Category Archives: recipes

These balls are half dessert, half power snack, and 100% delicious.  They are adapted from Alicia Silverstone’s book, The Kind Diet.  They are perfect if you have a sweet tooth like me, and they are very rich…. so just one goes a long way!

1/2 cup walnuts

1/2 cup pitted dates

1/2 cup raw carob powder or cacao powder

1/2 cup maple syrup

1/2 cup almond butter

1/2 tsp vanilla

1/4 tsp sea salt

1/2 cup almonds

2 cups finely shredded unsweetened coconut

Place the walnuts in a food processor and process until coarsely ground.  Add the dates and pulse until well combined.  Add carob powder, syrup, almond butter, vanilla, and salt.  Process until everything is thick and smooth.  Add the almonds last, and pulse until they are incorporated into your desired consistency.  You can leave them in crunchy chunks, or process until they are smaller.

Form your mixture into golf-ball sized balls.  Roll in coconut, and freeze until hardened.   Eat them straight from the freezer.

I always loved the *idea* of homemade almond milk, but for some reason the prospect always struck me as tedious and time-consuming.

Well, I finally made it for the first time this week, and it is ridiculously and almost embarrassingly easy (and oh so much better than its store-bought counterpart!)  Because you make it yourself, you have total control of how sweet it is and how it’s flavored.

The only equipment you need is a good blender and something fine to strain your milk in.  I used this reusable nut bag, which works great, or you can use a fine mesh strainer, cheese cloth, or even some disposable paint strainer bags.

Here’s what you need:

1 Cup Almonds

3 Cups Water, plus more to soak in

3 Dates, pitted and soaked (or another natural sweetener such as raw honey) – optional

1/8 tsp (or to taste) pure vanilla extract – optional

Put the almonds in a bowl, and cover them with a couple of cups of water.  Let them soak in the refrigerator overnight.  Drain off the soaking water, rinse the almonds, and add them in your blender along with the 3 cups fresh water and sweetener and flavoring if you choose.   Blend it all really well, and then strain.  Put the milk in a pitcher or another container that can be covered and refrigerated.  Save the pulp that’s leftover in a ziploc bag, and then head to almondpulp.com to find a yummy raw recipe to use it in.  (Might I suggest the cinnamon mocha crinkles?)

(photo by roboppy)