Oh, well hey there! :) Long time, no see write. The Nutrition Nut hasn’t gone anywhere. I’ve just… um, been busy… no not exactly. I honestly wish that were the case… and I presume it will be come Monday.
I start school Monday. Summer is making its departure all too soon.
Anyway, I’m headed to Fleet Feet for a nutrition workshop (geek!) in a bit before I meet a couple of my girlfriends to stroll the Thursday Night Market and pick up some local produce – peaches please!
But before I dash out, I want to share with you this recipe I whipped up in my handy dandy food processor yesterday.
We all need a treat sometimes… especially after donating your second pint of blood.
Cashew Chocolate Chip Cookie Dough Balls {Vegan*}
Original Recipe @ Love Veggies & Yoga
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2/3 c. raw cashews
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1/3 c. rolled oats
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2 T brown rice syrup
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1 T pure maple syrup
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1 tsp. pure vanilla extract
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1/4 c. chocolate chips
In a food processor, combine the first five ingredients until they are finely chopped and clumping together. Add the chocolate chips and pulse a few times just to incorporate. Roll into bite-sized balls. Store in the refrigerator in an airtight container.
*Depending on the chocolate chips you use. I used Ghirardelli 60% cocoa chips.
Also, g-free friendly!
Makes approx. 1 dozen balls.
I’m not a fan of raw cookie dough – gasp! – but these… I am most definitely a fan!
I plan to eat these for a light summer dessert, pack one or two for upcoming lectures (snooze), pop one as a glucose shot before a run, or perhaps swirl one into banana soft serve!? Yes, I must do that stat.
This college foodie is off to the running store and farmers’ market…
Toodles!
Hill
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What’s a treat that you’ve enjoyed recently?
Asics 2140: these are on their very last miles – so sad.
