BITES BY HAY

Lately I’ve been a huge fan of FAT. I know, sounds strange but it’s legit. Healthy fats are an essential part of a balanced diet, because they aid in satiety unlike carbohydrates or sugars. This is because fats take longer to digest, therefore they provide sustained energy (not that awful sugar high/crash cycle), which makes them perfect fuel for a workout, or a snack between meals!

As much as I love incorporating healthy fats in my meals, I don’t go crazy with them. I like to keep my diet as balanced as possible, so these balls aren’t totally loaded with oils (unlike some that have 1/2 cup of straight coconut oil!). These guys have the perfect amount of seeds and supplementing oil to give them a good consistency and taste, while still allowing them to hold up their notable reputation for providing some solid energy!

They’re portable, pop-able, and an absolute go-to snack for me. They’re completely vegan, high in proteins and healthy fats, and taste JUST LIKE creampuffs (I swear the resemblance is uncanny)! I love to eat a few for breakfast, snack on them between meals, or have a few for dessert.

Ingredients

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup watermelon seeds

1 tbsp ground flax seeds

1 scoop vanilla protein

2 tsp cinnamon

1 tbsp coconut oil + coconut butter

1/4 cup plant based milk

5-6 pitted dates (or to taste)

Directions

1. In a food processor pulse together all seeds, vanilla protein, and cinnamon until the seeds are roughly ground (remember they’re going to be processed more, so don’t ground them to a flour consistency!)
2. Add in coconut oil and coconut butter and plant milk, then process until evenly combined.
3. Pulse in the dates in divided amounts, scraping down the edges if needed. If your mixture is still crumbly, add more dates to create a more sticky batter.
4. Use a tablespoon measure to create 18 balls, then line them up on parchment paper and store them in the freezer.
5. Once frozen, transfer to an airtight container (I use a Stasher Bag), and keep them in the freezer for a quick and easy snack!
6. Enjoy!

Notes:

Store them in the freezer for a firm consistency, or the fridge if you prefer them to be softer.

Swap in any seeds in this recipe, just make sure it’s the same quantity.

Use desired amount of dates based off the level of sweetness you prefer.

Any flavor of protein powder can be used to customize this recipe, or you can swap in collagen peptides for a hair, skin, and nails supplement.

Feel free to add matcha, turmeric, cacao powder, or any other flavors to customize your balls!

Ingredients

Dry:

1 cup oat flour

1/4 cup almond flour

1/4 cup vanilla protein powder (use chocolate if you have it!)

1/4 cup cacao powder

Wet:

1/2 cup crunchy almond butter

1/4 cup maple syrup

Toppings/Add-ins:

1/4 cup chocolate chips

Directions

In two separate bowls, combine wet and dry ingredients, then pour one into the other and fold.

Fold in the chocolate chips (it’s normal for the batter to be tough and stuck together, this is part of what helps it keep its shape in the final product!)

Line a baking dish with parchment paper, then transfer batter to baking dish and distribute evenly.

Place in the fridge for at least an hour or overnight, then remove, and slice into desired number of bars (i did 8).

Store them in the fridge in an airtight container and you’ll have quick & easy snacks for the week!

Enjoy!

Still craving sweets from the holiday season? I gotcha covered! This recipe is totally healthy–it’s grain-free, dairy free, keto, can be made vegan, and has no added sugar.They’re completely guilt-free, so there’s NO excuse for you not to try them!

Ingredients

Wet:

3 bananas

2 eggs

1/4 cup molasses

1 tbsp maple syrup (optional, still sweet without it!)

Dry:

1 1/2 cups almond flour

1/2 tbsp ginger

1 tsp cinnamon

1/2 tsp baking powder + baking soda

Toppings/Add-ins:

cinnamon & coconut sugar

Directions:

In two separate bowls, combine wet and dry ingredients, then pour one into the other and fold.

Spray non-stick spray onto a donut pan and distribute the batter into each of the 12 donut molds (i did ~1/3 cup).

Bake at 350F for 25 minutes.

Allow to cool completely before removing them from the molds, and sprinkle cinnamon and coconut sugar for toppings.

Store them in the fridge for up to 2 weeks.

Enjoy!

If you’re a busy gal like me, you’ll LOVE this recipe. Having quick snacks handy is a must, because I’m always on the move. Thankful for these chocolate chip perfect bars that are not only easy to snack on, but also easy to make! This is a no-bake, one-bowl recipe, so you’ve got no excuse to not try it out!

These bars are completely vegan! Unlike the commercial brand, they’re made with a perfect balance of protein (protein powder), fats (almond butter), and carbs (oat flour). I’m alllll about balance, and these bars are where it’s at!

Ingredients

Dry:

1 cup oat flour

1/2 cup almond flour

1/4 cup vanilla protein

Wet:

1/2 cup almond butter

1/4 cup maple syrup

1 tsp vanilla extract

Toppings/Add-ins:

1/4 cup chocolate chips

Directions

In a large bowl, combine wet and dry ingredients, then fold in chocolate chips.

Transfer to a rectangular baking dish lined with parchment paper.

Place in fridge for at least an hour, then remove, and slice into bars (i did 8).

Store in the fridge for a quick snack!

Enjoy!