Chocolate Peppermint Bliss Balls Recipe

These chocolate peppermint bliss balls are a perfect treat for the holiday season that can satisfy your chocolate craving while giving you a protein and whole-grain boost! They are also vegan and gluten-free, making them ideal for those with dietary restrictions. The best part is that you only need six ingredients to make them, two of which are available in our store. Moreover, these bliss balls are no-bake, so you can save time and focus on your never-ending list of holiday to-dos, or if you’re not a procrastinator like me, enjoy time with friends and family or a hallmark movie with your feet up.

Vegan. Gluten Free
Yield: 12, tablespoon size balls

Ingredients

• 1/2 c gluten-free rolled oats

• 1/3 c of our Cherry Almond Chia Muesli

• 1/2 c peanut butter

• 1/4 c maple syrup

• 1/2 tsp peppermint extract

• 1/4 c cocoa powder

Coating

• 1/3 cup finely crushed candy canes

Chocolate Sauce

• 1 cup dark chocolate discs

• 1 tablespoon coconut oil

Instructions:

1. Add the gluten-free rolled oats to the food processor and blend until they form a fine flour. Stopping to stir occasionally.

2. Add muesli, peanut butter, maple syrup, peppermint extract and cocoa powder to your food processor.

3. Pulse until the mixture comes together (it should feel sticky).

4. Scoop out tablespoon-sized portions and roll them into balls.

5. Roll balls in crushed candy canes

Chocolate Sauce

1. add the discs and coconut oil to a microwave-safe bowl

2. Using a microwave, heat for 30 second intervals, stirring in between until melted.

3. drizzle as desired on top of the balls and serve immediately.

Leftover balls can be store in fridge or freezer in an airtight container.

Cherry Almond Chia Muesli, 8 oz

$8.50

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No Bake Muesli Energy Ball Recipe

These No-bake Muesli Energy Balls are incredibly good, so easy to make, and perfect for a healthy little pick me up during the day or in between workouts. And they are gluten-free and vegan!

We also love them because they are made with just six ingredients: our Cherry Almond Chia Muesli, gluten-free old gluten-free old fashioned rolled oats (Now available to order), unsweetened cacao nibs, golden berries, peanut butter and maple syrup. Because our Muesli has buckwheat, puffed quinoa, hemp seeds, pumpkin, chia seeds, coconut chips and puffed amaranth, its perfect time saving tip

Yield: 30 balls / 30 Bites
Gluten-Free and Vegan

Ingredients

• 1 .5 cup Victory Dance Foods Cherry Almond Muesli

• 1 cup gluten-free old fashioned rolled oats (now available in our store)

• 1/4 cup raw unsweetened cacao nibs (or mini chocolate chips )

• 1/3 cup Dried golden berries

• 1-1/2 cup peanut butter ( or nut butter)

• 1/3 cup maple syrup (or date syrup)

• Note: if you’d like to further increase the protein you can add 1/3 cup of your favorite protein powder.

Instructions:

1. Add the muesli, gluten-free oats, cacao nibs, and golden berries in a food processor and pulse just long enough to break up the nuts and dried fruits a bit. Set aside.

2. In a small saucepan, add peanut butter and maple syrup and heat over low heat for a few minutes. Stirring to combine the maple syrup and peanut butter thoroughly.

3. Combine the peanut butter mixture with the dry ingredients using a wooden spoon until fully incorporated.

4. Line a cookie sheet with parchment paper.

5. Using a small cookie scoop portion out balls and place on cookie sheet. Place in freezer for approx 10-15 minutes. This is to let them take shape before transferring to an airtight container

6. Store your no-bake muesli energy balls to be enjoyed in the next few days in the fridge and store the remainder in an airtight container in the freezer.

Koginut Squash Soup Recipe

Gluten-Free Soup
Yield: 6 Cups

ingredients

Soup Season is here! Warm up with a bowl of this roasted Koginut Squash soup with carrots and apples.

• 3 c roasted Koginut Squash

• 1 c roasted carrot

• 1 roasted apple

• 1/2 c heavy cream

• 1 tbsp olive oil

• 1/2 large onion - chopped

• 5 garlic cloves - chopped

• 1 tbsp butter

• 1/4 tsp dried thyme (2 sprigs fresh)

• 1/4 tsp dried rosemary (2 sprigs fresh)

• 1/4 tsp cinnamon

• 4-6 c vegetable stock

• Sea salt & fresh cracked black pepper

  Toppings

• pumpkin seeds

• Carrot Turmeric Garden Granola

DIRECTIONS

1. Preheat oven to 425 F

2. Scoop out stringy flesh and seeds of squash. Place squash, carrots, and apple cut side down on parchment lined baking sheet. Drizzle olive oil over top.

3. Roast 30-45min

4. Remove from oven and scoop out flesh.

5. In a large stock pot, heat olive oil over medium high heat.

6. Add onion and cook for 5-6 min, add garlic, and cook for an additional minute.

7. Add butter & spices and cook an additional minute until fragrant.

8. Add squash, carrots, and apple and stir to combine.

9. Add vegetable stock.

10. Bring to a boil and reduce to a simmer and cook for 15 minutes.

11. Purée the soup in a high powered blender.

12. Stir in heavy cream.

13. To serve: ladle soup in bowl, drizzle a bit of cream over top, garnish with our Carrot Turmeric Garden Granola and roasted pumpkin seeds.

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Garden Granola®, Carrot Turmeric, 8 oz

$10.50

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Holiday Charcuterie Board Inspiration featuring a Beetroot Granola Crusted Goat Cheese Log Recipe

When it comes to Holiday charcuterie boards, we like ours like our award-winning Garden Granola, full of flavor, premium ingredients and full of the colors!

We selected just one cheese- soft goat cheese- but by encrusting it in various toppings, the flavor profile and even the texture of this spreadable cheese changes.

There are both mini goat cheese balls and even a goat cheese log rolled in Garden Granola Beet Ginger. Generally, we would have used 2-4 different cheeses to provide variation in flavor and texture. Feel free to add additional cheeses.

We have featured different types of olives, meats, fruits of the season, nuts, crackers, and goat cheese, which is encrusted with a variety of toppings, including our Garden Granola.

Dried figs, blood oranges, Grapes and pomegranates punch up the fruity side for our board. Add in your favorite variety of olives, we have used both green olives and kalamata olives.

Choose your favorite crackers. We’ve added meats - hard salamis and prosciutto rosettes to our board for the meat lovers in the party.

We strew on a handful of nuts. We used pecans for this board, but you can select any of your favorite tree nuts. A final taste addition is honey; make it regular or hot honey and a fruity jam, and use your favorite flavors.

Our Holiday Charcuterie Board will surely please all your guests at your holiday gatherings.

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Beetroot Granola crusted Goat Cheese Log Recipe

Ingredients

• 10 oz goat cheese log

• 1/2 cup of Garden Granola Beetroot Ginger

Instructions

1. Place 1/2 cup of Garden Granola in a ziplock bag and crush with a mallet or pulse in food processor.

2. Place the crushed garden granola on to a parchment paper or a plate.

3. unwrap the chilled goat cheese log.

4. roll entire log into crushed granola until well coated.

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Prosciutto-Wrapped Figs With Goat Cheese Appetizer Recipe

Prosciutto-wrapped figs with goat cheese balls encrusted with granola are the perfect quick and easy no-bake gluten-free appetizer to add to your entertaining repertoire! Each piece of fig is wrapped in prosciutto and topped with a mini goat cheese ball crusted with our award-winning beetroot granola and drizzled with honey, fresh thyme, and a sprinkle of chopped pistachios. The combination of creamy goat cheese, jammy figs, salty prosciutto, and slightly sweet and gingery Garden Granola is a match made in heaven. Each bite perfectly combines sweet, savory, salty, chewy, and crunchy notes.

Whether you are having a cozy autumn date night at home, entertaining friends, or hosting or attending a holiday party, these prosciutto-wrapped figs with goat cheese balls are the perfect appetizer to make to impress your guests. And no one will ever guess they took only 15 minutes or less to make!

Gluten-Free No-bake Appetizer
Servings: 8
Total time: 15 mins

Ingredients

• 2 Ripe figs, quartered

• 1.5 oz Goat Cheese (chèvre)

• 1/2 oz Prosciutto

• honey

• 1.5 tbsp chopped pistachios

• 1/3 cup Garden Granola, Beetroot Ginger

• 1-2 tsp fresh thyme leaves finely chopped

• 8 apple sticks

Instructions

1. Wash figs and set aside.

2. Using a teaspoon scoop out a ball of goat cheese and roll it into smooth balls.

3. Place balls on parchment in fridge while you prepare the figs and prosciutto.

4. Carefully cut figs into quarter size pieces.

5. Slice prosciutto into aprroximatley 1/2 inch strips or desired thickness.

6. Wrap a thin slice of prosciutto around each fig, and set aside.

7. Add 1/3 cup of Garden Granola® to zip-lock bag and gently crush using mallet or rolling pin.

8. Add the crushed beetroot granola to a small plate or shallow bowl.

9. Remove the mini goat cheese balls from fridge.

10. Toss each ball into the crushed Garden Granola® Beetroot until it is evenly crusted.

11. Place one ruby red mini goat cheese ball on top of prosciutto wrapped fig and secure with an apple stick.

12. Sprinkle chopped pistachios over top and fresh thyme leaves.

13. Drizzle honey over top and serve.

14. Enjoy!

Love this Prosciutto-Wrapped Figs with goat Cheese appetizer recipe? Like, share it and Leave a comment below.

Sign up for Victory Dance Foods Newsletter and keep in touch on Instagram, Facebook, Pinterest. If you make these prosciutto-wrapped figs with goat cheese appetizer, tag @victorydancefoods #victorydancefoods!

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Mini Goat Cheese Ball Christmas Tree Recipe

We are kicking off our holiday recipe series with this recipe for mini goat cheese balls served in the shape of a Christmas Tree! Get ready to wow your guests this holiday season with this festive and playful appetizer cheese board. Whether you're hosting a cozy gathering or a big holiday bash, these scrumptious and easy to make cheese balls are sure to bring joy and cheer to your holiday gatherings this year!

This festive appetizer tree comprises thirty-six mini goat cheese balls; each rolled in a delightfully different crushed topping. We've used nine unique toppings to provide a variety of delicious flavors, textures, and colors to delight, which will keep your guests coming back for more. In our very biased opinion, the Crown Jewels of this glorious cheeseball Christmas tree is the trio of balls made with our colorful veggie-powered Garden Granola®, beetroot ginger, carrot turmeric, and Kale Matcha.

We hope you enjoy these encrusted mini goat cheese balls as much as we did! Remember to tag us in your pictures on the gram or if it's your old-school email! We love seeing our recipes in the wild.

Gluten Free Appetizer

Ingredients

• 18-20 oz Goat Cheese

CRUSHED TOPPINGS

• 1/3 C Garden Granola® Beetroot Ginger

• 1/3 C Garden Granola® Carrot Turmeric

• 1/3 C Garden Granola® Kale Matcha

• 1/3 C Pecans

• 1/3 C Pistachios

• 1/3 C Everything bagel seasoning

• 1/3 C Sumac

• 1/3 C Za’atar

• 1/3 C Nigella seeds

Instructions

1. Using a small cookie scoop (1 tbsp) scoop out a ball of cheese and roll into smooth balls.

2. Toss each ball into toppings of choice until evenly coated.

3. Make 36 balls and set aside.

4. Arrange the cheese balls on board to form a whimsical Christmas tree shape.

5. Serve with an assortment of crackers and honey.

Tips

• There are two ways to prepare crushed toppings: by adding them to a ziplock bag and crushing them with a mallet or rolling pin or by pulsing them gently in a food processor.

Garden Granola® Triple Play

$30.00

Save $1.50 when you try our Garden Granola "Triple Play", which features all three veggie-powered flavors: Beetroot Ginger, Carrot Turmeric, and Kale Matcha. This bundle includes one 8 oz bag of each flavor. All three flavors are vegan, certified gluten-free, and made in our dedicated gluten-free facility.

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Easy Baked Pears with Granola Recipe

These easy baked pears with granola are the perfect autumn/winter dessert. Made with juicy Bosc pears and just six simple, yet flavorful ingredients, they are the perfect dessert option. Whether you're searching for a quick and easy vegan and gluten-free treat to impress your friends at a holiday gathering or simply craving a cozy and indulgent dessert for a night in, look no further. Inspired by @gisele, these baked pears are guaranteed to exceed your expectations. Trust us, you won't be disappointed when you take your first bite of this heavenly dessert.

A note on Pear varieties. We chose to use the tawny skinned Bosc Pears because of their crisp texture which holds its shape well when baking and its natural sweet flavor that has hints of cinnamon and nutmeg. If you are unable to find the Bosc variety, we recommend using the Anjou or Concorde varieties. Bartlett Pears can also be used, so long as they are not overly ripe, as they will not hold up during baking. Finally, one pear variety we recommend avoiding for this recipe is the Comice, as it will also not hold it’s shape.

Maple Pecan Baked Stuffed Pears served with a scoop of goat-cheese ice cream. Delish!

Dessert
Makes 4 servings.
Prep time: 10 mins. Total time: 35 mins
Gluten Free. Vegan & Refined Sugar Free.

Ingredients

• 2 Bosc pears, sliced in half

For the granola topping:

• 1/2 cup Cherry Almond Chia Muesli (or old fashioned gluten free oats)

• 1/2 cup chopped pecans

• 1/4 cup maple syrup

• 2 tablespoons coconut oil

• 1/2 teaspoon cinnamon

• 1/4 teaspoon sea salt

Preparation

1. Preheat your oven to 375°F
2. Mix all the granola topping ingredients in a bowl and set aside.
3. Place your sliced pears on a baking sheet lined with parchment paper.
4. Use a small ice cream scooper or melon baller to scoop out the pear seeds and create a nest for the granola topping.
5. Spoon the granola topping over the pears.
6. Bake for 25 minutes.
7. Remove the stuffed pears from the tray and let cool.
8. We recommend serving with your favorite ice cream or vegan coconut yogurt.

Notes

• Pears will keep in a covered container in the fridge for 1-2 days, but are best enjoyed the day of.

Cherry Almond Chia Muesli, 8 oz

$8.50

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Blueberry Buckwheat Almond Muesli, 8 oz

$8.50

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Labneh with Peach Jalapeño Salsa

Add some end-of-summer magic to your Labor Day Weekend spread, when you make this easy peach jalapeño salsa and labneh dip! This dish has the ideal blend of sweet, sour, and savory flavors, with a touch of heat. Serve with oven-baked gluten-free pita chips for the perfect appetizer or afternoon snack to close out the summer season.

Ripe peaches, crushed pistachios, Carrot Turmeric Garden Granola® and a drizzle of wildflower honey make this salsa paired with labneh a true crowdpleaser.

Gluten-Free.

Ingredients

• 1 - 1.5 c labneh

• 3 tablespoons crushed pistachios

• 1 tsp wildflower honey

• 1/2 c Garden Granola® Carrot Turmeric

  Peach Jalapeno Salsa

• 2 c peaches, diced

• 1/3 c red onion, diced

• 1 jalapeño, seeded and finely diced

• 1/2 c cilantro chopped

• 2 tbsp fresh mint

• 1 lime juiced

• 1/2 tsp Sea salt

  Pita Chips

• 2-3 pieces of of gluten-free or conventional pita bread (Thawed, if frozen)

• olive oil

• salt

Instructions

Peach Jalapeño Salsa

1. To a mixing bowl add the peaches, red onion, jalapeño, cilantro, mint, lime and sea salt to a bowl. Gently fold and stir to combine.

2. Cover and store in fridge for at least 30 min to allow the flavors of the salsa to come together.

3. Once ready, remove peach salsa from the fridge.

4. To assemble, spoon the labneh onto a serving platter.

5. Spoon the peach salsa over the labneh.

6. Top with crushed pistachios, Garden Granola® Carrot Turmeric and a drizzle of wildflower honey.

7. Serve with oven baked gluten-free pita chips, recipe to follow.

Baked Pita Chips

1. Pre-heat oven to 375 Fahrenheit.

2. Cut each pita bread in quarters and each quarter in half making 8 triangles.

3. Place the pita triangles in a single layer on a baking sheet pan or spread out on 2 sheet pans and sprinkle lightly with olive oil and salt.

4. Bake for about 8-10 minutes, turning half-way through, until crisp.

5. Remove from oven and let cool

Recipe Tips

• Bake time will vary on the pita chips depending on the thickness of the pita.

• For very crispy chips, the pita triangles can be brushed with olive oil on both sides.

• Gluten-free pita can be found in most grocery stores in the frozen aisle. MyBread and Bfree are two brands we know of that are Gluten Free Certified by GFCO.org and Against the Grain pita is made in a dedicated gluten-free facility.

• Whenever thawing gluten-free pita we recommend covering the pita with clean dish towel as it comes to room temperature. Alternatively. you can warm it in 10 second increments in microwave and keep covered after removing. Frozen gluten-free pita needs to be at least room temperature to be flexible.

photography and recipe by Melissa thequeenship.com

Strawberry Beet Chia Seed Pudding Recipe

This Strawberry Beet Chia Seed pudding is packed with protein, our favorite heart-healthy vegetable and is super simple to make. It whips up in minutes and then needs four hours, or overnight, to allow it to thicken to a pudding like texture, making it a great make-ahead meal prep option for a busy work or school week.

ingredients

• 1/2 c chia seeds

• 2 c milk of choice

• 1/2 c frozen strawberries

• 1/2 c raw beets, wash peeled and chopped

• 1 tsp vanilla extract

• 2 tsp maple syrup (optional)

  Toppings

• Garden Granola® Beetroot Ginger

• yogurt

Instructions

1. Add the milk, strawberries, beets, vanilla, maple syrup to a high powered blender and blend until smooth.

2. Transfer mixture to a large mason jar or bowl.

3. Add in chia seeds and stir to combine.

4. Cover and place in refrigerator for a minimum of 4 hours to overnight to allow the chia seed mixture to thicken to a pudding like texture.

5. Once ready to serve, top with a dollop of your favorite yogurt and Garden Granola® Beetroot Ginger

6. Enjoy!

Garden Granola®, Beet Ginger 8 oz

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Barbie-inspired Iced Beetroot Latte

It’s the summer of Barbie and all things pink! And we too have caught Barbie-fever.

Symptoms of Barbie-fever vary, but generally begin with an irresistible urge to incorporate more pink into your everyday life through pink clothes and accessories, and eventually progress to cravings for pink food and beverages. And it was a Barbie-fever-dream that lead us to dream up this Barbie-inspired pink Iced Beetroot Latte!

It’s pink, delicious, caffeine-free and fit for Barbie! The pink-dyed milk is made using the milk leftover after enjoying a bowl of our award-winning Beetroot Ginger Garden Granola®. We normally drink the leftover milk straight from the bowl, but in Barbie’s honor, we are showing some restraint and saving it to use in this delicious latte. So join us in our embrace of all things pink and enjoy this Barbie-inspired Iced Beetroot latte! Cheers!

Ingredients

• 8 oz Garden Granola® Beetroot Ginger

• 8 oz Milk of choice.

• 2 tbsp beetroot powder

• 1 tbsp honey

• 2 tbsp hot water

• Ice

Instructions

1. Set a highball glass or tumbler in the freezer so it get's icy cold when making the drink.

2. In a small bowl combine 1/2 cup Garden Granola® Beetroot Ginger to 1 cup milk.

3. Let sit a few minutes so milk turns pink, then eat and strain to remove any remaining granola pieces and set aside.

4. Add the beetroot powder, honey and hot water to a small glass and using a hand frother mix until nice and foamy and set aside.

5. Transfer 8 oz of pink milk to a small pitcher or glass and using a hand frother mix the milk until nice and foamy and set aside.

6. Retrieve glass from freezer and fill it to the brim with ice cubes.

7. Pour over the beetroot powder mixture over the ice into the glass so it is roughly 1/2 full of the beetroot mixture.

8. Add in the foamed pink milk until the glass is full.

9. Gently stir with a straw once or twice to combine.

10. Enjoy!

Recipe and photography by Melissa of thequeenship.com.