Vegan Sweet Treats

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The sweet snacks are full of healthy ingredients that give you numerous benefits in addition to the great taste.

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I chose dates as the first base of all snacks. They provide you with a lot of power for an extended workout session due to their natural fructose content. Also, they contain a lot of fiber, which has a positive effect on your digestion. In addition, dates are packed with minerals such as potassium, calcium and magnesium. Furthermore, they are rich in B vitamins.

Another great benefit is the amino acid tryptophan, which acts as a precursor to the neurotransmitter serotonin – which simply translated means that dates have an impact on your mood, performance and well-being.

I used ground almonds as the second base of the snacks. These have really good nutritional values in contrast to the white flour used in most conventional snacks.

Unlike other sources of fat, almonds are even said to be able to lower cholesterol and strengthen the heart health.

The third base used is also a vegetable fat source. I have picked coconut flakes here. These give the snacks a slightly exotic touch.

They are full of minerals such as potassium, calcium, sodium, copper, iron and phosphorus.

As you can see, the snacks are not only delicious, but also provide you with an absolute added value. In addition, the environment is less polluted, because no animal products were used.

Let’s go – I look forward to your feedback!

Date Bites with Coconut and Pecans

approx. 8 Bites

Nutrition per bite:

310 Kcal
23.0 g Fat | 22.5 g Carbs | 5.5 g Protein

• Dough:
• 100 g Dates
• 100 g Ground Almonds
• 30 g Coconut Flakes
• 1 TBSP Date Syrup
• A Pinch of Cinnamon
• 3 TBSP Water
• Cream:
• 50 g Cashew Kernels
• 200 g Coconut Milk (Full Fat)
• 3 TBSP Rice Syrup
• Topping:
• 100 g Dark Chocolate
• 1 TSP Nut Oil
• 30 g Pecans

Chop the dates and soak them in boiling water for half an hour. Soak the cashews in boiling water for half an hour as well. Chill the can of coconut milk in the refrigerator.

Put all ingredients for the dough, except the ground almonds, in a blender and grind. Pour the liquid mixture into a bowl and mix with the ground almonds . Flatten the dough between two sheets of baking paper and place on a baking tray.

Remove the top baking paper, clean the blender and puree the cream ingredients as well. Then spread on the dough.

Microwave the topping ingredients in a porcelain bowl at 700 watts for one minute. Top the bites with the help of a spoon. Finally spread the pecans on top.

Refrigerate for 30 minutes and cut in 8 bite-size pieces.

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Coconut Date Blissballs with Chocolate

approx. 22 Blissballs

Nutrition:

95 Kcal
6.8 g Fat | 8.1 g Carbs | 1.8 g Protein

• 100 g Dates
• 100 g Ground Almonds
• 100 g Coconut Flakes
• 2 TBSP Cocoa
• 1 TBSP Date Syrup
• 1 TBSP Rice Syrup
• 50 g Vegan Dark Chocolate
• 1 TSP Nut Oil

Chop the dates and soak them in hot water for half an hour. Put the dates, rice syrup and date syrup in a blender and puree. Then mix 50 g of the coconut flakes and ground almonds in a bowl to form a tough dough. Form about 22 small balls from the dough. Place the remaining 50 g of coconut flakes on a flat plate and use them to cover the blissballs.

Microwave chocolate with 1 tsp nut oil at 700 watts for one minute in a porcelain bowl.

Drizzle the chocolate over the balls and refrigerate.

Tip: I like to use the Blissballs as toppings for my bowls. Above you can see a Blissball served in a Golden Milk Bowl. (Ingredients for the bowl: 1 Blissball, 1 tsp cocoa nibs, 1 tsp coconut flakes, 1 small frozen banana, 1 tsp Golden Milk Spice and 100 ml soy milk).

Raw Vegan Peanutbutter Cup Cake Bites

6 Cake Bites

Nutrition:

409 Kcal
28 g Fat | 30 g Carbs | 10.5 g Protein

• Dough:
• 100 g Dates
• 100 g Coconut Flakes
• 1 TBSP Date Syrup
• A Pinch of Salt
• Cream:
• 100 g Cashew Kernels
• 1 TSP Coconut Oil
• 1 TBSP Rice Syrup
• 2 TBSP Vegan Protein Powder
• Water
• Topping:
• 3 TSP Peanutbutter
• 50 g Vegan Dark Chocolate
• 2 TSP Coconut Oil
• 30 g Salted Peanuts

Cut dates into pieces and soak in hot water for half an hour. Cashews also soak in hot water for half an hour.

Mix dates, date syrup and a pinch of salt in a blender. Put in a bowl and mix with the coconut flakes to form the dough.

Line a baking dish with baking paper. Spread the dough in it.

Rinse out blender. Blend cashews, 1 tsp coconut oil and rice syrup with a dash of water. Mix in a bowl with the protein until stiff. Spread the mixture on the dough.

Melt 1 tsp coconut oil with 3 tsp peanut butter for one minute at 700 watts in the microwave. Spread on the cream.

Melt the chocolate with 1 teaspoon of coconut oil in the microwave and spread over the nut mixture.

Refrigerate, cut into 6 pieces and serve.

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