Chocolate Dipped Chia Energy Bites (happy healthy snacking!)

Hi guys! I am so sorry! I have been MIA from A Teaspoon of Bliss for way too long. I have been very busy with the new job (plus teaching yoga on the side!). Now that I am all settled in, I am ready to get back at it and will continue to share my recipes, nutrition tips, and much more frequently.

To begin, HAPPY NEW YEAR! Let’s start 2017 on the right track. Time to set goals, intentions, and strive to be the best version of you. Healthy can still be delicious. So let’s eat some GOOD food this year. Wholesome, minimally processed, low in sugars, and overall… healthy!

I created this recipe at work the other day and it was a huge hit with our staff and customers. Best part is… it’s packed with healthy ingredients and is nutrient dense to keep you satisfied during your work day.

The picture below is prior to the chocolate dipping of course! I wanted you to be able to see all the good little ingredients in there 😉

image2

Ingredients (makes 24 bites):

  • 15 small pitted dates, microwave to soften for 40 seconds with 1 tbsp water
  • ¼ cup honey
  • 3 tbsp chia seeds
  • ¼ cup hemp hearts
  • 1 packet or 1 scoop (40g) Chocolate Vega All-In-One Nutritional Shake Protein Powder
  • ¼ cup Sunbutter, or nut butter of choice
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • Pinch ground sea salt
  • 2 tbsp cacao nibs
  • ¾ cup rolled oats
  • 1 tbsp water
  • Outer Coating: 3/4 package Camino 72% dairy-free dark chocolate chips

Instructions:

  1. In the food processor, combine all the ingredients except for the oats.
  2. Begin to process ingredients in the food processor, Vitamix, or Ninja and make into a paste.
  3. Remove from the food processor and scrape into a new bowl.
  4. Add the oats and knead them into the dough to evenly combine.
  5. Form into small bite sized balls. Roll with clean hands.
  6. Refrigerate and store in a lidded container lined with waxed paper.
  7. Turn the stove top burner onto low heat. Add in ¾ package of the dark chocolate chips. Stir until fully melted. Turn off the burner and remove from heat.
  8. Dip each bite using a tooth pick into the dark chocolate.
  9. Allow these to chill in the refrigerator on a serving tray lined with parchment paper.
  10. When the chocolate is fully hardened, enjoy 🙂
  11. Store in the refrigerator for up to 1 week.

 

The Ultimate Trail Mix Cookie! A family favourite.

The appearance of these guys doesn’t do the flavour justice. MMMmmm these cookies turned out SO good and they are packed with nutrient dense ingredients (…ALOT of ingredients).

trail mix cookies.jpg

What you will need (~18-20 cookies): 

Dry ingredients:

  • 1 cup oat flour
  • 1/2 cup gluten free flour (I have used corn flour, almond flour, and quinoa flour, they all work great).
  • 1/2 cup large flake oats
  • 1/2 cup chopped almonds
  • 2 tbsp coconut sugar
  • 2 tbsp maple sugar (found at FarmBoy.. omit and do more coconut sugar instead if you can’t find this ingredient)
  • 4 tbsp coconut smiles (found at costco – see here , bulk barn and FarmBoy also carry these)
  • 1/4 cup dark chocolate chunks
  • 2 tbsp sunflower seeds
  • 2 tbsp sesame seeds
  • 1 tbsp chia seeds
  • 3 tbsp dried cranberries
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder

Wet ingredients:

  • 1/3 cup natural peanut butter, softened
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 tsp vanilla
  • 2 tbsp Silk Unsweetened Vanilla Cashew milk (or a nut milk of your choice)
  • 1 egg

Directions:

  1. Preheat oven to 350F.
  2. In a large mixing bowl, mix together all of the dry ingredients.
  3. One by one begin to mix in the wet ingredients to the same bowl. Regularly mix.
  4. When all ingredients are mixed thoroughly together, line a large baking sheet with parchment paper.
  5. Form batter into cookies. (If you are forming them with your hands ensure to wash your hands and leave them a bit wet to avoid all the batter sticking to your hands).
  6. Bake at 350F for 15 minutes.
  7. Remove from the oven, let cool. ENJOY!

 

 

Brooke’s Homemade KIND Bars

kind-bars

I love KIND bars especially when I am on the move and looking for something quick and satisfying. They contain a substantial amount of nuts for healthy fats and brown rice syrup for a source of glucose (energy) for your body.

So… I decided it’s about time I try to make my own home-made version.

What you will need (makes ~9 bars): 

  • 3 tbsp brown rice syrup
  • 1 tbsp honey (you can also omit the honey and do a full 1/4 cup brown rice syrup.. or vice versa)
  • 1 tbsp natural nut butter (almond preferred as peanut has an overpowering flavour)
  • 1 tbsp quinoa flour (or gluten-free flour of choice e.g. almond meal, coconut flour, etc).
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground sea salt
  • 1/2 cup puffed quinoa (found at bulkbarn by GoGo Quinoa)
  • 1/2 cup chopped almonds
  • 2 tbsp peanuts
  • 1/4 cup dried cranberries
  • 1 tbsp pumpkin seeds
  • Optional: 1.5 tbsp chopped dark >70% dark chocolate

Directions:

  1. Preheat oven to 300°F (149°C). Line a small pan (I used my small loaf pan for making banana bread) with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. Using a rubber spatula or wooden spoon, mix the brown rice syrup, honey, vanilla, quinoa flour, salt, and nut butter together until combined. Fold in each of the dry ingredients one at a time: almonds, puffed quinoa, peanuts, cranberries, pumpkin seeds, and optional dark chocolate chunks (at least 70% cacao).
  3. Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake at 300F for 20-22 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment.
  4. ENJOY! 🙂

Notes: this recipe is easy to tweek and make fit your desires. If you want to add coconut and remove pumpkin seeds.. DO IT! If you want raisins instead of cranberries.. go for it. It is easy to tailor the additives to what you want. So have fun playing with different ingredients to change the flavours. 🙂

Dark Chocolate Almond Oat Bark (Vegan + Gluten Free)

vegan dark chocolate oat almond

Ingredients: 

  • 1 cup packed/pitted dates, soften for 40 secs
  • 1/3 cup cashew milk (or milk of choice)
  • 1 cup gluten-free oats
  • 2 tbsp natural almond butter, softened
  • 2 tbsp shredded unsweetened coconut
  • ~3/4 cup dark chocolate melting wafers

Combine all ingredients except the dark chocolate in a Vitamix or food processor. Blend until evenly mixed. Spread into the bottom of a dish line with parchment paper. Spread it about 1/2 an inch thick. Put the dish in the freezer until bottom layer has hardened. 

Melt dark chocolate (~3/4 cup dark chocolate melting wafers). Remove the dish from the freezer. Spread dark chocolate on top. Put back in the freezer. When the dark chocolate has hardened they are ready to eat! 

Store in the freezer. Enjoy 🙂

Coconut Chocolate Chip Protein Cookies (GF & DF)

First attempt at making cookies out of protein powder turned out quite well! These cookies are gluten-free and dairy-free.

Nutrition Facts: 100 cals per cookie, 4.4g fat, 8g carbs, 7.2g protein!

Coconut Chocolate Chip Cookies

Ingredients: Makes 7 cookies

  • 2 scoops Genuine Health’s vanilla protein powder
  • 1/4 cup coconut flour
  • 3/4 cup Silk Unsweetened Cashew Milk
  • 1 tbsp natural almond butter
  • 1 tsp vanilla extract
  • 1 tsp ground sea salt
  • 3 tsp pure maple syrup
  • 1 packet stevia
  • 1/4 tsp baking powder
  • 1 1/2 tsp shredded coconut
  • Optional: dark chocolate chips.

Directions: 

  1. In a mixing bowl, combine all dry ingredients. Mix.
  2.  Begin to add in wet ingredients with regular mixing.
  3. When all ingredients are thoroughly mixed together, on a baking sheet lined with parchment paper, form your batter into cookies. Press down to make flat cookies instead of ball shapes to ensure proper cooking throughout.
  4. Bake at 350F for ~15-20 minutes. Watch when the cookies begin to brown and remove from the oven. Allow to sit and cool.
  5. Enjoy! 🙂

Coconut Chocolate Chip Cookies2

Puffed Quinoa Chocolate Protein Bites

Puffed Quinoa Protein Bites

Ingredients (~15 protein balls):

  •  44g (1 1/2 scoops) Genuine Health’s Vanilla Vegan Protein Powder
  • 16g (1/2 scoop) Genuine Health’s Chocolate Vegan Protein Powder
    ** You could use all of the same flavour – all vanilla or chocolate here. I just ran out of chocolate! Just make sure that you use a total of 2 scoops protein powder.**
  • 1 1/2 tsp of cocoa powder
  • 2 tbsp unsweetened shredded coconut
  • 1/4 cup natural almond butter
  • 1 1/2 cup almond milk
  • ~13 pitted dates, microwave with a little water (~2tbsp) to soften and mash until smooth consistency
  • 3/4 cup puffed quinoa (found at bulk barn)
  • 1/3 cup oats (I used Hilray Oats)
  • 1 tbsp (heeping) of natural peanut butter
  • 1/2 tsp honey
  • Pinch of ground sea salt
  • 1 tsp vanilla extract

In one large mixing bowl, combine and mix all ingredients thoroughly. Add dark chocolate chips at the end if desired. Roll into balls (drizzle with dark chocolate if desired) and store in the refrigerator until consumption.

Enjoy 🙂

Nutrition Facts (per 1 ball): 90 cals, 3g fat, 9g carbohydrates, 5g protein

Puffed Quinoa Bites 2.jpg

Lemon Poppy Seed Bites by Genuine Health (No Bake)

Hi friends! Check out this Lemon Poppy Seed Bite recipe created by my friends at Genuine Health. I know I’ve preached about their amazing protein powder before….but I really wasn’t kidding. Also, I just tried their new chocolate protein powder. I shook it up with some almond milk….. and it was delicious just like that?! No need to add fillers and sweeteners. They sure know how to make great quality and tasty products.

Lemon poppy seed bites.jpg
Ingredients:

  • 1 scoop fermented vegan proteins+ vanilla (vanilla Genuine Health protein powder can be found at Bulk Barn and Nutrition House)
  • ½ tsp poppy seeds
  • 1 lemon squeezed, and zest grated
  • 2 tbsp ground flax seed
  • ½ c coconut flour
  • ¼ c ground almonds (almond butter)
  • ¼ c ground pumpkin seeds
  • 2 tbsp maple syrup
  • 6 tbsp unsweetened vanilla almond milk

Coating:

  • ¼ c unsweetened coconut flakes
  • 2 tbsp poppy seeds

Directions:

1. Place almonds and pumpkin seeds in food processor. Pulse until  coarsely ground. Place in separate bowl off to the side.

2. Add coconut flour, flax seed, fermented vegan proteins+ and lemon zest to food
3. processor and pulse quickly to thoroughly mix ingredients.

4. Add in maple syrup, lemon juice, almond butter and almond milk. Pulse until doughy texture is achieved.

5. Mix in ground almonds, ground pumpkin seeds, and poppy seeds by hand and roll into bite size portions.

6. In separate bowl combine coconut and poppy seeds. Roll each bite in mixture to coat as desired.

7. Makes approximately 1 dozen. They freeze well and taste great when thawed 🙂

I also calculated the nutrition facts on their recipe for you:
Per 1 serving (recipe makes 12):
Calories: 87 calories
Fat: 5.1g
Carbs: 7.1g
Protein: 4.1g