This Thursday, June 16, will be our last at Building 2, Level 3, Room 25.
Beginning Thursday, June 23, you will find us at our brand new location- Building 5C, Level 2, Room 58.
The link below will take you to a video of how to get to the new space from our old one.
Please come and see us soon 🙂
Chocolate Peanut Butter Energy Balls
- 3/4 cup rolled oats
- 1/2 cup peanut butter
- 1/3 cup honey
- 1/3 cup cocoa powder
- 1/3 cup shredded coconut
- 1/4 cup wheat germ
- 2 teaspoons vanilla extract
- 1 pinch ground cinnamon
Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl.
Roll mixture into ping pong-sized balls. Place in a container and store in refrigerator for up to 10 days or store in an airtight container in the freezer for up to 3 months.
Thanks for the recipe and the picture go to Tamsz at
PUMPKIN AND PEPITA BITES
- 1 packed cup chopped dates
- 1/4 cup honey
- 1/4 cup pumpkin puree/mash
- 1 tablespoon chia seeds or flax seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1 cup rolled oats (dry, not cooked)
- 1 cup toasted coconut flakes
- 1 cup toasted pepitas (pumpkin seeds)
Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg and salt in a food processor and pulse until smooth.
Transfer the mixture to a large bowl and stir in the oats, coconut flakes and pepitas. Mix until evenly combined. Cover and refrigerate for about 30 minutes.
When the mixture has cooled and become stiff enough to work with easily, shape it into your desired size of energy balls. Alternately, you can line a small baking pan with parchment paper and press the mixture evenly into the pan, let it cool, and then cut into bars.
Store covered in the refrigerator for up to 2 weeks or in the freezer for about 3 months.
Thank yous for the recipe and picture go to Ali at
LIME AND COCONUT ENERGY BITES
- 1/2 cup almonds
- 1/2 cup cashews
- 1 1/2 cups dates, pitted
- zest and juice from 3 limes
- 1/2 cup unsweetened coconut
- Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste).
- Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump.
- Shape the mixture into 4cm balls and roll in coconut to coat the outside.
- Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 3 months.
Grateful thanks for the recipe and the photo to Ashley at http://www.spoonfulofflavor.com/2014/01/27/key-lime-coconut-energy-bites/
We made these at our first Green Week workshop yesterday and they were a very big hit. Enjoy- in moderation of course 🙂
- 1 cup rolled oats
- 1/2 cup ground flaxseed or chia seeds
- 5 tablespoons finely ground coffee beans
- 1/2 cup almond butter
- 1/4 cup of honey
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
- 1/4 cup dried cranberries
Any nut butter can be substituted for the almond butter but please ensure that they are not too dry. The coffee should be fresh and unused and as finely ground as possible so that the energy balls do not have a gritty texture. This is also true of the flax and chia seeds.
Stir the oats, flax/chia seeds, and coffee together in a medium bowl until thoroughly mixed, then add the nut butter, honey, and vanilla. Once well combined fold in the chocolate chips and cranberries. Stir well so that every bite includes all of the ingredients- you don’t want anyone to miss out.
Chill in the refrigerator for 20 minutes if the mixture is too soft to roll. Once chilled, roll into balls about the same size as a ping-pong ball. The mixture should make about 10-12 of this size. Store in an airtight container and keep in the fridge for up to 1 week or place them in an airtight container in the freezer where they will keep for up to 3 months.
Thanks go to Brittany at https://blissfulbritt.com/2013/01/25/coffee/ for the recipe and the photo.
Thank you to all of the hard-working, enthusiastic team at UTS for yesterday’s first Green Week event.
The Co-op were hard at work (insert smiley face here) showing students and staff how to make their own energy balls. We also supplied pots of organic herbal tea to add calmness and balance- a definite necessity after sampling our delicious workshop results.
Big hugs go to Seb Crawford and the UTS:GREEN network and Laura Earl and her team at ActivateUTS for organising the event and for inviting us to be a part of it. Thank you one and all.
Our lovely customers will be delighted to learn that the honey has finally arrived.
Sweet, golden, raw deliciousness can be yours for the ridiculous price of…
…wait for it…
…$2.09 for 100g!!!!!
Did I just hear you gasp “OMG”?
That’s right- $2.09 for 100 grams of pure gold.
And you don’t have to hurt yourselves getting here because we bought 25kg 🙂
See you soon,
The Co-op crew
On Thursday, March 10, Our Store Manager, Trish, and one of the Directors, Adrienne, held a workshop on Level 4 of UTS for new students called ‘Healthy Eating without Breaking the Bank’.
It was a great success! First we made couscous with cherry tomatoes, tuna and green beans. So many had not tasted couscous before. And all you need is a kettle and a bowl.
We also showed the group how to make chia pudding pods and Bircher muesli. Five minutes work and into the fridge for the night and you have breakfast AND a snack the next day.
We will be holding another workshop this Thursday, March 17, on Level 4 of the Tower Building at 12pm. Come and see us. Everyone is welcome.
P.S. Big hugs to Batyr UTS and UTS:Green for making it all happen. We love you guys 🙂
So many happy, hungry people! What fun!
Posted in Events
Dear Customers and Friends of the Co-op,
Please be advised that the Co-op will be closed from 10/12/2015 and will re-open again on 11/02/2016.
However, customers wishing to shop at the Co-op during this period can send an email to firstname.lastname@example.org stating which day and at what time they wish to come in. Please give at least 3 days notice.
Thanks for all your support throughout the year and we hope to see you again in the New Year.
Mix together 1 and 1/2 cups almond flour, 1/3 cup coconut flour, and 1/2 teaspoon salt.
In a separate bowl mix together the juice of 3 lemons, 2 teaspoons of vanilla extract, 1/4 cup melted coconut oil and 2 tablespoons maple syrup (or other liquid sweetener). Stir until combined.
Stir liquid mix into dry ingredients until completely combined. If mix is too dry add more sweetener. Roll into balls no larger than golf balls. Roll each ball in coconut, crushed nuts, or icing sugar.
Refrigerate. Store in an air-tight container. This recipe can be frozen.