Chocolate Banana Cashew Bites | Planted and Picked
These chocolate banana and cashew bites are fun and delicious bites! Perfect treat when you crave chocolate in the healthy form of raw cocoa powder, banana and raw cashew butter. Sweet Cravings Satisfied! These chocolate banana and cashew bites have a nice touch of sweetness. The sweet touch of maple syrup and mashed banana helps […]

Chocolate banana and cashew bites in a basket and on a plate - Pinterest Image
Chocolate banana and cashew bites on plate

These chocolate banana and cashew bites are fun and delicious bites! Perfect treat when you crave chocolate in the healthy form of raw cocoa powder, banana and raw cashew butter.

Sweet Cravings Satisfied!

These chocolate banana and cashew bites have a nice touch of sweetness. The sweet touch of maple syrup and mashed banana helps satisfy any sweet craving you have. If you crave something sweet after a meal, make it a smaller version and keep it in your freezer. They will soften quickly and therefore be ready to eat quickly. This will keep you from going back to something unhealthy aka Snickers bar!

finished dessert in the basket

Why these cashew bites are a healthy choice

Along with having a nice sweet touch, these cashew bites also have a healthy dose of healthy fat. Healthy fats help you feel fuller. The body needs healthy fats for many functions. They help absorb certain vitamins and minerals. They also help build energy, maintain proper body temperature, support brain function, and produce hormones, to name a few. Where can you get all of these healthy fats from plant sources? Avocados, raw nuts and seeds, olives, coconuts and some good quality cold pressed oils such as olive, coconut and flax. Healthy fats also help you feel fuller.

Different body constitutions require different amounts of fat. Other considerations are: the season of the year, the season of life, the types of activities you do, and any imbalances you may have. For example, if you are very stressed, you may need more healthy fats to help you feel grounded (fats isolate the nervous system). In addition, we are currently in the fall. It's a very dry time of year, so including extra good fats in your daily diet - hello cashew bites - will help compensate for that dryness that sets in in the body (scratchy joints and dry skin. , anybody?).

Chocolate banana and cashew bites in a bowl

Bottom line, don't be afraid to include fat in your diet. Just be sure to choose healthy, whole food sources whenever possible and focus on your individual needs as well.

If you love the sound of these Chocolate Banana Cashew Bites and are looking for a healthier snack inspiration, try our Energy bites with almond butter, No-Bake Granola Bars, these pumpkin spice muffins or these Blueberry Oatmeal Muffins. They are sure to satisfy and packed with nutrients. Eat healthy, be healthy and feel good!

Chocolate banana and cashew bites in a bowl

Chocolate Banana Cashew Bites

Impression Pin Rate

Classes: Dessert, Snack

Keyword: bananas, cashews, chocolate, maple

Portions: 12

Author: Planted and picked

Ingredients

  • Chopped off raw cashew butter
  • ¾ Chopped off Oats
  • 1 tall banana, crushed
  • 2 tablespoon chia seeds, ground
  • ¼ Chopped off grated coconut
  • 2 tablespoon raw cocoa powder
  • ¼ Chopped off Maple syrup
  • teaspoon sea ​​salt
  • teaspoon Cayenne pepper

Optional fittings

  • grated coconut
  • dragon fruit powder
  • raw cocoa powder
  • crushed / ground nuts like pistachios

Instructions

  • If you have whole chia seeds, grind them first (a coffee grinder works well).

  • Mash the banana in a large bowl. Add the rest of the ingredients and mix well.

  • Take about 2 tablespoons of the mixture for the small balls or 1/4 cup of the mixture for the large ones, roll into balls and place on a baking sheet.

  • Once all of the balls are formed, you can roll them in optional fillings such as grated coconut and crushed nuts or seeds.

  • Place in the freezer on the cookie sheet. Once frozen, they can be transferred to an airtight container and kept in the freezer until ready to eat.


It’s easy to be cynical about the idea of New Year’s resolutions, but there is a lot of undeniable and powerful energy surrounding the idea of change at this time of year. For many of us, that change starts in the kitchen.

Maybe it means resolving to cook at home more often, to keep a well-stocked freezer and pantry, to waste less, or to make slightly more wholesome choices. Maybe, for you, this is the year in which you’d like to give veganism ( or vegetarianism ) a try.

Whether you’re trying to dip your toes slowly into the world of plant-based eating, or you’re ready to make a total shift, it can be helpful to keep a few things in mind.

Some people go vegan overnight, and they never look back. But for many others, a slow transition is more sustainable ( and pleasurable ) than a 180-degree turn. If the idea of going vegan feels daunting, start with a couple of small steps, like a Meatless Monday challenge at home, or switching one of your daily meals to a meatless and dairy-free option. ( You’d be surprised at how easy it is to trade your turkey sandwich for hummus, tempeh bacon, and avocado ).

I’m quick to say that vegan food is just food. While there are a couple of secret weapon ingredients to have on your radar ( nutritional yeast, I’m lookin’ at you ), for the most part a healthy appetite for grains, beans, and produce is all you really need to get started. With that said, any dietary shift can be tricky, and veganism is no exception. So, before you get started, take just a little time to go over the basics of plant-based nutrition. Find a useful, all-in-one resource, like Brenda Davis and Vesanto Melina’s Becoming Vegan, or Ginny Messina and Jack Norris’ Vegan For Life. At some point, someone will ask you where you get your protein ( or your iron, or your calcium ), and while you could laugh the question off, it’s a lot more powerful to supply a quick, confident answer.

Going vegan expanded my palate dramatically : I learned about all sorts of global cuisines, warmed up to my spice rack, and tried ingredients I’d never considered before. But my culinary repertoire was pretty meager when I made the switch. If you already have some culinary experience, don’t assume that you’ll need to acquire an entirely new bag of tricks to eat vegan or vegetarian.

In fact, one really useful place to start is by looking at some of your favorite dinner recipes and thinking about how you might adapt them to be meatless and/or dairy-free. It may be as simple as removing some cheese ( or replacing it with cashew cheese ). It may mean trading the central protein for beans, soy foods, or even a hearty vegetable, like mushrooms.

Until I went vegan, I had never tried tempeh, soba noodles, kimchi, kabocha squash, nutritional yeast, millet, mulberries, or buckwheat…and the list goes on. Becoming vegan encouraged me to explore new ingredients, and it also introduced me to more global dishes.

A great many dietary folklores around the world are already plant-based, which means that vegans and vegetarians have many rich, exciting culinary folklores to draw upon. If you’re new to plant-based cooking, explore meatless dishes and recipes from other parts of the world ( Indian, Ethiopian, and Middle Eastern dishes are some of my personal préférés ). Dust off your spice rack and add new flavors to your food. Use your transition to plant-based eating as an excuse to try new grains, legumes, and vegetables.

A lot of folks assume that adapting a recipe to be vegan means replacing the meat or poultry with a faux meat, a block of tofu, or tempeh. That’s cool, but it can also be fun to think creatively and imaginatively about how to capture the essence of a traditional recipe without animal protein. No, lentil Bolognese isn’t really Bolognese, but it does capture the heartiness of the original; cashew banana yogurt is a far cry from dairy, but it does evoke the same, sweet creaminess.

Many people are surprised by how easy it is to go meatless. Cheese, on the other hand, is a different story. I myself used to utter the same words I hear constantly from readers, friends, and nutrition clients : ' I’d love to go vegan, but I can’t give up cheese. '

While I won’t pretend that giving up dairy is easy—it’s not, especially because it’s so ubiquitous in restaurant dishes—I will say that I had a much easier time living without it when I learned to make my own substitutes. Store-bought soy and almond cheeses weren’t cutting it ( especially nine years ago, when the options were limited ), and soy creamers and yogurts left me feeling equally flat. Making my first batch of cashew cheese—which authentically captured the tanginess and matière of goat cheese—was a revelation. Homemade nut milk let me create creamy porridge and muesli far more authentically than did store-bought, non-dairy milk.

Over time, I’ve experimented with tofu paneer, tofu feta, and cashew yogurt, and the list is growing. Homemade dairy substitutes are creative, fun, and cost-effective, and I think they’re a big step up from what you can find in the store.

While I’m the first to point out that vegan proteins extend far beyond soy foods—encompassing couleurs of different grains, legumes, nuts, and seeds—you really can’t beat tofu and tempeh for ' meaty ' matière and complete protein in meatless dishes. Both ingredients can be either memorable or mundane, depending on how you prepare them. I definitely recommend pressing tofu if you’re not already in the habit; it’ll create a firmer, more toothsome matière that most people prefer.

When preparing tempeh, be sure to use a boldly flavored marinade or sauce to help balance tempeh’s earthy taste, and if you find it bitter, you can steam it before marinating, too.

For the most part, I try to feature whole foods and homemade ingredients in my cooking. But in spite of the fact that I love to create my own dairy substitutes and I’d usually rather eat a scoop of lentils than a block of faux meat, I don’t eschew vegan products, and I think that keeping an open mind about them can really enrich the authenticity of your food.

This is especially important when you’re transitioning and vegan cooking still feels like a brave new world. Nine times out of ten, I’ll opt to use cashew cheese in a recipe rather than Daiya ( a melty, commercial vegan cheese ) ; coconut oil in place of Earth Balance ( vegan butter ) ; or grilled tofu in place of Beyond Chicken ( grilled strips of soy and pea protein that taste shockingly like chicken ).

But when I’m aiming for totally authentic, precise results, vegan substitute products can go a long way, and it’s comforting to know that they’re an option if I feel like taking a shortcut.

Over time, I learned to create vegan food with greater sensitivity to others’ tastes and traditions. I love a lot of really crunchy fare, from the aforementioned raw kale salad to tofu, sprouts, and grain bowls. And I know a lot of other folks who love these dishes, too. But sometimes being an ambassador of vegan food means knowing how to create dishes that feel familiar and appeal to a wide array of more conservative palates, like vegan lasagna, shepherd’s pie, or sloppy Joes.

And, if you’re trying to dispel the idea that all végétaliens eat is salad and prove that vegan food can be filling and hearty, then it’s all the more important to create dishes that evoke a sense of comfort.

Change feels a lot less daunting when you have company. If your family and friends aren’t exploring veganism along with you, then find community in other ways. Explore a vegan meetup or potluck in your community. Become a regular commenter on vegan food blogs. If you do have a friend who’s interested in plant-based cooking, convie him or her over for some recipe testing.

Studies show that failure to stick with a vegan or vegetarian lifestyle is often attributed to feeling ' different ' or isolated. Food is all about community and sharing, so do your best to share this lifestyle with people you care about—even if they’re not making the change along with you.

SHOP NOW

Leave a Reply

Your email address will not be published. Required fields are marked *