Mini pig treat recipes/ideas
Healthy Mini Pig Treats
What is appropriate to give pigs for a treat? Well, pigs can pretty much eat anything that people eat, but many foods are not ideal or recommended. Focus on treating ONLY for positive reinforcement. Use treats for training your pig, but do not treat your pig for just being there. Pigs need to be trained and treats are commonly used as one of the tools to assist with training pigs. It's perfectly ok to give your pig a treat every now and then, but make your pig "sit" or "spin" before giving it to them. Remember, your pig will spin, shake hooves, sit, lay down or any other "trick" for a piece of ONE Cheerio, you do not have to reward excessively. You can give a handful or one and your pig will do the same thing. Use treats sparingly.
Focus on Pig-Friendly Ingredients
In the wild, pigs eat a range of vegetation, acorns, grains and sometimes even small animals/rodents. Potbelly pigs require a high-fiber diet; excess fat and protein consumption can cause unnecessary weight gain. Although pigs tend to prefer sweets, some have sugar intolerance. You should try to avoid high-sugar treats. Focusing on making treats with produce and other sources of fiber. These will benefit your potbelly pig's health while providing a tasty snack.
Fruit and Vegetable-Based Treats
Fruits and vegetables are a healthy treat base for potbelly pigs. For a simple homemade treat, cut vegetables and fruits such as carrots, apples and sweet potatoes into thin strips or cubes, and spread them across a baking sheet. Top with olive oil and bake until dry and crispy. Cooking time averages 20 to 30 minutes at 350 degrees. You can utilize a range of fruits and vegetables, but don't go overboard on sugary fruit. you don't have to cook them either, these vegetables and fruits can be fed raw as well. Some pigs will not eat certain veggies, but when they're steamed or cooked, they love them. Pumpkin is another food most pigs seem to really enjoy. This low calorie vegetable can be used in a variety of ways for a number of reasons. 100% pure canned pumpkin can help the GI tract, it can help with constipation and it can also be used as a binder for diarrhea. Raw pumpkin is a great filler as well as a great enrichment item that you can use to help keep your pig occupied. Hanging treats (such as tying the pumpkin using rope and having it from a doorway or on a post outside) is a great way to keep your pig moving and busy!
Peanut Butter and Popcorn
Potbelly pigs love peanut butter, and popcorn offers them fiber. Mixing the two creates another tasty homemade treat. Pop 3 tablespoons of popcorn kernels, which yields about a cup of popcorn. In a large bowl, melt a quarter-cup of peanut butter in the microwave; this will likely take about two minutes but varies. Add the popcorn to the peanut butter and stir them together for a sticky, yummy homemade treat your pig should love.
Ingredients to Avoid
Some foods aren't good for pigs' diets. These include overly fatty foods, excess dairy products, refined ingredients like pretzels and potato chips, and sweets like cake and pie. Some people say that pigs cannot eat chocolate, this is actual inaccurate. While chocolate can be problematic in other traditional pets, pigs CAN have chocolate. This should not be a staple part of their diet though as most chocolates are fattening and high in calories. Too much salt can lead to salt poisoning in pigs, so limit salt content. Relatively unseasoned organic leftover vegetables from dinner are fine. Also, although wild pigs may occasionally eat acorns, eating too many can cause a toxic reaction, so limit or avoid acorns when creating homemade treats for a potbelly pig.
Focus on Pig-Friendly Ingredients
In the wild, pigs eat a range of vegetation, acorns, grains and sometimes even small animals/rodents. Potbelly pigs require a high-fiber diet; excess fat and protein consumption can cause unnecessary weight gain. Although pigs tend to prefer sweets, some have sugar intolerance. You should try to avoid high-sugar treats. Focusing on making treats with produce and other sources of fiber. These will benefit your potbelly pig's health while providing a tasty snack.
Fruit and Vegetable-Based Treats
Fruits and vegetables are a healthy treat base for potbelly pigs. For a simple homemade treat, cut vegetables and fruits such as carrots, apples and sweet potatoes into thin strips or cubes, and spread them across a baking sheet. Top with olive oil and bake until dry and crispy. Cooking time averages 20 to 30 minutes at 350 degrees. You can utilize a range of fruits and vegetables, but don't go overboard on sugary fruit. you don't have to cook them either, these vegetables and fruits can be fed raw as well. Some pigs will not eat certain veggies, but when they're steamed or cooked, they love them. Pumpkin is another food most pigs seem to really enjoy. This low calorie vegetable can be used in a variety of ways for a number of reasons. 100% pure canned pumpkin can help the GI tract, it can help with constipation and it can also be used as a binder for diarrhea. Raw pumpkin is a great filler as well as a great enrichment item that you can use to help keep your pig occupied. Hanging treats (such as tying the pumpkin using rope and having it from a doorway or on a post outside) is a great way to keep your pig moving and busy!
Peanut Butter and Popcorn
Potbelly pigs love peanut butter, and popcorn offers them fiber. Mixing the two creates another tasty homemade treat. Pop 3 tablespoons of popcorn kernels, which yields about a cup of popcorn. In a large bowl, melt a quarter-cup of peanut butter in the microwave; this will likely take about two minutes but varies. Add the popcorn to the peanut butter and stir them together for a sticky, yummy homemade treat your pig should love.
Ingredients to Avoid
Some foods aren't good for pigs' diets. These include overly fatty foods, excess dairy products, refined ingredients like pretzels and potato chips, and sweets like cake and pie. Some people say that pigs cannot eat chocolate, this is actual inaccurate. While chocolate can be problematic in other traditional pets, pigs CAN have chocolate. This should not be a staple part of their diet though as most chocolates are fattening and high in calories. Too much salt can lead to salt poisoning in pigs, so limit salt content. Relatively unseasoned organic leftover vegetables from dinner are fine. Also, although wild pigs may occasionally eat acorns, eating too many can cause a toxic reaction, so limit or avoid acorns when creating homemade treats for a potbelly pig.
Healthy Ingredients Create Healthy Treats!
Carob is super nutritious and a great alternative to chocolate since the texture, taste and smell is very similar but without the caffeine. This is a great alternative for those who are allerigic to chocolate or whom just don't need the extra calories/sugar. What is Carob you might ask?
Carob comes from a pod of a tree of the same name, which is native to the Mediterranean. The ripe pods contain a sweet pulp that is dried, roasted, and then ground into a powder. That powder is called carob powder and is sold as is or made into chocolate-like chips.
Both the powder and chips are similar to cocoa powder and chocolate chips in color, but their flavor is unique. Carob is less bitter than chocolate and has a roasted, naturally sweet flavor (carob chips aren’t made with added sugar for this reason). Carob also happens to be caffeine-free and high in fiber.
Health Benefits of Raw Carob Powder:
Another star in recipes are a wonderful fruit called Dates! Here is why they're so great:
Pumpkin is also a healthy food that can be used in many different recipes to create treats your pig will absolutely love. Here are the benefits of pumpkin:
Pumpkin is a nutritious vegetable. According to an ingredient analysis table that I have (Feedstuffs Reference Issue, July, 1999) the nutrient analyses of pumpkin is:
Dry matter: 9%
Moisture: 91%
Crude fiber (DM basis): 14.2%
Crude protein (DM basis): 16.2%
Calcium (DM basis): 0.24%
Phosphorus (DM basis): 0.43%
Net Energy (DM basis): 930 kcal/lb
We can also thank pumpkin’s rich beta carotene content for its bright orange hue. Beta carotene is a precursor to vitamin A in the body, which is known for supporting vision, especially at night. Vitamin A can be found in extremely high amounts in orange vegetables like pumpkin, making them great for extra peeper protection!
When choosing the right pumpkin to cook or bake with this season, the big one you’ve picked up from the patch has a different texture and flavor, making it not the best option for cooking — but definitely good for carving! Instead choose one of the smaller pumpkins called “sugar pumpkins” or “pie pumpkins.” These 2 to 4 pound pumpkins are ideal for roasting or creating pureé in recipes.
Roast them in cinnamon, or go for a spicy combination like black pepper and turmeric. Black pepper helps increase your absorption of turmeric, and they’ll come out speckled black and orange! Pair that with the potassium you’re getting from the pumpkin pureé itself (over 500mg per cup — which is about 11 percent of your daily value) and you’ll be on track to getting the right amount of daily potassium to prevent deficiency, which can lead to muscle cramping.
Sprinkle on top of salads or yogurt for an added crunch. The green variety, called pepitas, are essentially the same as the white ones that come out of your pumpkin, but the green ones only come from certain varieties of pumpkins. You can find pepitas year-round in your grocery store’s bulk section. Pumpkin seeds a lot have a high fat content, so it's not recommended to feed excessive seeds to mini pigs, but they can most definitely benefit from having their daily dose of them.
Carob comes from a pod of a tree of the same name, which is native to the Mediterranean. The ripe pods contain a sweet pulp that is dried, roasted, and then ground into a powder. That powder is called carob powder and is sold as is or made into chocolate-like chips.
Both the powder and chips are similar to cocoa powder and chocolate chips in color, but their flavor is unique. Carob is less bitter than chocolate and has a roasted, naturally sweet flavor (carob chips aren’t made with added sugar for this reason). Carob also happens to be caffeine-free and high in fiber.
Health Benefits of Raw Carob Powder:
- Contains polyphenols which help with blood cholesterol levels
- Natural antioxidant protecting your body from free radicals
- Good source of calcium and selenium
- Improves digestion
- Carob tannins have Gallic acid. Gallic acid is an analgesic, anti allergic and antibacterial. It is also an antiviral and antiseptic
Another star in recipes are a wonderful fruit called Dates! Here is why they're so great:
- High in soluble fiber to help with digestion
- An excellent source of iron to help combat anemia
- Filled with natural sugars including fructose, sucrose, and glucose which help give that energy boost
- High in potassium
Pumpkin is also a healthy food that can be used in many different recipes to create treats your pig will absolutely love. Here are the benefits of pumpkin:
Pumpkin is a nutritious vegetable. According to an ingredient analysis table that I have (Feedstuffs Reference Issue, July, 1999) the nutrient analyses of pumpkin is:
Dry matter: 9%
Moisture: 91%
Crude fiber (DM basis): 14.2%
Crude protein (DM basis): 16.2%
Calcium (DM basis): 0.24%
Phosphorus (DM basis): 0.43%
Net Energy (DM basis): 930 kcal/lb
- Pumpkin is a powerhouse of nutrients.
We can also thank pumpkin’s rich beta carotene content for its bright orange hue. Beta carotene is a precursor to vitamin A in the body, which is known for supporting vision, especially at night. Vitamin A can be found in extremely high amounts in orange vegetables like pumpkin, making them great for extra peeper protection!
- Pumpkin is a great source of fiber.
When choosing the right pumpkin to cook or bake with this season, the big one you’ve picked up from the patch has a different texture and flavor, making it not the best option for cooking — but definitely good for carving! Instead choose one of the smaller pumpkins called “sugar pumpkins” or “pie pumpkins.” These 2 to 4 pound pumpkins are ideal for roasting or creating pureé in recipes.
- Pumpkin seeds are packed with magnesium.
Roast them in cinnamon, or go for a spicy combination like black pepper and turmeric. Black pepper helps increase your absorption of turmeric, and they’ll come out speckled black and orange! Pair that with the potassium you’re getting from the pumpkin pureé itself (over 500mg per cup — which is about 11 percent of your daily value) and you’ll be on track to getting the right amount of daily potassium to prevent deficiency, which can lead to muscle cramping.
- Pumpkin seeds may help your mood.
- Pumpkin seeds carry plenty of protein, for its serving size.
Sprinkle on top of salads or yogurt for an added crunch. The green variety, called pepitas, are essentially the same as the white ones that come out of your pumpkin, but the green ones only come from certain varieties of pumpkins. You can find pepitas year-round in your grocery store’s bulk section. Pumpkin seeds a lot have a high fat content, so it's not recommended to feed excessive seeds to mini pigs, but they can most definitely benefit from having their daily dose of them.
|
A favorite treat of many many pigs is Cheerios. (We should all definitely buy stock in Cheerios!)
Cheerios can literally be a life saver in some cases. I really believe this should be added to the emergency supply list. Many pigs would rather their bladder burst than to step foot (ok, hoof) outside during inclement weather or rain, but you throw a couple of Cheerios out there and your pig will likely follow. |
Frozen Treats For Mini Pigs
|
|
There are many ways to accomplish hydration, freezing pieces of fruit in ice cubes is one way to help during the hot summer months. This not only helps to keep them cool, but also provides a little snack and also some hydration. You can make your own popsicles by using vegetables, fruit or even fruit juice that can be given to your pig during the hot summer months. Add string before freezing and hang from a railing or a sturdy surface that your pig cannot knock down and you now have a snack, additional hydration and an enrichment activity.
Healthy Baked Treats For Mini Pigs
|
|
Pumpkin Cranberry Muffins
Ingredients
2 eggs
½ cup oil of your choice, e.g. sunflower, coconut, canola
1 cup pure pumpkin pureé
1½ cups whole grain flour, e.g., oat or spelt; combinations of whole grain flours can also be used
1½ teaspoons cinnamon
1 teaspoon ground carob
1 teaspoon baking powder
1 teaspoon baking soda
1 cup finely chopped fresh cranberries or ½ cup dried cranberries
Instructions
Try to use organic ingredients wherever possible. Preheat oven to 375°F degrees. Combine eggs, oil, and pumpkin pureé in a food processor or blender. Add dry ingredients and whirl together until smooth. Fold in finely chopped cranberries. Lightly grease mini muffin tins or line with paper cups, and fill each with muffin batter. Bake in preheated oven for 15 minutes. Remove muffins from oven and cool completely before storing in an airtight container or Ziplock bag. This recipe can easily be doubled, and the muffins freeze beautifully.
For an extra special touch during the holiday season, the muffins can be dipped in low-fat cream cheese and then decorated with cranberries and sprigs of fresh mint.
For your human family members, add ½ cup of unpasteurized honey to the ingredient list.
This recipe makes 34 mini muffins.
Ingredients
2 eggs
½ cup oil of your choice, e.g. sunflower, coconut, canola
1 cup pure pumpkin pureé
1½ cups whole grain flour, e.g., oat or spelt; combinations of whole grain flours can also be used
1½ teaspoons cinnamon
1 teaspoon ground carob
1 teaspoon baking powder
1 teaspoon baking soda
1 cup finely chopped fresh cranberries or ½ cup dried cranberries
Instructions
Try to use organic ingredients wherever possible. Preheat oven to 375°F degrees. Combine eggs, oil, and pumpkin pureé in a food processor or blender. Add dry ingredients and whirl together until smooth. Fold in finely chopped cranberries. Lightly grease mini muffin tins or line with paper cups, and fill each with muffin batter. Bake in preheated oven for 15 minutes. Remove muffins from oven and cool completely before storing in an airtight container or Ziplock bag. This recipe can easily be doubled, and the muffins freeze beautifully.
For an extra special touch during the holiday season, the muffins can be dipped in low-fat cream cheese and then decorated with cranberries and sprigs of fresh mint.
For your human family members, add ½ cup of unpasteurized honey to the ingredient list.
This recipe makes 34 mini muffins.
Carob cranberry truffles
Ingredients
½ cup unsweetened granola
2 tablespoons ground carob
½ cup finely chopped fresh cranberries or ¼ cup finely chopped dried cranberries
3½ cups oat flour
½ cup pure cranberry juice
1½ cups filtered water
Goat’s milk or goat’s milk yogurt
Extra granola, coconut or oatmeal, for rolling
Instructions
Try to use organic ingredients, whenever possible. Preheat oven to 325°F. Combine all ingredients, except the extra granola and milk. Make small balls, the size of truffles, dip in milk or yogurt, and then roll in granola or oatmeal. Place truffles on an ungreased cookie sheet, and bake for 20 minutes. Turn off oven, and allow the truffles to cool completely before storing them in an airtight container. These tempting treats freeze beautifully, and there are lots of wags and oinkss out there who actually prefer them freshly frozen. For holiday gift giving, pop truffles into candy cups.
Ingredients
½ cup unsweetened granola
2 tablespoons ground carob
½ cup finely chopped fresh cranberries or ¼ cup finely chopped dried cranberries
3½ cups oat flour
½ cup pure cranberry juice
1½ cups filtered water
Goat’s milk or goat’s milk yogurt
Extra granola, coconut or oatmeal, for rolling
Instructions
Try to use organic ingredients, whenever possible. Preheat oven to 325°F. Combine all ingredients, except the extra granola and milk. Make small balls, the size of truffles, dip in milk or yogurt, and then roll in granola or oatmeal. Place truffles on an ungreased cookie sheet, and bake for 20 minutes. Turn off oven, and allow the truffles to cool completely before storing them in an airtight container. These tempting treats freeze beautifully, and there are lots of wags and oinkss out there who actually prefer them freshly frozen. For holiday gift giving, pop truffles into candy cups.
|
|
Oat Carob Bites
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Raw, vegan and gluten-free snacks that will give you a boost of energy to get you through your day.
Ingredients
Instructions
Servings: 10 bites
Recipe Notes: Store in fridge for 1 week or freezer for longer.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Raw, vegan and gluten-free snacks that will give you a boost of energy to get you through your day.
Ingredients
- 1 cup rolled oats gluten free
- 1 cup raw almonds
- 2 cups dates soaked and pitted
- 2 tablespoons raw carob powder
- 2 tablespoons mesquite powder
- 2 tablespoons coconut oil melted
- 1 teaspoon chaga mushroom powder (optional)
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- Place all ingredients except coconut oil in a food processor and process for a couple of minutes, add coconut oil at the end and process until combined.
- Mixture will be loose but will stick together once pressed firmly into your hand. When the mixture holds together in your hand, then stop processing.
- Do not over process or the almonds will release too much oil.
- Place mixture in a large bowl.
- Take a small ice cream scoop and scoop mixture into your hands pressing firmly and shape into a ball, using gloves makes the process less messy.
- Roll energy bite in your choice of superfood powder (I used carob and lucuma), and place onto a parchment lined tray.
- Once finished rolling the batch, place in freezer for 30 minutes to set.
Servings: 10 bites
Recipe Notes: Store in fridge for 1 week or freezer for longer.
|
|
Pumpkin Spice & Coconut Breakfast Bars
Raw, vegan, snack bars made with pumpkin spice and coconut.
Ingredients
Instructions
Recipe Notes
Substitute walnuts for almonds, oats for buckwheat, maple syrup for any other liquid sweetener, or cranberries for raisins.
Author: Crystal Bonnet
http://www.rawrevive.com/pumpkin-spice-coconut-breakfast-bars
Raw, vegan, snack bars made with pumpkin spice and coconut.
Ingredients
- 2 cups gluten-free rolled oats
- 1/2 cup raw walnuts
- 8 dates
- 1/2 cup dried cranberries
- 1/4 cup unsalted pumpkin seeds
- 1/4 cup unsalted sunflower seeds
- 1/4 cup maple syrup
- 2 tablespoons chia seed powder
- 2 tablespoons dried coconut for bars + 2 tablespoons dried coconut for garnish
- 1 tablespoon mesquite powder optional
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
- 2 teaspoons pumpkin pie spice
Instructions
- Soak dates for 15 minutes and remove pits.
- Place walnuts and oats in the food processor and pulse until combined.
- Add dates to the food processor and pulse until combined.
- Add the rest of the ingredients into the food processor and process until a dough forms.
- Line a 9 x 9 square baking pan with parchment paper or saran wrap.
- Place mixture into the pan pressing firmly until even.
- Place the rest of the dried coconut on top of the bar mixture spreading evenly on top for a garnish.
- Place pan into the freezer for set for a minimum of 1 hour.
- Remove pan from freezer, remove bar mixture and cut into bars.
- Keep in fridge or freezer until eaten.
Recipe Notes
Substitute walnuts for almonds, oats for buckwheat, maple syrup for any other liquid sweetener, or cranberries for raisins.
Author: Crystal Bonnet
http://www.rawrevive.com/pumpkin-spice-coconut-breakfast-bars
Carrot Cake Squares
Prep Time: 30 mins
Cook/Chill Time: 9 hours
Total Time: 9 hours 30 mins
Ingredients:
Dry:
Instructions:
(https://deviliciouslyraw.com/carrot-cake-squares)
Serves: 6
Prep Time: 30 mins
Cook/Chill Time: 9 hours
Total Time: 9 hours 30 mins
Ingredients:
Dry:
- 1+ ½ cup coconut flour
- 1+ ½ tsp cinnamon
- ½ tsp ginger powder
- ½ tsp nutmeg powder
- 4 cup carrot juice pulp
- 1 cup soft dates
- 2 sweet, red apple
- 1 orange, peeled
- ¼ cup filtered water
- 2 apple, finely chopped
- 1 cup dried cranberries
Instructions:
- Peel, core and chop your apples into cubes. Place half of the apple cubes into a bowl and pour the rest into a food processor along with the orange, dates, nutmeg, ginger, cinnamon and filtered water. Process these until you have the consistency of applesauce. Add remaining ingredients (coconut flour, carrot pulp) and pulse a few times to get all the ingredients well combined. Remove dough from processor and pour into a large mixing bowl. Add apple cubes into a food processor and process until finely chopped. Next in a large mixing bowl add in the cranberries, finely chopped apples and mix together with your hands. Form dough into a long log or your preferred shape.
- Dehydrate at 140°F for 1 hour. Decrease heat to 115°F and continue to dehydrate for about 4 hours. Cut into squares, continue to dehydrate approximately for 3 hours or until desired dryness archived. You want the cake feel dry but not over dry, have a little bit of moistness too. Enjoy!
(https://deviliciouslyraw.com/carrot-cake-squares)
Serves: 6
Pumpkin Twizzler's (Vegan)
Ingredients:
2 cup chopped raw pumpkin
7 figs
1/2 cup soft dates
1/2 tsp pumpkin spice
1/4 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
Instructions:
Soak dates and figs for 30 minutes. Drain the water, place all the ingredients in a food processor and process until smooth. Pipe lines on a dehydrator sheet (makes 1 tray) by using a star tipped pipping tip, pipe lines going from one end of the tray to the end. Place in the dehydrator and dehydrate at 140°F 2 hours. Decrease heat to 115°F and continue to dehydrate until done (approximately for 5 to 6 hours) twizzlers sould be pliable, but not sticky. Once dried out and firm, let them cool. Then cut strips into bite sized pieces or whatever size you prefer and put into a jar or zip lock bag.
If you don’t have a dehydrator you can also make this in the oven. Just make sure you set the oven to a lowest possible temperature and left the door slightly open. It will take longer, but you’ll get there.
Ingredients:
2 cup chopped raw pumpkin
7 figs
1/2 cup soft dates
1/2 tsp pumpkin spice
1/4 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
Instructions:
Soak dates and figs for 30 minutes. Drain the water, place all the ingredients in a food processor and process until smooth. Pipe lines on a dehydrator sheet (makes 1 tray) by using a star tipped pipping tip, pipe lines going from one end of the tray to the end. Place in the dehydrator and dehydrate at 140°F 2 hours. Decrease heat to 115°F and continue to dehydrate until done (approximately for 5 to 6 hours) twizzlers sould be pliable, but not sticky. Once dried out and firm, let them cool. Then cut strips into bite sized pieces or whatever size you prefer and put into a jar or zip lock bag.
If you don’t have a dehydrator you can also make this in the oven. Just make sure you set the oven to a lowest possible temperature and left the door slightly open. It will take longer, but you’ll get there.
Raw Apple Cinnamon Macaroons
Ingredients:
2/3 cup ground almonds
3/4 cup dried apples
4 large Medjool dates, pitted (or 1/4 cup pitted smaller dates)
1 tsp ground cinnamon
1 cup finely shredded unsweetened coconut (I pulverized larger chunk coconut flakes into smaller pieces with my food processor)
1 tbsp maple syrup (or agave if you are strictly raw)
Instructions:
1. In a food processor fitted with its S-blade, process almonds into a fine flour if you have not done so yet. Add the dried apples, dated, salt and cinnamon and process until well combined.
2. Remove from food processor and and place in a bowl. Add coconut and maple syrup and with your hands, incorporate the coconut into the dough. Roll dough into 1″ balls.
3. You could simply refrigerate the dough but if you have a dehydrator, I recommend dehydrating them a bit. Thus, place on a mesh-lined dehydrator sheet. Dehydrate for 8-12 hours at 115F until they are dry but still retain a bit of moistness in the center. Refrigerate in an airtight container.
Makes 12 balls
https://tastespace.com//raw-apple-cinnamon-macaroons
Ingredients:
2/3 cup ground almonds
3/4 cup dried apples
4 large Medjool dates, pitted (or 1/4 cup pitted smaller dates)
1 tsp ground cinnamon
1 cup finely shredded unsweetened coconut (I pulverized larger chunk coconut flakes into smaller pieces with my food processor)
1 tbsp maple syrup (or agave if you are strictly raw)
Instructions:
1. In a food processor fitted with its S-blade, process almonds into a fine flour if you have not done so yet. Add the dried apples, dated, salt and cinnamon and process until well combined.
2. Remove from food processor and and place in a bowl. Add coconut and maple syrup and with your hands, incorporate the coconut into the dough. Roll dough into 1″ balls.
3. You could simply refrigerate the dough but if you have a dehydrator, I recommend dehydrating them a bit. Thus, place on a mesh-lined dehydrator sheet. Dehydrate for 8-12 hours at 115F until they are dry but still retain a bit of moistness in the center. Refrigerate in an airtight container.
Makes 12 balls
https://tastespace.com//raw-apple-cinnamon-macaroons
|
|
Rustic Raw Apple Cream Tartlets (Raw, Vegan, Gluten Free, Sugar Free)
Makes: 4 mini tarts
Date & Walnut Crust:
6 medjool dates, pitted
1/2 cup raw walnuts
1 tbs chia seeds
1/8 tsp sea salt
Apple Cream Filling:
1/2 cup apple, peeled & chopped (*optionally: reserve long peels to
make apple roses)
1/2 cup unrefined coconut oil
Instructions:
Note: This recipe would work well with 1 tsp of maple syrup added to filling mixture if you prefer an extra dose of sweetness! (I just prefer mine completely raw & sugar free.) * To make the apple roses, peel your apples in a way to keep the peel as long as possible. Curve peels into little spirals, nesting one inside the other to form a rose. These are not something you'd give as an every day treat, but definitely a special event kind of treat.
https://www.moonandspoonandyum.com/rustic-raw-apple-cream-tartlets-vegan
Makes: 4 mini tarts
Date & Walnut Crust:
6 medjool dates, pitted
1/2 cup raw walnuts
1 tbs chia seeds
1/8 tsp sea salt
Apple Cream Filling:
1/2 cup apple, peeled & chopped (*optionally: reserve long peels to
make apple roses)
1/2 cup unrefined coconut oil
Instructions:
- In a food processor, mix all crust ingredients until a smooth dough forms.
- Using a muffin tin or mini tart pans, divide your dough into 4 parts & press each part into a tin or pan, making sure to shape dough a little ways up the sides too. Place into the fridge while you prepare the apple cream.
- In a food processor, blend all filling ingredients until smooth.
- Remove crusts from fridge. Scoop apple cream filling into each refrigerated crust, smoothing the top with the back of a spoon.
- Place your tartlets into the fridge & chill until apple cream is firm, at least 1 hour.
- Remove from fridge & serve immediately. Store in an airtight container in the fridge for up to 1 week.
Note: This recipe would work well with 1 tsp of maple syrup added to filling mixture if you prefer an extra dose of sweetness! (I just prefer mine completely raw & sugar free.) * To make the apple roses, peel your apples in a way to keep the peel as long as possible. Curve peels into little spirals, nesting one inside the other to form a rose. These are not something you'd give as an every day treat, but definitely a special event kind of treat.
https://www.moonandspoonandyum.com/rustic-raw-apple-cream-tartlets-vegan
|
|
Apricot Coconut Snack Balls (No-Bake)
Ingredients:
Instructions:
Serves: 14 balls
Author: Melanie F. from Nutritious Eats
http://www.nutritiouseats.com/no-bake-apricot-coconut-balls/
Ingredients:
- 1 cup apricots
- ½ cup dates, pitted and chopped (about 5 medium)
- ½ cup almonds
- ½ cup cashews
- 1 cup unsweetened shredded coconut
- 1 Tablespoon coconut oil, melted
- 2 Tablespoons water
- ½ teaspoon vanilla extract
Instructions:
- Place all ingredients in a food processor. Blend for ~1½ minutes or until mixture starts to come together and no large chunks are still visible. Using a cookie scooper (1½ Tablespoon size), scoop out a heaping portion. Roll into a ball. Continue until all mixture is used. Store snack balls in a Tupperware container in the refrigerator.
Serves: 14 balls
Author: Melanie F. from Nutritious Eats
http://www.nutritiouseats.com/no-bake-apricot-coconut-balls/