Monthly Archives: September 2011

Chocolate Chip Dough Balls


I tried this recipe awhile back, and am just now getting around to posting it. This is a great recipe if you need a sweet fix and don’t want to turn on the oven. It won’t be as good as real chocolate chip cookies, so don’t expect that or you’ll be disappointed. But they are yummy!

1/2 C Raw Almonds
1/2 C Raw Cashews
6-7 Medjool dates (approx. 2/3 C)
1 t. vanilla bean paste or vanilla extract
1/2 t. sea salt
2 T. dark chocolate chips, coarsely chopped

In a blender or food processor, combine almonds and cashews. Blend on high until mixture is pulverised, but not yet nut butter. Transfer nuts to a separate bowl. Put dates, which have had pits removed, vanilla paste or extract and salt into the blender or food processor, and blend until almost smooth. Add the nuts to the date mixture and blend until a dough comes together. Stir in coarsely chopped chocolate chips by hand. Using a tablespoon, scoop dough, and roll into balls.

Chill balls until serving. Store in refrigerator.

Makes 10 balls.

Nutrition per ball: 167 calories, 8 g. fat, 22 g. carbs, 4 g. protein


Banana Ice Cream with Chocolate Ganache


I heard that you can make ice cream with 1 ingredient, bananas. I was very doubtful at first but after hearing this from a number of folks, I decided to give it a try. The idea of eating “ice cream” without chocolate is sad to me, so I decided to go all the way and try out a chocolate ganache recipe to pour over it. We had a friend over last night for dinner who seemed the type to be adventurous with food, so I last night was the night!

AMAZING! This blew my skeptical thoughts out of the water. We all really felt like we were eating ice cream! It had the same texture and consistency. If you are skeptical, I don’t blame you, but please give it a chance. You won’t be disappointed!

Banana Ice Cream Ingredients:

Bananas! That’s it! 🙂

Banana Ice Cream Preparation:

1. Peel the bananas.
2. Cut the banana into bite size pieces.
3. Freeze for just 1-2 hours on a plate.
4. Blend, blend, blend – scraping down the bowl when they stick.
5. Enjoy the magic moment when they turn into ice cream!

Chocolate Ganache Ingredients:

1/4 cup of coconut oil
1/4 unsweetened cocoa powder (I used Cacao Powder)
2 tablespoons of maple syrup (I used honey)
Pinch of sea salt and 1/2 teaspoon of vanilla (optional)

Chocolate Ganache Preparation:

1. Melt the coconut oil in a small saucepan over a low heat. It won’t take long for the oil to melt because it has a low melting point, melting at 76 degrees F (24 degrees C).
2. Turn the heat off and stir in the cocoa powder and maple syrup. Optionally, blend in the salt and vanilla.
3. Let the ganache cool to room temperature, or to speed things up, place the saucepan in the refrigerator for about 5 minutes.
4. Spoon or drizzle the ganache over your breakfast treat. Let it cool at room temperature for 5 minutes or so, or refrigerate until ready to devour.
5. Store the ganache in the refrigerator for a few weeks. Reheat on a low heat to use it again.