You know I’m passionate about nutrients and cramming as many as possible into my meals right? You also know I love to write recipes for treats and desserts that are low, or even better NO, sugar? Ideally we’ll keep our consumption down to the bare minimum but it’s also important to be able to enjoy ourselves whilst we’re healing out bodies. So today I’m sharing a no-sugar sweet treat recipe that you can happily eat without railroading your progress.
This moreish recipe comes from my eBook Healing Eats: 25 Recipes to Heal the Gut while Soothing the Soul .. which just happens to be part of the amazing bargain bundle that’s available during this weekend only. You can scroll down for the recipe but be sure to check out what’s on offer here first.
Here’s why you need The Essential AIP eBook Library
- Thinking about doing the AIP but suffer with overwhelm at the very thought of it? – It’s all been done for you, there are over 28, 100% AIP recipe books, complete with several weeks of meal plans and shopping lists. All at your fingertips in just one file!
- Already following the protocol but are bored of cauli rice 😱 ? – Believe me 1,400+ different recipes are enough to keep you going for weeks. And pssst .. most don’t even contain cauli rice, lol!
- On a budget and think you need to rein in on indulgences? – Okay so here’s the thing. With this selection at that price, can you afford not to? And btw, this is NOT an indulgence – this is about you + additional resources = healing!
- Feeling too sick, tired or busy to devote much time and energy to the restrictions of a healing diet? – The leg work’s already been done, some awesome AIP bloggers have contributed their wares and the resources are all in one file. AKA look no further for tried, tested and accurate information. Stick with it, you’ve got this!
- Really wish someone could just do it all for you? – Aww, I feel you, I love you. But the next best thing is a handful of meal plans and shopping lists right? Yep, you’ll find 18 weeks worth to incorporate into your routine and rotation
- You like the look of a load of AIP eBooks out there but aren’t sure which to buy? – There’s a pretty good chance they’re all in this bundle. The award winning Paleo AIP Instant Pot Cookbook, 85 Amazing AIP Breakfasts, Freezer Cooking for the Paleo AIP, Enthused (Alaena Haber), Simple French Paleo (Sophie Van Tiggelen), Autoimmune Paleo Cookbook (Mickey Trescott), AIP Safari and Indian Adventure (Bethany Darwin) are all here. My eBook is also included, plus more .. more .. more!
As well as getting something good for yourself, 10% of your purchase is automatically donated to one of FOUR worthy causes. Today’s cause is the AIP Research Fund. It’s the AIP blogging community’s aim that soon there’ll be no more odd looks when you tell people you’re on the AIP … so sing it from the rooftops, your donation is about to help the Autoimmune Protocol go mainstream!
Sound good so far? Click the link below to check out the other charities, together with all the cookbooks, meal plans and guides that will smoothly transition you to the elimination diet.
Remember, this offer is only available until Monday 20th, so grab it now to make sure you don’t miss out.
Sweet Potato-Ginger Coconut Bliss Balls
Put the bliss ball ingredients into a food processor and blitz for a few seconds until it comes together to a paste. Using a tablespoon sized ice cream/cookie scoop, put the bliss balls onto a parchment lined tray and pop into the freezer to firm up.
Now make the carob shell. Melt the coconut oil and spoonful by spoonful, stir in the carob powder, making sure the mixture is smooth before incorporating the next batch. Continue until you have a good coating consistency. Drop the bliss balls into the carob mixture one by one and put back onto your tray whilst you do the others. Repeat the process (returning to the freezer briefly between coatings), making sure you sprinkle over the salt before the final coating dries or it will bounce straight off.
Put into the freezer to firm up for a couple of hours, then transfer to a container and keep in the fridge for storage.