Vegan Chocolate Balls

Helllllooooo Daily Veggers! Today we focus on chocolate!!!

 Let me start off by saying this, when I embarked on this vegan adventure I quickly came to the realization that I would not be eating milk chocolate again. Here I'll show you a video of the day I found out I wouldn't be eating chocolate anymore:

Yeah, that about sums it up. Anyway it turns out I still can have chocolate, just not milk chocolate. Not only does it taste the same as regular chocolate (if not better) it's actually good for you!

Let's do a quick history of chocolate, shall we? Chocolate was used for ceremonial purposes by the Aztecs and used as an offering to the gods (can you blame them?). Chocolate was also used by the Aztecs to fight fatigue and was not sweetened. In fact chile pepper was added to spice it up. Which brings me to today's recipe. Spicy Chocolate Balls of Love. Okay maybe not of love, but close enough.

Spicy Chocolate Balls
makes 20 chocolate balls

2 cups dates
3/4 cup raw cacao nibs
3 tablespoons raw cacao powder
2 tablespoons coconut oil
1 tablespoon maca powder
2 teaspoons agave
1 teaspoon spirulina
1/4 teaspoon cayenne pepper
dash of salt

In a food processor, process dates using the "s" blade until you get a doughy paste. Add all ingredients  (EXCEPT for cacao nibs) and process. Remove "dough" from processor and begin to form small chocolate balls with your hands. Once you have a round ball, roll it onto a plate with cacao nibs until completely covered. Place in a sealed container and refrigerate overnight. The next day you'll have the best Spicy Chocolate Balls waiting for you.

Try it and let me know what you think!

Melissa
Our Daily Veg

Kombucha Float

Helllooooo daily veggers!!!!

Today we will be looking at Kombucha. Kombucha is a fermented tea made from a yeast culture that resembles a flat-rubber pancake. Because it is fermented it contains less than 0.5% alcohol but the amount of alcohol is so small that it is considered a non-alcoholic beverage which means....go on and drink it at work...in front of your boss...and while you're at it offer him a bottle too!

Kombucha also has many health benefits. Some of those benefits include healthy skin, joints, digestion,  and cancer recovery to name a few. It is also a great probiotic which helps with h. pylori (aka uclers), irritable bowel syndrome, cholesterol, high blood pressure, and the list goes on and on. Kombucha has a bit of a champagne like flavor and is a great substitute for root beer when making a float. Which leads me to this simple recipe.....

Kombucha Float

1 cup Kombucha
1 scoop ice cream

Pour Kombucha in a glass, add a scoop of ice cream (for this recipe I used Coconut Bliss Non-Dairy ice cream in Cherry Amaretto).

I like to mix it up real good until the whole drink is creamy.

That's it. Pure heaven! Try it and let me know what you think.


Melissa
Our Daily Veg

Ice Cream Sundae!!!

It's been a long time daily veggers but today I am back! Many of you said that your New Year's resolution was to eat more vegan friendly meals. A lot of you gave up because you weren't sure what to eat. Well get back on that wagon because today I bring you the dairy-free, gluten-free, cruelty-free sundae complete with caramel sauce and brownie! Here we go.....

Chocolate Lovers Brownie
3 cups walnuts
1 cup dates
1/4 cup agave
3 tablespoons raw cacao powder

In a processor, process nuts until you get a powder like consistency. Add dates and process some more. Begin to add agave and cacao powder until you get a dough like consistency. Remove "dough" from processor and shape it into a rectangle by simply using your hands. Use a knife to cut our your brownie pieces. You will have 6 brownies with this recipe. Easy!

Caramel Sauce
1/2 cup agave
2 tablespoons almond butter
1 tablespoon almond milk

Place all of the ingredients in a cup (I do it right in the measuring cup that I use to measure the agave). Whisk with a fork until you have a caramel sauce consistency. That's it.

For the ice cream I like to use a brand called Coconut Bliss. It's vegan and uses a coconut base just as the name suggests.

You can add different toppings such as crushed nuts, raw cacao nibs, or goji berries. For this particular recipe I used raw cacao nibs.

The whole sundae can be made in less than ten minutes. I guarantee you will love it. Try it and let me know what you think!

Melissa
Our Daily Veg

Wake Me Up Sunshine Juice!

Since my juice cleanse I've been juicing more frequently. It not only keeps my body from getting hungry at odd times of the day and tastes great. Here's a simple juice recipe. Save the pulp because tomorrow I'm going to show you how to make cupcakes using the pulp. That's right, cupcakes!!!!

Wake Me Up Sunshine Juice

10 carrots
 3 green apples

In a juicer, juice carrots and apples.  Makes 2-3 servings, which equals one serving for me..... That's it. Quick, easy, and a more natural pick me up than coffee. Try it and let me know what you think.

Melissa
Our Daily Veg

Almond Ice "Cream"

A big thanks to my friend Julianne Hines for giving me the inspiration to do this recipe. Thank you! Thank you! Thank you! Julianne uses peanut butter in place of the almond butter which sounds awesome. This recipe is fast, easy, and simple to make. Serve as a dessert, snack, or even breakfast!

Almond Ice "Cream"
1 frozen banana
2 tablespoons almond butter (you can use peanut butter as well)
2 tablespoons agave
1 teaspoon almond milk

Place all ingredients in the blender. Blend. That's it! Pure and simple awesomeness! Try it and let me know what you think.

Melissa
Our Daily Veg

Almond Delight Cookies

Love these cookies! Great tasting and nutritious!

Almond Delight Cookies
2 cups raw almonds
1 cup dried apricots
1 cup coconut flakes
1/2 cup agave

In a processor, process raw almonds using the "S" blade until powdery. Add apricots, coconut flakes, and agave and process until you get a doughy texture. Using a teaspoon scoop out dough and mold each serving into a cookie shape. Freeze in a sealed container for 20 minutes and voila, you've got delicious cookies perfect for winter! To store for later you can keep in the refrigerator or freezer. Try them and let me know what you think.

Melissa
Our Daily Veg

Chocolate Ice "Cream"

OMG! I am writing this post at the risk of being very late to work but it's just too good! This morning I had chocolate ice cream! Say whaaaaat? Yes. Well almost. This recipe is between ice cream and a shake but very awesome! Here we go!

Chocolate Ice "Cream"
1 frozen banana
2 tablespoons raw cacao powder
2 tablespoon chocolate almond milk
1 tablespoon raw agave

Place all ingredients in a blender. Blend until smooth.

That's it! That's a recipe for pure chocolaty awesomeness! Try it and let me know what you think!

Melissa
Our Daily Veg