As I type up this blog post I am just home from the gym, and eating leftover easy hamburger soup with a limon Live Kombucha soda. I’d say that makes today a good day. Freezing an extra batch of soup was probably one of the smartest decisions I could have made. All I had to do to have one of my favorite soups for dinner last night was throw it into a pot and let it defrost/reheat. I need to remember to do that more often.
Buying a bottle of Live kombucha was pretty smart too. I usually buy ginger kombucha, but I decided to change it up today.
I really want to start brewing my own kombucha, and I’ve started to read into the process, which actually isn’t too intimidating. I’m thinking I’ll start that soon! Buying kombucha a lot, like I have been lately, can get expensive. If I want to keep the habit up, I’ll have to find a cheaper way.
If I never mention homemade kombucha again, then you know it didn’t go so well.
Enough babble, and onto the recipe. The name is a little long winded, but that’s exactly what they are so that’s what I’m calling them. Originally I was even going to add the work cookies, but I thought chocolate-chocolate chip coconut no bake cookies was pushing it.
I actually made the recipe for these cookies a few months ago when I first started blogging, but I never took pictures of them. Now that it’s summer, they are perfect to make again because you don’t even need to turn the oven on. These no-bake cookies are easy to make, and are flourless, gluten and grain free, dairy free, egg free, paleo and vegan. They’re perfect if you want a treat that’s just lightly sweetened, and still very healthy!
- ¼ Cup dates
- ¼ Cup sunflower seeds
- ½ Cup cashew butter
- ½ Teaspoon pure vanilla extract
- ¼ Cup coconut oil
- Pinch of sea salt
- ¾ Cup unsweetened shredded coconut
- 2 Tablespoons cocoa powder
- ½ Cup Enjoy Life brand mini chocolate chips
- In a high speed blender or food processor, chop the dates and sunflower seeds into small pieces. Add in the cashew butter, vanilla, coconut oil and salt and process until well combined. Mix in the shredded coconut and cocoa powder.
- Fold in the chocolate chips.
- Form dough into 12-14 cookies and chill in the fridge (or freeze for faster results) until firm.