No bake Lemon Ginger Honey Energy Balls

Ingredients:

• pitted dates

• gluten free oats

• lemon juice

• ground ginger

• agave nectar (or honey)

Instructions:

1. Soak pitted dates (I use Whitworth’s Dates) in hot water to soften for about 20minutes. You can also soak them overnight in room temperature water.

2. Blend all ingredients together until ingredients are mixed in and you can roll into a ball shape. If mixture is too dry, add some nut milk or lemon juice. If mixture if too wet, add more oats. If too lemony or too much ginger, add more agave nectar.

No bake Cacao Macaroons

Simple, delicious and quick to make! I like to make a batch or two of these, freeze them and get them out whenever I need a little pick me up :)

Thank you Pulsin for sending us their vegan Pea Protein Powder to be used in this recipe - you can get 20% off everything online at Pulsin with the code Yoga 20

Let us know how you get on with this recipe!

Ingredients:

• 160g ripe banana

• 60ml coconut oil, melted

• 30g Chocolate Pea Protein

• 160g unsweetened dessicated coconut

• Pinch of Pink Himalayan Rock Salt

• 1 tsp vanilla extract

• 30g cocoa powder

Instructions:

1. Blend together banana, coconut oil and vanilla extract until smooth.

2. Add remaining ingredients

3. Create evenly shaped balls

4. Place onto a baking paper lined tray and freeze for 15 minutes if you are in a hurry or place in the fridge to firm up for a few hours or overnight.

5. Store in a seal tight container in the fridge for up to one week or freeze for up to one month.

Peanut Butter Jelly Bites

- INGREDIENTS -

• 128 g natural peanut butter (I used smooth Whole Earth peanut butter)

• 1 pinch sea salt

• 60 ml maple syrup

• 149 g ground almonds

• Jam of your choice

- DIRECTIONS -

1. Add peanut butter to a medium mixing bowl and add maple syrup - stir until well combined. 

2. Measure out almond flour and add a little at a time until a workable dough forms. If too dry/crumbly, add more peanut butter or maple syrup. If too sticky or wet, add a little more ground almonds. Be patient, it can be a bit of work to add in the ground almonds - lots of mixing and stirring.

3. Scoop dough out in little bite sizes and gently roll into balls. I weigh them to 20g little bite sizes. Then pick up one cookie at a time and cradle it in your palm. Use your middle finger finger or thumb to make an indent, being careful not to press too forcefully to prevent cracking. If the dough cracks, smooth the cracks over before chilling. Continue until all cookies are pressed, then transfer to the refrigerator to chill for 20 minutes.

4. Remove cookies from refrigerator and add 1/2 tsp of jam to the center of each cookie. I used Bon Maman Blueberry jam, you can use any and maybe even make your own! Press down to situate the jam as needed. Repeat until all cookies are filled.

5. Store cookies well sealed in the refrigerator up to 1 week, or in the freezer up to 1 month.

Coconut chocolate no bake bliss balls (vegan)

The simplest, most delicious energy balls will keep you going on the busiest of days. Fun to make with your little ones, it only takes 20 minutes to make about 12-16.

Let us know how you get on with this recipe xx

no bake bliss balls

- ingredients -
50g coconut sugar
30ml almond milk
40g coconut oil
10g cacao powder
40g shredded coconut
80g rolled oats (gluten free)
85g peanut butter (I used crunchy whole earth ones)
1/2 tsp vanilla essence
Some pink sea salt

- directions -
1. Simmer coconut sugar, almond milk, coconut oil, cacao powder over medium heat.

2. Once bubbling, leave to boil for 1 minute and then set aside.

3. Add the rest of ingredients to mixture. Roll into little balls & leave aside to chill / chill in fridge.