Almond Coconut (no bake) Protein Balls

Here in CT, we are expecting a good ole’ nor’easter. One of my favorite things to do while snowed in, is try some recipes that I normally have no time for and snack while watching movies. These almond butter protein bars are so filling and make the perfect snack or breakfast. I had no chocolate chips so this version is sans chocolate but you can always add in some yummy dark chocolate chips for a little extra sweet flavor. Best part is, they are also no bake!

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Ingredients

  • 1 cup rolled oats ( I used Bob’s Red Mill¬† gluten-free oats)
  • 1 cup shredded coconut
  • 3/4 cup almond butter (or any other nut butter)
  • 1/3 cup honey

Directions

Add all the ingredients to a large mixing bowl.
Mix until ingredients are well combined.
You can use your hands to form the mixture into balls. Should make between 10-14 balls.
Place on a parchment paper lined baking sheet and refrigerate for about 20 minutes, until balls are firm.
Eat immediately or store in a air tight container in the refrigerator.  Enjoy!

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Paleo Pumpkin Pie Cupcakes

These were amazing. I got the recipe from mywholefoodlife.com. I shared the whip topping recipe as well but I cheated and used store-bought frosting and sprinkled some pumpkin pie spice on top. You can have your cupcake AND eat them too with these healthier-version treats!

For the cupcakes:
1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
1/2 cup coconut sugar
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
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For the whip topping:
1 can full fat coconut milk
2 T maple syrup
1 tsp vanilla beans

Instructions

Preheat oven to 350.
Combine all the cupcake ingredients and blend until smooth. Spoon the mixture into lined muffin pans. Bake for 20-25 minutes. Let cupcakes cool before removing from the muffin liners. Since they are soft like pumpkin pie, put them in the fridge to store.

To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!