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.

7- Layer Bar/Hello Dolly

Took the plunge and made my favorite dessert bar VEGAN, DAIRY-FREE & FLOUR-FREE!

Super Yummy and much lower in carbs/sugar than the traditional version

Recipe

-1 small can of coconut non-dairy condensed milk (get it online or try an Indian-Pakistani or Sri Lankan grocery store)

- 1 1/2 cup ground almonds

- 1 cup walnuts

- 3/4 dark chocolate chips (non-diary)

- 1 cup toasted coconut shredded

- 2 cup unsweetened coconut shredded

- 2 big tbsp of vegan salted butter (1/4 cup melted)

Method

In a bowl, mix almond meal with butter until the mix becomes crumbly. Pour mixture into a 8 by 8 pan lined with parchment paper and press until it's firm and there are no holes. Pour the can of milk. Then layer with some walnuts, coconut, and chocolate. Repeat 3 more times until you have 7 layers in total. Press mixture with a spatula. Bake at 350 degrees c for 25 to 30 minutes or until the top is bubbly and slightly brown.

Allow to cool for a few hours and then cut into bars. I try to store em in the fridge in metal tins or glass. Trying to ditch the plastic!