Raw Nutty Seed Cupcakes.

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If you’re a fan of my energy balls/bites – these are quite similar and equally as tasty.  Another recipe I’m testing out from Brendan Brazier’s Thrive cookbook- I may be posting each and every recipe shortly.  These bite-sized treats are raw and gluten free. Packed with protein and a great post-workout recovery.  Very filling, which is why I made them in mini cupcake cups.  Literally a bite or two is quite satisfying.  These are also great when you are craving something not-so-healthy to curb your hunger until lunch or dinner is ready.  Also great after-school snack idea or treat for kids.  Fats aren’t bad… bad fats are bad.  Fats from nuts and seeds are heart healthy and quite necessary for the body to operate efficiently.

An adaptation from Thrive cookbook.

Ingredients:

2 large or 3 medium Medjool dates, pitted
1 cup of raw almonds
1 cup of walnuts
1/2 cup of sunflower seeds
1/4 cup pumpkin seeds
1/4 cup of chia seeds (I used a bit less)
1/2 cup of almond or nut butter (I used Justin’s maple)
1/4 maple syrup
2 teaspoons of vanilla extract or paste (I used paste)
1/2 teaspoon of ground cinnamon
1/8 teaspoon salt

Directions:

Place all of the ingredients into your food processor or Vitamix and blend until smooth.  Spoon the mixture into mini muffin cups (in your pan for stability) and refrigerate for at least 1 hour to set up.  I store in the fridge for up to 1 week but they don’t last that long.

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— Knead to Cook

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