No-Bake Vegan Peanut Butter Balls

by kitchenarian on August 20, 2011

Vegan Week – Day 7

What a week! Last Sunday when I embarked on Vegan Week, I did not know what to expect. Could I make it for seven days without dairy products, meat, or fish? Well, I did and it was actually a lot easier than I thought.

Things I have learned this week:

I like almond milk in my espresso
Not all wine is vegan
I do not like vegan carob chips
Sugar is not necessarily vegan – some can be processed with animal products
My husband really dislikes curry
Vegan egg substitute is not found in the refrigerated section of the grocery store

The highlight of my week was my three guest posts. I learned so much this week from my friends and they were such an inspiration to me. JL from JL Goes Vegan taught me to not let food control me.  By eating a healthy diet, I can relax and enjoy a healthy relationship with food. Tiffany from Como Water taught me to be more aware about what I eat and to think about where my food comes from before I eat it. Nikki from The Tolerant Vegan reminded me that none of us are perfect and that change is hard.  If I have a bad food day, don’t beat myself up about it.  Just try again tomorrow.

What will I eat tomorrow? I am not sure. Surprisingly enough at the moment I am not counting down the hours until I can eat a cheeseburger. I have learned some great new recipes this week that I will continue to use and my knowledge about vegan food has expanded. I am already more aware that it is not only important to know the origin of your food, but be aware of how it is processed before it reaches your table.

I mentioned this recipe earlier in the week and a couple of people asked me if I would share it, so here is the recipe for no-bake peanut butter balls. A delicious snack filled with protein that is quick to make and so easy to gobble up! The recipe is from Love Veggies and Yoga:

Ingredients:

1/2 Cup Natural (Vegan) Peanut Butter
4 tablespoons almond flour
3-4 tablespoons agave nectar
1 teaspoon vanilla extract
1/3 cup vegan carob chips (optional)

Mix all ingredients together. Roll into balls and refrigerate.  Makes about 12 – 15 cookie balls

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