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Matcha Mint Bites (vegan, raw, paleo, keto)

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Matcha Mint Bites

I love a good power bite, especially these energizing green balls of wonder. The fresh mint makes them especially refreshing, especially with these hot days. Pop them in a iced cooler for an outdoor day and you won't be sorry!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 24

Equipment

  • Food Processor

Ingredients

  • 1 cup raw, organic tahini
  • 1 cup coconut manna
  • 1 cup organic plant-based protein
  • 1 cup collagen
  • 2 cups + 1 cup shredded coconut
  • ¼ cup + ¼ cup monk-fruit confectioners sugar
  • 10-15 fresh organic mint leaves
  • 3-10 drops organic peppermint essential oil start tasting after adding 3 drops and adjust to preference
  • 2 tbsp matcha powder
  • 1 tbsp maca powder optional
  • 1 chocolate Lily’s chocolate bar or 1 cup Lily’s chocolate chips can use any chocolate of choice, optional
  • 1 tbsp MCT oil or melted coconut oil

Instructions

  • Melt the chocolate on the stove at low heat. Stir frequently until completely melted. Set aside.
  • Place 1 cup of the shredded coconut in a bowl and set aside.
  • Mix ingredients (except for monk fruit confectioners, and 1 tbsp MCT oil) in a food processor. Stop to scrape down the sides if needed. Add more protein powder if it’s not solid enough to roll into balls (they’ll be slightly squishy but you don’t want them to melt in your hand or flatten when set down.
  • Roll dough into 1 inch balls and then coat in the 1 cup shredded coconut. Place on cookie sheet. Will make 18-24 bites.
  • Stir ¼ cup confectioners and 1 tbsp MCT oil into the melted chocolate until well combined.
  • Drizzle or coat the bites with chocolate.
  • Place in the freezer for 10 minutes (until hard) and then transfer to the container.
  • Store in fridge for a week and in the freezer for 6 months.

Notes

notes: I always double or triple the batch and freeze them to have on hand for a quick boost. You can even eat them straight from the freezer.
Other flavor options:
Pure Matcha
Omit mint and/or chocolate
Lavender Matcha
Replace fresh mint with dried lavender flowers and mint essential oil with lavender oil
Lemon lavender
Replace fresh mint with dried lavender flowers and mint essential oil with lavender oil.
Add 1 tbsp fresh lemon zest, 5-10 drops lemon essential oil or 1 tbsp lemon juice and omit matcha.
Make it your own
Add any of your favorite superfoods, dried fruit, seeds, nuts, or flavor additions that you enjoy – the combinations are endless!
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Power Bites (no-bake, paleo, vegan)

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Power Bites

These power bites are super easy to make and store really well in the freezer. The no-cow bars are a new addition, and are only in here because I'm trying to go through about 6 boxes we have (got a little sick of them and then my bf forgot to cancel Amazon subscription haha). These are optional but could also be substituted.
Prep Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Keyword: power bites
Servings: 20
Author: Kendyl Morris

Equipment

  • Food Processor

Ingredients

  • 10 pitted dates
  • optional: 2 No-Cow protein bars broken into chunks (if not using omit coconut milk)
  • 1/2 cup lakanto maple syrup raw honey, or maple syrup
  • 1 cup nut butter I used crunchy almond butter
  • 1 tsp vanilla extract
  • 1/4 cup plus more if needed, full-fat coconut milk
  • 1/2 cup protein powder I used Orgain peanut butter
  • 3 tbsp maca powder
  • 1/2 cup ground flaxseed
  • 3 tbsp cocoa powder plus about 1/2 cup more for rolling
  • Optional: 1/2 cup Lily’s chocolate chips melted

Instructions

  • Add everything (except extra cocoa powder and chocolate chips) to a food-processor and pulse until combined. Add more coconut milk by the tbsp if it won’t mix. You want it to be the consistency of play-dough so you can roll it into balls. Resort to mixing by hand if it’s being stubborn (once things are broken down enough to your liking.)
  • Put remaining cocoa powder in a small bowl. Place a piece of parchment paper on a baking pan (that will fit in your freezer for them to set)
  • Roll dough into balls and then roll in cocoa powder.
  • Drizzle melted chocolate over the bites and freeze for 30 minutes to set.
  • Store in container in fridge for 1 week, and any extra in freezer for up to 6 months.
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Twix Bars (paleo, df, gf)

One of my favorite things to do is remake my favorite foods/treats into cleaner versions. I went gluten-free and dairy-free at 19 due to chronic health issues I was having that couldn’t be helped through conventional medicine. My IBS, anxiety, depression, and acne that had developed in my early teens only got worse in college, and the only solution ever offered was medication. I knew I was out of balance on multiple levels, but it wasn’t until my misery : motivation ratio got so high that I was finally willing to stop eating the standard American diet. My journey led me to my profession as a certified integrative medicine health coach and clinical hypnotherapist, and after 7 years cooking of cooking this way, quite a few recipes!

Healthy doesn’t have to be a hassle, and it certainly can taste as good, if not better, than the “real” thing. Side note: Isn’t it interesting that we call chemical-filled processed foods the “real” thing when this recipe is full of actual REAL ingredients? Might be time to rethink that.

This is a new favorite recipe that I hope you enjoy!

Ingredients

Shortbread layer:

  • 1 cup almond flour
  • 3/4 cup arrowroot flour
  • 1/2 cup coconut flour
  • 1/2 cup melted coconut oil
  • 1/3 cup maple syrup, honey, or monk fruit maple syrup
  • Pinch of sea salt

Caramel layer:

  • 3/4 cup almond butter, or other nut butter of choice
  • 1/2 cup full-fat coconut milk
  • 1/3 cup coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup maple syrup, honey, or monk fruit maple syrup
  • Pinch of sea salt 

Chocolate layer:

  • 1 cup chocolate chips or chocolate bar
  • 1 tbsp coconut oil
  • 1/2 tsp flakey sea salt 

Instructions

  1. Preheat oven to 350 degrees F. Line a 8×13 pan with parchment paper so that it extends over the edges. 
  2. Make the shortbread: mix all ingredients until no clumps remain. Press/spread the batter evenly into the prepared pan and bake for 12-14 minutes, or until golden brown. 
  3. In a saucepan over medium heat, combine the caramel ingredients until completely melted. Cool completely on counter. 
  4. Melt the chocolate and coconut oil over low heat on stove until fully melted. Cool. 
  5. Once the shortbread and caramel layer are completely cool, pour caramel over shortbread and place in freezer for 1 hour, or until completely hardened.
  6. Pour melted chocolate over the top, sprinkle with flakey salt, and place in fridge for 10-15 minutes until hardened. 
  7. Slice into long pieces and enjoy! Can be be stored in air-tight container in fridge for a week, or the freezer for 2 months.

Notes: can make a half-batch by halving the ingredients, or double by doubling. 

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Vegan Panang Curry Bowl

Prep time: 15 minutes Cook time: 20 minutes Serves: 6

I’m a sucker for Thai food but one of the first indicators that I had IBS came in the form of cramps after eating out (which was almost always Thai). Eventually I discovered SIBO and gluten-intolerance to be at the root of my IBS symptoms (and have now since eliminated them through Functional Medicine), which means I rarely eat out. It’s taken a long time to perfect my curry recipe because the restaurant-made curries are often loaded with sugar, but now that I’ve found a curry paste I love and a method that works, this has become a weekly menu item at home.

I always double this recipe because the leftovers keep really well and always go quickly! You can sub any veg you’d like but try to cook the harder veg first like in this recipe so that it’s all cooked evenly at the end. You can also use any curry paste you like, but I HIGHLY recommend the linked brand. The curry paste you use makes ALL the difference in the flavor. You could also sub chicken or shrimp if you prefer that to garbanzos – I’m not vegan but I do try to eat at least 70% plant-based (which means a couple of vegan dinners every week).

If doing low carb, use meat instead of garbanzo and serve over greens instead of rice.

Ingredients

  • 1/4 cup coconut oil, avocado oil, or olive oil
  • 1 cup chopped carrots
  • 1/2 cup diced onion
  • 2 cup broccoli chopped (stems and florets divided)
  • 2 tbsp minced ginger, plus 1 tbsp for garbanzo beans
  • 2 tbsp minced garlic, plus 1 tbsp for garbanzo beans
  • 1 chopped bell pepper
  • 1 cup chopped red cabbage
  • 3 tbsp panang curry paste
  • 1 can organic full-fat coconut milk
  • 1 cup frozen or fresh peas
  • 1 can organic garbanzo beans, drained and rinsed.
  • 1/2 cup minced cilantro
  • 1 tbsp coconut aminos, more to taste
  • 1 tbsp lime juice, more to taste
  • 1-2 tsp coconut sugar, based on taste preference
  • Wild rice, quinoa, or greens to serve over (enough for 4-6 servings)

Instructions

  1. Cook wild rice or quinoa according to package.
  2. Add 3 tbsp of the coconut oil (reserving 1 tbsp for garbanzo beans) to large skillet or wok and set to medium heat.
  3. Add carrots and sauté for 3-5 minutes.
  4. Stir in onions, broccoli stems, garlic, and ginger, sprinkle with salt, and sauté for another 3 minutes.
  5. Add the broccoli florets, bell pepper, and red cabbage.
  6. Stir in the curry paste and sauté for 2 minutes.
  7. Add coconut milk and bring to a boil. Reduce to a simmer and cook for 7-10 minutes, or until veggies are cooked to your liking. I prefer them more al dente and usually simmer for about 8 minutes. Stir in half the cilantro (1/4 cup) and peas midway through.
  8. While the curry is simmering, heat the remaining 1 tbsp coconut oil in a medium skillet at medium high heat. Add the garbanzo beans, and the remaining 1/4 cup cilantro, 1 tbsp ginger and 1 tbsp garlic. Sprinkle with salt and fresh pepper.
  9. Cook the garbanzos until golden brown, stirring often. It should only take about 5-8 minutes and be ready at the same time as the curry.
  10. Once the curry is almost done, stir in the coconut aminos, lime juice, and coconut sugar. Taste and add more of any of these if needed.
  11. Serve curry over wild rice, quinoa or greens and top with garbanzos. Garnish with cilantro and serve hot. Enjoy! Leftovers keep well for 4 days.