It seems overwhelmingly impossible how much love, passion, accomplishment, stress and how many firsts Andrew and I managed to squeeze into 2013. We moved to Washington, DC, got married, purchased our first home, ran our first half marathon, explored Italy, underwent what has seemingly turned into a never ending debacle of oral surgery, and went back to school to pursue nutrition and wellness. I am so appreciative of my [now even bigger] family, the friends I’ve made, the passions and hobbies I’ve thankfully followed and pursued, and for our health and every growing happiness. I am overcome by 2013, cheers to an even better and brighter and more wonderful tomorrow.
To end 2013 on the sweetest note, I wanted to share my recipe for these deliciously chewy, sweet, and rich chocolate chip & maple cookie balls. These healthful raw, vegan, and gluten free cookies are made with raw pecans, cashew, and cacao, providing you with that delicious and classic cookie flavor without any wheat, eggs, or butter. I serve mine with a tall glass of cold almond milk.
Chocolate Chip & Maple Cookie Balls [makes 10 cookies]
1 cup raw pecans
1 cup raw cashews
2 tablespoons 100% pure maple syrup
1.5 tablespoons coconut oil
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
1/4 cup raw cacao nibs
In a food processor fitted with an S blade, add the pecans, cashews, maple, coconut oil, vanilla, cinnamon, and salt and pulse to combine. Be sure to grind to a fine, well combined texture, stopping before a paste forms.
Remove dough from processor and fold in cacao nibs by hand.
Form the dough into 10 uniform balls and place onto a single dehydrator tray.
Dehydrate, covered, at 115 degrees F / MEDIUM for 8 hours/ overnight or until completely dried. Enjoy!
Nutritional Information [per cookie]
192 Calories, 10g Carbohydrates, 16.8g Fat, 3.3g Protein, 1.6g Fiber, 4g Sugar