Cacao Bliss Balls

So, we’ve joined the bliss ball club. It’s pretty awesome. 

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We definitely love our snacks, I mean who doesn’t? The idea that some people go hours and hours between each meal without a nibble or a graze just baffles us. Snacks provide your body with energy to continuously burn, allowing your metabolism to remain active and alert. They stabilise your blood sugar levels and prevent that 3 pm mind fog. Adding protein to your snacks and some healthy fats also keeps you sustained throughout the day, preventing over-eating at meal times. 

We joined the snack club years ago, but we are only recent members of the bliss ball club.

 You should join the club too.

Bliss Balls 

1 cup of dates (pitted)

1/2 cup of rolled oats

1/2 cup of desiccated coconut

1 tbsp of cacao (or more if you’re a choccie fan!)

1/2 teaspoon of cinnamon

A pinch of himalayan salt

1 tbsp of chia seeds or flax seeds

2-3 tbsp of coconut oil

**If you’re a protein powder kinda gal/guy, feel free to add a scoop to give these babies an added protein punch. We personally don’t use protein powder but if you do, try adding it in and let us know how it goes!

Place all ingredients in a food processor and blend till the desired consistency. You may need to add some water as you want the mixture to stick well together. 

Once blended, roll into balls and coat with more coconut or more cacao! Pop in the fridge to let them set a bit. We usually leave them in the fridge over night before grabbing one to munch on. 

So delicious as a mid morning snack, 3 pm pick-me-up or an after dinner treat. Go on, jump on the bliss ball bandwagon and give them a go! 

Twins xx

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Banana and Oat Cookies

Now we have been meaning to post the recipe for our scrumptious and just quite damn tasty banana and oat cookies..

Firstly, we must acknowledge where our inspiration for these tasty treats stemmed from. We tried out a recipe for banana and oat cookies on Ashlyn Lincoln’s blog, and of course we became obsessed with baking these babies! Once to twice a week we whip them up to munch on as snacks or post dinner ‘I’m still hungry’ moments.

Through baking many batches, we have slowly twigged Ashlyn’s recipe to suit us.

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So here it goes guys…

Ingredients:

1 cup of either oats or rye oats. If you are gluten intolerant quinoa flakes also work well, or simply gluten free oats.

1 cup of almond meal (organic if possible)

One medium ripe banana. You may use more more banana, keeping in mind that the more banana you use the more moist the cookies will be

Half a cup of shredded organic coconut (optional – but highly recommend!)

1/4 cup of melted coconut butter

One tablespoon of organic rice malt syrup. Organic maple syrup can also work (1/4 cup) or honey (one tablespoon)

One teaspoon of cinnamon

For the topping: (optional- choose one or add them all on!)

Frozen berries of choice (blueberries or raspberries work well)

Your choice of nut (almonds, macadamias, pecans)

Raw organic cocoa nibs

Shredded organic coconut

Method:

1) Preheat the oven to 160 degrees

2) Mash the banana

3) Melt the coconut butter in the microwave

4) Combine all the ingredients in a large bowl (wet and dry)

5) Use your hands to massage the mixture until all the ingredients are combined. The mixture should not be too ‘sloppy’ or too dry. You should easily be able to make round balls without the mixture sticking to your hands too much or without the mixture falling apart

6) Divide the mixture in small round balls on a tray with baking paper. We usually use around one heaped tablespoon of mixture for every cookie. Flatten the mini balls out into the shape of cookies (flat and roundish)

7) Place your choice of ‘topping’ (berries, nuts, cocoa nibs, coconut)

8) Sprinkle with more cinnamon (this gives it a nice brown colour around the edges when they are ready)

9) Oven time! Around 25 minutes should be enough. However in saying this, every oven is different, therefore oven time may vary. Check the cookies at 20 minutes, if they have a little bit of moistness when pressing them and if brown around the edges.. they are most likely ready!

10) Let them sit for 10 minutes to cool

Keep them in an air tight container to keep fresh. They should last around 3 days.

Enjoy with a cup of tea, or you can even break them up, add some yogurt and fruit and you have yourself a tasty filling breakfast!

Love M + S

xx