Maple Gingerbread Energy Bites

Gingerbread Bliss Balls

Maple Gingerbread Energy Bites

Ingredients:

•1/3 CUP ALMONDS
•1/3 CUP ROLLED OATS
•1/2 CUP PITTED DATES
•1/3 CUP RAISINS
• 2-3 TSP PURE MAPLE SYRUP •1 TBSP FLAXSEED MEAL

• GINGERBREAD SPICE PACK: GENEROUS DASH OF SEA SALT, 1/3 TSP CINNAMON, 1/3 TSP GINGER, AND A GENEROUS PINCH OF NUTMEG, CLOVES, AND ALLSPICE

Instructions:

• SOAK THE DATES FOR 10 MINUTES IN WARM WATER. (DOUBLE-CHECK TO MAKE SURE ALL THE PITS HAVE BEEN REMOVED.)

• COMBINE OATS AND ALMONDS IN A FOOD PROCESSOR FOR 30-60 SECONDS, UNTIL NO LARGE PIECES REMAIN.

  • DRAIN THE DATES.

  • ADD DATES, RAISINS, MAPLE SYRUP, FLAXSEED MEAL, AND SPICE PACK TO THE FOOD PROCESSOR, AND COMBINE UNTIL A STICKY DOUGH FORMS.

    • ROLL INTO 12 1” BALLS AND KEEP REFRIGERATED UNTIL YOU’RE READY TO EAT THEM!


GET EVERYTHING YOU NEED TO MAKE THESE AT HOME!

 
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Figberry Vegan Gingerbread Energy Bites

Golden Pistachio Energy Bites

Vegan Pistachio Energy Bites by *Figberry*

Golden Pistachio Energy Bites

INGREDIENTS

  • 1/2  cups old-fashioned oats 
  • 1/3 shelled and chopped pistachios
  • 1/3 cup golden raisins 
  • dash of cinnamon
  • dash of salt 
  • 1 tablespoon  pure maple syrup

INSTRUCTIONS


  • Combine all ingredients in a food processor and roll into 1" balls. 

OR

  • Chop pistachios. 
  • Combine all ingredients and refrigerate overnight. 
  • Mold into 1" balls. 

GET EVERYTHING YOU NEED TO MAKE THESE AT HOME!


Vegan Golden Pistachio Energy Bites by *Figberry*

Cocoa-Coconut Raspberry Bites

Cocoa Coconut Raspberry Bites by *Figberry*

Cocoa-Coconut Raspberry Bites

 

INGREDIENTS

  • 1/3 cup almond flour

  • 1 cup Medjool dates

  • 1 1/2 tablespoons shredded unsweetened coconut

  • 1 teaspoon chia seeds

  • 1 3/4 tablespoons unsweetened cocoa powder

  • 1 tablespoon almond butter

  • A generous dash of sea salt

  • 1 extra tablespoon unsweetened cocoa powder and 1 tablespoon freeze-dried raspberry powder for rolling balls

 

DIRECTIONS

  • Soak the dates for 10 minutes in warm water.

  • Combine dates, almond flour, coconut, chia seeds, 1 3/4 tablespoons cocoa powder, almond butter, and sea salt in a food processor. Combine until a sticky dough forms.

  • Roll in cocoa powder and freeze-dried raspberry powder, if desired.
  • Refrigerate until you're ready to eat.

GET EVERYTHING YOU NEED TO MAKE THESE AT HOME!

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Cocoa Coconut Raspberry Bites by *Figberry*

Blueberry Oat Bliss Bites

Blueberry Energy Bites by *Figberry*

It's like eating a delicious blueberry muffin - except sooooo much healthier. And no baking required!

Blueberry Oat Bliss Bites

Ingredients

  • 1/3 cup cashews

  • 1/3 cup rolled oats

  • 1/3 cup dried blueberries

  • 2/3 cup dates

  • Scant ¼ tsp sea salt

  • Scant ¼ tsp ground ginger

  • 1 tbsp almond butter

  • Blueberry powder for rolling

 

Directions

  • Soak the dates for 10 minutes in warm water (if you have a high-powered food processor, you can omit this step).

  • Combine cashews and oats in a food processor for 30 seconds until no large pieces remain.

  • Drain the dates (if you soaked them).

  • Add dates, blueberries, almond butter, and spice pack to food processor. Combine until a sticky dough forms.
  • Roll in blueberry powder, if desired.
  • Refrigerate until you're ready to eat.

GET EVERYTHING YOU NEED TO MAKE THESE AT HOME!


Blueberry Energy Bites by *Figberry*

VEGAN BUTTERNUT SQUASH & MUSHROOM LASAGNA WITH TOFU RICOTTA

Who doesn’t love a good lasagna? With hearty marinara sauce, bubbling cheese, and crispy bits on the top, it’s the perfect comfort food. So what do you do when you’re vegan? You still make a lasagna! Being vegan doesn’t mean depriving yourself of delicious food. And even if you’re not vegan, we guarantee that you and your family will love this lasagna because it’s tastes just like classic Italian comfort food.

The main components of this dish are (1) marinara sauce, (2) tofu “ricotta” cheese, (3) mashed butternut squash, (4) sautéed mushrooms and shallots, and (5) lasagna noodles. But you can easily customize this recipe to make it your own. Try adding sautéed kale or frozen, thawed spinach to get in your daily greens; substitute eggplant for mushrooms; or substitute the marinara sauce with pesto.

Finally, this dish is as easy to make as any lasagna. Don’t let the “tofu ricotta” trick you into thinking this is hard. It requires no cooking and takes 5 minutes to make! Bon Appétit!

Roasted Beet and Sweet Potato Soup

 

Here at Figberry we're a bit obsessed with beets. Beets are a nutritional powerhouse and possess antioxidants that help ward off inflammation, cancer, and heart disease. But beets aren't just a healthy superfod. They're also beautiful, which is important since eating a clean diet is so much easier (for both you and your kids) when food is visually pleasing, 

This roasted beetroot and sweet potato soup is vibrantly colored, packed with flavor, and is sure to please your family. The combination of the root vegetables and coconut milk make this soup hearty yet luxurious, and the flavors lend themselves to a wide variety of pairings. For an Indian flair, top your soup with coconut yogurt, cilantro, chili peppers, and fennel seeds. For an Asian twist, add cooked shiitake mushrooms, sesame seeds, scallions, and sesame oil. And for a Mediterranean vibe, swirl in a few dollops of tahini, sesame seeds, parsley, and za’atar oil. 

Try serving this soup as a first course at a dinner party, or serve it alongside a leafy green salad and pita bread for a light dinner with your family.  

Apple Pie Cinnamon Energy Bites

 

Pumpkin spice might be the unofficial flavor of fall, but the sweet combination of cinnamon and apples is just as worthy of your snacking pleasures - and definitely a fan favorite amongst kids. These energy bites are packed with all the good stuff: dried fruit, whole grain oats, pecans, and seasonal spices. Unlike almost every granola bar on the market, this recipe is totally free of refined sugar and contains no artificial ingredients. They're also 100% plant-based and as an added bonus - kids can make these themselves!

Apple Pie Cinnamon Energy Bites

Ingredients 

  • 1/2 cup oats

  • 1/2 cup pecans

  • 1 cup dried apple rings

  • 3/4 cup pitted dates

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger

  • 1/4 tsp cloves

  • 1/4 tsp sea salt 

 

Instructions 

  • Soak the dates for 10 minutes.* Make sure all the pits are removed!
  • Combine the oats and pecans in a food processor for 30 seconds
  • Rip the apples into small pieces and add to the food processor for another 30 seconds. 
  • Drain the dates, and add to the food processor, along with the spices. Blend until a dough forms. 
  • Roll the dough into 1" balls.  (This recipe makes 18 balls.)
  • Start snacking and save the leftovers in the refrigerator! 

* If you have a strong food processor, you can actually skip the steps of soaking the dates and chopping the apples into smaller pieces. If your food processor is not as strong, you might want to soak the dates for longer and cut those into pieces as well. 

 

Want to skip the grocery store and get everything you need delivered?

Order a Figberry box and #rollwithus. 

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Vegan Apple Pie Energy Bites by *FIgberry*
 

Spooky Halloween Black Bean Dip

Spooky Vegan Halloween Dip

With Halloween only weeks away, the bombardment of sweets is just around the corner. We’ve got some tricks (and treats!) up our sleeves, but there’s nothing spooky about a healthy holiday snack every now and then.

This black bean dip has a kick to it that’s delicious but not overwhelming. Lime juice brightens the flavors, and a splash of hot sauce keeps things spicy.

Use cookie cutters to give your homemade tortilla chips a festive look, and that bowl of candy corn will have some real competition.

 

SPOOKY BLACK BEAN DIP

Ingredients:

  • 1 1/2 cups cooked black beans
  • 1-3 tablespoons your favorite hot sauce
  • 1 tsp cumin (optional)
  • Shredded red cabbage for colorful garnish
  • 6-inch corn tortillas, cut up into shapes, brushed with olive oil and baked in single layer at 350 degrees for 12 minutes.
  • juice from 1 large lemon (or 1.5 medium lemons – about 1/4 cup)

 

Instructions:

  • Cut tortillas into shapes with a cookie cutter, brush with olive oil, and bake on a greased cookie sheet at 350 degrees for about twelve minutes. 
  • Puree beans and lemon juice in blender.
  • Add hot sauce sauce slowly and test, until you’re happy with how spicy it is.
  • Sprinkle with cumin and serve with tortilla chips.

 

Spooky Vegan Halloween Chips