energy balls

Raw Cookie Dough Energy Balls

Grain-Free * Dairy-Free * Gluten-Free * Vegan

Another happy accident that manifested into a delicious recipe! Oh how I love when that happens.

As I was preparing for my Vegan Basics 101 workshop last night, I was in a hurry to make some healthy treats to serve up. I meant to open a can of chickpeas, but instead, I had grabbed some white kidney beans. What oh what to do…

I decided to go ahead and use the kidney beans to make a recipe similar to the chickpea energy balls I made a while back. This time, I replaced sunbutter with sesame seed butter and added a bit of pumpkin spice. Oh my goodness! I thought the chickpea energy balls were delish…but these are so much tastier! White kidney beans on their own have a very mild flavour so the pumpkin spice really stands out!

The really fun part about playing around with recipes is the opportunity to be creative and use interesting ingredients in unusual, but healthy and delicious ways! Some of my crazy concoctions don’t always turn out, but when they do, you get a winner like this one!

1 ½ cups white kidney beans, cooked, rinsed and well-drained
1/2 cup unsweetened sesame seed butter
1/3 cup maple syrup
1/4 Tbsp. pumpkin spice
1 tsp. vanilla extract
Pinch of Himalayan pink salt
1/2 cup coconut flour (you can also use oat flour or almond flour)
1/3 cup mini chocolate chips (Enjoy Life dairy-free chocolate chips)


  1. Place the white kidney beans, sesame seed butter, and maple syrup in a food processor and blend for about a minute on high, or until the mixture is smooth.
  2. Add in the pumpkin spice, vanilla extract, salt, and flour, and pulse until combined. At this point your dough should look similar to a cookie dough consistency. If it is too dry, add more sesame seed butter. If the dough is too wet, add more flour.
  3. Stir in the chocolate chips.
  4. Scoop a heaping tablespoon of dough and roll between your palms to form a ball.

* Store in an air-tight container for up to 2 weeks.


energy balls

No Bake Carrot Cake Bites

Carrot Cake

Ahh in hindsight…
In the spirit of the season, it would have been fun to try and make these with fresh grated pumpkin, but I had some carrots sitting around that I wanted to use up. There’s always next year!
Simple and sweet, better-for-you treats! I love finding ways to sneak veggies into snacks.

No Bake Carrot Cake Bites

* Gluten-Free * Dairy-Free * Egg-Free * No White Sugar! *

• 1/2 cup carrots, chopped/grated (roughly 2 medium carrots)
• 3/4 cup shredded coconut (unsweetened)
• 4 Medjool dates, pitted
• 1.5 cups, almonds
• 1/4 cup almond butter
• 1/4 cup honey
• 1/4 cup hemp seeds
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Himalayan pink salt

1. Place almonds in a food processor and pulse until they reach the consistency of almond meal. I like to add the spices at this point and pulse for a few more seconds to get them nicely blended into the almond meal. Remove from food processor and set aside.
2. Rinse out the food processor and add the chopped carrots. Pulse until shredded. Do not over process the carrots or they will end up too mushy and watery. If you do not have a food processor, you can shred the carrots using a hand grater, and blend the rest of the ingredients in a blender.
3. Add the almond meal, almond butter, honey and dates into the food processor with the carrots and process until fully combined.
4. Transfer to a bowl and mix in the coconut flakes and hemp seeds.
5. Form mixture into 1-inch (2.5 cm) balls and enjoy!
Store in an air-tight container in the refrigerator for up to 2 weeks.

* If the consistency ends up being too moist, you can add more coconut or hemp seeds to soak up the liquid. Over blending the carrots will result in moisture being released into the mixture. This can be avoided by grating the carrots by hands and adding them at the end, or pulsing them slowly in the food processor and paying attention to the consistency as you go.