Vegan Chocolately Peanut Buttery Cookie Dough Balls

Chocolate and peanut butter might just be the best flavor combination on the planet!!  If you agree with me, this recipe is a must for you!  The good totally awesome news is – it’s a healthy treat!  No processed sugars, gluten or eggs – hooray!  What are you waiting for?  Get out your food processors and let’s do this!



Chocolatey Peanut Buttery Cookie Dough

1 cup oats

3/4 cup organic raw carob powder

1 Tbsp maca

1/2 cup coconut shreds

2 heaping Tbsp natural peanut butter

1 tsp vanilla

4 dates

1/3 cup coconut milk {could be more}

1/2 cup organic raw cacao nibs

Directions: Whizz oats in food processor until it’s nice and powdery.  Add maca, carob and coconut shreds and whizz some more.  Add vanilla,dates and PB. Slowly add coconut milk until dough starts to form.  Once desire consistency is achieved add cacao nibs and pulse until combined.

I used a cookie dough baller thingy to make my balls. { Not sure what it’s really called,but it’s what we always used growing up to make cookies.}  You really need to pack the dough in tight for a nice ball to form.  The cacao nibs make the dough a little crumbly, but just form it up with your fingers if needed.

After a few hours, the cacao nibs start to soften but still remain slightly crunchy.  I made mine yesterday and they are even softer today which might be good for those who don’t like the crunchiness of the nibs.

Makes about two dozen.

Confession: I had two {ok, maybe 3} for breakfast with some orange slices.  The only thing better than chocolate and peanut butter is adding some oranges to the mix.  PS, I’m still keeping with my raw challenge…lunch and dinner will most certainly be raw!




Vegan Oatmeal Cassia Muffins

Yesterday was a super windy bone chilling day.  Just looking outside made me shiver. It’s quite embarrassing for me to admit that I didn’t even leave the house.  I caught up with friends and family over the phone and email and fully took advantage of not feeling the pressure to “do something”.  It was raining in LA (which we all know almost never happens) and I made the comment to my friend (hi Jen) how much I loved rainy days in LA.  It’s like the universe is just giving you permission to stay inside curled up on the couch, watching sinful TV…shows that you would never admit to watching… while having a nice cupa tea.  So I had my own LA rainy day in blustery Utah.  I needed something yummy to go with my tea so I came up with these.Image

Vegan Oatmeal Cassia Muffins


1 cup brown rice flour

1 cup quick oats

1/4 cup date sugar (that is what I found hiding in the cupboard – but any sugar will do)

1/4 cup golden flax meal

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 1/4 cup coconut milk

1 Tbsp apple cider vinegar

4 drops doTERRA cassia oil

1/4 cup oil (coconut is best, but whatever you have will do)

1/4 agave nectar (or maple syrup)

1/4 to 1/2 cup dried fruit or nuts (I used chopped dried prunes)


Preheat oven to 350.  In a small bowl add vinegar to coconut milk and let sit for a few minutes.  Mix dry ingredients in a medium bowl.  After vinegar and coconut mixture has had time to sit, add the cooking oil, cassia oil and agave nectar and stir together well.  Combine wet mixture with dry ingredients and then fold in dried fruit.  Add to muffin tin or silicone baking cups.  I had enough for 11 muffins.  Cook for 15 to 20 minutes.

These aren’t overly sweet but they are delicious and moist….and Lennox approved!  Enjoy!