Certified Holistic Wellness & Nutrition Coach Specializing in Autoimmune Health
New Year, New Recipe!
So it's been a minute since my last article. Life has been weird for me over the past year. From moving, to going through a divorce, and enduring medical problems, it has been a crazy year, to say the lease. Things are finally calming down a bit for me. The kitchen has always been my safe place, where I can go clear my head and focus on the one task of creating something freaking delicious. I'm getting back to eating and living well again, and hopefully writing more delicious articles for you to enjoy. As always, constructive (but kind!) feedback is always appreciated.
No Bake Coconut Carrot Cookies
I wanted something sweet to satisfy this craving I was having, but I also did not want to feel bad about making this choice in 5 minutes. So this is what I came up with! A super delicious and easy raw vegan treat that makes the perfect afternoon snack or post workout pick-me-up.
For this recipe I used Wild Friends brand Almond and Cashew super butter blend, which I found at Walmart. I had never used this brand before, but it was amazingly delicious! It is now a staple item in my pantry. I noticed at first, it was a little thicker than a natural almond butter. The best part, is it contains some superfood ingredients to uplevel the nutritional content for this treat.
Instead of forming into cookies, you could even use this recipe to create small bars!
You could also easily add protein power, and form into energy balls!
Dates are filled with micronutrients and have a good source of fiber. They also are an excellent source of magnesium and iron which help support strong and healthy bones; and potassium which is essential in aiding in hearth health. One great thing about Medjool dates in they can be served sweet or savory, or even eaten straight up as a healthy low glycemic snack option.
Oats are widely known for being able to potentially reducing the risk of heart disease. They are also great for your digestive health, as they are a good source of fiber.
- 2 medium carrots, chopped
- 1/2 cup almond cashew butter, swap for sunflower seed butter, for a nut free option!
- 1/4 cup pure maple syrup
- 1 medjool date
- 2 cups gluten free old fashioned oats
- 2 cups unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- pecan halves
- white chocolate chips
- Line a cookie sheet with parchement paper, and set aside. In a food processor add the peeled and chopped carrots, blend until fine, then pour into a large bowl and set aside.
- Add the shredded coconut and oats to the food processor. Blend until fine, then pour in the large bowl. mix together.
- Scoop half of the mixture back into the blender, and add the nut butter, maple syrup, date, cinnamon, vanilla and melted coconut oil. Process until it becomes almost a paste.
- Adding the paste into the large bowl, and fold together until combined.
- Scoop and roll into balls, and place on the parchment paper, using a jar or other flat object, place a square of parchement underneath to gently flatten. Add a pecan half to the top of the cookie (toasted or untoasted)
- Refrigerate until firm (45 minutes - 1 hour) After chilled, remove from refrigerator, and melt the (optional) white chocolate chips (about 30 seconds, in the microwave) and drizzle on top of the cookies. Store in the refrigerator.
This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.
© 2022 Sienna