I forgot to mention when I shared last week’s snack, blueberry cobbler bar recipe, on FYS about why raw snacks are making a comeback on the blog.
We were enjoying their apple spice-chocolatey goodness when he began naming all the desserts I used to make with dates and exclaiming how good they were.
He missed them and so did I—that was all it took.
Raw desserts and I have grown a little bit since we last appeared.
I used to order walnuts, pecans and almonds in bulk all the time—they all make good plant milks too. Needless to say, that shit is expensive.
I’ve been experimenting with using seeds instead, like pumpkin and sunflower, because they are just as nutritious but a little lighter all the way around. Not only am I using seeds but I’ve been using less of them, by adding old-fashioned rolled oats plus some seeds, I can get the ‘cake’ feel I like without the excessive use of 1-2 cups of nuts.
No Bake Banana Bread Bites
- 1 cup pumpkin seeds (or 1/2 cup oats + 1/2 cup pumpkin seeds)
- 1 package (2.46 oz or 70g) of unsweetened freeze-dried bananas
- dash sea salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon vanilla bean powder or 1/4 teaspoon vanilla extract
- 1 cup pitted medjool dates
- Grind the pumpkin seeds and freeze dried bananas in a food processor fitted with the s-blade until fine granules form.
- Add in remaining ingredients and process until everything is well mixed and sticks together when pinched between your fingers. (If your dates are dry or not as fresh - add in a tablespoon of water).
- Roll into balls using a heaping teaspoon and enjoy!
- Store in a container on the counter or in the fridge.
Pumpkin seeds are definitely turning into my favorite. The grind really nice and impart such a great flavor to these kinds of snacks. Pumpkin seeds are also good for healthy hair, skin, nails, heart, prostate, and the list goes on.