Julie Morris is the author of a series of superfood cookbooks: Superfood Kitchen, Superfood Smoothies…you get it. We’re obsessed with each title (proof!) and struck on the perfect idea for this year’s Christmas cooking class with Jenni Kayne and friends: superfood holiday bites! Holiday party food may be the category least associated with superfoods – and yet ripe with potential for a nutrient-dense makeover.

Julie blew our socks off with her incredible, decadent-feeling, and nutrition-rich recipes – all pulled from the pages of her most recent book, Superfood Snacks.

We gathered at singer-songwriter, Nicole Simone’s home tucked up in one of L.A.’s coziest canyons and enjoyed a kitchen and table full of decor by premier design studio, Nickey Kehoe. Find full design details over on Rip and Tan today – we were especially taken with the vintage Japanese mugs used for our Pressed Juicery spiced cider (come back for the drink recipe tomorrow!)

For our class, Julie broke down five party-ready recipes: a spiked cider, dark chocolate truffles, goji berry hummus, cashew stuffed dates and a winter soup. The soup recipe is part of her forth-coming book and totally top secret. All other recipes will be shared this week and we can’t recommend them highly enough!

First up, this simple, but genius hummus. We love that Julie studded our fave dip (already a healthy choice) with beautifying, anti-aging berries and nuts and served atop jicama chips – brilliant. Second, the dark chocolate truffles, again, a superfood on their own, and here packed with macqui, mint, spirulina, coconut and cacao. Instead of the sugar hangover holiday desserts can often leave behind, these chocolates had us feeling incredible!

Goji Walnut Hummus
Makes 2 cups


1/3 cup dried goji berries
2 cups unsalted cooked garbanzo beans
1/3 cup raw walnuts
2 Tbsp olive oil
3 Tbsp fresh lemon juice
1 tsp chili powder, or more to taste
1/8 tsp cayenne pepper
½ tsp sea salt


If you’re using salted garbanzo beans, omit the salt and simply add to taste after blending the hummus into a smooth mixture.

Place the goji berries in a cup and mix with a little water – just enough to cover them by an inch or two. Let soak for 15 minutes to soften. Gently drain the water, taking care not to squish the plumped berries.

In food processor, combine the garbanzo beans, walnuts, olive oil, lemon juice, chili powder, cayenne powder and sea salt. Process for a couple minutes until very smooth and without any clumps – if needed, stop the machine and scrape down the sides with a silicone spatula to ensure all ingredients are fully incorporated.

When the hummus is fully whipped and creamy, stop the machine and add ¼ cup of the goji berries (setting the remaining berries aside for garnish). Pulse the machine a couple times – just long enough to chop some of the berries, but leaving large bits (and even whole berries) for texture and color.

Transfer the hummus to a serving bowl or plate. Garnish with a few of the reserved berries. You can also sprinkle the top with a little extra chili powder, olive oil, a few chopped walnuts and additional garbanzo beans.

Will keep for up to one week, refrigerated, in a covered container.

Serving suggestion: Smear on jicama slices, then top with microgreens and a sprinkle of ancho chili powder for a stunning yet simple appetizer.

Reprinted with permission from Superfood Snacks © 2015 by Julie Morris, Sterling Publishing Co., Inc.

Maqui Mint Truffles
Makes 1 dozen


⅓ cup Medjool dates (about 5-6 large), pits removed
6 Tbsp cacao powder
1½ Tbsp maqui powder
½ tsp spirulina powder
¼ cup cacao butter, melted
2 Tbsp coconut oil
2 Tbsp agave nectar, or preferred liquid sweetener
¾ tsp mint extract
¼ tsp vanilla extract
pinch sea salt
2 Tbsp cacao nibs
1 Tbsp coconut sugar


In a food processor, blend all the ingredients – except for the cacao nibs and coconut sugar – into a smooth mixture. You may have to stop the machine several times to scrape down the sides to ensure the ingredients are incorporated evenly.

When the mixture has formed a smooth large ball inside of the food processor, transfer the contents to a bowl, cover, and refrigerate for 30 minutes to partially solidify.

Meanwhile, use a spice grinder or personal blender to briefly grind the cacao nibs and coconut sugar together into a coarse powder. Place in a small bowl and set aside.

Once chilled and pliable, remove the truffle mixture from the refrigerator. A tablespoon at a time, roll into a smooth ball, then roll in the cacao nib powder to dust the exterior. Repeat with remaining dough.

Truffles are best served at room temperature (they will become more solid when refrigerated, and very soft in extreme heat).

Reprinted with permission from Superfood Snacks © 2015 by Julie Morris, Sterling Publishing Co., Inc.

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