Pecan Hemp Cocoonut Bites

coconut hemp balls

Pecan Hemp Coconut Bites

 Vegan, GF, Paleo

Happily Serves 8

INGREDIENTS:

1 C pitted dates, soaked

1 1/2 C organic raw pecans, walnuts or almonds 

1/2 C Unsweetened Coconut Flakes

3 TBSP Hemp seeds

1/2 tsp Vanilla

DIRECTIONS:

Process pecans in food processor until ground. Add dates and process until mixture is sticky.

Add hemp seeds and coconut. Process until blended.

Roll into balls and refrigerate until firm, approximately one 

More Coconut Ball Recipes

Raw Pumpkin Pie Recipe

raw pumpkin pie

Raw Pumpkin Pie Recipe

Happily serves 8

Raw ,Vegan, Paleo, GF (Gluten Free

All organic ingredients

Crust

1 cup soaked dates 

1 cup pecans 

I cup walnuts (can use sub cashews or almonds) 

Optional: 1/4 cup figs 

1/8 teaspoon of Himalayan salt

To make the crust:

Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

1 baking pumpkin (about4-6cups) 

1 cup dates

4 TBSP softened coconut oil or coconut cream 

1/3 cup maple syrup (can sub coconut nectar)

1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

To make the filling

Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

You can used canned pumpkin, but fresh pumpkin is so much better tasting

More Pumpkin Pie Recipes

Mango Energy Bites

Energy bites

Mango Energy Bites
Vegan, GF, Refined Sugar Free
Happily serves 15

ALL ORGANIC INGREDIENTS

1 1/4 Cup walnuts or cashews
1 Cup firmly packed dried unsweetened mango
10 soaked medjool dates, pitted
2 TBSP hemp seeds
1/3 Cup unsweetened finely shredded coconut
1 lime and zest
Dash Sea salt
Preheat oven to 350.
Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
Drain and lay on a towel and pat off excess moisture. Set aside.
Add nuts to a food processor and mix into a fine meal. Set aside.
Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.