snacks – The Vegan Love Project

Ellen’s Golden Milk

This is delicious as an energy boost, or a soothing night time night cap to calm nerves prior to going to bed. Lately I have been making this as a pick me up during the cold afternoons or taking it as a dessert a little bit after dinner time. Turmeric has so many amazing medicinal attributes, including anti-inflammatory and anti-bacterial properties.

1 heaping T Coconut Manna

2c boiling water

1/2″ piece fresh ginger

1/2t cinnamon

pinch pink salt

pinch black pepper

pinch nutmeg *optional

pinch cayenne *optional

1-3t agave or maple syrup

1 1/2t turmeric

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Heat up 2 cups water in a kettle or on the stove. Pick your mug! I don’t put the turmeric in my blender as it discolors the container – a glass container should be okay!) See below.

In a high powered blender, add all the other ingredients- ginger, manna, salt, black pepper, nutmeg, sweetener, cinnamon etc. I measure the water by the mug I chose! Big mug, more water! I pour the boiling water into the mug, then into the blender then process everything for a minute or two. While that is blending, I add the turmeric into the empty mug. When its’ finished blending, pour the hot milk into the mug, Sprinkle with more cinnamon. SO TASTY!

Ginger Turmeric Chai Spice Cashew Latte

ginger-turmeric-chai-spice-cashew-latte

My sister Jill came for a visit and around 8pm she was like…”I want something hot, rich and creamy, frothy and yum like sweet steamed milk but vegan”…in about 30 seconds flat, we had this major revelation in a mug….SO DELICIOUS….SO GOOD. I make this in my Vitamix and blend it for at least a couple of minutes giving it a nice heady froth. I haven’t missed coffee since! I actually woke up this morning and CHOSE this over my brew. SO spicy and warming- I love it. Turmeric is an amazing anti-inflammatory, anti-bacterial super root so ya, this is for your health. 😉

1/4c cashews

1″piece of ginger

1 1/4c boiling water

1/4t turmeric powder

Pinch vanilla powder or 1/2t vanilla

1/2t cinnamon

Pinch chai spice *opt

Pinch pink salt

Pinch nutmeg

2t agave or maple syrup

Combine all ingredients into a blender and process until well combined and frothy- about 2 minutes. Top with more cinnamon and nutmeg.

*Caution: blending hot liquids can be extremely dangerous.

Ellen’s No Bake Energy Balls

My sister Jill sent me an energy bar recipe and my other sister Karen was like- “Ellen, it’s OK for you to just follow a recipe, you don’t have to make it your own“…Ya…no, I really do. I made these with and without the protein powder- both delicious. You could make them with more raw, super antioxidant ingredients, like using raw cacao nibs in place of the chocolate chips, using 1/4c raw cacao powder in the dough, raw nut butter in place of the peanut butter etc…they are simple, quick and easy to make and great to have in the fridge for a quick snack before or after a workout or to get you to your next meal.

ellens-no-bake-energy-balls

1c (dry) gluten free oatmeal, 2/3 buzzed in a dry blender, 1/3 whole

2/3c + 1T dried desiccated coconut- reserve the 1T for later

1/2c peanut butter, chunky

1T chia seeds

1T hemp seeds

2T sesame seeds

1 scoop Raw Vegan Vanilla Protein Powder *optional

1/4c sprouted pumpkin seeds

1/4c crisped brown rice cereal *optional

1/2c vegan chocolate chips, buzzed in (the same) dry blender to a coarse meal with small chunks OR 1/2 raw cacao nibs

1/3c raw agave nectar

3T coconut oil

1/4t pink salt

Stir all ingredients together in a medium bowl until thoroughly mixed. Spread into a shallow square pan.Sprinkle with more coconut. Let chill in the refrigerator for at least one half hour before attempting to scoop and roll or cut.

Once chilled, using a small scoop or spoon, roll into balls OR cut into chunks. (Mine were about 1″ in diameter)

In a bowl, add the reserved coconut, toss the balls or chunks to coat.

Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls or chunks.

Chocolate Peanut Butter Crack Cups

I can not get enough peanut butter lately so like any good vegan athlete, I have incorporated into my desserts! These are simple, and incredibly amazing.

Peanut Butter Crack Cups

Makes 5 super large cups, about 30 mini

Chocolate Shell Coating:

1c vegan chocolate chips

2T coconut oil

Pinch pink salt

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Peanut Butter Filling:

3/4c Organic natural, crunchy peanut butter

1/3c maple sugar- whizzed and powdered in the Vitamix

Pinch pink salt

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1/3c brown rice krispy cereal

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30 mini or 5-6 maxi cup cake liners

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Over a double boiler, heat up water and place the chocolate chips and the coconut oil above. If you don’t have a double boiler, a pot of boiling water covered with a heat resistant bowl works perfectly. Melt the chocolate slowly over medium high heat. While the chocolate is melting, prepare your filling.

In a medium bowl, add in the peanut butter. If you haven’t done so already- put your maple or coconut sugar in the Vitamix and run the motor until the contents look powdery. Add this powder to the peanut butter, add the salt and mix well, until all of the sugar is well incorporated. Taste and if more salt is needed, add it.

On a plate, arrange your mini or maxi cupcake liners. For the maxi, spoon 1T of melted chocolate. For the minis’ about 1heaping t. Gently tap the chocolate to cover the bottom of the liner and work up the sides.

***only with the Maxis….Place this in the fridge or freezer to set, about 10-15 minutes***

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After they are set, remove them from the fridge and spoon in the peanut butter filling (1T for maxi, 1t for minis’) Again, gently tap the filling to fill the liner.

***only with the Maxis….Place this in the fridge or freezer to set, about 10-15 minutes***

Repeat spooning the chocolate over the PB filling, same 1T or 1t, maxi, minis’.

Sprinkle in about 1T of rice cereal over the top of the cup, gently encouraging them to become a part of the chocolate topping, you can use a spoon if necessary but you want them to set up “in” the coating.

Let set for an hour at least, 2 is better.

THESE ARE INCREDIBLE.