jam roll (vegan, added sugar free, nut free)

 

Growing up, I always knew pie meant one thing…jam roll.

I’m not sure where the tradition started, but I remember my English grandmother and my mom making them  – often using strawberry or raspberry jam as the filling. It’s a completely genius way to use up scraps of pastry left over from pastry making and there’s something so right about warm jam between a crispy layer of pastry.

Here’s how it’s done.

 

 

1. Reform your pastry scraps into a ball and roll out to 1/8″-1/4″ thick.

2. Spread a thin layer of jam over the pastry bringing it almost to the edges. To keep it added sugar free, use only jam made with 100% fruit. I used Crofter’s wild blueberry jam here.

3. Fold one of the long side over to the middle.

4. Repeat with the other long side.

5. Then fold both short ends over and press to seal.

6. Place on a baking sheet and bake in a 350 degree F oven for about 20-25 minutes or until the pastry is a light golden brown.

7. Let the jam roll cool slightly before slicing and serving…preferably with a cup of tea.

 

I would love to hear back from you on this…have you made jam rolls from left over pastry scraps before? Or do you have another brilliant method that’s become a tradition in your family? Tell us in the comments!

 

 

loaded sweet potatoes with spicy guacamole and black bean sofrito (vegan, dairy free, soy free, gluten free)

 

It always amazes me how hard it is to find a recipe that my entire family likes. I often get close with a 5 out of 6 thumbs up, but hitting a perfect score of 6 for 6 is maddeningly elusive. So imagine my surprise when this loaded sweet potato with spicy guacamole and black bean sofrito was a clear winner.

Even with my daughter who doesn’t usually like bean dishes. Or my boys who prefer mild to spicy. Let’s pause while I celebrate with a hearty “ole.”

 

 

I love the contrasting flavors, textures and color of this dish…the sweetness with the spicy, the creaminess punctuated with a light crunchiness, the deep orange flesh of the sweet potato with the brilliant green of the avocado.

This recipe is extremely easy to pull together and is simply packed plant-powdered nutrition. Let me break it down:

  • The sweet potatoes are high in fiber and vitamins like A, B6 and C and carry a low glycemic index. And did you know you can eat their skins? You can! Just scrub them well before baking. I thought it would be weird to eat sweet potato skin at first, but I really like it!
  • The black bean sofrito boosts the protein along with the fiber in this dish. I learned the secret of yummy black bean sofrito when I was on a mission trip to Panama earlier this year…at each lunch and dinner while we were in the mountains, beans would be served (along with rice and some meat). I couldn’t get over how good the beans tasted and had to know what made them so flavorful. When I tried it after I got back home, I was extremely pleased with the results.
  • For the spicy gucamole, I wanted to do more than simply give it some heat – I wanted to sneak in some extra nutrients too which I accomplished by adding spinach. Were my kids any wiser? Nope!

 

 

If you want to make this for a weeknight but anticipate being tight on time, bake your sweet potatoes ahead of time. Although the sofrito cooks up quickly, to make things speedier, you also could make it ahead of time. You’ll want to make the spicy guacamole fresh, though, but it will take less than 10 minutes. While you’re making the guac, you can be re-heating the potatoes and sofrito.

 

Print
loaded sweet potatoes with spicy guac and black bean sofrito
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 

A nutrient-dense meal that's easy to pull together and a beautiful contrast in flavors, texture and color.

Course: Appetizer, Entree, Main Course
Cuisine: Mexican
Servings: 6 people
Author: Andrea Anderson
Ingredients
  • 1 per person sweet potato, scrubbed
For the black bean sofrito
  • 3 cups black beans, cooked
  • 1/2 onion, diced
  • 3 large garlic cloves, minced
  • 1 large tomato
  • 1 tsp oregano
  • 1/2 tsp salt
  • dashes pepper
  • 1/2 cup water
For the spicy guacamole
  • 3 avocadoes, peeled and pitted
  • 4.5-6 tsp freshly squeezed lime juice
  • 1/3 cup fresh cilantro, minced
  • 1 large garlic clove
  • 2 tsp cumin
  • 1/2 tsp, scant salt
  • 1/2 cup spinach, chopped fine
  • 1/3-1/2 cup jalapeno peppers, minced
  • dashes freshly ground pepper, to taste
  • dashes dried chili flakes, to taste (optional)
Instructions
  1. Pierce each sweet potato several times with a knife then in a 375 degree F oven for about 45 minutes or until the flesh is very tender.

For the black bean sofrito:
  1. Add the onion, garlic and tomato to a pot with a little water and cook over high heat until the onion is translucent. Add more water if needed to prevent the vegetables from sticking.

  2. Add remaining ingredients, bring to a boil and then simmer until the water is absorbed, using a potato masher to break up the beans slightly. For a creamier sofrito, add a little more water and adjust seasonings to taste.

For the spicy guac:
  1. Cut the avocado into a bowl and mash. Add remaining ingredients and stir to combine. Make sure you save the avocado pit which can be added to any leftovers to prevent browning.

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • My daughter and I have a mild obsession with Jeff’s Natural’s jalapeno peppers which you can find here. Jeff uses purer ingredients than the canned kind and I love them in this spicy guacamole.

 

weeknight spinach tikka masala (vegan, dairy free, gluten free, soy free)

My love for Indian food – especially south Indian – has grown over the years and my favorite go-to curry sauce is this one. It’s one of the often-requested dishes from my boys (although they like chicken to go along with it…sigh). But, my girl…she’s a tough one! So far I haven’t won her over to that recipe, so you could have knocked me over with a feather when she actually liked this one. Praise the Lord.

If you’re looking for a quick-ish fresh meal to make and one that rocks leftovers – this one is it!

 

 

The sauce is the epitome of comfort food, Indian-style, with its warming spices and rich creaminess of the coconut milk. It gets an added nutrition boost from quick-cooking red lentils, which makes them ideally suited for weeknights, and freshly chopped spinach. It can be spooned over chickpeas or quinoa for added plant-protein or served traditionally with rice (brown is best). For our meal, I served it with oven roasted broccoli and green beans since those are two family favorites, but you can easily adapt your veggie add-ons to suit your tastes. Weeknight tip: use frozen veggies to save on chopping time!!

 

 

For a quick weeknight meal, I recommend following the preparation steps outlined in the recipe. Alternatively, you could prep the sauce ahead of time and simply re-heat when ready to serve.

 

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weeknight spinach tikka masala

Warm comfort food designed for weeknights and made for leftovers.

Course: Entree, Main Course
Cuisine: Indian
Servings: 6 people
Author: Andrea Anderson
Ingredients
For the tikka masala sauce
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 14-oz can diced tomatoes
  • 1 15-oz can full fat coconut milk
  • 1 T tomato paste
  • 1 tsp freshly minced ginger or 1/2 tsp powdered ginger
  • 1/2 tsp turmeric
  • 2 tsp coriander
  • 1 tsp garam masala
  • 2 tsp paprika
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • 2/3 cup red lentils
  • 1/4 cup cilantro leaves, chopped
  • 1/2 cup chopped spinach
For the rest of the dish:
  • chickpeas, quinoa or rice
  • veggies of choice
Instructions
  1. If you are serving with brown rice and don't have a rice- or pressure cooker, put a pot of water on to boil (like you would for pasta) and turn on the oven to 350 degrees F. If you are serving with quinoa, rinse thoroughly and add to pot with water. For less mushy quinoa use a scant 2:1 ratio of water to quinoa. For example, if you're cooking one cup of dried quinoa, add only 1 3/4 cup of water. Bring to a boil, then reduce heat and simmer. Cooks in about 10 minutes.

  2. Spread your veggies on a cookie sheet and pop in the oven. Rinse lentils thoroughly and set aside.

  3. Begin to chop the veggies for the tikka masala sauce. If cooking rice, at whatever point in this process your water starts to boil, add in the rice and cook uncovered as you would pasta. Set the time for 23 minutes.

  4. Finish preparing the tikka masala sauce and add in the lentils. Bring the sauce to a boil, cover the pot, then reduce to a simmer.

  5. Chop spinach and take a peek at your veggies in the oven. When they start to brown slightly, turn the oven off. Keep them in the oven until ready to serve so they stay warm.

  6. When the timer beeps, test your rice for doneness, then either allow to cook for another minute or two or drain immediately and return to the pot.

  7. When the lentils are fully cooked (about 10-15 minutes), add in the spinach and cilantro and stir to combine.

  8. To serve, add quinoa/chickpeas/rice to a bowl along with the veggies and spoon the sauce over top.

  9. 9) Store leftovers in the fridge for up to several days or freeze for later.
Recipe Notes

Recipe Notes

  • I prefer buying my broccoli and green beans frozen to save me a step.
  • If you want leftovers, I recommend doubling the sauce recipe.

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • I’m able to buy my broccoli organically and in bulk from BJ’s (a wholesale club). If you don’t have a wholesale club membership and want to check BJ’s out, click here to get details on a membership (if you sign up we both get $25!!). Or, if you’re not sure if a wholesale club membership is worth it, you can download an article here where I share my experience and steps in evaluating whether a membership made sense for us.
  • You should be able to find canned full-fat coconut milk in most grocery stores. I buy either the Thai Kitchen brand or Whole Foods 365 coconut milk (which is better since their cans are BPA free!). However, if you can’t find it, try here.
  • I get my red lentils in bulk from Whole Foods, but you also can find them here.
  • I love Trader Joe’s frozen french-style green beans which is what I used here.

 

 

 

vegan italian sausage soup (dairy free, soy free)

 

Last week, I shared my basic veggie stock recipe with you. Today, I’m giving you the perfect recipe to try it out with: vegan Italian sausage soup.

When I first decided to go all in with a plant-based diet, I immediately thought of ways to replace meat-based dishes with vegan versions that closely approximated those flavors and textures I was used to. But when I started experimenting with new-to-me-foods like TVP, seitan and pre-packaged vegan “meats,” I wasn’t too thrilled with the results. You see, my goal in adopting this new diet was to get healthier and eating a lot of wheat-based and processed foods didn’t feel like it would help me reach this goal.

So I tabled those foods and beefed up on the veggies and whole foods. It’s a food philosophy I continue to maintain with the occasional exception. Like this vegan Italian sausage soup.

The credit goes to my mom for finding a non-vegan version of this soup, but adapting it using vegan italian sausages created by Field Roast. (BTW, this isn’t a sponsored post.)

 

 

The thing I love about these sausages is the flavor dimension they bring to this soup…I’m not sure it would taste the same without them! I also love that the ingredients are straight-forward and consists mostly of foods I can find in my own kitchen, like eggplant, red bell pepper, garlic and onion.

As with many soups, this recipe comes together easily. Since it’s ready in about 30 minutes, it makes it perfect for hectic weeknights when you’re in a time crunch to get dinner on the table.

 

Print
vegan italian sausage soup
Prep Time
10 mins
Total Time
25 mins
 

When you want a soup with a little "meatiness" to it, this vegan italian sausage soup is the answer. It's also perfect for hectic weeknights since it comes together in less than 30 minutes.

Course: Main Course, Soup
Cuisine: Italian
Servings: 6 people
Ingredients
  • 2-4 links Field Roast Italian sausage, sliced into 1/2" rounds
  • 1 medium onion, finely chopped
  • 6 cloves garlic, minced
  • 29 ounces sodium free veggie stock
  • 1 3/4 cups water
  • 1 14.5 ounce can diced tomatoes
  • 6 ounces fresh spinach, finely chopped
  • 1-2 tbsp fresh basil, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • dashes freshly ground pepper to taste
  • 3/4 cup pasta of choice (optional)
Instructions
  1. Add onion and garlic to a large saucepan with a little water and saute over medium-high heat for 2-3 minutes. If desired, finely chop tomatoes before adding them along with the remaining ingredients with the exception of the pasta (if using) and bring to a boil. Reduce heat, add pasta if using, and simmer for about 15-20 minutes.

 

 

 

 

 

apple pumpkin granola fall parfait (vegan, no added sugar, gluten free option)

Last week, I shared one apple-based recipe and one with pumpkin – both bonus recipes in my Perk Up Your Pantry – Fall edition recipe ebook.

Today, I’m ending the debate and bringing both flavors together with one snack-tastic recipe…the apple pumpkin granola fall parfait.

When I created Perk Up Your Pantry, my thought was to include recipes that could be enjoyed by themselves, but also easily combined in new ways so your meal plans feel fresh and fun. Which is exactly what I love about this pumpkin harvest granola!

 

 

 

You could make this for breakfast or as a snack – even one on the go. To re-create your parfait as I did, you’ll need your favorite variety of fresh apple, my date caramel recipe and the pumpkin harvest granola which can only be found in the Perk Up Your Pantry recipe ebook.

The other thing I love is that it shows how easily you can create an indulgent-looking snack (or breakfast!) without any added sugars or dairy products. It’s food that loves you back!

I will add, however, that it’s still wise to eat a well balanced diet – one filled with leafy greens especially. If you go crazy on the carbs – especially added sugars, plant-based fats, processed vegan foods and fruits and veggies with a high naturally-occurring sugar profile, you might not experience the health benefits you’re looking for.

That’s also what you’ll find in the Perk Up Your Pantry recipe ebook – a good balance of recipes with sensible, but fun, vegan eating in mind. The recipe ebook also includes:

  • 5 essential sauce recipes
  • 5 essential snack recipes
  • 5 easy main dish recipes
  • 3 fall-inspired bonus recipes
  • A shopping list of all ingredients

PLUS you’ll receive two bonus items: a meal prep tip sheet and a meal plan tip sheet which includes a suggested meal plan featuring the recipe in the Fall Perk Up Your Pantry recipe book. All for only $8! Click here to buy it now.

 

game, set, matcha coconut lime energy bites (vegan, no added sugar, gluten free, paleo)

As we’re learning, life in high school is busy…especially when you throw in sports. It usually makes for a long day and a late arrival home.

To brighten up my daughter’s long day and making snacking on the run easier, I whipped up these matcha coconut lime energy bites – a nod to her chosen sport this season and because matcha naturally boosts energy. It also helps with mental alertness, has antioxidant powers (hello bright green powder!), boosts the immune system and cardiovascular health and can fight infections – which gives it an A+ in my books.

 

 

This was my first time trying matcha after hearing of it several years ago on Kathy Patalsky’s blog, Healthy Happy Life. Yep, even thought I’m a tea drinker, it took me this long to try it since it’s more expensive than the tea I normally buy, but happily, I found that a little goes a looong way. And I’m excited to experiment and see what this does for my own energy.

If you’ve never tried matcha, it tastes like green tea because it is, um, green tea, but carries greater health benefits. If you want to learn more about its history, how it’s grown and it’s properties, click here.

Making these game, set, matcha energy bites is as easy as 1-2-3. Just thoroughly mix the ingredients in a food processor, form into bite-sized balls and coat in unsweetened shredded coconut since the batter is very sticky. You could coat them in matcha powder as I did here, but that amount of undiluted matcha powder carries a bitter overtone. So unless you don’t mind a little bitter with you no-added-sugar sweet, I’d stick with the unsweetened coconut.

Speaking of sweet…as with most of my recipes, these energy bites do not have any energy-sapping, immune suppressing added sugar! They also work for gluten-free and paleo diets since they are free from grains.

 

Print
Game, Set, Matcha Coconut Lime Energy Bites
Prep Time
15 mins
 

These coconut lime energy bites carry the subtle flavor of green tea and are perfect for hectic days when you're on the go and need a natural boost of energy.

Course: Snack
Servings: 9 energy bites
Author: Andrea Anderson
Ingredients
  • 1 cup raw cashews
  • 6 medjool dates
  • 3 T fresh lime juice
  • 1.5 tsp matcha powder
  • 1 scoop 100% pure stevia powder
  • 1/4 cup unsweetened shredded coconut (plus more for coating)
  • 2 pinches salt
Instructions
  1. Pit the dates, then put all ingredients in a food processor or high speed blender and mix until thoroughly combined and the cashews have mostly been chopped into very fine pieces. Since the mixture is very sticky, keep your hands slightly wet with water to form the bite-size balls. Place additional coconut in a plastic bag, drop in each energy bite one at a time and shake to coat. For best results, refrigerate for at least one hour before eating.

    Can be stored in an air-tight container in the fridge for several days.

Recipe Notes

RECIPE NOTES

It's best to buy Medjool dates with the pits still in them as they tend to stay juicer than when the pits are removed. Make sure you are using 100% PURE stevia - read the ingredients closely! - as most stevia powders have added sweeteners and/or artificial ingredients.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Since this was my first time trying matcha, I purchased a small amount from Whole Foods. But you can find it cheaper here and in a larger quantity
  • Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers. I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

snack to school week :: more spinach trees! (nut free, sugar free, vegan)

As I was dreaming up this week of recipes for you, I had several goals in mind: the recipes had to be quick and easy to prepare, offered healthier, more nutrient-dense alternatives to typical kid-geared snacks and had an element of fun to entice tiny palettes.

When it comes to fruits and sweeter veggies like carrots, this isn’t so hard. But greens like spinach are another matter.

Which is why I’m so excited to share this recipe with you! I’m mildly obsessed with it and cannot believe I hadn’t thought of it before. It’s ridiculously easy, free of nuts, can also be make seed-free and takes an already healthy condiment to a new level.

Meet the “More Spinach Trees” snack.

You have two options for mixing up the spinach hummus dip. Either you can finely chop the spinach and stir it into the hummus for a leafy look.

Or place the hummus and spinach in a food processor and give it a whirl until the spinach is thoroughly incorporated and turns the hummus a light green color. While I love homemade hummus (you can find my favorite recipe here), I usually buy mine because it’s a time saver for me.

To assemble as the More Spinach Trees, slice some cucumber, spread on the spinach hummus dip and add a pretzel rod trunk. If you’re sending this to school, you can package each element separately and let your child assemble on their own. While it’s healthiest to leave the pretzel rods out all together, keep them in if it encourages your child to try the spinach hummus dip.

While I find it hard to notice a difference in taste or even texture when I’ve added the spinach, suspicious children may still balk at trying this (one of mine did). If that’s the case, start out with smaller amount and gradually increase it over time as they adjust to the new color.

If you try this, I would love to hear your feedback! Did your children like it? Or not?

 

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More Spinach Trees!

A fun and easy way to boost the nutrients in an already healthy snack and sneak some extra greens into your child's diet...and your own too!

Author: Andrea Anderson
Ingredients
  • 1/2 cup regular hummus of your choice
  • 1/4 cup loosely packed spinach
  • cucumbers, sliced
  • pretzel rods
Instructions
  1. For the "leafy" spinach hummus dip, finely chop the spinach and stir it into the hummus. For the blended green hummus, add the hummus and spinach to a food processor and blend the spinach breaks down and turns the hummus to a light green color.

  2. To assemble the "trees," spread the hummus on each slice of cucumber and place on a tray. Add a pretzel rod "trunk."

Recipe Notes

For pickier eaters, you may need to start off with smaller quantity of spinach and gradually work your way up. The spinach doesn't noticeably affect the taste or texture of the hummus, but the different appearance can cause little ones to be suspicious. 😉

One of the best tips for helping children accept vegetables and new flavors is one I encountered in a vegetarian cookbook several years ago: chop the veggies into smaller child bite-sited pieces. I’ve found I like doing this for myself too! For this dip, finely chop the spinach if you’re going to stir it in vs. blending it.

 

(contains affiliate links)

  • Click here for my favorite food processor
  • I bought my pretzel rods at Trader Joe’s, but here’s a brand I like even better!
  • My go-to brand of hummus is made by Sabra which many grocery stores carry.

 

date caramel (vegan, gluten free, no added sugar)

One of the hardest things I ever did was take on a three-month sugar detox several years ago. It took me more than a year to work up the courage to see it through, but once I finished it, I knew I never wanted to go back to my sugar-seeking ways.

Except the thought of not enjoying desserts again, especially for special occasions, was a bit of downer. Thankfully, I’ve learned that kicking the added sugar habit does not mean you can never treat yo’self.

In fact, it’s the opposite with recipes like this date caramel!

This no-added sugar alternative to traditional caramel sauce has the extra benefit of plant-protein (from the almonds) and copper, magnesium, manganese, vitamin B6, niacin, pantothenic acid, and riboflavin found in the dates. So rich and creamy but without the empty calories and energy rush…or crash. I could happily eat an entire jar in one sitting.

The key to this recipe is buying Medjool dates with the pits still in them (you’ll remove the pits before blending, of course). You may need to adjust the salt content depending on whether you’re using salted or unsalted almond butter and your personal preference (I used salted).

 

(contains affiliate links)

  • Click here for my favorite food processor
  • I usually buy my almond butter from Trader Joe’s, but click here for another option.
  • Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.

 

 

Print
Date Caramel
Prep Time
10 mins
 

Rich and creamy and loaded with nutrients and plant-protein, this date caramel easily comes together to satisfy your sweet tooth, but without giving you a sugar crash.

Course: Dessert, Snack
Ingredients
  • 1/3 cup almond butter
  • 6-8 Medjool dates
  • 2 tsp coconut oil
  • 1/2 tsp (scant) salt
  • 3/4 cup unsweetened vanilla almond milk
Instructions
  1. Pit the dates and then add all ingredients to a food processor or high speed blender. Blend until the mixture becomes smooth and creamy, adjusting salt to taste. For a thinner sauce, add more almond milk.

Recipe Notes

Store in an airtight jar in the fridge.

5-ingredient walnut pesto over zucchini noodles (vegan, gluten free, paleo)

pesto

I am newer to the whole veggie noodle trend, mostly because I didn’t want to invest in a spiralizer unless I knew I would get frequent use out of it. For awhile, I made due by putting my dusty cheese grater to use to make zucchini noodle strips. And then I found this:

Only $5 at Whole Foods and I was sold. I was a little skeptical at first if it would really work, but it does! And not only does it turn out lovely long zucchini noodles, I get a few bonus rotini shapes too. The only downside is it’s hard to spiralize the entire veggie because you run the risk of nicking your fingers in to the bargain. A brief search on Amazon, however, located this one* that solves that problem and is still small enough to be tucked into a drawer.

While my traditional pasta sauce works well with these noodles, I think they were meant for this pesto recipe. You can serve it over slightly warmed noodles, or since the weather is heating up, eat it cold. This pesto is a snap to put together and it can even be frozen.

Five-ingredient walnut pestoIMG_4176
1.5 cups of basil
1/2 cups of walnuts
2 garlic cloves
1/8 tsp salt
dashes of freshly ground pepper
3/4 tsp nutritional yeast (optional)

Place all ingredients in a food processor or blender and mix on high until everything is thoroughly combined. Spoon onto noodles of choice (I recommend zucchini!) and stir until noodles are coated. Personally, for my own bowl, I like to mix in the pasta by hand. Store any extras in an air-tight jar in the freezer.

*makes enough for two adult servings

*contains an affiliate link

5-ingredient key lime pie bites (vegan, sugar free)

One of the most frutrating things about changing your diet is relearning how to cook. The substitutes for the ingredients you used to rely on (sugar, white flour, eggs, dairy, meat etc.), don’t behave in the same way. In the first three months that I spent eating a plant-based diet, I was brought almost to tears several times because the kitchen suddenly felt like a foreign place.

Which makes the victory all the (sugar-free) sweeter when I hit on the right mix of ingredients the first time I make up a recipe. And judging by how quickly these little bites disappeared with our small group from church, I’d say these were a BIG hit.

If you have Lime Vitality Essential oil, I’d use that to give them a limey kick, but freshly squeezed lime juice will work too. They can be served naked or with a coconut coating. 

Last thing before I share the recipe…on Monday, I’m doing a clean eating challenge with a “Big Game” theme. It features a six day meal plan (including this recipe) of foods you might find at a “Big Game” party, but with a healthier twist. Comment if you’d like in on the challenge which I run through a private Facebook group (or you can request to join here: https://www.facebook.com/groups/1359914420746043/)


Key Lime Pie Bites 
1⁄2 cup cashews
1 c date paste
3 drops of lime vitality essential oil or 1-2 tsp of lime juice
3⁄4 c large flake, unsweetened coconut
Shredded coconut (optional)

Put all ingredients except the shredded coconut in a blender or food processor and blend until the mixture is very smooth. Roll into bite-sized balls. If desired, roll in shredded coconut. Store in the fridge in an airtight container for up to one week.