Tag Archives: pecans

Chocolate Mushroom Paleo No Bake Energy Balls (Reishi & Chaga)

Boost your immunity with these antioxidant rich Chocolate Mushroom Paleo No Bake Energy Balls, and learn the amazing health benefits of reishi and chaga mushrooms!

Chocolate Mushroom Paleo No-Bake Energy Balls

Mushrooms are all the rage right now. I’ve been seeing mushroom coffee and various supplements popping up everywhere, and at first I thought that it was just a food trend that was bound to go away soon. That was until I tried it out myself, and was amazed at the difference I felt in my energy and health!

I’ve been drinking it in tea form for over a week now, and I’ve been gradually sleeping better and feeling better, and it’s become part of my daily self care routine that I really really enjoy.

Chocolate Mushroom Paleo No Bake Energy Balls Recipe

While I love the taste of these antioxidant rich mushrooms in tea form, I totally get it if you are not into the medicinal, slightly bitter flavor. I grew up taking traditional herbs from acupuncturists so I’m used to this kind of taste, but if you are not, these Chocolate Mushroom Paleo No Bake Energy Balls are the perfect way to incorporate this superfood into your diet.

These paleo no-bake energy balls are only sweetened with medjool dates, and combined with pecans, cacao powder, shredded coconut, and all healthy, real-food ingredients. I also like to add a scoop of grass-fed collagen for an extra boost of nutrients and protein. It’s so chocolatey and delicious, and you won’t taste the mushrooms at all!

Chocolate Mushroom Paleo No-Bake Energy Balls
Chocolate Mushroom Paleo No-Bake Energy Balls

Reishi vs Chaga

Reishi and chaga are 2 of the most popular superfood mushrooms that I use in this recipe, with amazing health benefits. Both of these have been used in traditional Chinese medicine for thousands of years for boosting immune health, promoting longevity, and while increasing the body’s resistance to environmental toxins and stress.

Reishi

Among the two, reishi helps you sleep better, reduces stress level, and even improves symptoms of seasonal allergies and asthma. It’s also known for improving your hormonal health, which is constantly at a risk of being in imbalance with the amount of toxins we are exposed to in the modern world.

I really like taking reishi at night before bed, and I’ve been sleeping noticeably better; much longer and deeper. As someone who has never been a great sleeper, this alone make it a lifesaver in my book. I also think it’s been helping with my nasal congestion during pregnancy, which I’m so thankful for!

Chaga

Chaga is rich source of antioxidants and boosts your immune system like no other by increasing the production of white blood cells! It’s also known to lower inflammation in the body and improve cognitive function by providing calm energy.

I like my matcha latte in the morning, so I take my chaga tea in the afternoon when my brain tends to slow down a bit. It really has been helping a lot with keeping me focused throughout the end of my work day without any caffeine. I’m actually quite sensitive to caffeine after 12pm, so this is the perfect way for me to get my energy up while also helping me relax enough to fall asleep at a proper time at night.

However, the full benefits of Reishi and Chaga can’t be unlocked unless they’re combined with complementary plants.

This is why how you enjoy these two superfoods and their formula actually matter. After looking at various products on the market (there are SO many these days!), I chose Pique Tea’s Mushroom Elixirs to get my daily dose of these medicinal mushrooms. There’s a reason why these elixirs work so well: they have actually designed their tea to maximize their bioavailability and potency.

TCM Mushroom Elixirs

Each of their chaga and reishi teas are combined with other beneficial herbs to boost their health properties so you can absorb all the immune boosting nutrients that your body can take advantage of:

Chaga Energy Elixir

  • Organic wild-harvested chaga: Immune, anti-inflammatory and anti-viral support. Improves brain function and increases energy. Revitalizes the spirit.
  • Organic burdock root: Boost energy and support detoxification, including elimination of heavy metals.
  • Organic N.American ginseng: Boost energy, strength and stamina and enhance brain function.

Reishi Calm Elixir

  • Organic reishi: For immune, anti-inflammatory and anti-viral support. Mood regulation and stress reduction. Replenishes the spirit.
  • Organic jujube date: Replenishes energy, circulation, Qi in blood.
  • Organic goji berry: Combat stress and fatigue. Support eye health.
  • Organic monk fruit: Promote respiratory health and sweeten without raising blood glucose levels.

If you want to try them out yourself, make sure to check them out in the following link. If you don’t like it or if you don’t feel the beneficial health effects, you can return the unused carton for a full refund and free shipping!

Try Pique Tea TCM Mushroom Elixirs

To enjoy, all you have to do is add hot water to each of these elixirs and the tea crystals will dissolve right away. If you want to drink them cold, I add hot water to dissolve the tea first, and then top it with ice after. You can even add a sweetener or your favorite dairy free milk as well.

However, if you just can’t get used to the taste or if you want to enjoy it in a delicious snack/dessert form, these Chocolate Mushroom Paleo No Bake Energy Balls are seriously the tastiest way to enjoy them, without being able to taste the mushroom flavor at all!

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Chocolate Mushroom Paleo No Bake Energy Balls (Reishi & Chaga)

Boost your immunity with these antioxidant rich Chocolate Mushroom Paleo No Bake Energy Balls, and learn the amazing health benefits of reishi and chaga mushrooms!
Prep Time 5 minutes
Chilling time 15 minutes
Total Time 5 minutes
Servings 15 energy balls
Calories 96kcal

Ingredients

Instructions

  • Place all ingredients in a food processor and blend until crumbly and sticky. You should be able to pinch the mixture into a dough with your fingers.
  • Transfer to a bowl and mix well so all the ingredients are well dispersed. 
  • Use your hands to form into 15 even balls.
  • Refrigerate or freeze for 15 minutes until they firm up. 
  • Optional: you can roll the balls in cacao powder or shredded coconut before enjoying. 
  • Enjoy right away, or you can refrigerate in an airtight container for up to a week or freeze for up to 1 month.

Nutrition

Serving: 1energy ball (makes 15) | Calories: 96kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 130mg | Fiber: 1g | Sugar: 8g | Vitamin A: 0.4% | Vitamin C: 0.1% | Calcium: 1.3% | Iron: 2.9%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year.

Paleo & Vegan Carrot Cake Pops

Carrot cakes are one of my favorite Springtime desserts. They are so gorgeous, and I love that they are not too sweet most of the time compared to other desserts. While I don’t mind a slice or 2, my husband and I are not big on sweets so it’s always a waste when I make a full cake. We always end up throwing out leftovers or giving them away.

Enter: These Paleo & Vegan Carrot Cake Pops

Cake pops are just the best solution for people like us. Not only do you end up making small bite-sized versions of a full cake, they are so much for fun to eat for both adults and kids! There are also no leftovers because you end up making just 8 of them at a time with this version.

In this recipe, the cake balls are raw and not baked, making them extra easy to make. But, don’t worry, they’ll still taste just like carrot cake, with half the amount of work!

Paleo & Vegan Carrot Cake Pops
Paleo & Vegan Carrot Cake Pops

Optional Special Equipments

While these paleo and vegan carrot cake pops are so much more fun to eat on sticks like lollipops in my opinion, the sticks are definitely not necessary. You can just make into cake balls and eat them with your fingers like donut holes!

However, if you want make them into full cake pops and have them look pretty and display them nicely, these are just the 2 things you need:

  • Lollipop sticks: These are super cheap, made with paper, and you get a lot with one purchase. I used these for this recipe and they were sturdy and worked really well!
  • Cake pop stand or styrofoam block: Once you coat the cake pops with the coconut butter glaze, you can always lay them down gently on parchment paper, but that may leave a mark on the side that touches the paper. If you want the glaze to look smooth all around, cake pop stands are a great way to keep them standing while the glaze hardens. Plus, they are great for displaying when you are serving them. For a cost-friendly option. I save styrofoam blocks I receive in packages to stick the cake pops in them, and this works really well too!
Paleo & Vegan Carrot Cake Pops

How to Store These Paleo & Vegan Carrot Cake Pops

These carrot cake pops actually store really well, and you can keep them in the refrigerator for up to 5 days in an air tight container. If you need them to last longer, you can keep them in the freezer for up to 3 weeks! When you are ready to enjoy them, just take one out and let it sit on the counter for 30 minutes to defrost before you bite in.

If you need a quick and yummy dessert to serve your guests over Easter or get togethers, I highly recommend these paleo and vegan carrot cake pops because they are so quick and easy, and are always a crowd pleaser!

Paleo & Vegan Carrot Cake Pops
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Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year. 
Prep Time 5 minutes
Cook Time 5 minutes
Freezing time 20 minutes
Total Time 10 minutes
Servings 8 cake pops
Calories 137kcal

Ingredients

Carrot Cake Balls

  • 1/2 cup finely shredded carrots
  • 1/2 cup pitted medjool dates
  • 1/2 cup pecans*
  • 1/3 cup shredded coconut
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp sea salt

Coconut Butter Glaze

Instructions

  • Place all ingredients for the carrot cake balls in a food processor, and pulse until ground and a sticky dough forms. 
  • Grease your hands and roll the dough into 8 even balls.
  • Place in the freezer for at least 20 minutes so the carrots cake balls harden.
  • While they are freezing, combine coconut butter, coconut oil, maple syrup, and vanilla extract. Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together.
  • Prepare a plate lined with parchment paper, or I sometimes save styrofoam blocks from packages to stick the cake pops in to.
  • Remove the carrot cake balls from freezer and stick a popsicle stick into each one.
  • Use the sticks as a handle, and roll each ball in the coconut butter glaze so all sides are covered. Tap a few times afterwards to get the excess glaze off.
  • If you’d like, sprinkle some chopped pecans and cinnamon immediately.
  • Place the cake pops on the parchment paper or stick into a styrofoam, and let them cool for 10-15 minutes until the glaze hardens.
  • Enjoy immediately or store in the refrigerator for up to 5 days.

Notes

*You can substitute with walnuts if that’s what you have on hand.

Nutrition

Serving: 1cake pop | Calories: 137kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 127mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27% | Vitamin C: 0.6% | Calcium: 1.6% | Iron: 2.6%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It’s guaranteed to please all your holiday dinner guests. 
Paleo Pumpkin Pecan Pie

It’s holiday season, but more importantly, it’s pie season! There’s always a debate on Thanksgiving about which pie to make and which pie is better, but let me settle that for you by combining my two favorite pies together with this paleo pumpkin pecan pie.

Paleo Pumpkin Pecan Pie Recipe

I usually tend to reach for pumpkin pie first, but I do love the crunchy texture of pecan pie as well. In this recipe, pumpkin pie filling is layered under the pecan pie filling, and the result is so ridiculously delicious and satisfying.

It has the smooth velvety pumpkin on the bottom and the sweet and nutty pecan halves on the top, all on top of a flaky paleo pie crust that’s a winner every time.

Paleo Pumpkin Pecan Pie Paleo Pumpkin Pecan Pie

Keep the Crust from Burning

Since there’s a double layer to this paleo pumpkin pecan pie, it does take longer to cook than other pies. Because of this, the crust could darken and burn while cooking, so I do recommend that you cover the crust with aluminum foil. Also, for the last 20 minutes of baking time, you’ll need to bake the whole thing covered so the filling can cook through and the pecan topping won’t turn blacka.

Make It Ahead of Time

Since holiday hosting can be stressful and overwhelming, this paleo pumpkin pecan pie will be a dessert that’ll make your life a bit easier because it can be made 3 days in advance! Honestly, when I’m hosting Thanksgiving, the last thing I wanna think about is how I can fit another dish in the oven. Having things like this pie that I can make or prep ahead of time is always welcome.

What’s your favorite pie? I think this one might be my new favorite, and I’ll be making it over and over again every year!

Paleo Pumpkin Pecan Pie

Paleo Pumpkin Pecan Pie

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Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It's guaranteed to please all your holiday dinner guests. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Cooling time 20 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 373kcal
Author Jean Choi

Ingredients

Pie Crust

Pumpkin Filling

Pecan Layer

Instructions

  • Preheat oven to 350 degrees F, and grease a 9-inch pie pan.
  • Place all ingredients for the crust, except egg, to the food processor and pulse until crumbly.
  • Pulse in the egg until a dough forms.
  • Press the dough into the greased pie pan. 
  • Use a fork to lightly pierce the dough all over the surface to prevent it from puffing up.
  • Bake for 10 minutes. 
  • Let it cool for 5 minutes.
  • In a bowl, whisk together all ingredients for the pumpkin filling. 
  • Pour into the cooled pie crust and spread out evenly.
  • In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans. 
  • Stir in pecans.
  • Spoon the pecan layer over the pumpkin evenly.
  • Cover the crust with aluminum foil, then, bake for 60 minutes.
  • Remove from the oven, cover with aluminum foil, and bake for 20 more minutes. 
  • Let it cool 15 minutes then serve right away, or you can store cooled Paleo Pumpkin Pecan Pie covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 21g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 193mg | Potassium: 113mg | Fiber: 3g | Sugar: 9g | Vitamin A: 65.3% | Vitamin C: 1.2% | Calcium: 6.2% | Iron: 9.2%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.