Prep: 20 minutes | Cook: 0 minutes | Yield: 33 kisses

I am so excited to share this recipe with you today from Tosca Reno’s Eat Clean Diet Vegetarian Cookbook.

This is one of the most delicious recipes ever!!  Not to mention, it is an athlete’s best friend.  Easy to pack and store, quick to grab, nutrient dense and ooooohhh so delicious, they don’t call them kisses for nothing.

I made a few adjustments to the original recipe.  

Although I love the original recipe, I am a huge fan of the combination of strawberries and peanut butter so instead of using the dried cranberries that the recipe calls for, I dried my own strawberries.  These are easy to do in a dehydrator or by thinly slicing the strawberries with a mandolin slicer and leaving them on parchment paper in the sun for 1-2 days.  

I also piped my own raw, unsweetened chocolate chips for this recipe using coconut oil and cacao powder.  

Click here to see how I tweaked this recipe to make a batch of Almond Butter Backpack Kisses

My substitutions are marked with an **

Ingredients:

½ cup (120 ml) old-fashioned rolled oats **I used uncontaminated oats (gluten-free)

¼ cup (60 ml) vegan unsweetened protein powder, as natural as possible  **I used brown rice protein powder + 1/8 tsp vanilla

2 Tbsp (30 ml) hulled hemp seeds

2 Tbsp (30 ml) flaxseed, cracked

¼ cup (60 ml) unsweetened dried cranberries **I used my own dehydrated strawberries 

¼ cup (60 ml) vegan semisweet natural chocolate chips **I piped my own raw chocolate chips using 2 Tbsp Extra Virgin Coconut Oil + 1/4 cup Cacao

Pinch sea salt *I used Himalayan Crystal Salt

1 cup (240 ml) all-natural peanut butter, sugar and salt free 

2 Tbsp (30 ml) brown-rice syrup, yacon syrup or pure honey **I used raw honey

Directions:

1. In a large bowl, mix together oats, protein powder, hemp seeds, flaxseed, dried
cranberries, chocolate chips and sea salt.

2, Add peanut butter and syrup or honey and mix together.

3. Using your hands, knead mixture together thoroughly.

4. Drop by rounded teaspoonful onto a baking sheet, or use a mini ice-cream scoop. Using your hands, roll
into balls.

5. Wrap kisses in squares of aluminum foil, twisting tops to seal, or store them
unwrapped in an airtight container.

Chill Out

Store in the fridge for up to two weeks, or in the freezer for up to one month.