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Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)

In stepping into a coffee shop next door to the yoga studio I go to here in Long Beach the other day, to grab a juice, I saw something called a Mexican Mocha on the menu. I was intrigued but didn’t order it since I knew it would be loaded with sugar and other stuff I try to avoid, but I was definitely curious, so I asked. It is basically a mocha, which we all know is a sinfully delicious drink where coffee meets hot cocoa, but this one comes with some additional spices, which can vary based on coffee shop and some even add in almond extract/flavor. In looking around online, most Mexican Mochas include cinnamon and some also chipotle or cayenne for a little extra kick.

I have had a Mexican style hot cocoa with those spices, but never with the addition of java. Sounded pretty delicious. Although, I drink very little coffee these days, I was still excited to try the flavor combination and I was inspired to have a little fun with it.

So, I created these simple to make no-bake cookie balls. They are grain-free, vegan and sugar-free. If you are sensitive to caffeine, no worries, you could leave out the espresso and then you would just have Mexican Hot Cocoa Cookie Balls. Oh and either way, if you really wanted to go crazy with the chocolate, you could even dip them in some melted chocolate or add some mini chocolate chips.

I think what I like most about these cookie balls, unlike the other no-bake cookie balls I have made in the past, is that normally I use uncooked oats and although they make for a really nice texture, I find oats in that state to be quite hard to digest. So I experimented in making these without any grain and I just added in the chia seeds to give these a little crunch and to also add some of that healthy Omega-3 Oil to this treat.

These are a nice little sweet treat, with just a little hint of a coffee and spice kick, which are an extra added bonuses.

[print_this]Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)
makes about 18-20 cookie balls

1 /2 cup raw organic cashews
5-6 medjool dates, pitted and chopped
1/2 cup blanched almond flour (I like Honeyville)
1/4 cup coconut flour
2 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
1 tablespoon chia seeds
dash or two of ground chipotle powder (optional)
1/2 – 1 teaspoon instant Espresso powder (optional)
1 tablespoon vanilla extract

Add the cashews and dates to your food processor and pulse a handful of times until it becomes a chunky crumble.(see below photo)

Add in the almond flour, coconut flour, cocoa powder, spices, espresso powder, chia seeds and vanilla. Process until it is a fine crumble, almost sand-like.

It may seem to try to roll, but you will be surprised. Put a bit of the mixture into your hands, roll it around, it should come together into a ball. If it seems a bit too dry and crumbly add a bit more water or if you want it a bit sweeter, maybe a little maple syrup. Don’t add too much though, you don’t want it to get to soggy.

Roll the mixture onto ball and place on a parchment paper lined baking sheet. Refridgerate for 30 minutes or so to firm them up. [/print_this]
No-Bake Pumpkin Spice Cookie Balls (Gluten-free, Vegan + Sugar-free)
My final recipe in my healthy Halloween series with Free People this month is for a simple, quick no-bake cookie ball, that is full of delicious fall flavors. Instead of the cut-out cookies and donuts and wayyy too much Halloween candy, why not snack on these? Gluten-free, vegan and sugar-free these no-bake treats will still wow your socks off.

The spicy pumpkin flavor is perfect for this time of year and the whole recipe can be put together from start to finish in about 15 minutes. Plus, you can have fun with these and add in your own favorite extras like coconut, raisins, additional nuts, chocolate chips, powdered sugar or maybe even a drizzle of caramel sauce.

This recipe was originally shared on the Free People Blog, BLDG 25

[print_this]No-Bake Pumpkin Spice Cookie Balls (Gluten-free, Vegan + Sugar-free)

Makes approximately 18 balls
- 8 Medjool Dates, pitted
- 1/4 cup creamy almond butter
- 2 tablespoons pumpkin purée (canned or fresh, if you use fresh be sure to drain as much water out as you can)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Dash of ground cloves
- Pinch of salt
- 1 teaspoon vanilla extract
- 3/4 cup raw walnuts
- 1/2 cup unsweetened shredded coconut plus more for rolling
Optional Add-ins:
- raisins (I used raisins in half of the recipe, about 1/4 cup)
- additional coconut for rolling
- additional chopped walnuts for rolling
- mini chocolate chips
Add just the pitted dates to the food processor and process for a minute or two until a thick paste forms – if they are quite dry, you may need to add a teaspoon or two of water to get it moving. If they are pureed and form a large ball in the food processor, don’t worry too much, the other ingredients will thin it out. Next, add the almond butter, pumpkin puree, the spices, salt and the vanilla extract. Process for a minute or two again until thick and creamy. Add in the nuts and coconut and pulse a few times until the nuts are chopped and it all comes together into a thick dough. Try to roll a little in your hand, if it is holding together it is ready, if it is too crumbly try adding more almond butter and/or pumpkin. If it is too creamy and sticky, add more nuts and coconut. If you are adding raisins, just fold them in by hand with a spoon or spatula.

Take the blade out of the processor and roll the dough into balls, about 1 1/2-inches in diameter. Roll into shredded coconut, if you wish. You should end up with approximately 18 cookie balls. You can eat them right away, or place them in the fridge for a bit to firm up (which is what I prefer).
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