WELL BEING & OTHER STORIES

Recipes, rituals and other stories to realign the body and mind

Holiday Season Bliss Balls

Dairy Free, Gluten free, Recipe, Seasonal, Sugar Free, Sweets + Desserts, Vegandanielle coppermanComment

I’m stocking my freezer with these so that I’ll have something to constantly (and instantly) satisfier the snacker in me during the holidays. Of course I’m human and a live with an ethos that balance is crucial and that the less healthy foods have a place in this world too, but this January I’m heading to New York for the first time in a couple of years to launch the US edition of my book, Well Being, and to meet with new modelling agencies. So, this year I’m generally steering away from outrageously unhealthy indulgences since I need to be in the best shape of my life to meet with agencies. Thus, these babies are my answer to everything. When someone offers me a cookie, mince pie, chocolate or all of the above, I’ll be blissfully chomping down on these little mouthfuls like a proper weirdo. But, to me, it’s not going to be difficult to resist what everyone else is enjoying, since I genuinely prefer the taste of these to most processed treats which these days taste too artificial and sickeningly sweet. And these are still indulgent in their own ways. They’re high in calories and pretty sweet themselves, but its just that they’re all natural and offer actual nutritional benefits, unlike most of the other holiday treats out there. I can eat these knowing I won’t have to expect a bout of blemishes on my skin, extreme bloating, a sugar rush and a sugar crash, or a headache and general grogginess. That said, I will not say no dessert.

It took me 20 minutes to make 2 full batches of these last night, and they turned out much cheaper than shop bought health food products. I couldn’t recommend the best flavour, they’re all amazing. Enjoy!

DSCF6956.jpg

Gingerbread bites

Components

150g cashews
50g oats (ideally gluten-free)
225g dates (ideally medjool)
2-3 tablespoons ground ginger
1 teaspoon vanilla protein powder (optional)
1 teaspoon coconut oil
Pinch of salt

Method

Start by blending the cashews, oats and protein powder (if using) in a food processor until they form a light, flour-like consistency. Next, add the dates, ginger, coconut oil and salt, and blend again on a high speed. The mixture should begin to crumble and then clump together, and eventually (after around 1-2 minutes) it should form into a smooth, sticky, dough-like ball. Keep blending until this happens, and if it doesn’t become sticky or doughy, add a few more dates and continue to blend.

Once smooth and sticky, use your hands to form the mixture into bite-sized balls, or, as per the images below, flatten them into little cookie shapes.

Place in the fridge to stiffen, or place in the freezer if you prefer them a little harder. I would suggest storing them in your fridge if you prefer them softer, or in your freezer if you prefer them stiffer and to save them from expiring (they can stay in the freezer for as long as they last).

Enjoy!

Walnut Brownie Bites

50g cashews
100g walnuts
50g oats (ideally gluten free)
225g dates (ideally medjool)
1 teaspoon vanilla protein powder
1 teaspoon coconut oil
4 heaped teaspoons cacao powder
Pinch of salt

+ A handful chopped walnuts, for extra crunch (optional)

Method

Start by blending the cashews, walnuts, oats, cacao and vanilla protein powder (if using) in a food processor until they form a light, flour-like consistency. Next, add the dates, coconut oil and salt and blend again on a high speed. The mixture should begin to crumble and then clump together, and eventually (after around 1-2 minutes) it should form into a smooth, sticky, dough-like ball. Keep blending until this happens, and if it doesn’t become sticky or doughy, add a few more dates and continue to blend.

Once smooth and sticky, use your hands to form the mixture into bite-sized balls, or, as per the images above, flatten them into little cookie shapes. If you want to add a little crunch, use your hands to roll some extra chopped walnuts and extra salt, if desired, into each bite-size.

Place in the fridge to stiffen, or place in the freezer if you prefer them a little harder. I would suggest storing them in your fridge if you prefer them softer, or in your freezer if you prefer them stiffer and to save them from expiring (they can stay in the freezer for as long as they last).

Enjoy!

Vanilla Chai Bites

150g cashews
50g oats (ideally gluten free)
225g dates (ideally medjool)
2 tablespoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg, ground cloves or mixed spice - optional
1 teaspoon vanilla protein powder
1 teaspoon coconut oil
Pinch of salt

Method

Start by blending the cashews, oats and protein powder (if using) in a food processor until they form a light, flour-like consistency. Next, add the dates, coconut oil, salt ,cinnamon, ginger, cardamom and any other spices you’re using, and blend again on a high speed. The mixture should begin to crumble and then clump together, and eventually (after around 1-2 minutes) it should form into a smooth, sticky, dough-like ball. Keep blending until this happens, and if it doesn’t become sticky or doughy, add a few more dates and continue to blend.

Once smooth and sticky, use your hands to form the mixture into bite-sized balls, or, as per the images below, flatten them into little cookie shapes.

Place in the fridge to stiffen, or place in the freezer if you prefer them a little harder. I would suggest storing them in your fridge if you prefer them softer, or in your freezer if you prefer them stiffer and to save them from expiring (they can stay in the freezer for as long as they last).

Enjoy!