Raw Vegan Green Protein Bliss Bites

Green protein bliss bites

I’m all about quick, easy snacks.

These are both of those things, plus they’re totally delicious.

These little gems are gluten-free, paleo, keto-friendly, vegan, loaded with healthy fats and protein, and packed full of superfoods.

They’re the perfect snack for any time of day – I love eating a couple before my workouts to give me a quick energy boost!

Any kind of protein ball or sweet treat is a great way to hide greens… so that’s what I did! I added a heaping scoop of Amazing Grass greens powder, and if anything, it makes them even more yummy! (This recipe isn’t sponsored by them in any way, but I do love their products. I used their protein powder in this recipe as well.)

Keep in mind that these are totally customizable….

Only have chocolate protein powder in your cupboard? Great! They’ll still be just as delicious (if not more, especially if you’re a chocolate lover!).

You can add other spices like ginger or cardamom to make things more interesting, or even some dried nuts and seeds to add texture.

The “bliss bite” world is your oyster!

Anyway, this recipe takes less than 10 minutes and one bowl to make, and yields about 10-12 bliss bites.

Ingredients:

1 scoop vanilla protein powder
1 cup almond flour
2 tsp flax seed meal
1/4 cup tocotrienols
1 scoop greens powder (I used Amazing Grass “Holiday Cookie” flavored greens powder, but any mild greens powder should work just fine)
1/4 cup raw pecan butter (or any other creamy nut/seed butter)
1 tbsp melted coconut oil
1/4 tsp sea salt
1/8 tsp stevia or monk fruit (optional – they’re pretty sweet as is, especially if you used a flavored greens powder)
1 tsp cinnamon

Directions:

  1. Using your hands or a large spoon, mix the ingredients thoroughly until well-combined. The “dough” should be very thick, but should stick together easily so you can form it into little balls. If it’s still crumbly, add more nut butter 1 tbsp at a time until it sticks together.
  2. Roll the “dough” into 1.5 x 1.5 inch balls – you can really make these any size you want – I like them to be about 4 bites worth.
  3. Line the bliss bites on a baking sheet lined with parchment paper and refrigerate for at least 4 hours, or overnight. For a faster option (I do this a lot) place in the freezer for 10-15 minutes, then place in the fridge to store.
  4. Store in an airtight container for 3-4 days.

Enjoy! ❤

Creamy No-Fried Beans

From the time I was five to the moment I decided to be a vegetarian at age twelve I was addicted to Taco Bell.

My mom and I (also an ex-Taco Bell junky) would often stop there for dinner after she picked me up from staying with my dad in Sacramento.

While I wasn’t picky about which gooey, cheese-smothered, red sauce-drenched delicacy I was going to chow down on, I did have a few favorites:

Their Seasoned Red Rice, nacho cheese dip, the legendary “Enchirito”, and the joy de vivre of Taco Bell:

Their re-fried beans.

Anything that was on the menu that contained those beans, I was all in.

As I became more health-conscious, my love for re-fried beans evolved.

I was soon a huge fan of Amy’s organic re-fried beans.

I digress.

To this day I still love re-fried beans, but I would much rather have a just-as-satisfying raw vegan version.

I think there’s a misnomer that raw food can’t be heavy, comforting or full of hearty flavors and robust spices.

One of my main goals in starting this blog was to show the world that raw vegan junk food is real.

And I eat it.

A lot.

These no-fried beans are extremely satisfying, filling and versatile.

You can put them in raw tacos or burritos, pair them with raw Mexican “rice”, use them as a dip for chips or veggies, or eat them like I do:

Topped with fresh avocado and chunky salsa fresca.

Plus, they have a hearty amount of secret raw veggies, making this a great recipe to feed picky kids.

The best part?

They only take about 10 minutes to make!

This recipe makes about 4 servings, and can be stored in the fridge for about 3 days.

Ingredients:

2 cups raw sunflower seeds
1 cup yellow or green zucchini
4 to 5 sun-dried tomatoes, re-hydrated in warm water or packed in olive oil
1/4 cup chopped red or yellow bell pepper
1 tbsp extra virgin olive oil
1 heaping tbsp chickpea miso paste 
1 tbsp nutritional yeast
1/2 tsp tamari 
1/4 tsp onion powder
1 clove garlic
1/4 tsp smoked paprika 
1/4 smoked sea salt (optional) sub with regular sea salt if unavailable
1/4 tsp ancho chile powder
1-2 tbsp filtered or spring water to blend

Directions:

  1. Add sunflower seeds to a food processor and grind until a gritty paste is achieved.
  2. Add zucchini, sun-dried tomatoes, bell pepper and miso paste and continue to process into a paste, scraping down the sides.
  3. Add in all the remaining ingredients and continue to process into a creamy “re-fried beans” consistency, adding water a tablespoon at a time if needed.
  4. Taste with a spoon and adjust seasonings if you’d like.
  5. Dish up and top with avocado, salsa fresca and chopped cilantro!

Enjoy! ❤