Maple Cream Cheese Coated Carrot Balls

  • Juice of 1/2 lemon
  • 4 oz of cream cheese, room temperature
  • 1/2 cup of maple syrup
  • 1/2 tsp of vanilla
  • Pinch of sea salt
  • 2/3 cup of shredded carrots
  • 2/3 cup of oats
  • 1/2 tsp cinnamon
  • 2 TB of maple syrup
  • 1 TB of ground flax seeds

Combine lemon juice, room temperature cream cheese, maple syrup, vanilla and sea salt in a blender until smooth. Grab two small bowls and pour half the cream cheese mixture into each bowl. Cover one of the bowls with plastic wrap.

Add carrots, oats, cinnamon, 2 TB maple syrup and flax seeds to the uncovered bowl and stir to combine. Let sit for 10 minutes. Using a portion scoop or spoon, grab small balls of the carrot mixture and place on a parchment lined baking sheet. Set in the refrigerator for at least 30 minutes.

Remove the balls from the refrigerator and dip each one in the cream cheese mixture. Freeze for 2 hours, or until hardened.


Chocolate and Oat Power Balls Featuring Your Super

These are so yum and easy!

1/2 cup maple syrup

1/4 cup chia seeds

1/4 cup flax seeds

1/4 tsp vanilla

1 1/2 cup oats

1/3 cup walnuts, lightly chopped

1/4 tsp sea salt

5 scoops collagen peptides

3 TB Your Super Chocolate Lover

Add maple syrup, chia seeds, flax seeds and vanilla to a small bowl or liquid measuring cup. Stir to combine and let sit while you toast the oats and nuts.

Toast oats in a pan over medium low heat for 5 minutes, stirring occasionally. Add walnuts and toast until the nuts are fragrant.

Add oats and nuts to the food processor and pulse into a rough flour. Add salt and collagen and pulse to combine thoroughly. Add Your Super chocolate lover and pulse to combine. Add the syrup, chia and flax mixture to the food processor and turn on until completely combined and the dough starts to pull away from the sides. The dough should easily come together to form balls (if it doesn’t, it needs more time in the processor).

Form the dough into balls and chill in the freezer for 4 hours. Store in the refrigerator or freezer. Enjoy!

Chocolate Chip Date Balls

These balls are delicious and sticky. They are a fantastic sweet treat!

1/2 cup almond butter

4 dates

1/4 cup maple syrup

1/4 tsp sea salt

1/8 tsp vanilla

1/3 cup oats

1/4 cup dark chocolate, chopped (or chips). Check out my chocolate recipe or use your favorite dark chocolate.

*please use organic ingredients, if possible.

  1. Add almond butter and dates to your food processor. Combine until all the dates are very finely chopped. Scrape down the sides of the food processor.
  2. Add maple syrup, sea salt and vanilla. Blend until very well combined, scraping the bowl halfway through.
  3. Add oats and pulse until combined and a large sticky ball comes together.
  4. Pulse in chocolate.
  5. Scoop balls (using a portion scoop or a spoon and your hands) onto a parchment lined baking sheet or plate. Refrigerate for at least an hour.
  6. Enjoy! Store in the refrigerator.

Cacao, Coconut and Oat Balls made with Your Super Chocolate Lover

  • I love Your Super superfood mixes!!
    • 1/2 cup + 2 TB coconut manna (pack coconut well when measuring)
    • 3 dates
    • 1/4 cup maple syrup
    • 2 TB Your Super Chocolate Lover
    • Vanilla beans from a 1″ piece of vanilla bean or 1/2 tsp vanilla extract
    • 1/8 tsp sea salt
    • 2 scoops collagen peptides
    • 1 cup rolled oats
    • 1/3 cup shredded coconut

    Add coconut manna, dates, maple syrup, Your Super Chocolate Lover, vanilla, sea salt and collagen peptides to your food processor.

    Turn food processor on for about 15 seconds. Stop and scrape the sides of the bowl. Repeat this 2 more times.

    Add oats and turn on until very well blended.

    Remove mixture to a mixing bowl and stir in shredded coconut.

    Form mixture into balls using your hands or a portion scoop. Make sure to pack the balls well.

    Freeze for at least 30 minutes, or overnight and store in the refrigerator.


    *please use organic ingredients, if possible.

    *this is not a sponsored post.

    Cinnamon Nut and Seed Bites

    These are a delicious breakfast!

    • 1/2 cup pumpkin seeds
    • 1/2 cup flax seeds or hemp seeds
    • 1/2 cup almonds
    • 1/2 cup sunflower seeds
    • a large pinch of sea salt
    • 1/4 cup honey
    • 1/2 cup almond butter
    • 1/2 cup of coconut oil
    • 1/2 tsp vanilla
    • a pinch of sea salt
    • 1/2 cup shredded coconut
    • 1/4 cup freeze dried bananas or blueberries
    • a heaping 1/4 tsp of cinnamon (ceylon cinnamon is the best!)
    • zest from about 1/2 a lemon
    • optional: a large pinch of lions mane mushroom powder

    *please use organic ingredients, if possible.

    1. Turn oven on 325 degrees and grease a baking pan with coconut oil or extra virgin olive oil.
    2. Combine nuts, seeds and salt in a food processor or high powered blender and process until it’s ground finely. Add honey, almond butter, coconut oil and sea salt and pulse to combine thoroughly.
    3. Remove the dough to a mixing bowl and stir in the coconut, dried fruit, cinnamon, lemon zest and optional mushroom powder.
    4. Press the dough into the greased pan and bake for 20 minutes, until set.
    5. Remove from the oven and allow to come to room temperature.
    6. Cut into little square and store in the refrigerator for two weeks or in the freezer for a few months. These little bites are a great breakfast on-the-go or a part of a nut and seed bowl with milk, yogurt or a smoothie and topped with nuts, seeds and fruit.00-10-20-30-40-50-60-7

    Cacao Sesame and Sunflower Balls

    The balls are very similar to my flax and pumpkin seed balls, they just highlight different seeds. Both are fantastic snacks or desserts that satisfy a chocolate craving without being too indulgent.

    Makes 15 balls:

    • 1/2 cup oats
    • 1/2 cup Sunflower seeds
    • 1/4 cup Sesame seed butter (tahini)
    • 1/4 cup coconut oil or grass-fed ghee
    • 2 TB cacao powder
    • (optional 1/4 tsp mushroom powder, I used lions mane in the batch pictured below)
    • a large pinch of sea salt
    • 1/4 cup raw honey or maple syrup
    • 1/8 tsp vanilla
    1. Blend oats and sunflower seeds into a chunky flour using a Vitamix (or another high-powered blender of your choice). Pour the chunky flour into a bowl.
    2. Blend tahini, coconut oil or ghee, cacao powder, optional mushroom powder, sea salt, honey or maple syrup and vanilla in the same blender bowl (without washing it in between).
    3. Remove the cacao mixture into the bowl containing the chunky flour. Stir it together and form the dough into balls using a spoon or portion scoop.
    4. Freeze the balls on a parchment lined plate or cutting board for 30 minutes. After 30 minutes, remove balls to a storage container and store in the refrigerator.

    *please use organic ingredients, if possible.

    To make this recipe vegan dairy free, make sure to use coconut oil instead of ghee.



    Below pictures are after freezing the balls for 30 minutes:


    Cacao Pumpkin and Flax Seed Balls

    These balls make a great little snack or dessert that satisfies a chocolate craving without being too indulgent. They are full of healthy fats and seeds and taste yummy!

    Makes 16 balls (each ball has about one teaspoon of honey in it):

    • 1/4 cup flax seeds
    • 1/4 cup pumpkin seeds
    • 1/4 cup coconut oil or grass-fed ghee
    • 1/4 cup coconut manna (butter), almond butter or grass-fed ghee
    • 1/3 cup raw honey, I suggest a light honey (like wildflower) or maple syrup
    • 2 TB cacao powder
    • very large pinch of (pink) sea salt
    • 1/8 tsp vanilla
    • 1/4 pumpkin seeds
    • 1/4 cup oats
    1. Blend flax seeds and pumpkin seeds into a powder using your Vitamix (or another high powered blender of your choice). Remove seed powder into a mixing bowl.
    2. Without washing the blender, add coconut oil or ghee, coconut manna or almond butter or ghee, honey or maple syrup, cacao powder, salt and vanilla. Blend on high until well combined.
    3. Remove honey cacao mixture into the bowl with the flax and pumpkin seeds and stir to combine. Stir in the pumpkin seeds and oats.
    4. Form the dough into balls using a spoon or portion scoop and place onto a parchment lined plate or cutting board. Freeze for 30 minutes.
    5. Remove balls from parchment and place into storage container. Store in the refrigerator. Enjoy!

    *please use organic ingredients, if possible.

    **make sure to use raw honey. CAP Beauty is my absolute favorite coconut butter or manna brand!

    To make this recipe vegan and dairy free, use coconut butter or almond butter instead of ghee.

    This recipe requires basic culinary skill levels. Click to read about how I rate the difficulty of my recipes.


    The green ingredient is matcha coconut manna (or butter). CAP brand coconut manna is the absolute best and they have matcha and berry coconut manna (along with plain). All would work well in this recipe. While I would usually use plain coconut manna here, I really enjoyed the matcha version. Matcha is a green tea very high in antioxidants. This was a fun way to sneak some matcha into our day!


    Chocolate Covered Cream Cheese Peanut Butter Balls!

    This recipe was inspired by a recipe that I created for my mother-in-law (No Bake Cheesecake, recipe coming this upcoming Thanksgiving!).


    • 1 lb cream cheese (32 TB) (organic and pasture raised)
    • 8 oz (14 TB) peanut butter
    • 1 1/2 cup maple syrup
    • 1 1/2 tsp vanilla
    • 3/4 tsp salt
    1. Allow cream cheese, peanut butter and maple syrup to come to room temperature.
    2. Blend in your vitamix until completely smooth.
    3. Pour the batter into a bowl and freeze for 30 minutes.
    4. Use a portion scoop (or spoon) to scoop balls onto parchment paper. I like to place my parchment paper on top of a large cutting board for easy transfer in and out of the freezer. Freeze balls for 30 minutes. While balls are freezing, make or melt chocolate.

    Chocolate (14 1/2 oz or 1 1/2 cups melted) (see recipe below or click for my blog post about my chocolate recipe.):

    • 200 g cacao paste
    • 100 g cacao butter
    • 140 g (7 TB) maple syrup
    • 1/4 tsp vanilla
    • 1/2 tsp salt
    1. Melt all ingredients over a double boiler. Remove from heat.
    2. Whisk until thick and shiny.

    Dipping Balls in Chocolate:

    • Frozen balls (see above)
    • Melted chocolate (see above)
    1. Dip balls in chocolate and turn to coat using a knife (or offset spatula), a fork and a spoon. Use the knife or offset spatula to scrape the balls off the parchment paper. Use the fork to transfer the balls into the chocolate and use the spoon to coat the ball. Then use the fork to remove the ball and place back on the parchment paper.
    2. Freeze chocolate covered peanut butter cream cheese balls for 2 hrs, until completely hardened.
    3. Store in the freezer for an ice cream texture or store in the refrigerator for a cheesecake texture.

    *please use organic ingredients, if possible.

    This recipe= Intermediary Culinary Skill Level- click to read about how I rate the difficulty of my recipes