I'm so excited to share this recipe with you all. These little power balls meet all my top criteria for the perfect snack:

- They have no junk, only real ingredients that are easy to find at most supermarkets.
- They are delicious but satisfying thanks to good amounts of protein and some healthy fats.
- They remind me of childhood treats. I was inspired to make a healthier version of a super popular treat in Sweden "Chokladbollar" (English: chocolate balls). However, those are usually made with oats, lots of sugar, chocolate and butter and if you get the store bought ones, they are most likely full of with additives and preservatives.

These are completely vegan, dairy-free and are naturally sweetened with dates and a little maple syrup.  They can also be made gluten free by choosing GF oats (oats are naturally GF but most oats are packed in facilities with gluten foods).  

Power protein chocolate balls (makes around 15)

1 cup (100 g) rolled oats
1/4 (50 g) cup protein powder (I use hemp, this brand)
1/2 cup (38 g) desiccated coconut (+ extra for rolling)
20 pitted dates
2 tbsp raw cacao powder (I use this brand)
1 tbsp almond butter or coconut oil
4-6 tbsp filtered water
1 tbsp maple syrup
1/2 tsp fine salt

Add the oats to a food processor and mix until it resembles a coarse flour. Now add the dates (make sure there are no pits), protein powder, desiccated coconut, almond butter (or coconut oil), maple syrup and salt. Mix until crumbly. Slowly add the 4 tablespoons of water while mixing. Depending on the dryness of your dates, you may need to add more water until the dough is sticky but not wet. To test whether it's ready, pick up some dough with your fingers and try to shape into a ball. It should come together easily. Roll each ball in desiccated coconut and store in the refrigerator or freezer. 

The first few days of my yoga teacher training I struggled to rise at 6.15am. It is two hours before I normally wake up and in addition I had to try and eat something before our two hour long morning yoga session finished around 11 am.

Then one morning I looked at the leftover rice and almond milk in the fridge and got the idea to make the simplest rice pudding possible. I stirred some precooked rice and unsweetened almond milk together in a pan with a bit of cinnamon. It was perfect. Simple to make, easy to digest and a little bit warming. Some of the SF mornings happened to be quite chilly. 

Since we are back in Dublin, I have been making a saffron version with my homemade almond milk. 

It goes something like this

Saffron rice pudding
Serves 1

1/2 cup cooked rice
3/4-1 cup almond milk, unsweetened
5-8 saffron threads
1 tbsp boiling water
pinch of cinnamon
pinch of salt (optional)
raw almonds, chopped

Put your saffron threads in a bowl. Add the hot water and start to crush the saffron with the back of the spoon to release the flavour and the beautiful sunny colour. After one minute, place aside. 

Add the rice and almond milk to the pan. Stir it gently over medium heat until it has a creamy consistency. Add the saffron and cinnamon and mix carefully. Serve in a bowl and decorate with a few chopped almonds. 

Sunshine in a bowl!