Chocolate Immune Boost Bites

Chocolate Immune Boost Bites and matcha tea

Chocolate Immune Boost Bites and matcha tea

The seasons are starting to change, often a time that ushers in new colds and flus. It’s a good idea now to keep up immune health, and I have a tasty way for you to do just that. These nuggets of sweetness can be beneficial to your immune system, all the while disguising themselves as dessert.

Over the years I have collected many recipes for what are called Energy Bites. The recipe here is a mashup of those, with an accent on herbs to keep you well. It’s raw and vegan so there are no high altitude tips and no veganizing was necessary. You can substitute your favorite sweetener and nut or seed butter, but please do not consider this medical advice. Seek out your healthcare provider if you have serious health issues.

Chocolate Immune Boost Bites

2 TBS astragalus root powder
1 tsp maca powder
2 tsp cacao powder
1 tsp cinnamon powder
1/4 tsp cardamom powder
6 TBS date paste (see my post on how to make date paste, or use Soom Silan Date Syrup)
1 cup tahini or nut butter (I used Soom Premium Tahini)
walnut pieces, for garnish

In a small bowl, whisk the powders together. In a medium bowl, combine the date paste and tahini or nut butter. Stir the powders into the wet ingredients until well incorporated. Let the mixture sit for 15 minutes for the powders to better absorb. Roll teaspoon-sized balls in the palms of your hands. Press walnut pieces in the tops of the bites. Store in an airtight container on the counter. Eat 2-3 daily. Makes 10 Immune Boost Bites.

Until next time, happy nonbaking!

This post was a collaboration with Soom Foods, however my opinions are my own.

New Year’s Eve Spiced Nuts

New Years Eve spiced nuts

New Year’s Eve spiced nuts

The following snack is fun to have on-hand to munch on this New Year’s Eve. Its decadent taste can get you through until the grand dinner is served, or it can be eaten alongside any cocktail. You can choose one nut, or a mixture as I did. The flavorings can also be chosen to suit your palate, making this a munchie with endless combinations.

Traditionally, flavored nuts use egg white as a coating, which is decidedly non-vegan. But the recipe I found uses a double toasting and a wet coating to bring out the taste. It originally made a sweet nut, but I wanted something savory for a change. Whether you prefer sweet or more herbaceous, this is still a treat worthy of any celebration.

New Year’s Eve Spiced Nuts adapted from Quick Candied Nuts by America’s Test Kitchen

1 cup unsalted nuts (such as a mix of walnuts, pistachios, almonds, and cashews)
1 TBS spices (such as a mix of dried rosemary, smoked paprika, ancho powder, and garlic powder)
1/2 tsp organic sugar
1 TBS hot water
1/8 tsp sea salt

Adjust oven rack to middle position and heat oven to 350F. Spread nuts in a single layer on a rimmed baking sheet and toast until fragrant and slightly browned, 8 to 12 minutes, shaking sheet halfway through toasting. Transfer nuts to a plate and let cool for 10 to 15 minutes. If doing more than one type of nut, then toast each individually as they have different cook rates. Place dirty baking sheet aside.

Grind together all spices in a spice grinder until powdered and mixed. Line now-empty sheet with parchment paper. Whisk spice blend, sugar, hot water, and salt in a large bowl until sugar is mostly dissolved. Add nuts and stir to coat. Spread nuts on baking sheet in a single layer and bake until nuts are crisp and dry, for 10 to 12 minutes.

Transfer sheet to a wire rack and let nuts cool completely, for 15 minutes. Nuts can be stored at room temperature for up to 1 week.

Until next year, happy baking!