Holistic wellness for you & your family
This week's Lily's Kitchen Menu
5 love languages
80 day obsession
healthy meal planning
new year cooking love family
The best Passover yet? 2020 mindset
March 25, 2020
Need some new recipe ideas for Corona-19? Let's Try these great ideas!
March 23, 2020
March 16, 2020
Corona-19 Self Help
March 13, 2020
Why do we struggle to do things we want to do? How to stop. Day 1.
February 28, 2020
How many kinds of emotional eating are there?
February 20, 2020
Let's keep talking about the super power in your body. Body Love Focus: GUT
February 11, 2020
Chocolate Love by the bite...
February 9, 2020
Is breast health part of Body love?
February 7, 2020
February has me jonesing....
February 2, 2020
Autum Oatmeal Recipe
September 14, 2016
7 Day Sugar Detox for the New Year
September 7, 2014
Vegan Black Bean Burger Recipe
September 25, 2016
March 18, 2018
Chef Lily Aronin
Almond butter CHOCOLATE BALLS
(1 ball each) Prep Time: 20 min. Cooking Time: 8 min.
1 cup all-natural smooth almond butter
1 Tbsp. cornstarch (preferably GMO-free)
¾ cup coconut flour
2 Tbsp. pure maple syrup
Hot water 8 oz.
semisweet chocolate, 62% cocoaor higher, chopped
2 tsp. extra-virgin organic coconut oil, unrefined
1.Line a large baking sheet with parchment paper. Set aside.
2.Combine almond butter, cornstarch, coconut flour, and maple syrup in a
medium bowl; blend well with a spatula until mixture forms a uniform
3.Using clean hands, shape dough into twenty-four 1-inch balls; place a
toothpick in the center of each ball. Place on prepared baking sheet.
Refrigerate for 20 minutes.
4.Fill small saucepan with 2 inches of water; bring to a boil over high heat.
Reduce heat to low.
5.Place a heat-proof mixing bowl over saucepan. Add chocolate and oil. Stir
for 2 to 3 minutes, or until just melted. Make sure water does not splash
into the bowl.
6.Remove balls from refrigerator. Hold a ball by the toothpick and dip into
chocolate, swirling to completely coat. Return to baking sheet. Repeat with
each ball. (For any uncoated areas, coat carefully with a spoon dipped into
7.Refrigerate for at least 1 hour, or until chocolate has hardened.
8.Store in airtight container in the refrigerator.
•You can also melt the chocolate in the microwave. Place morsels and oil
in microwave-safe container. Microwave on 50% power for 30 seconds;
stir. Microwave for an additional 30 to 45 seconds or until just melted.
Do not overcook.
•To prevent the balls from sticking to your hands when you roll them,
lightly coat your hands with nonstick cooking spray