WAIT WHAT? ummm yes, it’s a cookie recipe. and YES, you can give yourself permission to try it out!!
As a nutritionist, nourishing our bodies with nutrient dense whole foods is of top priority. Then come the holidays & we give ourselves permission to indulge a little with our family and friends. It’s all about balance.
Supporting our bodies over the holidays with wholesome foods & supplements, quality sleep, proper hydration, exercise and self care will help us manage through the added stress we put on our bodies, whether it be the decadent delights at the xmas party this weekend or trekking through the mall looking for that perfect gift.
But what if I said you could have both. Healthy and Delicious!!
This Cookie is just one of 20 RECIPES I include in my ? NEW HEALTHY HOLIDAY RECIPE COLLECTION ? With 80% healthy fat, 14% protein and only 6% carbs, (2.2g net carbs for my keto friends) these delights nourish you from the inside out, support blood sugar levels and keep you energized… at the same time enjoying so much goodness! ?
If you love decadent and delicious treats and holiday meals, you will love all these recipes. Find chocolate truffles, butterfly turkey, cauliflower stuffing, peppermint stick smoothie, eggnog smoothie, gingerbread muffins and SO MUCH MORE!
CLICK HERE to download my NEW Healthy Holiday Recipe Collection, available for FREE.
No-Bake Vegan Red Velvet Snowball Cookies
Delicious cookies from Susan at Rawmazing
Melt the cacao butter and coconut butter in the dehydrator at 118 degrees. This can take an hour so plan accordingly. Stir in maple syrup and peppermint extract. Set aside while you are making the cookie balls.
Place almonds in food processor and process until finely ground. You should have a very fine almond meal. Be careful not to go too far. Place in bowl and set aside.
Place dried coconut in high-speed blender or food processor. Blend or process until a fine powder is achieved. Add to almond flour in bowl and stir to combine. Add chia seeds and cacao powder. Stir to combine.
Place beets in food processor and pulse until very finely chopped.
Add beets, maple syrup and peppermint to the dry mixture. Stir to combine.
Form into 1- inch balls. Roll well to compact the dough. Place balls in freezer for about 15 minutes to chill. While the balls are in the freezer, put the cacao butter mixture in the refrigerator for 1-10 minutes to start to thicken it up. Make sure you keep a close eye on it and whisk often. If it gets too cold, soften it in the dehydrator.
To make cookies, insert a toothpick into the cookie ball. Dip in cacao butter mixture 2-3 times to get the thickness of coating that you want. Sprinkle with coconut. Remove to cookie sheet to set.