Top Ten Things To Never Say To A Vegan...

(Vegan) Pumpkin Tart

Sumac Roasted Vegetables with Lemon Cous Cous

Reflecting back and looking forward.

Chocolate Peanut Butter Balls

I've been vegan for one month!

The Big "V"

So Long And Thanks For All The Friends...

Thank you.


An Impending Feeling of Doom...

5 months to go...

Resolutions were made to be broken!

Take stock.

The countdown begins...

Six and a half months to the Big Day.

Giving some props where they are due.

Toronto the Beautiful?

We made it to Friday.


Where did today go?

Vegetables are sexy.

Busy Sunday.

Saturday, Saturday.

Another week bites the dust.

The weigh in, cont.

Grilled Vegetable and Avocado Salad

Food as reward?

I admit it. I like Mondays.

Cheat weekend?

Sleepy Saturday.

Cheat day.

The weigh in.

How competitive am I?

Today = Yuck.

The power of the food journal.

Happy Birthday Little Soccer Dude.

Ahhh... The sweet smell of Saturday.

Thank GOD it's Friday.

Sleep... sweet sleep.

A day in the life...

Kick it into gear already!

Polenta and Roasted Veggies. Because bikini season is coming...

Resolutions for 2010.

Enjoy the good and shrug off the bad.

It ain't easy being green.

When you just don't fit in (to your pants).

Who knew we could trust the government?

To my students at Parkdale Public School: Thank you

Everything in moderation.

Chocolate Peanut Butter Balls
Monday, September 12, 2011

Chocolate Peanut Butter Balls

I have a real love for sweet with salty. The first time I tasted a chocolate covered pretzel I was in heaven, and I have always had a minor obsession with Reese’s Peanut Butter Cups. Now that I’m eating according to the vegan diet, I’m trying out all sorts of delicious recipes. Not only are these Peanut Butter Balls ridiculously delicious, they are dead easy to make and far healthier than their inspiration. This is a MUST TRY recipe for everyone – especially those looking for a yummy treat to take to a dinner party (or for mid-morning on your sofa with a nice strong cup of coffee!). 



Makes 24

½ cup Earth Balance butter

12 graham cracker squares – ground up in a food processor (look for an unsweetened variety)

¾ cup crunchy natural peanut butter (unsweetened and un salted)

¼ cup cane sugar


1 cup non-dairy chocolate chips

¼ cup natural rice milk


Over medium heat, in a heavy bottom pan, melt the butter. Add the graham cracker crumbs, peanut butter and sugar and cook, stirring constantly for 3 to 5 minutes. Pour into a heat safe dish and refrigerate until cool – at least 1 hour.

Using two teaspoons or a mini-scoop with a release, form cooled peanut butter mixture into small balls and place in freezer until solid – about 30 minutes.

Melt together chocolate chips and rice milk over a double boiler until just melted but not hot. Using two forks, gently roll each peanut butter ball in the melted chocolate and set on a parchment paper lined cookie tray. Return chocolate covered balls to the fridge to set for at least 1 hour before serving.


These actually get better as they sit for a bit – I recommend making them a day or two ahead of when you’ll want them… if you can resist them that long!


Adapted from a recipe from The Kind Diet by Alicia Silverstone. 



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