September 15, 2018
This weekend was the second annual VegFest in Winnipeg, and the first time I have attended one. It was fabulous. There was about 75 vendor tables with a fabulous array of all things vegan, from food to clothes. They also had a great lineup of speakers, including Dr. Caldwell Esseltyn and his wife Anne Esseltyn. Dr. Esseltyn is the author of the book Prevent and Reverse Heart Disease and his wife wrote the companion cook book. He is also co-author of Forks Over Knives. It was a great honor to have them both speaking in Winnipeg.
Our meditation group had a table promoting meditation and our cooking classes. We handed out sample of energy balls to those stopping at our table. The recipes are below.
While most energy balls are a mixture of dates and nuts, these little gems are a bit different. They are apricot based and nut free, using sunflower seeds instead of nuts. They are great for school lunches as peanut butter and nuts are not sometimes not allowed.
Apricot Coconut Sun Balls
• 1 cup dried apricots
• ½ cup Medjool dates (pitted)
• 1 cup sunflower seeds (raw, unsalted)
• ½ cup shredded unsweetened coconut
• ½ tsp vanilla extract
Place sunflower seeds in food processor and process for a few seconds until chopped. Add remaining ingredients and process until desired consistency. The dough should stick together when pressed with your fingers. (If your dried fruit is too dry, add a tablespoon of water when processing) Form into balls and freeze. Makes approximately 20 – 1 tablespoon size balls.
recipe from Happy Healthy Mama
The next two recipes are really tasty, and you would never guess that the main ingredient was beans. They were both a big hit at VegFest.
Black Bean Almond Chocolate Energy Balls
• ½ cup almonds (natural)
• 1 – 15 oz can black beans or 1 ½ cup, rinsed and drained
• 1 cup Medjool dates, pitted
• ¾ cup peanut butter
• ¼ cup cocoa powder, unsweetened
Place almonds in food processor and process until a fine crumb forms. Add black beans and dates, process until incorporated. Add peanut butter and process until incorporated. Add cocoa powder and process until incorporated. (if your food processor gets bogged down, dump the mixture into a mixing bowl and mix cocoa powder in by hand.) Make approximately 30 – 1 tablespoon size balls. Freeze.
(Adapted from Happy Healthy Mamma I substituted dates for honey)
Chickpea Almond Chocolate Chip Energy Balls
• 1 ½ cup almonds (natural)
• 1 – 15 oz can (or 1 ½ cups) chickpeas, rinsed and drained
• 1 cup Medjool dates, pitted
• ½ tsp almond extract
• ¼ to ½ cup mini dark chocolate chips
Place almonds in a food processor and process until they are very fine. Add chickpeas and process until completely broken down. Add dates and almond extract, process until incorporated. Remove dough from food processor and, if using, add chocolate chips. Stir until well incorporated. Makes about 30 – 1 tablespoon size balls. Freeze.
(Adapted from Happy Healthy Mamma )
These chocolate cherry bites are a long time favorite of mine and I like to include them in my Christmas ‘baking’. When we made them for VegFest they turned out a bit sticky, so we rolled them in cocoa powder and they were perfect. And they were Anne Esseltyn’s favorite.
Dark Chocolate Cherry Bites
• 1 cup whole raw almonds
• 129 grams pitted Medjool dates (about 8 large)
• ½ cup dried cherries
• 3 tbsp small dark chocolate chips, or cocoa nibs
• ¼ cup pecans
• 1 tsp dried orange rind
In food processor, process almonds until finely chopped. Remove 1/3 cup and set aside.
To the remaining almonds in the food processor, add dates and process until chopped and sticky. Add cherries and process until cherries are chopped slightly.
Add chocolate chips, orange rind and pecans and process until they are just chopped up. Add reserved 1/3 cup almonds and process just until blended.
Roll into small balls and freeze.