Peanut Butter Protein Balls with Coconut, Pecans, and Honey

This no bake treat is so delicious. I’m a sucker for peanut butter, and this snack packs good protein punch. Shredded coconut flakes with sweet honey and pecans make this a real treat.

Yield: 26 x 1″ balls

Ingredients:

1 cup natural peanut butter

1 tbsp. crushed pecans

3 tbsp. honey

1/3 cup unsweetened coconut

1 1/2 cups whole rolled oats

2 tbsp. protein powder

1 tbsp. ground flax-seed

3 tbsp. warm water

Preparation:

In a medium bowl combine the peanut butter, oats, honey, flax-seed, coconut, pecans, protein powder, and water. Stir until well combined.

Layer parchment paper on a baking sheet. Using a 1″ scoop,  fill the peanut butter mixture and place onto the parchment paper. Once all balls are formed, place the baking sheet in the fridge to set for one hour. Put them in a sealed container and keep refrigerated. These will keep for 1 week.

Let me know what you think in the comments below, and happy cooking!

xoxo-Julie

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Almond Milk with Honey

Making your own almond milk is simple and tastes delicious. Its lightly sweetened with honey, and can be made in an afternoon.  I used honey for this recipe, you can also use maple syrup or agave.

Yield: 3-5 cups

Note: Once completed this will last 4-7 days.

Ingredients:

1 cup raw almonds

4 cups water; divided

1-2 tbsp. acacia honey, maple syrup, or agave

2 tsp. vanilla extract (optional)

pinch of sea salt (optional)

Preparation: 

Rinse the almonds, and soak them in enough water so it covers 2 inches higher than the almonds. Let soak at least 4 hours, or overnight. Once soaked, rinse the almonds well.

In a blender; add the almonds, 2 cups of water and blend on low 2 minutes and high for 1 minute. Add the remaining 2 cups of water, honey, and blend on high 2 minutes. Strain and keep refrigerated. It will last 4-7 days. The almond particles, will settle so re-stir the milk before each use.

Let me know what you think in the comments below, and happy cooking!

xoxo-Julie

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almond milk with honey

 

 

 

 

 

Baked Dates filled with Cream Cheese Topped with Apricots and Honey

This appetizer is a simple, elegant dish that’s perfect for parties. Six ingredients, a little preparation, and you’re ready to impress.

Note: You can also bake these at 250*F for 15-20 minutes, so the dates are warm, the cheese is gooey and soft. Drizzle the honey after you pull them from the oven.

Ingredients:

12 dates; pitted and cut in half

1-2 ounces cream cheese

1-2 tbsp. honey

3 tbsp. pecans, chopped

2 tbsp. dried apricots; small dice

Preparation:

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apricots and honey drizzled dates filled with cream cheese

Pitt and cut the dates in half, and line on a tray or plate.

Fill the dates with cream cheese.

Chop the pecans and apricots and sprinkle on top of each date.

Drizzle honey over the top and enjoy!

Let me know what you think in the comments below, and happy cooking!

xoxo-Julie