Savory, salty, crunchy and healthy -- what more could you ask for?
Finally, a snack that both Chris and I agree on. A problem (I don't know if I should even call it a problem lol) that Chris and I face is our snack choices is that I always want sweet and he always wants savory. Well, I finally crossed over to the savory side because this snack had us both in love at first bite.
My next recipe for this Holiday season, a Cocoa Cherry Holiday Fudge that is gluten-free AND packed with plant-based protein! So far, I have shared my Healthy Gingerbread Smoothie (low-fat) and my Easy Vegan Holiday Chocolate Bark, with a few more up my sleeve these next 5 days!
Fudge has been an integral part of my family's Christmas celebrations ever since I can remember. My mom's friend Kathy makes a fudge that my dad absolutely cannot resist, but ever since I went vegan and my family has been more mindful of our diet, he knows that her fudge is not what he should be eating. He asked if I could make a protein packed vegan fudge recipe, so I played around in the kitchen and came up with this.
After posting a photo on my Instagram of my breakfast the other day, which included these power balls, I got a few reqests for the recipe, so I decided to create a post to share with everyone!
These were inspired by the ingredients in my Apple Rose Caramel Tart, a low fat raw vegan dessert I served for my birthday guests this year. I took the same basic ingredients and added nuts and oats into the mix and voila, power balls were created.
Last weekend I attended the Los Angeles Vegan Potluck! It was such an amazing event. I learned so much about people I have connected with on Instagram, getting to finally meet them in person, and I was also able to share company with people that I had not met before, but am so glad that I did. You can read more about the event on my previous post.
I brought two yummy dishes to the potluck.
The first was my Summer Squash Pilaf from my Lunch & Dinner Ebook. My mom was actually the creator of this dish. She made it for me as my Raw Till 4 dinner entree when we visited my grandparents a few weeks ago. Everyone loved it at the dinner so I knew it had to be brought to the event.
The second was this Gluten-free Triple Berry Crisp with Sweet Vanilla Cashew Cream I came up with. I actually threw the tart together on a whim and I had no idea how it tasted until I sampled it at the event. It was definitely nerve wrecking, so thank goodness it was good! This cashew cream is my favorite, I wish I could eat it all day everyday, its that good!
