Sugar-free Vegan Dessert Balls

Several months ago, my doctor put me on a 3-week cleansing diet.  Naturally, I was not allowed to have any sugar, only honey in small quantities.  I came up with several dessert alternatives in that time to satisfy my sweet tooth, but the best one happened to be a suggestion from my mom.  Apparently my Grandma used to make a delicious dessert consisting of 4 simple ingredients: peanut butter, honey, carob powder, and shredded coconut.

Equal parts honey and peanut butter. Add carob powder (or cocoa powder) to taste. Roll into a ball in shredded coconut.  Store in refrigerator.

1/2 c. wild/raw honey
1/2 c. all natural peanut butter
2 Tbsp. carob powder
1/2 c. shredded coconut

I love this recipe and have since experimented using crystallized vs. "runny" honey, all natural peanut butter vs. homemade almond butter, etc.  This recipe is so forgiving!  If the consistency of your honey is too runny, add more peanut butter.  Or if your honey is too thick, try softening it with hot water first.  I have also found that putting the dessert balls in the fridge for even 15 minutes helps them solidify.  Just use these 4 simple ingredients in whatever way you want, and you are sure to have a tasty dessert!

 

Nutty for Nutella

A couple of years ago, I got into a Nutella phase.  I would buy it the supersize tubs and go through it by the barrel.  After a few months, I realized it was not a wise decision....Not only does Nutella have 200 calories per 2 Tbsp., but it has a lot of sugar.  Meaning the delicious hazelnut treat I loved was causing me to have drastic mood swings, lack of energy, and gain weight.  Hence, I have avoided purchasing it for the past two years.


But today...I had a hankering for some Nutella!  What was a girl to do?  The answer: make my own, low-sugar recipe using the resources I had in my kitchen.  Here's what I came up with:

2 c. hazelnuts
1/2 c. semi-sweet chocolate chips
2 Tbsp. unsweetened cocoa powder
1/3 c. almond milk


Blend hazelnuts, chocolate chips, and cocoa powder in food processor until it resembles a fine meal consistency.  Slowly add almond milk, little by little, and continue blending until it reaches desired consistency.

I found that the 1/2 cup of semi-sweet chocolate chips provided just enough sweetness to make it taste like dessert, without adding an inordinate amount of sugar.

The 8oz. mason jar pictured is about half of the recipe...my roommates and I already ate the other half!