get different flavors from the savory brussels to sweet oranges to the herbed chicken, and same goes for the textures. I’d say it definitely has some texture, but its not overly crunchy. I think my favorite part about this dish is that it comes together pretty quickly and it packs a TON of nutrition.

Warm Brussels Sprout Chopped Salad with Oranges + Grilled Chicken

Warm Brussels Sprout Chopped Salad with Oranges + Grilled Chicken

Now, don’t you tell me that you don’t like brussels sprouts until you have tried this salad. If and when you try this salad and you don’t like it (not gonna happen), then I will give you a pass. But not until then. They taste differently then whole brussels sprouts, I promise. We’re in 2015, brussels are officially a thing. You know you like to stay with the trends.

 

Chopped Brussels Sprout Salad with Oranges + Grilled Chicken

Yield: Serves 4

Ingredients

  • 4 cups brussels sprouts, finely chopped
  • 2-3 small oranges (I used the small cuties), segmented
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, diced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 large chicken breasts
  • 2 tbsp extra virgin olive, divided
  • 2-3 tsp dried herb seasoning (I used herbed poultry seasoning)
  • 2 tbsp toasted sesame seeds
  • Red Wine Vinaigrette
  • 3 tbsp red wine vinegar
  • 1 tbsp GF soy sauce
  • 2 tbsp olive oil
  • pinch of salt and pepper

Instructions

  1. Preheat a medium skillet over medium-high heat. Season the chicken breasts with the herbed seasoning and a pinch of salt and pepper. Add 1 tbsp of olive oil to the pan and place the chicken in the pan. There should be a sizzle when you set the chicken in the pan, this is how you know that it is hot enough. Brown the chicken on each side for about 3 minutes. Turn the heat down to medium once the outside is caramelized and cook the chicken for another 3 minutes or so, until cooked through.
  2. Set chicken aside and let it rest for at least 10 minutes before you cut into it, then thinly slice it.
  3. In the meantime, preheat a large skillet over medium-high heat and add 1 tbsp of olive oil. Add the brussels sprouts, shallots and garlic to the pan. Season with a pinch of salt and pepper and cook for 3-4 minutes, stirring occasionally, until the brussels and shallots have softened slightly.
  4. To assemble the salad, add the brussles mixture, sliced chicken and orange segments to a large serving bowl and toss together.
  5. In a small bowl, whisk together the vinegar, soy sauce, salt and pepper. Then stream in the olive oil while whisking to complete the vinaigrette. Lightly dress the salad with the vinaigrette (I didn't end up using all of this dressing). Toss again and sprinkle with sesame seeds.
  6. Serve and enjoy!
http://www.thewheatlesskitchen.com/warm-brussels-sprout-chopped-salad-oranges-grilled-chicken/
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Coconut Cacao Energy Bites

Whoa, I’m starting to feel like a blogger again. I took a little hiatus during the holidays to rest and recharge, but I’m BACK with my first recipe of 2015.

Coconut Cacao Energy Bites

COCONUT CACAO ENERGY BITES.

Um, yes.
Healthy.
Delicious.
Decadent.
Satisfying.
Sweet.
Chewy.
And did I say delicous?

Because they totally are. These sweet little balls/bites/snacks (whatever you want to call them) are very similar to my coconut cacao cookies, but I tweaked that recipe a bit and rolled them into the cutest little balls. Then rolled them in cacao powder, coconut, and hemp seeds. That is of course the only logical thing to do.

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Coconut Cacao Energy Bites

Coconut Cacao Energy Bites

Raw desserts are some of my favorite kinds of desserts. Just give me a bunch of dates and some peanut butter and I’m a happy girl. They are just so sweet and chewy and delicious. And they offer up some pretty serious nutrition benefits too, including good amounts of fiber and potassium, as well as being great for digestion.

Coconut Cacao Energy Bites

Coconut Cacao Energy Bites

I figured it was only fitting to offer up a healthy treat as the first recipe of the new year. But of course it had to include chocolate. Duh.

 

Coconut Cacao Energy Bites

Yield: Makes 25-30 small balls

Ingredients

  • 1 1/2 cup dates (pitted)
  • 1/3 cup walnuts
  • 1/3 cup raw almonds
  • 1/3 cup unsweetened shredded coconut
  • 2-3 tbsp raw cacao powder
  • 1/4 tsp salt
  • To roll the dates:
  • 1/2 cup raw cacao powder
  • 1/2 cup hemp seeds
  • 1/2 cup unsweetened shredded coconut

Instructions

  1. After you remove the pits from the dates, soak them in hot water for about 20 minutes.
  2. Drain the water and place them in a food processor. Pulse a couple of times to break up the dates a bit.
  3. Add the walnuts, almonds, coconut, cacao powder and salt. Pulse for about 30 seconds, until the nuts are broken down and everything starts to come together like a dough. You should be able to squeeze it together with your fingers and it stick together, but not be too sticky.
  4. Take a 1tbsp amount at a time, and roll it between your palms to make a ball. Repeat with the rest of the batter.
  5. In 3 separate bowls, you should have your cacao, coconut and hemp seeds.
  6. Depending on how many of each coating you want, roll the balls in your desired coating, pressing a bit with your fingers to make sure it sticks.
  7. Store in the fridge in an airtight container.
http://www.thewheatlesskitchen.com/coconut-cacao-energy-bites/
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