2016 has been one hella of a ride! It has been a year full of ups and downs but definitely 2016 has reminded me that tough times do not last and people that stay by your side through them are worth a billion cones of (vegan) chocolate ice cream! “Change is the only constant in life”- Heraclitus says, I hope you had a great 2016 and an even better 2017 where you would grow and see yourself become a better version of yourself!
This New Years’ Day, I shall bless you with this delicious recipe that I made countless of times during the year. It is a recipe from Faith-The Conscientious Eater, her blog and Youtube Channel has been my favourite to watch this entire year!
Here’s the recipe:
1.5 Cups of quick oats
3 Tablespoon of cacao powder*
1/2 Cup grounded flax seeds
1/3 Cup cacao nibs**
1/2 Cup Tahini
1/2 Cup liquid sweetener (brown rice syrup, maple syrup, agave, date syrup etc.)
*You can sub cacao powder for cocoa power, it works the same
**You can sub them for chocolate chips as well
- In a large bowl, mix quick oats, cacao powder, grounded flax seeds and cacao nibs together.
- Add in tahini and liquid sweetener and mix well
- Using slightly damp hands, roll the dough into balls
- You can store it in an airtight container for up to 2 weeks (it really wouldn’t last that long)
Mixing the ingredients together well can be a little tough at times, but stick to it and you’ll appreciate the end product 🙂 Also, using slightly damp hands helps the dough to not stick on to your hands as much which makes it easier to mould it into balls.