To prepare for the current Christmas craziness of overeating on candy, I did a sugarfree November, where I cut out all industrial sugar (meaning white sugar in chocolate, drinks, pastries and so on). This was tough for about 2 weeks as I was strongly craving my afternoon treat, but after those first weeks my body got used to it.

What definitely helped me deal with the craving was healthy snacks, which I ate instead of chocolate. My favorites are bliss balls as they are healthy, easy to make and delicious. I have only ever made them from dates, but I was intrigued by this date-free recipe by Arman from The Big Man’s World, which sounded super easy and tasty! And it did not disappoint. I named them “Maple Munchies” and since I love everything maple, this was certainly not the last batch I made.

Ingredients (13 pieces):

• 100 g oat flour
• 25 g coconut flour
• 1 scoop protein powder (unflavored)
• 1 tsp cinnamon
• 25 g coconut sugar
• 60 g cashew butter
• 60 g maple syrup
• 4+ Tbsp plant milk

Instructions:

1. Mix oat flour (just grind the oats to make this), coconut flour, protein powder, cinnamon & coconut sugar in a bowl.
2. In a small pot, melt the cashew butter and add the maple syrup. Mix well, then pour into the flour mix and combine.
3. Mix well and add 1 Tbsp plant milk at a time until you get a sticky and thick batter. It should be as dry as possible, but just moist enough to stick together when you form balls.
4. Combine 1 Tbsp coconut sugar and 1 tsp cinnamon on a plate. Form the batter into small balls with your hands and roll each of them in the sugar mixture to coat them evenly (I rolled mine in leftover oat flour). Store in the refrigerator or freezer.

Maple Munchies

2016-12-25 02:15:56

Yields 13

Delicious & healthy protein snacks to keep you energized

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Ingredients

1. 100 g oat flour
2. 25 g coconut flour
3. 1 scoop protein powder
4. 1 tsp cinnamon
5. 25 g coconut sugar
6. 60 g cashew butter
7. 60 g maple syrup
8. 4+ Tbsp plant milk

Instructions

1. Mix oat flour (just grind the oats to make this), coconut flour, protein powder, cinnamon & coconut sugar in a bowl.
2. In a small pot, melt the cashew butter and add the maple syrup. Mix well, then pour into the flour mix and combine.
3. Mix well and add 1 Tbsp plant milk at a time until you get a sticky and thick batter. It should be as dry as possible, but just moist enough to stick together when you form balls.
4. Combine 1 Tbsp coconut sugar and 1 tsp cinnamon on a plate. Form the batter into small balls with your hands and roll each of them in the sugar mixture to coat them evenly. Store in the refrigerator or freezer.

By Nadine // Our Vegan Revolution

Adapted from The Big Man's World

Adapted from The Big Man's World

Our Vegan Revolution https://www.ourveganrevolution.com/

Zutaten (13 Stück):

• 100 g Hafermehl
• 25 g Kokosmehl
• 1 Messlöffel Proteinpulver (ca. 30 g, geschmacksneutral)
  
• 1 TL Zimt
• 25 g Kokosblütenzucker
• 60 g Cashewmus
  
• 60 g Ahornsirup
• 4+ EL vegane Milch (z.B. Hafermilch)
  

Zubereitung:

1. Das Hafermehl (einfach Haferflocken mahlen), Kokosmehl, Proteinpulver, Zimt & Kokosblütenzucker in einer Schüssel mischen.
   
2. In einem kleinen Topf das Cashewmus und den Ahornsirup erwärmen, sodass sich beides vermischt. Dann zum Mehlmix geben.
   
3. Gut vermischen und jeweils 1 EL Milch hinzufügen, bis der Teig eine dicke, klebrige Masse ist. Er sollte so trocken wie möglich sein, aber klebrig genug, damit er zusammenhält.
   
4. 1 EL Kokosblütenzucker und 1 TL Zimt auf einem Teller vermischen. Den Teig zu kleinen Bällchen formen und in dem Zucker rollen, sodass die ebenmäßig bedeckt sind (die Bällchen auf den Fotos habe ich in Hafermehl gerollt). Im Kühlschrank oder Gefrierschrank aufbewahren.