Easy Homemade Granola Bars

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Chocolate Energy “Truffles”

Chocolate Energy “Truffles”

This past weekend I was fortunate enough to attend the 7th annual Oregon Chocolate Festival. As a gluten and dairy free taster, I was very pleasantly surprised to see so many different vegan and gluten free chocolate treat and energy snack options. My favorite item of the day is called “The Bliss Bar”. These are great little energy bars made from raw and organic cacao, honey, pumpkin seed and other various ingredients. If your interested in trying them yourself, check out their website (www.theblissbar.org).

These and most other good organic energy bars tend to be a little on the spendy side. Instead of buying an entire case of these (cause they are yummy), I decided to try to make my own version.

What I came up with is a bit different in texture from the bliss bar.  I was going for something more like an indulgent chocolate truffle that you need not feel guilty about.

Chocolate Energy “Truffles”

Chocolate Energy “Truffles”

1/4 c. Raw pumpkin seeds

1/4 c. Raw cashews

1/4 c. Raw pecans

2 Tb. Chia seeds

3 – 4 Tb. Cocoa

1 – 2 Tb. Honey (use 2 Tb. if you want it a little sweeter)

4 Re hydrated dates

4 Re hydrated apricots

1/4 c. Coconut flour

Mixture of nuts, seeds, cocoa, honey, dates and apricots.

In a food processor, combine seeds, nuts,  3 Tb. cocoa and honey.

Blend well, until all the ingredients come together.

Remove mixture from food processor and set aside.

Add re-hydrated dates and apricots to food processor and mix well.

Mix date/apricot paste into the chocolate nut mixture and blend well.

If the mixture is too sticky, add 1 Tb. cocoa.

Roll nut and fruit mixture into small balls, about 1″.

Should make about 10 – 12 truffles.

Roll in coconut flour.

Good served at room temperature or chilled in the fridge.

Chocolate Energy “Truffles” rolled in coconut flour.

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

I love, love, love a yummy chicken salad recipe and this is one of my absolute favorites. This recipe is my take on the chicken salad featured at a small gourmet cafe I worked at years ago. I warn you this salad can become very addictive! 🙂

Serve on a sandwich or over mixed greens.

 

Honey Mustard Chicken Salad

2 Boneless, skinless chicken breast, cooked and diced

3 Celery stalks, chopped

2 c. Red grapes

1/4 c. Green onion

1/4 c. Parsley, chopped

1/2 c. Pecans, chopped

1 c. Mayonnaise

1/4 c. Honey

2 – 4 Tb. Dijon mustard

1 tsp. Garlic powder

1/2 tsp. Black pepper

 

In large mixing bowl, combine mayo, mustard, honey, garlic and black pepper.

Add chicken, celery, grapes, green onion, parsley and pecans.

Chill and serve.

Honey Mustard Chicken Salad