There’s no denying that I love decadent desserts. I love making them, eating them and sharing them with friends and family. All of this love for making desserts was recently noticed by the wonderful people over at Harlequin. I was contacted a few weeks ago about reviewing and sharing a recipe from Debbie Adler’s new book, Sweet Debbie’s Organic Treats: Allergy-Free and Vegan Recipes. If you’re a vegan, diabetic, have celiac disease, a food allergy or an intolerance or are interested in boosting your health through your baking, you’re definitely going to want to get your hands on this cookbook. It’s packed with over 50 irresistible allergy-free and vegan recipes. From cupcakes, muffins, brownies, cookies, doughnuts and bread, this book has everything you need to create show-stopping allergy-free and vegan treats.
It was so hard to choose exactly which recipe I wanted to share with you today. From Irresistible Red Velvet Cupcakes to Gourmet Dark Chocolate Mesquite Brownies, each recipe had my mouthwatering! Ultimately I decided on the Date Balls since the holidays are right around the corner. Growing up I remember making date balls that were very similar to these, so when I spotted the recipe I knew I wanted to give them a try.
Having an almost one year old around the house, I’m always looking for healthy snacks that I can grab on the go. You can make these date balls ahead of time, store them in the freezer, then grab and go as you please!
Here’s your chance to win a copy of this amazing cookbook just in time for Holiday season! Just follow the directions below for a chance to win! Sorry this giveaway is limited to US residents only.
How to Enter: Leave a comment on this post answering the question: “Do you currently follow a special diet (vegan, diabetic, allergy free)? If not, do you know someone who does/or has? ” Feel free to leave links to your favorite vegan/allergy-free/diabetic recipes.
Extra Entries: The following five opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:
PLEASE REMEMBER: Leave a separate comment for EACH of your entries or only one entry will be counted.
Wednesday, November 20, 2013 at 12:00am CST GIVEAWAY CLOSED!!
Winner: The winner will be selected at random by Sweet Pea’s Kitchen using Random.org. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 48 hours to confirm receipt of the email. If the winner does not reply within 48 hours, another winner will be selected.
Yield: makes about 14
6 Medjool dates, pitted and halved
6 dried plums (prunes), pitted and cut into 1/2 inch pieces
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup chocolate chips (or make your own No Sugar Dark Chocolate Chips)
1/4 cup fresh blueberries
1 teaspoon cacao powder
1/4 teaspoon fine sea salt
3 tablespoons water
For the Topping:
2 tablespoons of chia seed
1/4 cup shredded coconut
Line a baking sheet with parchment paper; set aside.
In the bowl of a food processor fitted with the metal blade, process dates, plums, sunflower seeds, pumpkin seeds, chocolate chips, blueberries, cocoa powder, salt and water until almost smooth.
Place the coconut and chia seeds for rolling in separate shallow bowls. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the balls from sticking to your hands and ensure that the topping sticks to the ball). Roll a heaping tablespoon of mixture into a 1½-inch ball between moistened palms, roll the ball in either the coconut or chia seeds, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart. Place the balls in the freeze to chill for 2 hours.
Wrap each ball individually in parchment paper or bakery tissue paper, place in a sealable plastic freezer bag and keep frozen until ready to eat.
Source: slightly adapted from Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes
One Year Ago: Pumpkin Doughnut Muffins
Two Years Ago: Cinnamon Ice Cream
Three Years Ago: S’Mores Cookies