Dessert · Snack

Chewy Ginger Buckeyes

Happy Holidays everyone!

 

There are so many reasons to love the holidays but of course my favorite part is the holiday baking 🙂 I celebrate Christmas so all things Ginger are welcome!

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I won’t be with my boyfriend during Christmas so I wanted to make some holiday treats for us ahead of time. This past weekend I made these Chewy Ginger Buckeyes & Whole Wheat Cinnamon Buns (both vegan of course!). I very much enjoyed both but was most in love with the buckeyes. With just a hint of molasses & ginger, these healthy treats were a Christmas delight for sure. My boyfriend liked the Cinnamon Buns better. I toasted them up a bit right before serving & they were perfect!

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With either of these treats you can’t go wrong. They are sure to bring some holiday joy to your house & anyone you share them with. Today I am going to share the Ginger Buckeye recipe with you. Follow my blog & instagram @thekellydiet so you know when my Cinnamon Buns recipe is posted later this week!

Chewy Ginger Buckeyes

  • Servings: 6 Buckeyes
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/2 c garbanzo bean flour
  • 2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/8 tsp pink himalayan salt
  • 2 T melted coconut oil
  • 1/4 c pure maple syrup
  • 1 T molasses
  • 2 dates, pitted & chopped into small pieces
Toppings:
  • Powdered peanut butter

Directions

  1. Preheat your oven to 350F.
  2. Whisk all your dry ingredients in a large mixing bowl.
  3. Whisk all your wet ingredients in a small bowl.
  4. Pour your wet into your dry & mix until combined.
  5. Fold in your chopped dates.
  6. Take about 2-3 T of batter & roll into a ball with your hands.
  7. Place on a baking sheet lined with parchment paper or a silpat & bake for 8 – 10 minutes.
  8. Allow cookies to cool on a cooling rack.
  9. Prepare your powered peanut butter by mixing it with water according to directions. I use a bit more water than advised to make it drippy.
  10. Pour your drippy PB on top of the cookies. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

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I hope everyone got in a Sunday nap this past weekend 🙂

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Dessert · Snack

Black Bean Mini Muffins& Coconut Flour Cookie Dough

Hi Guys!

I am excited to share this post with you! I came up with these Black Bean Mini Muffins, added it to a bowl of my Coconut Flour Protein Cookie Dough & it was a treat! A healthy treat too 🙂

I love Bob’s Red Mill Products & I use their Coconut Flour for many of my recipes. I was so excited when they shared my recipe on their site!

Coconut flour is awesome!

  • It is made from ground & dried coconut meat. Once the outer green husk of a coconut is removed, what remains inside is the rich, inner white lining which is the coconut meat.
  • It is not actually “flour” in the way we normally think of it, in that it contains zero grains, zero nuts,  & is made completely of pure coconut.
  • It is high in fiber, protein, & healthy fats.
  • Free from wheat & other grains.
  • Low in sugar, digestible carbs & calories, & has a low score on the glycemic index.

You can get the recipe for my Coconut Flour Protein Cookie Dough here: @thekellydiet

Now for some mini muffins!

Black Bean Mini Muffins

  • Servings: 12 mini muffins
  • Difficulty: easy
  • Print

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Ingredients

  • 1 15 oz organic box black beans (drained & rinsed)
  • 3 T powdered peanut butter – I used PB2
  • 1 scoop plant-based chocolate protein powder- I used Orgain
  • 1/4 c unsweetened cocoa powder
  • 1 tsp baking powder
  • Pinch of pink Himalayan salt
  • 2 T unsweetend almond milk
  • 1 ripe mashed banana
  • 1/4 c pure maple syrup
  • Cacao nibs

Directions

  1. Preheat the oven to 375F.
  2. Spray a muffin pan with non-stick cooking spray & set aside.
  3. Add the first 5 ingredients to a food processor. Process until broken down & combined.img_2431
  4. Add the next 3 ingredients to the food processor & process again until no clumps remain.img_2434
  5. Divide batter among the 12 muffins tins.
  6. Sprinkle each filled tin with a few cacao nibs.
  7. Bake at 375F for 10 minutes.
  8. Allow to cool before removing from tin.
  9. Cover & keep refrigerated. I find them best served chilled. Enjoy!

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And here is a random picture of my dog reminding us all to stay curious, explore, try new things & be creative 🙂