Green Zebra Cakes (Paleo)

I cannot believe that my last post was almost a month ago! Honestly, I’ve been too busy to keep up with life outside of student teaching. Come mid-December, I promise to make it up to you. Surprisingly, I had a little time this weekend, so I was able to work on this post! It’s kinda Halloween-ish, right? Well, it’s a green and black treat if that makes a difference…until next time!

Green Zebra Cakes:

Base:

1 ripe banana

1/2 avocado

1/4 cup coconut butter

1/2 tbsp vanilla extract

1/2 tsp salt

Chocolate Drip:

1/2 tbsp coconut oil, melted

2 tsp cacao powder

2 tsp honey or maple syrup

Directions:

Combine all base ingredients in a food processor and blend until smooth. Spoon into silicone cupcake liners and place in the fridge for 1 hour. Afterwards, pop the cakes out of the cupcake liners and place on a plate.

In a small bowl, whisk together the chocolate drip ingredients. Drizzle over cakes. Upon contact with the cold cakes, the drizzle should harden up. Place in the fridge  until ready to serve.

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Power Balls (Paleo)

Sorry for my disappearance as of late! Student teaching has quiet literally sucked the life out of me. And I mean this in the best way possible. I don’t think I’ve been so excited for school days since I was in 2nd grade. In fact, I’m starting to hate my weekends now. That’s when I do all my lesson plans 😛

Anyway, to help power my way (as well as yours) through another week, here’s a snack recipe!

Power Balls (Paleo)

Ingredients:

1 cup nut/seed butter

1/4 cup honey

2 tbsp shredded coconut

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

pinch stevia

2 tbsp coconut flour

Optional: chocolate chips and/or raisins

Directions:

Combine all ingredients (except coconut flour and chocolate chips/raisins). Once mixed together, add in the coconut flour and chocolate chips/raisins and roll dough into balls. These can be stored on the counter or in the fridge.