Cookie Bites – the classic combination of chocolate and peanut butter means these are sure to become a favorite snack! The ‘No Bake, No Stovetop‘ means these tasty treats come together quickly and easily!
I have been anxiously awaiting this one – my friend Somer‘s new book, The Abundance Diet. By description, this book is a 28 Day Plan to reinvent your health, lose weight, and discover the power of plant based foods.
In my opinion, this book is all of that and so much more – a tasty tome of flavorful favorites that keep you satisfied and thriving while learning new techniques to feel your best!
As most successful and impressive ventures are, Somer’s book is the product of her own experience.
Somer reversed her severe ulcerative colitis with a plant-based diet, and those who have tried The Abundance Diet plan lost weight quickly and safely while feeling full and eating an abundance of whole plant-based foods.
Without counting calories and while eating often, following The Abundance Diet can dramatically improve overall health, eliminate bad cholesterol, control blood pressure. The Abundance Diet is made up of plant based foods that are naturally low in calories while providing complete nutrition. Somer even shows how to incorporate exercise, regardless of fitness level.
Somer trained in restaurants and bakeries in the United States and Australia, and her knowledge and comfort level in the kitchen shows in her recipes – vibrantly flavored and brightly colored, which you already know is my yardstick in finding my favorite foods.
The book is a plan to eliminate processed and toxic foods, refined fats, and sugars. The plan replaces those foods with whole plant foods rich in fiber and nutrients – superfood quality. Somer has mapped out the first four weeks for you with easy to follow plans – download Meal Plan Menus here!
From the breakfast recipes section, I have made the Quinoa Berry Banana Bowls several times. The Vegan Chocolate Buttermilk Pancakes are on my radar…
On the summertime day salads we are eating, we have loved the Creamy Raspberry Poppyseed Dressing, the Rich Balsamic Vinaigrette, and the Spicy Caesar. The Green Goddess Spinach Salad is a new favorite of mine, and the Asian Cabbage Salad with Wasabi Chickpeas and Oranges is on our menu plan for this week! The salad recipe section is definitely one of my favorites in the book – so many great choices!
Another favorite section is the Dips and Snackage recipes – from Somer’s Hot Spinach and Artichoke Dip to her Fire Roasted Salsa and Cheesy Gluten Free Crackers, I am looking forward to snack time and summer parties.
Raw Pad Thai and Cheesy Cauliflower Potato Bake are the stars in the Main Dishes section. The Cowboy Special One Pot Pasta is fantastic and easy, and Somer’s version of Healthier Shepherd’s Pie looks great, one I look forward to trying soon.
Desserts. So many choices here, one more tasty than the next! The Luscious Creamy Lemon Tarts are light and summery, perfect for right now, and I think Somer made the Cherry Garcia Soft Serve just for me.
A super quick, easy and delicious option? The No Bake, No Stovetop Cookie Bites:
These tasty Cookie Bites are simple in ingredient list and in process – they come together so quickly, this can easily be a snack to continually have on hand!
We have already gone through two batches, and a third was whipped up over the weekend. In fact, when preparing to make these initially, I realized I had everything on hand – these Cookie Bites are made with staples standard to my kitchen.
I am willing to bet many of you have everything on hand already too.
Cookie Bites – No Bake, No Stovetop
from Somer: When I was growing up, my mom made these great no-bake cookies all the time as an after school snack. They were super delicious and full of oats, chocolate, and peanut butter. Such a good combination! However, the recipe also had a stick of margarine and loads of sugar, making this a treat I haven’t made as often for my own kids. One day I was trying to make a raw-ish brownie out of dates, nuts, and chocolate. Instead, my creation tasted just like those no-bake cookies I loved so much as a child. I couldn’t have been happier about my kitchen mishap.
YIELD: 4 servings
dairy, egg, soy and gluten free, vegan
1/2 cup raw cashews, almonds or walnuts (or a combination)
1/2 cup gluten-free rolled oats
3/4 cup pitted soft medjool dates (roughly chopped after measuring, packed into a measuring cup)
Pinch sea salt
3/4 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
2 tablespoons vegan dark chocolate chips
1 tablespoon natural peanut butter
1 tablespoon agave nectar or pure maple syrup
In a food processor, combine the nuts, oats, dates, salt, vanilla, cocoa powder, chocolate chips, peanut butter, and maple syrup. Process until finely crumbled. Continue processing until the mixture starts to hold together into a mass. If your mixture seems dry, add water 1 teaspoon at a time until it adheres.
With wet hands, press the dough into an 8×4-inch loaf pan lined with parchment paper. Refrigerate the dough until firm.
Remove the parchment and the chilled dough from the loaf pan and cut into 1-inch x 1-inch cookie pieces.
These cookies keep nicely well-wrapped in the refrigerator for up to 10 days or in the freezer for up to 3 months.
Recipe from The Abundance Diet, © 2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC.