Tag Archives: paleo dessert

More “Lara” balls please!

22 May

“Lara” balls are a hot commodity in our little corner of the world. Everyone we introduce to them instantly falls for their deliciousness, ease to make, and simple clean ingredient list. They are also perfect for kids and babies…bite sized, not too crunchy balls of high protein/high fat/naturally sweet yummy goodness.

I have the distinct pleasure of hosting an amazing group of cadet women most Friday evenings to unwind from the week. They are often my test group for recipes and they too have fallen for “Lara” balls. Here are a few new concoctions we tested recently to keep your “Lara” ball stock interesting:

No Bake Fig Newtons
If you used to love Fig Newtons, you will love these!

  • 2 cups nuts of your choice (I like a mix of almonds, walnuts and pecans)
  • 1 cup figs
  • 1/2 cup unsweetened coconut
  • 1/2 Tbsp coconut oil
  • 1 Tbsp pure vanilla extract
  • 1 tsp sea salt (to taste)
Cherry Pistachio
Fun, different and colorful! 

  • 2 cups pistachios, shelled
  • 1 cup dried cherries or craisins
  • 1/2 Tbsp pure vanilla extract
  • 1 tsp sea salt (to taste)
  • 1-2 tsp warm water (add at the end if the mixture is not sticky enough)

Macadamia Medley
Irresistibly buttery 

  • 1 cup macadamia nuts
  • 1 cup pecans
  • 1 cup pitted dates
  • 1 Tbsp vanilla extract
  • 1 tsp sea salt (to taste)

Kona Coconut
Inspiration came from a cup of Green Mountain Island Coconut coffee I had the other day that was sinfully delicious! 

  • 2 cups nuts of your choice (I like almonds and walnuts for this one)
  • 1 cup unsweetened dried coconut
  • 1 cup dates
  • 1/2 Tbsp coconut oil
  • 2-3 Tbsp ground coffee
  • 1 Tbsp pure vanilla extract
  • 1 tsp sea salt (to taste)

For all “Lara” balls: Pulse nuts in food processor, add rest of ingredients and pulse until the mixture begins to clump together enough to form balls. A lot of times I end up adding “a little more of this, a little more of that” depending on the day. Get creative! If your mixture isn’t sticking together, try adding a tsp at a time of warm water and pulse again.

Enjoy,

Heather

Quick “Lara” Balls

27 Feb

I love having primal snacks on hand for my children!  Ok, for myself too.  These little no-bakes are absolutely delicious as a dessert or snack.  Even though they  have no added sugar, my non-primal neighbor told me that they tasted like cookie dough!  Here is my go-to recipe for those of you who need exact measurements  🙂
I love dates for their mysteriously carmellicious flavor.

1 c pitted dates
1 c unsweetened coconut
2 c unsalted nuts of choice
(I use sunflower seeds and sliced almonds, they grind down very well)
1 tsp salt
2 tbsp vanilla extract
a few tbsp water

Place dates and coconut in food processor, blend until finely ground.  Add in the nuts, blend to an even texture.   Add salt and vanilla.  Blend until it begins to stick together.  You may have to add water by the tablespoonful to the mixer to get it to stick.

Form into small bite-sized balls.  (Kids with clean hands love helping on this part!) These are fantastic for the kids’ lunches, dessert, or as a portable energy source for you!

Enjoy!
Leigh

Avocado Chocolate Mousse

16 Jan

I have to credit my sweet sister CG for introducing me to this PMS-busting confection.  At the beginning of this journey, it was hard to say goodbye to the rich desserts that I used to indulge in before I made the change.  What a lifesaver this stuff has been!

Chocolate Mousse:

1/2 c. medjool dates, soaked (make sure you cut the pit out!) (for “soaked,” I just soak them in water for an hour or two…it’s to make them not so sticky)

1/2 c. maple syrup
1 tsp. vanilla extract (optional)
1-1 1/2 c. mashed avocado (abt. 2-3 avocados)
3/4 c. organic cocoa or carob powder
1/2 c. water

Blend or process dates, maple syrup and vanilla extract until smooth. Add mashed avocado and cocoa powder and process until creamy, stopping to scrape down the sides of the bowl with a spatula if needed. Add the water and process until smooth. Serve at room temperature or chilled. Store in a sealed container in the refrigerator up to 3 days or in the freezer up to 2 weeks.

Fudgesicles: Freeze the Chocolate Mousse in ice cube trays. Thaw for 5 min. before serving.

Chocolate Sauce or Fondue: Increase water to 1 c.

This mousse is rich and smooth. It is delicious alone or served as fondue with fresh strawberries, bananas or tangerines.

Enjoy,
Leigh

(photo courtesy vegtastic.net)

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