Sigh. The last peanut-milk-meal + chocolate post of the 2012 MoFo season! This recipe is based on Cookie Bites by Erika over at Good Clean Food. With my first taste of those nutty-chocolatey bites, I knew I’d be making them at home – and making them again with a few minor twists. Enter peanut milk and peanut meal. By the way, is it sacrilege to say that I’m relieved that the light at the end of the MoFo tunnel is visible??
For another yummy recipe, check out Blissful Britt’s No Bake Energy Bites – or - Raw Almond Coconut Energy Balls from The Veg Bar.
Cocoa PB Balls
Makes plenty
1/2 cup roasted peanuts
1/2 cup fresh peanut milk
1/2 cup fresh peanut meal
1 cup mixed grains (I used Bob Red Mill’s 5-Grain Rolled Cereal)
2 tbsp. cocoa powder
1 tbsp. chia seeds
1/4 cup hulled hemp seeds
1 cup unsweetened coconut flakes
1/4 cup flaxseed meal
1/2 cup sweetened cacao nibs
1/4 cup real maple syrup
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
pinch sea salt
In a food processor, process the mixed grain (or oats) until broken down into small pieces. Remove from the processor and place in a large mixing bowl.
Put the peanuts, peanut milk and peanut meal in the food processor and process into a nice, thick slurry. Add the cocoa powder, chia seeds, maple syrup, cinnamon, salt and vanilla and process to combine. Remove from the processor bowl and add to the grain mixture.
Stir in the hemp seeds, coconut and flaxseed meal and mix until all the ingredients are moistened and thoroughly combined. Add more peanut milk if the mixture seems dry. Store in an airtight container for a few hours or overnight.
Form the mixture into walnut-sized balls. Keep in the refrigerator.
One year ago today…Simple Side Salad w/ No-Oil Vinaigrette
Three ingredients (four if you count the water). One small saucepan and about 20 minutes of your time. That’s what I call jammin’ MoFo-style.
The little beauty of a recipe above for dairy-free, no-bake cheezcake comes from Somer at Good Clean Food. Pure friggin’ genius. Never a traditional cheesecake fan, I tried this simply because it fascinated me – and I ended up loving the results. The secrets are cashews and Pomona’s Pectin. Soft and creamy with a little bit of lemony tang and then sweetness from the blueberries – you get the true cheesecake experience without a ton of sugar and scary dairy. I messed with the crust, using pecans instead of almonds and adding chia seeds and orange zest, but the only change I made to the cheez (other than coming close to complete disaster because I tried using a food processor for the whole thing rather than my Vitamix…) was to reduce the maple syrup by half and add a little bit of stevia. When you visit Good Clean Food to get the recipe (and you simply must get the recipe), note how much thinner Somer’s slices of cheezcake are. Oops.
Quickie 
