Treats

Treats

Contests & Giveaways, Desserts, Raw, Recipes, Snacks, Treats, Vegan, Vegetarian

Raw Brownie Bites + Natural Delights Medjool Dates Giveaway

A few weeks ago, I was sent a a 12 pound package from Bard Valley Natural Delights™ Medjool Dates! Inside this delightful box (no pun intended) was a combination of twelve packages of delicious Medjool Dates and Date Rolls from Bard Valley! Natural delights sent me some of their amazing Date Rolls, which included 3 different flavors: almond, pistachio, and coconut. I had never tried date rolls before, but they are pretty addicting! Coconut was my favorite, so much sweet chewy goodness in one bite! Along with a generous amount of date rolls, they also sent me some whole Medjool dates which were fantastic. I go through tons of dates in my kitchen because I love using them in place of refined sugar for baked goods & desserts, and love nibbling on them when I am craving something sweet.


I saw this quote on the Natural Delights website and had to share it with you guys! It’s perfect haha
“Once the fruit of kings. Now the king of fruits. The mighty, majestic Medjool.”

“Known as the “Fruit of the Kings,” caramel-like Natural Delights Medjool Dates are considered the best-tasting, most luscious dates in the world. In addition to being a good source of fiber, they contain no added sugar, are high in antioxidants and offer important vitamins and minerals including Potassium, Copper, Magnesium, Vitamin B6, Niacin, Calcium, Iron and Vitamin K.” -Natural Delights

Natural Delights also sent me some excellent information explaining why Bard Valley Natural Delights Medjool Dates are a nutritional powerhouse!

  • They are naturally sweet Medjool dates are naturally sweet and contain no added sugar, making them an ideal alternative to artificial and processed sweeteners.
  • They help protect against cancer Medjool dates are filled with polyphenols, powerful antioxidants that help protect the body against the oxidation and inflammation of cells that can lead to cancer. Medjool dates contain more antioxidants than blackberries, plums and apples.
  • They help stabilize blood sugar levels Medjool dates rate low to low/medium on the Glycemic Index (GI). A low-GI carb diet keeps glucose and insulin levels stable, helping maintain sustained energy and a healthy weight.
  • They make you feel fuller for longer Medjool dates are loaded with dietary fiber. Just one-quarter cup of Medjools provides 12 percent of the daily requirement of fiber and helps satisfy between-meal cravings.
  • They can reenergize Rich in potassium, manganese and other important minerals, Medjools help balance blood sodium levels and release energy from protein, fat and carbohydrates.
  • They are a healthy snack Medjool dates are a no-fat and no-cholesterol treat, making them ideal for snacking.
  • They help fight against “bad” cholesterol Medjool dates help lower LDL cholesterol levels, which decreases the risk of diabetes, heart disease and stroke.
  • They can ease labor and deliveries in pregnant women A study in the Journal of Obstetrics and Gynecology indicated that pregnant women who consumed six Medjool dates for four weeks prior to their estimated delivery date had easier labors with fewer complications.
  • They help lower blood pressure Medjool dates are also dense in copper, Vitamin B6, niacin, calcium, iron and Vitamin K, making it the perfect addition to the DASH diet, which is proven to lower blood pressure.
  • They have a long shelf life Medjool dates have a shelf life of 30 days when stored at room temperature – making them ideal for travel and enjoying at work, home or play.

With an abundance of fresh dates, I knew it was time for a new dessert recipe! Mmmm my fav! This is an adaptation of my favorite Vegan Chef, Chef AJ’s Raw Brownies!


Raw Brownie Bites
Makes 12 servings

1 cup pitted Medjool dates
1/2 cup unsalted sunflower seeds
1/2 cup walnuts
3 Tbsp raw cacao powder (or 4 Tbsp cocoa powder)
1/2 tbsp pure vanilla extract

Blend the sunflower seeds and walnuts in a food processor or high powered blender until finely ground but not a nut butter consistency. Add the cacao powder and vanilla extract and blend again until mixed evenly. Remove pits from dates. Add the the dates and process until a dough like mixture is formed. You should be able to sculpt the dough without crumbling. Using a 1 Tbsp measuring spoon, scoop the dough and roll into 12 balls. Keep in the refrigerator for 1 week or freezer for up to 1 month. Enjoy!

If you’re looking for a post workout snack or a healthy dessert, turn your Raw Brownie Bites into a Brownie Batter Milkshake with this super simple recipe: 



Brownie Batter Milkshake
serves1

2 Raw Brownie Bites
1 frozen banana
1 cup unsweetened almond milk (or milk of your choice)

Combine almond milk, banana, and 2 Raw Brownie Bites in a blender and blend until smooth.

In collaboration with Bard Valley Natural Delights™ Medjool Dates, I am hosting a giveaway! One lucky RFFMBT winner will receive: 3 packages of Fresh Medjool Dates, 3 packages of Almond Date Rolls, 3 packages of Pistachio Date Rolls, and 3 packages of Coconut Date Rolls!

For your chance to win:
  • Leave a comment on this post “Raw Brownie Bites + Natural Delights Medjool Dates Giveaway” saying what you would do with your Medjool dates!
  • All entries must use a valid email address.
  • Open to U.S. residents only.
  • All comments must be posted by Thursday, July 19th at 11:59pm (PST).
  • 1 winner will be randomly selected and announced on Friday, July 20th.

I have complied a list of some RFFMBT recipes that also include Medjool Dates:

Chocomole 
Raw Bites
Chocolate Chip Chickpea Cookies
Chickpea Cookie Dough Dip
Healthy Vegan Banana Bread
Black Bean and Spinach Brownies
Hail To the Kale Salad Dressing

For more information about Bard Valley Natural Delights™ Medjool Dates visit their website and Facebook!

* The giveaway has ended, and the winner will be announced on Friday, July 20.
** Congratulations to the winner: Kristi E. from CO.

| 317 Comments
Breakfast, Desserts, Lunch, Treats, Vegetarian

Carrot Cake Smoothie

Hi little bunnies!
This week has been so busy! I have been working with a couple of different companies and have some really exciting giveaways coming up! This week I also had the chance to try a new barre class called Physique 57, which was sooo much fun! They gifted me with a 2 week challenge, and after the challenge I’ll give you guys a review and let you know how it went.

I wanted to say thank you to all of my loyal readers! I would not have half of the opportunities and success I have without you! Your emails, tweets, and comments make me so happy to blog every day. You have no idea how much you guys inspire me, and I am so thankful for all of your support!

I’ve been receiving tons of emails recently, and while most of them are somewhat specific and personal, I do get quite a few of the same questions. I am thinking about doing a little Q&A on my blog of popular questions that I receive. If you have any questions, feel free to Tweet or Facebook them followed by the hashtag #RFFMBTFAQ and I’ll compile a list of the most common frequently asked questions to answer and post them next week! It can be anything from health, fitness, and beauty, to fashion!

Now on to the wabbit food! Since I am still going through a carrot cake obsessed phase (such a bunny), I created a Carrot Cake Smoothie!



Carrot Cake Smoothie
Serves 1

1 cup chopped carrots
1 frozen banana
6oz Chobani Pineapple Greek Yogurt
1/3 cup unsweetened almond milk (or milk of your choice – I love Almond Breeze by Blue Diamond!)
1/4 cup rolled oats
1 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger

Combine all ingredients in a blender and blend until smooth. Add almond milk as needed to acquire your desired thickness.
Note: For a vegan option, omit the Greek yogurt (and almond milk) and sub with 1 cup of coconut milk instead.

The Rabbit Food Pyramid Breakdown
Produce: carrot and banana
Whole Grain: rolled oats
Protein: Greek yogurt
Plant Based Fat: chia seeds

| 63 Comments
Desserts, Recipes, Treats, Vegan, Vegetarian

Chocolate Chip Chickpea Cookies

Remember that delicious bowl of healthy cookie dough dip that I posted yesterday? What if I told you that you could turn that fun vegan dip into actual ooey gooey chocolate chip cookies with the addition of some fairy dust (a.k.a. baking powder and baking soda)? Well, I’m about to make your wildest dreams come true. Get your ovens ready little bunnies. It’s cookie time.

Speaking of cookie time, whenever I hear that phrase I instantly think of the movie “Troop Beverly Hills!” OMG such a good movie. Definitely watching it this weekend with a Chocolate Chip Chickpea cookie… or two! Have you ever seen “Troop Beverly Hills?” Such a classic!

As usual, these cookies are healthy, but give regular fatty refined sugar cookies a run for their money! Here is yet another flour-less vegan recipe that doesn’t contain any oil, refined sugar, or butter for all of you healthy bunnies that want a little something to indulge in.

It’s cookie time, it’s cookie time, it’s cookie timeeeee!


Chocolate Chip Chickpea Cookies
Makes 24 cookies

1 15oz can of chickpeas
1 + 1/4 cup pitted medjool dates
1/2 cup water
1/3 cup chocolate chips (of your choice, you could use carob chips for a vegan option)
3 Tbs almond butter
2 Tbsp rolled oats
1 Tbsp + 1 tsp pure vanilla extract
1/8 tsp salt
3/4 tsp baking powder
1/8 tsp baking soda

Preheat oven to 350 degrees. Remove pits from the dates and place in a bowl or jar with 1/2 cup of water. Cover the bowl or jar and let it sit in the refrigerator for at least 8 hours (or overnight). Strain and rinse the chickpeas. After dates have soaked, combine the chickpeas, dates (including their soaking liquid), almond butter, oats, vanilla, salt, baking powder, and baking soda in a food processor, excluding the chocolate chips. Blend until smooth, scraping down the sides with a spatula as needed. Remove dough from the for processor and gently mix in the chocolate chips. Lightly coat a baking sheet with nonstick cooking spray, or line with parchment paper. Scoop the dough into 1 inch balls and place on the cookie sheet. Bake for 20-25 minutes until cookies are firm in the center. Remove from oven and let cool.

Note: If you were hesitant about the Chickpea Cookie Dough Dip, this is a great recipe to test it out. The dough does have a different type of flavor than your average cookie dough, but the baked cookies taste like “regular” chocolate chip cookies, without a doubt. Make a batch of cookies and sample some dough to see if it’s dip worthy for your taste! If not, turn it into cookies. Simple!

Recipe adapted from Chocolate Covered Katie. 

| 73 Comments
Desserts, Recipes, Snacks, Treats, Vegan, Vegetarian

Chickpea Cookie Dough Dip

I am always looking for the healthiest alternatives to my favorite foods. One of my favorite things to do with friends is bake. You know… typical girls! Most of my “girls baking nights” used to consist of Funfetti cake mix, a package of break and bake cookie dough, and more “sampling” than actually baking. I love doughs and batters, in fact I cannot get enough! When my sister and I used to make cookies and cakes with my mom, we would both argue over who got to lick the bowl and who got to lick the spoon. So glad we never ended up with salmonella! Yikes!

I have come to the conclusion that I love vegan baking because it’s challenging and fun, but really because you can eat all the batter you want without getting sick from raw eggs! On top of using only plant based products for baking (with the addition of natural salt), I try not to use any refined sugar, making my treats pretty much guilt-free.

While eating hummus the other day, something struck me. Why not use chickpeas as a base for a sweet treat? My friend and I made cupcakes from chickpeas before, so I thought it was worth a try to master another dessert. Not only is this a fun appetizer or dip for a party, but these fabulous little legumes are a great source of fiber and protein to keep you full and satisfied.

Now let’s talking about some dipping action!
Apple slices, whole-grain pretzels, graham crackers, toast, the possibilities are endless!
Question: What would you use to dip into your bowl of Chickpea Cookie Dough?

My recipe is an adapted version from Chocolate Covered Katie’s Cookie Dough Dip. To make the dip as healthy as it could possibly be, I made a few adjustments to the original recipe:

omit baking soda
only 3 Tbsp almond butter
2 Tbsp rolled oats
no extra milk

Chickpea Cookie Dough Dip
Makes about 2.5 cups of dough
keep servings to 2Tbsp per person/snack

1 15oz can of chickpeas
1 + 1/4 cup pitted medjool dates
1/2 cup water
1/3 cup chocolate chips (of your choice, you could use carob chips for a vegan option)
3 Tbs almond butter
2 Tbsp rolled oats
1 Tbsp + 1 tsp pure vanilla extract
1/8 tsp salt
3/4 tsp baking powder
1/8 tsp baking soda

Remove pits from the dates and place in a bowl or jar with 1/2 cup of water. Cover the bowl or jar and let it sit in the refrigerator for at least 8 hours (or overnight). Strain and rinse the chickpeas. After dates have soaked, combine the chickpeas, dates (including their soaking liquid), almond butter, oats, vanilla, and salt in a food processor, excluding the chocolate chips. Blend until smooth, scraping down the sides with a spatula as needed. Remove dough from the for processor and gently mix in the chocolate chips. Refrigerate and serve cold.

| 18 Comments
Breakfast, Snacks, Toast Tuesdays, Treats

Cherry Almond Toast

It’s snack time. Toast Tuesday. Nom nom. ‘Nuff said!

I’ve been making a lot of savory toast recently, and today I wanted something sweet. If you haven’t tried almond butter before, you need to jump on board the almond butter train! In a nutshell, almonds contain protein, fiber, vitamin E, calcium & tons of other essential vitamins & minerals, and are an outstanding source of monounsaturated fat! With their outstanding nutritional value and great health benefits, you could go nuts with almonds! Oh, and may I just add, that that my favorite way to eat heart healthy almonds, is in butter form.

Almond butter is slowly appearing in grocery stores all over. I usually buy my Almond butter at Trader Joe’s or Whole Foods, but I have seen it at Ralph’s, Kroger, Bristol Farms, and even Target! If you cannot find almond butter in a store near you, you could also make it your self in a high powered food processor or blender out of whole almonds. After all, your almond butter should only consist of almonds anyway. No added oils, sugar, or salt!


Cherry Almond Toast
Serves 1

1 slice whole-grain bread
1Tbsp unsalted almond butter
1/4 cup unsweetened dried cherries
cinnamon to taste

Toast the bread, spread with almond butter, top with dried cherries, and add cinnamon to taste.

 

| 6 Comments

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