Toasted Coconut Banana Walnut Cookies

adapted from Undressed Skeleton

Ingredients:

1 1/2 (100g) Bananas
Zest of 1 orange
14g Chopped Walnuts
1 Packet Stevia
2 Tbsp Raw Unsweetened Coconut
1/4 Cup Ground Flax
1/4 Cup Coconut Flour
1/2 tsp Vanilla

1 scoop Optimum Nutrition 100% Whey Vanilla Protein Powder
1 Tbsp water

-Preheat oven to 325 degrees.

-Add All ingredients into a mixing bowl.

-Mix together until bananas are mashed and a cookie dough texture is formed. You can use an electric mixer or by hand.

-Spray a baking sheet with cooking spray.

-Place tbsp sized drops onto baking sheet. Press down with a spoon.

-Bake 14-16 minutes.

Nutrition: Makes 14 Cookies
Per Cookie: 48 Calories, 2g Fat, 5g Carbs, 3g Protein, 3g Fiber, 5g Sugar

No-Bake Energy Bites a.k.a. Protein Poppers

Ingredients:

• 1 cup dry oatmeal (the picture is deceiving, but I used rolled oats)
• 1/3 cup coconut flakes
• 1/2 cup nut butter (I used 1/4 cup almond and 1/4 cup peanut butter)
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips (optional, but I didn’t use them this time around)
• 1/3 1/4 cup raw honey (I found 1/3 to be too sweet for my taste)
• 1 tsp vanilla (I was out, so I omitted this)

Directions:

1.   Mix together all the ingredients. It takes a little time and some elbow grease, but you want to make sure everything is mixed together really well. This helps with forming the balls later.

2.   Chill the mixture in the fridge for at least an hour. I’ve found that the longer you chill it, the better the balls bind together.

3.   Roll, roll, roll the mixture into balls about 1-inch in diameter and enjoy!

 Find the original recipe here

In total this recipe has roughly 1661 calories.

Divided by 20 balls that comes to about 83 calories each. 

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I’ve made this recipe several times and omitted coconut and vanilla the first few times because I was out. The most recent time, I had coconut but not chocolate chips. As you can see in the first photo, I got out some dark chocolate. I was going to melt it and dip the balls in, but I ended up eating them before I had a chance.

This recipe makes between 20 and 30 balls, depending on how big you roll them. You can modify this recipe to your liking, but I don’t recommend messing with the honey and nut butter quantities. Those are important in binding everything together.

Substitutions:

Dry ingredients:

• White chocolate or butterscotch chips
• Dried cranberries, raisins, or chopped apricots
• Chopped almonds, pecans, or walnuts
• Sunflower seeds or pine nuts

Wet ingredients:

• Agave nectar for honey
• Sunflower seed or soy nut butter for peanut butter

*Update 8/29/12* Someone has told me that sunflower butter works well, but the mixture ends up a little gooey, so they added extra oats to make them stick together better. Also, I refrigerate them because I like them chilly, but as far as I know, they don’t have to be refrigerated, although they’d probably last a few weeks longer if they were.

Next time, I hope I can resist eating these long enough to try the chocolate-dipped version.

Oxygen Magazine Peanut Butter Protein Balls & Peanut Butter Protein Cookies

Oxygen Magazine Peanut Butter 
Protein Balls

Ready in 5 minutes • Makes 14 servings 

Ingredients:
1/3 cup natural peanut butter
1/4 cup honey
2 scoops chocolate whey protein powder
    (separated)
3 tbsp ground flaxseed
3 tbsp dark chocolate chips

Instructions:
Mix together all ingredients except 2nd scoop of protein. Should be the consistency of Play-Doh.
Add scoop # 2 of protein, continue mixing.

Roll into 14 small balls. 

Refrigerate/freeze to firm them up, overnight for best results. 

Enjoy!

Nutrients per serving (1 ball):
Calories: 87, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 3 mg, Sodium: 28 mg, Total Carbohydrates: 9 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 5 g, Iron: 0 mg

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Peanut Butter Protein Cookies

1 large egg

1.5 cups natural peanut butter

1.5 scoops whey protein powder, chocolate or vanilla

1/3 cup Sucanat

1/2 cup almond meal (I substituted GF flour, flax, and wheat germ)

1 tsp baking soda

1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F.

2. In a bowl beat the egg. Add remaining ingredients and mix well.

3. Form little balls with your hands and space evenly on a lightly greased baking sheet.

4. Bake for 12 minutes. Balls will puff up and lightly brown.

   Let cool for a few minutes and be careful handling them while hot, they are very delicate and will crumble apart!

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients:

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons (165 grams) natural peanut butter

1/4 cup (80 grams) honey (commenters have used agave with success!)

1 teaspoon baking powder**

1/2 cup (90 grams) chocolate chips* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

* a pinch of salt if your PB doesn't have any



Directions:
1.   Preheat your oven to 350°F / 175°C. 

2.   Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.

 Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. 

3.  Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. 

4.  With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 

5.   Bake for about 10 minutes. 

Yields about fourteen 1 1/2" cookie dough balls.

I found this great recipe here

Frozen Bananas. Luscious Ice Cream-Like Desserts

PB ‘Nana Cream Bites
I hes­i­tate to even call this a recipe, as it’s so basic it’s really more of a guide­line. These cold morsels of nom­ness con­tain the tri­fecta of fla­vor– banana, peanut but­ter and choco­late. You can always sub­sti­tute a dif­fer­ent nut butter.

2 large bananas
1/4 cup nat­ural peanut but­ter
1/2 cup choco­late chips
2 tbsp-1/4 cup milk of choice

1. Line a cookie sheet with waxed paper or parch­ment.

2. Slice bananas into coins about 1/2–3/4 inch thick. 

3, Spread a lit­tle dol­lop of peanut but­ter on top of each one. 

4. In a small bowl, com­bine the choco­late chips and milk (remem­ber, less is more). 

    Microwave in 15 sec­ond incre­ments until you can whisk them together. You want it to be a dipable con­sis­tency, not spread­able. 

    (Add a splash more milk if nec­es­sary. )

5. Dip the banana chunks using a fork as a lit­tle chocolate-coating fork­lift, dip­ping them into the melted choco­late. 

6. Place choco­late coated bananas on the pre­pared sheet and place in freezer until com­pletely frozen (3–5 hours). 

7. Remove frozen banana chunks from the sheet and store in a freezer container.

Source: NomNomNom

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FROZEN BANANA BITES
What you'll need . . .

2 large bananas
1/4 to 1/3 cup vegan chocolate chips
1/4 to 1/3 cup natural peanut butter
Unsweetened coconut flakes
Method . . .

Set out a large plate or bowl with a piece of parchment or wax paper on it.
Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

***

BANANA -- AKA 1 INGREDIENT -- ICE CREAM(OK. It's one ingredient plus some flavors.)

What you'll need . . .

2 ripe bananas, chopped
2 tablespoons peanut butter
Handful chocolate chips
(But really ANYTHING GOES!)
Method . . .

1. Chop bananas into smallish chunks (original post called them coins) and freeze overnight on a plate.

2. Then transfer to a food processor (I think a smaller one works better) and process until bananas are in little bits (like in the photo above).

3. Then add your flavors. There's no right or wrong way to do it. No right or wrong measurements. 

4.Continue blending until smooth.

Source: (never)Home Maker

Date-Nut PopEms

Date-Nut Pop-Em's

Though technically this is far from fat-free, here’s a recipe that lots of people on Eat to Live use as a treat (it’s also great for kids). Dr. Fuhrman warns that 3 of these have about 100 calories, so use them responsibly! See my note at the bottom.

INGREDIENTS:

2 ounces ground raw sunflower seeds
3 ounces ground raw blanched almonds
8 ounce of ground raw cashews
3 ounce of ground walnuts
1 tablespoons of ground flax seeds
10 ounces of soft date/coconut rolls, or soft pitted dates

( The mix is 3 parts nuts/seeds to 2 parts dates.)

For Cinnamon Flavor – Add one tablespoon of raw carob powder and 2 tablespoons of cinnamon to the mix.

All raw ingredients are completely ground, mixed together and formed into bite size balls (called Pop Ems).

NOTE:

- I use his 3 parts nuts to 2 parts dates rule and usually put about 3/4 cup nuts (mostly walnuts, but sometimes cashews and almonds too) into the food processor, and grind them until they’re medium-finely ground.

- Then I add 1/2 cup of dates, and process until they’re chopped and the mixture will hold together in balls.

- I also add cinnamon with the dates and sometimes a touch of coconut.

Cherry Date-Nut Balls

3/4 cup nuts (almonds and walnuts)1 tbsp. ground flax seeds
4 large Medjool dates, pitted (about 1/3 cup)
1/3 cup dried cherries
flaked coconut (optional)

Grind the nuts in a food processor until they are coarsely chopped.

Add the flax seeds, and pulse to incorporate.

Add the dates and cherries, and process until everything is completely chopped and combined.

Pinch a little of the mixture together to see if it sticks together or falls apart.

If it’s too sticky, add more nuts. If it won’t form a ball, add more dates or cherries.

Form into balls about the width of a quarter. If you want, you can roll them in coconut that has been powdered (as much as possible) in the food processor.

Makes about 16.

You can store these (if you can resist eating them) at room temperature for a couple of days or in the refrigerator for a week or more.

For more variations, check out the original recipe.

NUTRITIONAL INFORMATION:

3 of these have about 100 calories

German-Chocolate Fudge Bites

(Makes 10-14 balls)

These were inspired by this recipe.

• 3/4 cup pitted dates (I like Sunmaid, because they are softer.) (120g)
• 1/2 tsp pure vanilla extract
• 1/16 tsp salt
• 2 T cocoa powder (or raw cacao powder)
• 2 T shredded coconut
• 1/3 to 1/2 cup raw pecans
• optional: feel free to add some chocolate chips

Blend all ingredients together very well. (I recommend using a food processor.) Squish the dough together. (I transferred the dough to a plastic bag then smushed it together in the bag. It’s much less messy this way!) Roll into balls, cookie-cuttered shapes, or bars… or you can even use it for a pie crust!

Click the following link to see: Calories + Nutrition Facts.

They’re pretty much everything you could ever want in a bite—coconut, pecans, and lots and lots of chocolate! On today’s to-do list: make more fudge bites. I’ve already eaten them all!

Source: Chocolate Covered Katie

COCOA COCONUT BITS //

Makes 20

Because these are vegan, they can also be enjoyed raw. You can scoop them into balls, chill them for about an hour, and enjoy as such. I baked mine at a low heat, because it gives them a texture of somewhere between truffle and cookie and I really love that. A crisp crust and a soft center. Perfection.

1 1/2 cups dried, unsweetened coconut (sometimes tough to find at markets, easy to get online)

1/2 cup natural cocoa powder

1/3 cup rolled oats

1/2 cup grade b maple syrup

1/4 cup extra virgin coconut oil

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

In a mixing bowl. Combine the coconut, cocoa powder and rolled oats together. Stir in the maple, coconut oil, vanilla and optional dash of cinnamon. Mix to coat everything evenly. Set in the fridge for 20 minutes.

Preheat the oven to 215'.

Line a baking sheet with parchment paper. Using a mini scooper or your hands, make 1 inch balls and set them on the baking tray (they don't spread, ample space between is not important). Bake them on the middle rack for 20 minutes. Remove to cool.

Source: The Sprouted Kitchen

No Bake Oatmeal Rasin Carrot Cake Bites

1/ 2 c dry old-fashioned oats + 2 tbsp reserved

1/4 c carrots

1/4 c pitted medjool dates (I used 4 large, moist dates)

1/4 c raisins (I used a raisin medley blend) + 1/4 c reserved

3 tbsp brown sugar

1 tsp cinnamon

1 tsp vanilla extract

Directions:

Blend the oats and carrots in a Vita or food processor for about 10 seconds. Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated. Don’t overblend.

Remove the dough and by hand, stir in the reserved:

2 Tbsp dry oats

1/4 c raisins

Form into bite-sized balls or cookie shapes. If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites the size of a quarter gumball.

Store in freezer or refrigerator.

Optional:

Pinch Pumpkin Pie Spice

Pinch Ground Ginger

1/8 c Coconut Flakes

1/8 c Walnuts/Almonds

1/8 c chocolate chips.

Note: For those desiring a more traditional cookie, bake at 350F for 8 to 12 minutes, or to desired level

Nutrition Data 1 bite/ball = 38 calories

no-bake energy bites

(makes 18-20 bites)

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey (113g / 4oz)
    -stir-
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips (optional)

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.
Let chill in the refrigerator for half an hour.
Once chilled, roll into balls and enjoy!
Store in an airtight container and keep refrigerated for up to 1 week.

* I input the recipe on My Fitness Pal and it came to 176 per bite.
My batch was the exact recipe and made 16 bites.

 recipe found at smashed peas and carrots   OR   Gimme Some Oven's No Bake Energy Bites

chai chia protein bites

makes 10-12 cookie balls

1/2 cup sunflower seed butter
1/4 cup chai tea powder (Nature’s Flavors)
3 tablespoons chia seeds (reserve 1 tbsp for topping)
1 can cannellini beans, rinsed
5 – 8 drops NuNaturals Vanilla Stevia

In food processor or blender, puree beans. Add sunflower butter, chai and stevia, blend. It should form a ball of dough, if it is still crumbly, add a tiny amount of water, a teaspoon at a time. Process – it should quickly form a dough ball.

Stirring by hand, 2 tablespoons of chia seeds. Form into 1-inch balls and roll into the last tablespoon of chia seeds (just across top of ball). Bake at 350 for 10-12 minutes.

here's a link