CocaoCoco-nut Raw Balls

I had the pleasure of taking a trip to Boulder Co, recently and visited a little coffee shop called the Unseen Bean. To my surprise they had candy, caramels made out of coconut, and little Raw balls made by Simply Dara. I picked out my choice of candies and one Raw Ball, to take home and share with my husband, which never made it home because I indulged myself on my plane trip back home.

Skip forward to Sunday, I knew that I wanted to make these balls, and all I had was the ingredients but not the measurements of the the recipe. So off to whole foods we went. This recipe is my first try and pretty good, but it is really rich. My husband insist it is a winner, but I am wondering if it may be too sweet, and will revisit and revise this recipe and add a little less agave.

You can flavor this differently, and next time I am thinking of using a Cherry extract to just for fun.
The time it took me was only ten minutes, and the balls were done, and better yet there was no cooking time. The girls were able to snack on it immediately, with no fears of food poisoning from raw eggs.
And all around these Balls were a great winters treat, with no guilt.

Ingredients

• 1 cup walnuts 
• 1 cup slivered blanched almonds
• 1 cup dried dates, separately
• 1/2 cup cocoa nibs blended
• 1/3 cup cocoa powder (1 tbls cocoa)
  
• 1 tsp vanilla extract
• 1/3 agave
• 1/2 Cup of Coconut flakes

(Note this recipe is very sweet, so at first I would add less Agave, and if desired add more to until you get to the 1/3 cup.)

Place 1 cup of walnuts in the food processor and use setting on the blender "chop". Add almonds, Cocoa Nibs, and then place the dry ingredient's in a medium to large bowl. Add one cup of dates to the food processor, and puree, until it is almost a paste. Add to the bowl and all wet ingredients, and stir well, until the mixture is all mixed well. 


Next step is a little messy because dough will be sticky, but roll into balls. On a plate, or flat surface spread out Coconut flakes. Roll the balls in flakes, until covered on all sides. 


Serve and indulge, and enjoy!!! Remember these are very rich, and you will only need just a little!

Gluten- Free Molten Cake

Serve as a Holiday treat!

My downfall is my sweet-tooth. I crave chocolate all the time, everyday, and could eat it all day, to fill a craving that can never be really filled. It is not necessarily the chocolate that I am craving. The texture, temperature play a part in filling my craving too. This cake hits that craving. It can be served chilled, or warm right out of the oven.

Moist, but thick, sweet, and very rich, this dessert is sure to please. This dish is sure to be a holiday treat, and can be dressed with Almond whipped cream, or would go well with a homemade cherry sauce. Or Serve as dessert with a coffee. 

Ingredients

• 6 ounces of Bittersweet Chocolate, chopped
• 6 tablespoons of Butter
• 1/4 cup of cocoa powder
• 4 large egg whites
• 1/4 tsp of cream of tartar
• 2 tablespoons of Coconut Sugar

1. Melt Chocolate and butter in a small sauce pan, remove from heat, and pour in a medium sized bowl.
2. Add cocoa
3. In a deep small bowl, carefully separate egg whites, and beat on high speed the cream of tartar, and egg whites. until you form white peaks. 
4. Add coconut sugar
5. 
   
6. Preheat,  oven to 400 degrees, and cook for about 8 minutes. You can put into muffin cups, or a 9 inch classic round.

Chocolate Coconut Ice Cream Pie

Chocolate Coconut Ice Cream Pie
Yum Yum!

Pie crust

• 2 cups Almond flour
• 1/4 tsp of salt
• 1/4 teaspoon of baking soda
• 2 1/2 tablespoons of Cocoa powder
• 2 1/2 tablespoons of Irish creme Agave
• 1 teaspoon of Vanilla extract
• 4 tablespoons of cold butter 

1. In a medium bowl mix Blanched Almond Flour, salt, baking soda, cocoa powder.
2. Mix in Agave, vanilla extract and butter with a fork.
3. Spread into pie pan with hand
4. Chill in refrigerator for 15 minutes
5. Preheat oven at 350
6. bake for 10 minutes
7. Cool and place in freezer

Pie crust mix

I had a hard time getting the butter to mix in. I am thinking about leaving the butter out and letting it soften to room temp.

Ice Cream Filling

Ice Cream Filling

• 1 tablespoon of bowling water
• 2 teaspoons of coffee instant
• 3/4 cup of chocolate chips
• 2 tablespoons of coconut milk
• 1 Pint Naked Coconut 
• 1 pint Dark Chocolate  Luna & Larry's Organic Coconut Bliss

1. In a small bowl heat a tablespoon of water in the microwave for a minute, and dissolve a packet of Via coffee. 
2. On stove top heat in a saucepan 3/4 cup of chocolate chips, and add 2 tablespoons of coconut milk. 
3. Add melted chocolate mixture into a small bowl with the coffee that has now dissolved into the water.
4. In frozen bowl mix the two variety of ice creams and add 3 Tablespoons of chocolate/ coffee mixture. 
5. Spoon ice Cream filling into the Pie, 
6. then cover and freeze for 3 to 4 hours.

I told my husband two Chocolate and this is what he brought home! So we improvise!

Chocolate goodness!

After filling Pie with Ice Cream, I smoothed top with a Cake smoother tool, and drizzled on a little of the extra melted Chocolate.

Greek Strawberry Salad (Tracey Original!)

Today was a perfect day in Portland! A high of 70 degrees, with the sun shining all day. My daughter had a play date and had been playing all day long. They were playing Cinderella, and cleaned the kid table outside off, and placed fresh picked flowers in a bowl. 

The simplest joys in life are the best!

For snack I made Fresh Greek Strawberry salad for the girls! And of course they loved this sweet and cool snack after playing outdoors all day long!

4 cups of Fresh Sliced Strawberries

1 Tablespoon of honey, or Maple Syrup

1 tablespoon shaved coconut

6 tablespoons of Greek Honey Yogurt

1 Banana

Slice the strawberries and toss in a medium sized bowl, stir in sweetener, Yogurt, coconut, and sliced banana.

Chill for twenty minutes.

Serve and enjoy!