Coconut Mocha Brownie Balls

Dairy-free, gluten-free, refined sugar-free, and vegetarian-friendly.
The holidays are over and that's cool. Let's eat better sweets.

Recipe by Sumera Garcia-Quadri
Ingredients
11/2 cup almond meal
1/3 cup dark cacao powder (low in fat and dark)
1/2 cup dates without pitts (I usually use Algerian or Saudi dates and remove the seeds)
1/2 cup chopped walnuts
1 cup toasted coconut
2 tbsp chia seeds (optional)
1/3 cup cold coffee

Method
In a food processor, blend the dates, coffee and cacao powder. Pour mixture in a bowl and add in almond meal, chopped walnuts, chia seeds and toasted coconut. Make balls and coat with more coconut. Store in a metal container and in the fridge. I usually keep them for over 2 weeks.

Celebrating Canada Day Long-weekend with a delicious & nutritious loaf made with Canadian Blueberries and Maple Syrup

Ingredients

1/4 cup salted vegan butter (room temperature and soft) (options nut/coconut milk)
1 large free run egg (room temperature)
2 cups blueberries
1/4 c pure dark maple syrup
1/4 warm maple tea (option warm water)
1 tsp lemon zest
1 tbsp vanilla
2 tsp baking powder
1 cup almond flour
1 1/4 cup long oats
(Nutritional option add in 1 tbsp of ground flax seeds or Chia seeds)

Method

In a bowl, combine the flour, baking powder and blueberries. Lightly fold together. In another bowl, combine all wet ingredients and mix together well with a large fork. Pour wet ingredients into the dry and fold until you get a thick batter. I fold the mixture to prevent the blueberries from falling apart. Pour mixture into a loaf pan that is 8 x 8 and lined with parchment paper. Place pan in a hot oven that is heated at 350 degrees C and bake anywhere from 30 to 35 minutes or until the top is medium brown or an inserted knife comes out clean. When baked thoroughly, take the loaf out of the oven and allow it to sit for 1 hour. This loaf is crumbly and moist and cuts best when cold.