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White Chocolate Carrot Cake Balls

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Yep, it happened again… another ball recipe!  If you know anything about us, you know that we have a slight (or maybe huge) obsession with making things into balls!  It just doesn’t get old.  There is something so fun and convenient about making something into a delicious little bite sized portion.  Top that off with the fact these carrot cake balls are made with healthy ingredients and you’ve got a total WIN! You just won’t believe how easy these balls are to make either…oats, dates and carrots with a little added sweetness and a food processor and there you go!  You can skip the white chocolate part if you desire but that will be your loss.  That additional step pretty much makes these balls beyond awesome!

 

White Chocolate Carrot Cake Balls
 
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Serves: 12 balls
Ingredients
  • 1 C rolled oats
  • 6 medjool dates, pitted,
  • ½ C shredded carrots, packed
  • ¼ C pecans (preferrably toasted)
  • 1 Tbsp coconut oil
  • 1 Tbsp pure maple syrup
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • ¼ tsp kosher salt
  • optional - ½ C white chocolate chips
Instructions
  1. In a food processor add oats and pulse until broken down. Add dates and pulse 5X, add pecans and pulse until broken down.. Add carrots, coconut oil, maple syrup, cinnamon, vanilla and salt and pulse until mixed. Roll mixture into balls.
  2. Optional - In a small saucepan melt white chocolate chips. Dunk half of carrot cake ball and place on parchment lined plate, chocolate side up. Place in freezer until set. Move to an airtight container and store in refrigerator or freezer.

Cranberry, White Chocolate & Oatmeal Cookies

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Holiday cookie time is in full swing, we think that’s an awesome reason to get in the kitchen and start baking!  These oatmeal cookies made with coconut oil and filled with dried cranberries and white chocolate chips are not only festive Christmas colors (major bonus) but they are also ridiculously tasty (jackpot) and crazy addicting (not such a bonus). Baking with coconut oil instead of butter reduces unnecessary saturated fats from butter and the coconut oil adds a healthier blend of fatty acids.

Whip these cookies up and use a cookie scooper for even size cookies every time.  Line a cookie sheet with parchment paper and scoop away.

cookie1

How tasty do these cookies look?  I always save a little bit of the cookie dough for the hubs, it’s his favorite treat and if I forget to save a few spoonfuls I hear about it for days!

cookie2

If you have any cookie exchanges to go to or are in need of homemade gifts to bring to the neighbors or teachers, look no further.  These cookies will make everyone happy and win you some serious cookie points for sure!!

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Cranberry, White Chocolate & Oatmeal Cookies
 
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Serves: Makes Approx. 24 cookies
Ingredients
  • 1¼ C rolled oats
  • 1¼ C unbleached all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tap cinnamon
  • ¾ C melted coconut oil
  • 1 C dark brown sugar, packed
  • 1 large egg
  • 1 Tbsp 0% greek yogurt
  • ½ C dried cranberries
  • ½ C white chocolate chips
Instructions
  1. Preheat oven to 350 degrees. In a medium bowl mix dry ingredients together (except brown sugar) and set aside.
  2. In a large bowl with an electric mixer, beat coconut oil and brown sugar. Add in egg, vanilla and yogurt, continue to beat until smooth. Slowly add dry ingredients until well incorporated. Add in dried cranberries and white chocolate chips until mixed together.
  3. Using a cookie scooper, drop cookie dough onto a parchment lined cookie sheet. Bake 9-11 minutes. Remove from oven, let cool for 2 minutes before transferring to a wire rack.

Cakeless Cake Pops

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We are seriously in love with these cute cakeless cake pops!  Not only are they just too cute, but they are actually made with healthy ingredients!!  So fun!  The kids and hubby all freaked out when these guys were recently recipe tested so we can assure you that these will be a big hit.  You don’t even have to tell the “people” that they are actually made with dates and almonds because they won’t know or care.  They are covered with chocolate and fun sprinkles so that’s really all the kids see anyway right?  These are so perfect for Valentine’s Day but think about the endless possibilities here…just change the cute sticks and sprinkles and they will be perfect for whatever event you are celebrating!  The other best part is that in true GTK fashion, they are easy to make.  You don’t even have to bake these pops! Winning!

Just mix up all the ingredients in a food processor and roll into balls.  Freeze them for about a half hour so they are firm.  Then you get to cover them in chocolate.  We did both dark and white chocolate because we love them both and well, they look super cute that way but you can choose one or the other if you prefer.  Have fun with this.  Let the kids help too! (or don’t if you don’t want them to know they are not really cake!) Ha.

Once you coat them with the chocolate, cover them with your favorite sprinkles.  You’ll want to do that part right away while the chocolate is still warm so you need to have all of your supplies out and ready for Go time!  We hope that you enjoy these fun treats as much as we do!

Cakeless Cake Pops
 
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Serves: 12-14 pops
Ingredients
  • 16 medjool dates, pitted
  • ½ C almonds
  • 1 tsp vanilla
  • 1 Tbsp pure maple syrup
  • ¼ C cacao powder
  • pinch or kosher salt
  • 2 tsp coconut oil
  • ½ C dark chocolate chips
  • ½ C white chocolate chips
  • 14 cake pop sticks
  • sprinkles of your choice - can also use chopped nuts, coconut flakes, etc)
Instructions
  1. Add dates to a bowl and cover with hot water. Allow to soak for at least 10 minutes.
  2. Using a food processor pulse almonds until ground. Add vanilla, maple syrup, cacao powder, dates and salt. Pulse until completely incorporated and dates are broken down. Stop occasionally to scrape down the sides with a spatula.
  3. Roll dates into balls and line them on a parchment or wax paper lined pan. When rolling the date mixture wet hands with water, otherwise the mixture will stick to your hands.
  4. Freeze date balls for 30 minutes. Add dark chocolate chips and 1 tsp coconut oil to a small bowl. Microwave for 30 seconds to 1 minute, stopping to stir so chocolate doesnt burn. Remove half of date balls from freezer, insert cake pop sticks into each ball. Dip ball into chocolate until coated, may need to use a teaspoon to help coat the ball. Quickly add sprinkles or desired topping. Place on wax lined pan and return to freezer for 10 minutes to set. Repeat process with the other half of date balls with white chocolate/coconut oil.

Flourless Fudgy Tahini Brownies

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*Featured in the February issue of Scottsdale Health Magazine*

If you are looking for a new sweet treat that’s super yummy and easy peasy to make, look no further!  We would like to introduce you to our totally delicious, flourless fudgy tahini brownies!  Yum.  Right?  They are decadent and chocolatey and gluten free!!  We took out the flour and the butter but added in tahini (which is sesame paste) and you know what?  These things are the bomb!!  Both of our families gobbled them up so that is always a testament to a successful recipe creation!  We also drizzled a little white chocolate on top because it just looks so pretty, don’t you think?  You certainly don’t have to do that part but we are sure you’ll be happy you did because well, do I need to explain?  It’s chocolate!!

Okay, follow along as we show you how to create this chocolatey masterpiece!

Quickly preheat your oven and grease your 8×8 baking dish so you don’t forget that part.  Then in a medium bowl, add the tahini, brown sugar, coconut oil, maple syrup and eggs.  Use a mixer and mix these ingredients until smooth and combined.

Add in the espresso powder, cacao powder, cinnamon, baking soda and salt and mix on low speed until nicely incorporated.  Then you get to fold in the chocolate chips!  So good.

Pour the batter into the baking dish and bake for 18-22 minutes until a toothpick inserted in the middle comes out clean!  Be so careful not to overtake these guys.  They will be dry and not nearly as delicious.

After they are done, remove from the oven and allow to cool.  While they are cooling, you can make the white chocolate drizzle.  You just add the while chocolate chips and a little coconut oil to a bowl and melt them the microwave.  Stir them so they are nice and smooth and then you can drizzle away!  Cut into squares and serve them up!  We like to add some pretty fresh raspberries to join the party!

 

 

Flourless Fudgy Tahini Brownies
 
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Serves: 16
Ingredients
  • ½ C tahini
  • ½ C dark brown sugar
  • ¼ C pure maple syrup
  • 1 Tbsp coconut oil, melted + 1 tsp for drizzle
  • 2 tsp vanilla
  • 2 eggs
  • 1 Tbsp instant espresso powder
  • ⅓ C cacao powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ C dark chocolate chips (can sub semi-sweet or milk chocolate)
  • 2 Tbsp white chocolate chips
  • fresh raspberries
Instructions
  1. Preheat oven to 350 degrees. Grease a 8X8 inch baking pan with coconut oil cooking spray.
  2. In a medium bowl add tahini, brown sugar, maple syrup, 1 Tbsp coconut oil, vanilla and eggs. Use an electric mixer to combine ingredients, mix on high speed for 1 minute.
  3. Add espresso powder, cacao powder, cinnamon, baking soda and salt and mix on low speed until incorporated. Fold in ⅓ C dark chocolate chips.
  4. Bake for 18-22 minutes, until toothpick inserted in the middle comes out clean. Do not overbake!!
  5. Allow brownies to cool. While brownies are cooling add white chocolate chips and remaining 1 tsp coconut oil to a microwave safe bowl. Microwave on high for 1 minute until melted, stir until smooth. Drizzle white chocolate over the brownies. Cut brownies into squares and serve with fresh raspberries.

White Chocolate Macadamia Nut Cookies

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Holiday baking has been in full force over these last couple of weeks and we are still going with it.  We are switching gears from the traditional holiday cookies and baking up these white chocolate macadamia nut cookies.  I could give you a bunch of excuses as to why we are still baking, like they are for a party or something like that, but really it’s just because we still feel like eating cookies.  Is that so bad?

When you have a helper in the kitchen that’s this cute it’s hard to resist free child labor. White chocolate just so happens to be Sloane’s favorite. She may or may not have eaten half of the chocolate before they ever had the chance to hit the cookie batter.  Oh well, I can think of worst things for her…right?

Baking with coconut oil instead of butter is one of our favorite baking tricks.  Some baking recipes lend themselves better to coconut oil than others, especially these white chocolate macadamia nut cookies.  The coconut oil will give you a super moist cookie and it also adds a ton of rich coconutty (I know it’s not really a word but I’m using it anyways) flavor to the cookies.

Look how beautiful these cookies bake up, nice and perfectly golden brown.  Is your mouth watering yet?  It should be, if these cookie pictures don’t make you want to bake up some cookies for yourself then you definitely have a lot more will power than I do!  I guess that’s really not saying much because most food pictures make me want to get in the kitchen.  Good thing I’m a food blogger so at least I always have an excuse!!

Check out some of our other favorite cookies by clicking on the links below:

http://www.goodthymekitchen.com/oatmeal-cookies-with-chocolate-raisins-and-coconut/

http://www.goodthymekitchen.com/molasses-cookies/


White Chocolate Macadamia Nut Cookies
 
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Serves: 30
Ingredients
  • 2 C rolled oats
  • 1½ C flour
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 C dark brown sugar, packed
  • 1 C unrefined coconut oil, melted
  • 1 Tbsp 0% plain greek yogurt
  • 2 eggs
  • 2 tsp vanilla
  • ¾ C chopped macadamia nuts
  • 1 C white chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl add oats, flour, cinnamon, baking soda and salt and mix.
  3. In a seperate bowl add brown sugar, coconut oil and greek yogurt and mix on high speed with an electric mixer. Add eggs and vanilla and mix for an additional minute. Slowly add the dry ingredients to the wet with the mixer on low, mixing until combined. Fold in macadamia nuts and white chocolate chips.
  4. Line a large cookie sheet with parchment paper. Use a cookie scooper to scoop cookies onto the cookie sheet. Bake 8-10 minutes on center rack, make sure not to everbake. Cool for a couple of minutes before transfering to a wire rack to completely cool.

Peppermint Bark

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It really just isn’t the holidays without peppermint bark.  I mean, is there anything better than the combination of dark and white chocolate and the cooling flavor of peppermint?  I think not!  You see this delightful treat just about everywhere this time of year but you know us, we just have to make it ourselves!  We are not knocking the store bought stuff but once you see how easy this scrumptious dessert is, hopefully you will be committed to trying it yourself!  C’mon, you got this!

The first step is really fun.  You can use this opportunity to take out any aggression you may be holding in right now!  Ha!  Or, let the kids participate.  The will love this part.  You have to put your peppermint candies in a ziploc bag and break it up with a meat tenderizer or rolling pin. Just hammer away, breaking the candies up into small bite sized pieces!  Yum!

Just look at how few ingredients you need to make this dish come together!  You got this!

Melt the semi-sweet chocolate in a saucepan until it’s nice and smooth.  Add in the peppermint extract and mix until combined. Pour the chocolate onto a parchment lined sheet pan and spread it out thinly using a spatula. Pop the sheepan into the freezer for 15 minutes.  While it’s chilling in the freezer, you can get going on the white chocolate.  Simply repeat what you did with the semi-sweet chocolate and peppermint extract but also add in 1/4 cup of the crushed peppermint candies.

Remove the chilled chocolate from the freezer and spread the white chocolate mixture on top of it.  Sprinkle with the remaining crushed candy and press it into the chocolate to make sure it sets.  Transfer the sheet pan to the freezer for an additional 10 minutes.  Remove and break it up with your hands.  Store in airtight container or a freezer bag. We love to give this as a gift this time of year. Bring this to your next party, the people are going to go nuts!  Trust us!

Check out some of our other favorite holiday treats:

Cranberry, White Chocolate & Oatmeal Cookies

Molasses Cookies


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Peppermint Bark
 
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Ingredients
  • 12 oz bag semi-sweet chocolate chips
  • 12 oz bag white chocolate chips
  • 1 tsp peppermint extract
  • ½ C crushed peppermint candy canes
** Recommend good quality chocolate like Ghirardelli or Guittard
Instructions
  1. Line a sheet pan with wax paper. Heat semi-sweet chocolate in a saucepan over low heat. Stir continuously until chocolate is melted and smooth, add ½ tsp peppermint extract and stir to mix. Pour chocolate onto sheet pan, spread out evenly with a spatula. Place sheet pan in the freezer - allow to set for at least 15 minutes.
  2. Add white chocolate chips to a saucepan over low heat, stirring continuously until chocolate is melted and smooth. Add ½ tsp peppermint extract and ¼ C crushed peppermint and mix until combined.
  3. Remove sheet pan from freezer and spread the white chocolate over the dark chocolate. Top with remaining crushed peppermint, press lightly into the chocolate. Return sheet pan to the freezer for an additonal 10 minutes.
  4. Remove from freezer and use your hands to break the bark up into large pieces. Store in an airtight container in the fridge or freezer.

Cranberry-Orange Bliss Balls

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Anyone else obsessed with the cranberry bliss bars from Starbucks? I know there’s a fan club out there, they are ridiculously good.  I look forward to them every year…shameful, but true!  If you are a cranberry bliss bar virgin this is what you have been missing out on…a blondie cake base topped with cream cheese icing, dried cranberries and white orange drizzle.  Yeah, they SO good but NOT so good for your waistline.

Guess what??? We re-created our own healthy version and rolled them up into ballzzz.  If you are new to our blog, we love anything rolled up into a ball so we are adding this cranberry-orange bliss ball to the top of our ball list!! We used rolled oats, raw cashews and medjool dates as the base ingredients.  We added fresh orange zest and juice of an orange, coconut oil and a pinch of salt and let the food processor run.  Lastly we added dried tart cranberries and white chocolate chips.  We eliminated refined sugars, made the balls gluten free and somehow achieved a super decadent copycat Starbuck cranberry-orange bliss BALL!

Check out some of our other favorite balls by clicking on the links below:

http://www.goodthymekitchen.com/chickpea-blondie-energy-bites/

http://www.goodthymekitchen.com/white-chocolate-carrot-cake-balls/

http://www.goodthymekitchen.com/lemon-merengue-pie-balls-peanut-butter-cup-balls/


Cranberry-Orange Bliss Balls
 
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Serves: 12
Ingredients
  • 1 C rolled oats
  • ½ C rae cashews
  • 5 medjool dates, pitted
  • 1 Tbsp coconut oil
  • zest and juice of 1 navel orange
  • pinch of kosher salt
  • ¼ C dried cranberries
  • 2 Tbsp white chocolate chips
Instructions
  1. Using a food processor add oats and cashews and mix until broken down. Add dates, coconut oil, orange zest and juice and salt. Pulse until completely combined.
  2. Transfer mixture to a bowl. Add cranberries and white chocolate chips and mix together with a spatula. Roll into equal size balls. Store in an airtight container in the fridge.

White Chocolate Raspberry Overnight Oats

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White chocolate raspberry overnight oats are another favorite. Once again, we did some flavor experimenting with the overnight oats and we found another total winner!!  Boom! The way that the raspberries and the white chocolate chips compliment each other is perfection.  What is better than a quick, beyond easy peasy, delicious, and oh yea, Good For You, breakfast?  Not much actually! Whoever invented overnight oats is brilliant!  They can be jazzed up in just about any way that you choose and have the added benefit of being very filling.  The chia seeds are packed with fiber, protein, and Omega 3 fatty acids and will keep you feeling fuller longer.  Don’t believe us?  Please give these a try and we’d love to hear what you think!


White Chocolate Raspberry Overnight Oats
 
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Serves: 4
Ingredients
  • 1½ C rolled oats
  • 2¼ C vanilla almond milk
  • ½ C fresh raspberries + more for serving
  • 1-2 tsp vanilla yogurt chips or white chocolate chips
  • ½ tsp vanilla
  • 1 Tbsp honey + more for serving if desired
  • 1 Tbsp chia seeds
  • pinch of kosher salt
Instructions
  1. Mix all ingredient together thoroughly. Cover and place in refrigerator for at least 6 hours or overnight.
Add more milk the next day if needed to reach desired consistency