Hazelnuts and chocolate were meant to be together. Rolled in sharp antioxidant- and magnesium-packed cacao nibs, there’s no need to wait for a special occasion to whip these up. They taste similar to the chocolate hazelnut spread that’s found in so many kitchens, but are lightened up for an energizing treat you can feel good about.
Per serving:
Line baking sheet with parchment paper and set aside. Add cacao nibs to a plate and set aside.
In food processor, pulse hazelnuts until a course flour forms. Add dates, cacao powder, coconut oil, and salt. Pulse until fully combined and sticky. Transfer to large bowl and chill for 1 hour.
Roll chilled mixture into balls, then into cacao nibs, and place on prepared baking sheet. Chill until firm. Transfer to sealed container and store in refrigerator for up to 2 weeks.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
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