Jason Wrobel EATERNITY: Recipes on How To Live to 100

Professional Vegan Chef


Coconut Cacao Cookie Dough Balls

Makes 12 balls

Cookie dough is one of those primal dessert urges that must be satisfied . . . or else! This mostly raw, dairy-free version comes chock-full of heart-healthy coconut shreds, a caramel undertone of flavor from lucuma, and magnesium-rich cacao nibs. The coconut oil contains MCTs; I’ve noted that unlike other saturated fats, MCTs provide an energy source for the body rather than being stored. The MCTs also help to boost thermogenesis and fat burning in the body. These mouthwatering balls are a healthy way to get your sweet fix and are a true people pleaser at parties!

¼ cup plus 2 tablespoons organic virgin coconut oil
¾ cup lucuma powder
¼ cup plus 1 tablespoon coconut nectar
½ teaspoon ground vanilla bean
1 ¼ teaspoons sea salt
½ cup cacao nibs
3 cups fine coconut shreds, plus extra reserved for garnish

Add the fine coconut shreds to a food processor. Turn the processor on and slowly add coconut oil, stopping to scrape down the sides of the processor bowl with a spatula as needed. Add the lucuma powder and coconut nectar and process. Add the vanilla bean and sea salt, pulsing until the mixture is incorporated. Transfer to a large mixing bowl and add the cacao nibs. Stir together and roll the mixture into balls. Plate on a serving dish and sprinkle with the reserved coconut shreds. Refrigerate for at least 30 minutes before serving.

Jason Wrobel, professional raw food chef, instructor, and a vegan for nearly 20 years, shows thousands
how to prepare deliciously easy and satisfying plant-based recipes. His popular YouTube channel, The J-Wro Show, features over 250 vegan recipe demos and vibrant living vlogs. As the first-ever vegan chef on Cooking Channel, his TV series How to Live to 100 merged healthy comfort food recipes with a humorous blend of sitcom skits and epic animation.

Sweet Crepes with Strawberry Tomato Coulis

Sweet Cashew Crème:

2 cups raw cashews, soaked for at least 1 hour
½ cup coconut nectar
1 teaspoon vanilla extract
¼ cup fresh lemon juice
¼ cup plus 2 tablespoons filtered water
½ teaspoon lemon zest
¼ cup plus 2 tablespoons organic virgin coconut oil, melted

Crepe Batter:

1 cup gluten-free all-purpose baking flour
1 cup unsweetened coconut milk
4 tablespoons organic virgin coconut oil, divided
2 tablespoons coconut sugar
3 tablespoons golden flaxseed, finely ground
¼ teaspoon sea salt
1 teaspoon aluminum-free baking powder
½ cup filtered water
1 teaspoon vanilla extract
1 cup diced strawberries, reserved for garnish
1 cup crushed walnuts, reserved for garnish

Strawberry Tomato Coulis:

2 cups diced strawberries
1 ½ cups chopped tomatoes
5 tablespoons coconut nectar
1 tablespoon plus 1 teaspoon fresh lemon juice pinch sea salt

To make the Sweet Cashew Crème:

blend all cream ingredients in a high-speed blender for 40 seconds until ultra smooth and creamy. Chill for at least 2 hours before serving.

To make the crepe batter:

mix together the baking flour, coconut milk, 2 tablespoons of the coconut oil, coconut sugar, golden flaxseed, sea salt, baking powder, filtered water, and vanilla extract, preferably with a high-speed blender or hand mixer. Cover and refrigerate for 30 minutes. The batter will keep fresh in a covered container stored in the refrigerator for up to three days.

To make the Strawberry Tomato Coulis:

Combine all the coulis ingredients in a high speed blender or food processor and pulse the mixture gradually until well combined, retaining a slight amount of chunkiness to the mixture. Set aside. Heat the remaining 2 tablespoons of coconut oil over medium-low heat in nonstick pan or crepe pan. If using an 8-inch pan, use ¼ cup of batter. If using a 9- or 9 ½-inch pan, use ¹/³ cup of batter. Pour the batter into the pan and shake the pan immediately to spread the batter evenly. When the topside of the crepe is totally dry, starting to brown slightly around the edges, and producing little bubbles (after about 2 minutes), carefully flip the crepe with a thin spatula. The other side will need less cooking time, around 1 to 1 ½ minutes. Carefully remove the finished crepe and transfer to a plate. Repeat until all of the crepe batter is used. To assemble, fill each crepe with a large dollop of the Sweet Cashew Crème, spooning it lengthwise. Fold the edges of the crepe toward the middle, one at a time, and then flip the crepe over, with the top facing down on the plate. Spoon a generous amount of the Strawberry Tomato Coulis on top and garnish with diced strawberries and chopped walnuts.

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