Hooray! I am choosing one lucky winner* next Thursday to receive a copy of Dreena Burton’s cookbook, Let Them Eat Vegan. Be sure to enter by clicking on the Contest Page and signing up.
Dreena Burton is the author of four vegan cookbooks; The Everyday Vegan, Vive le Vegan!, eat, drink & be vegan, and her newest book Let Them Eat Vegan: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family. Her recipes include no white flour, no white sugar, are wheat-free and largely gluten-free.
Her latest book is full of amazing recipes. It is very well-organized having chapters that flow from Breakfast Bites and Smoothies, to Salads That Make a Meal, Proud to Be Saucy and Dippy, Vegan Soup for the Soul, Side Starters, Your Main Squeeze, When Burgers Get Better, Good Pasta Belongs on a Plate – Not the Wall!, and finishing off with C is for Cookie, That’s Good Enough for Me, Let Them Eat Cakes, Pies, and Puddings, and Dreena Dazs.
These recipes are not just healthy and wholesome, they are delicious and easy to make. I hosted a small vegan dinner party with 10 women the other night and Dreena’s Cocoa Cookie Dough Balls were one of the items that I made and were a huge hit. Here is the recipe.
Cocoa Cookie Dough Balls
reprinted with permission from Let Them Eat Vegan by Dreena Burton
Makes 14 to 16 dough balls.
1/2 cup raw almonds (see note for nut-free option)
1/2 cup + 2 tbsp rolled oats
A few pinches of sea salt (about a scant 1/8 tsp)
1 cup pitted dates
1/4 cup raisins
1/4 cup unsweetened cocoa powder
1 tsp pure vanilla extract
2 tbsp nondairy chocolate chips or cocoa nibs (optional)
A few teaspoons of unsweetened cocoa powder, unrefined sugar, or a combination of both, for dusting/rolling (optional)
In a food processor, process the almonds until fine and crumbly. Then add remaining ingredients and (except the optional chocolate chips) pulse or process. Once the mixture starts to become crumbly, process fully for a minute or two. It will appear as if nothing is happening at first, that the mixture is just whirring around in crumbs, but soon it will start to become sticky. When you see it start to become a little sticky, add the chocolate chips and process again. Continue to process until it forms a ball on the blade. Stop the machine and remove the dough. Take small coops of the dough (1 to 1 1/2 tablespoons in size) and roll in your hand. Repeat until you have rolled all of the dough. Toss or roll the balls in the coating, if using,, and refrigerate. Eat and repeat often.
Allergy-Free or Bust!: For a nut-free version, replace the almonds with just 1/4 cup of raw pumpkin seeds, and add another 1/4 cup of rolled oats.
If This Apron Could Talk: Make a double batch and freeze half. They thaw very well.
Kid-Friendly: These are excellent to pack in school lunches, with a nut-free option for you if nuts aren’t permitted in your school. For a nut-free version, replace the almonds with just 1⁄4 cup of raw pumpkin seeds, and add another 1⁄4 cup of rolled oats.
Savvy Subs and Adds: Replace vanilla with 1/2 teaspoon almond extract or orange oil.
I rolled some of my cookies in vegan chocolate chips and unsweetened cocoa powder and they were delicious. At my vegan dinner we rolled them in unsweetened shredded coconut.
My husband also LOVES her Nutty Veggie Burgers. They are easier to make than most of the veggie burgers I have tried but are so delicious. She has award-winning B-raw-nies, lots of amazing dishes with chickpeas, and such a large variety of foods that are sure to please everyone in your household.
As if all of this wasn’t enough, Dreena also includes in her book a Guide to Cooking Grains, Guide to Cooking Beans, Conversion Chart, A lesson on how to buy, prepare and cook greens, a section on the Plant-Powered Lunch Box, and what tools you will need for your kitchen and how to stock your pantry. So, sign up now to win a copy of this information rich, mouth-watering, fabulous cook book.
*winner must be a resident of the U.S. or Canada
Choosing healthy living over dying