Raw, No-Bake, Snickerdoodle Cookie Dough Energy Bites

Anyone else enjoying memories of that radical thing we used to do, not that long ago, called “gathering IN-PERSON”?!

I am, and of course, my mind goes right to “snickerdoodle”, naturally!

Need a translator?  Here’s how that worked, for me:
Friends… Family… Loved Ones… Holidays… Christmas… Christmas Cookies… Snickerdoodles!

You’re still with me, right?

This recipe is so easy, we can enjoy these snickerdoodles any day; they’re not just for Christmas, anymore.   In fact, I recommend you always keep some in your freezer for that perfect any-time “snack-attack” (since it’s not like anyone’s just going to “drop in on you!)!

TOTAL TIME 10 minutes: 05 minutes PREP & 05 minutes Freezing time
YIELD: One Bakers’ Dozen of (13) Bite-sized “Balls”


  • 1 Banana, ripe
  • ½ Cup Almond OR Coconut Flour (Can use a blend)
  • 2 Tbsp. nut butter of choice
  • 2 tsp. pure maple syrup
  • 1 scoop Vanilla Complete Protein Powder, by Juice Plus
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg


  • 1 Tbsp. Coconut or Raw, Turbinado Sugar
  • 1 tsp Cinnamon

In a large bowl, mash your banana using a fork and stir in all your wet ingredients. In another bowl, stir together all flours, spices and the serving of Vanilla “complete”. Add dry ingredients to the wet. Stir until dough forms. Scoop 12-13 small balls of dough.

In a shallow bowl, stir together the Tbsp sugar and 1 teaspoon cinnamon. Roll each ball into cinnamon/sugar mix until completely coated.

Store in an airtight container in refrigerator or freezer.  Ready to eat when firm to the touch.

*I know that sentiment has deep political ramifications RIGHT NOW as the term “marshall law” is being bandied about, but this post just isn’t about that.  I’m personally NOT a fan of speculating, or stressing about the things that I cannot control so here I am back at my home temple, the kitchen, creating healing recipes so that we can live our best life, despite being temporarily in isolation.

Raw Chocolate Mousse – Aztec Style!

This Valentine’s day, I return to my Raw-Vegan roots to re-create a classic, that now honors our current wellness paths, skating through Keto, Paleo as well as Vegan.  Either way, it’s a classic, this time with an Aztec twist!

Enjoy the healing & aphrodisiac qualities and if you do try it out, please tag us at  #practicalwisandwellwithnina so we can enjoy your experience too!

Raw Chocolate Mousse – Aztec Style!

Author: Nina Kauder   

  • Prep Time:10 minutes, no cook time 😉
  • Yield:2 cups (8 “shot-glass” servings or 4 desserts)
  • Method: Food Processor or Blender
  • Cuisine:Keto, Vegan, Paleo, Pegan, Gluten-free, Dairy-free

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-8 Dates, Soaked, with pits removed – see instructions below to make “date paste”

-1 Haas-style Avocado, pit removed

-1 Cup UNSWEETENED Non-Dairy Nut Milk, or Grain Milk if not concerned with Paleo/Keto

-½ Cup Coconut Butter, aka “coconut manna”

-½ Cup Cacao, Cocoa, or Carob Powder

-1 tsp Vanilla Extract

-½ tsp Cinnamon, to taste

-Chili Powder, to taste (try Ethiopian Berbere spice, for more floral notes with your heat!)

Health Benefits:

Cacao – Highest Plant-Based Source of iron, with 40 times the antioxidant power of blueberries, and more calcium than cow’s milk

Avocado – More potassium than bananas, loaded with beneficial fiber, can lower cholesterol and triglycerides

Dates – Reduce your blood pressure, help maintain bone mass and blood sugar balance

Coconut – A good source of

Cinnamon – Anti-diabetic with impressive anti-inflammatory properties

Berbere – Improves circulation, heart health and helps fight ulcers and prostate cancer.


Soak dates overnight in just enough water to cover. Once plumped, discard pits and puree the hydrated “flesh” of the dates using your blender or food processor, along with the soaking water to make your date paste.

Combine the date paste and all the rest of the ingredients in the bowl of your food processor and blend till silky smooth. Remove and place in fridge or freezer as it can be served as a pudding or rich “nice cream”, full of pleasure and medicinal benefits! Cheers!!


  • Kept frozen, this dessert makes a great “nice cream”!
  • Once refrigerated, this will keep up to a week.
  • This recipe is a NO Oil recipe. To learn why I no longer cook with oil, click here
  • Carob, as a substitute, is a star with its own merits: It’s a fine source of calcium and antioxidants, without any oxalates, is high in fiber, virtually NO-fat AND relieves diarrhea (amazing #amiright?!)
  • If you like your dark chocolate just a little sweeter, you can add stevia, though I much prefer using 4 more soaked dates or another teaspoon(s) to taste, of Maple Syrup if desired. Stevia will keep it Paleo/Keto if that’s important to you. The addition of chili powder and cinnamon should keep this from needing to be any sweeter, though!

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