12 pitted medjool dates, (soaked in water for 5 minutes to soften)
1 tsp vanilla powder
1/4 tsp sea salt
Instructions
Add all ingredients, except dates, into a food processor and pulse to break up the nuts and seeds. Then add in dates and blend until mixture sticks together.
Using your hands, roll into balls and place onto a parchment lined dish.
Place in the fridge for 15 minutes to slightly harden.
These will last about 1 week in the fridge.
Butternut Squash Soup
Ingredients:
1 large butternut squash, peeled and chopped into chunks
1 large onion, chopped
3 garlic cloves, chopped
2 tbsp curry powder (use less or more, depending on preference
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tbsp coconut oil vegetable broth and/or water sea salt
pepper,walnuts, chopped, for garnish (optional)
Instructions
In a large pot, sauté onion in coconut oil for a few minutes. Once onion has softened, add garlic, spices, salt and pepper and stir. Sauté for 1 minute.
Add butternut squash and cover with vegetable broth or water. Add just enough liquid to cover the squash. Cook on medium-low heat for 15-20 minutes, or until squash is soft and cooked through.
Transfer to a blender and puree soup. Transfer back to pot. Time to taste test! Feel free to add additional spices if necessary.
Serve hot with a tbsp of chopped walnuts and a sprinkle of cinnamon.
Moroccan Chickpea Soup Adapted from Chef Chloe
Ingredients:
1 large onion, medium diced
5 to 6 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet or smoked paprika
1 (14.5-ounce) can organic chopped tomatoes
Freshly ground black pepper
2 398ml cans organic chickpeas, drained and rinsed well (I use Eden Organic)
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur.
Add spices and saute a minute or so.
Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well.
Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered
Bring to a simmer, then lower heat and gently simmer for 35-40 minutes.
