No Bake Cacao, Peanut Butter, Oat Bites ( Plant Based, Gluten Free)

Happy Valentine’s Day! Even though this year I’m left without a valentine I still get to eat my chocolate hearts!

I made these two days ago and have been snacking on them non stop, because they are just soooo good!

Very easy to whip up with minimal ingredients. So skip those boxes of chocolate and make a bit of a healthier version!

Recipe:

1 cup peanut butter

1/3 cup coconut sugar

1 cup gluten free oats

2 tbsp cacao powder

1/4 teaspoon vanilla extract

Pinch of sea salt

Optional chocolate sauce recipe :

4 medjool dates

1/4 cup coconut oil

1 tbsp almond milk

1 tbsp cacao powder

1/6 tsp vanilla extract

Directions:

In a large mixing bowl add in the peanut butter, oats, coconut sugar, vanilla extract, sea salt and mix well to combine. It’s totally optional to cut out dough into hearts or just ball into bite size pieces.

Optional recipe is cacao sauce to coat the bites with.

For this add to your high speed blender 1/4 cup melted coconut oil, 4 medjool dates, 1 tablespoon cacao powder, 1/6 tsp vanilla extract and 1 tbsp almond milk blend to a chocolate sauce consistency. Dip the oat bites into the chocolate and freeze for at least 30 minutes.

Enjoy!

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Peanut Butter and Jelly Fudge ( Plant Based)

With Valentine’s Day approaching I am trying to come up with cute yummy treats full of love!

I have made peanut butter fudge often and I originally was just making a batch of peanut butter fudge, then thought why not PB&J fudge.

With a bit of food prep creativity my recipe of peanut butter and jelly fudge came to life. Optional is to use cute little heart cookie cutters for looks!

Recipe:

1 cup creamy peanut butter

1/4 cup coconut sugar

1/4 cup and 4 tbsp coconut oil

1/6 tsp vanilla extract

1/2 tbsp chia seeds

1 cup fresh or frozen raspberries

Pinch of sea salt

Bit of water to blend

Directions:

In a mixing bowl add in peanut butter, coconut sugar, 1/4 cup melted coconut oil, vanilla extract, and pinch of sea salt. Mix until well combined then add to a non stick cake pan. Set in the refrigerator. For the jelly add the raspberries, 4 tablespoons coconut oil, and water and blend to a jelly consistency. Add to small mixing bowl and stir in the chia seeds. Take fudge out of fridge and top with the jelly then freeze. Once fully frozen you can cut up the fudge into squares and if you’d like use little heart cookie cutters on it.

Enjoy!

Chocolate Covered Strawberry Baked Oatmeal ( Plant Based)

I believe baked oatmeal is my new favorite breakfast! Super easy to make and recipes for this are endless!

I love chocolate covered strawberries so I was super excited to make a baked oatmeal version. I think I might have to make this again, and again, and again!

Recipe:

1 cup strawberries cut up ( either fresh or frozen)

1 1/2 cup gluten free oats

1/3 cup almond milk

4 to 5 soft medjool dates

4 tablespoons vegan chocolate chips

1/6 teaspoon vanilla extract

Pinch of sea salt

1 tbsp baking powder

1 chia seed egg ( 1 tbsp chia seeds 3 tbsp water , refrigerate for 15 minutes to set)

Directions :

Preheat oven to 350 degrees.

In a high speed blender add milk and dates and blend to combine. Set to the side. Chop up strawberries and set aside. In a mixing bowl add in all the ingredients and stir to combine. I mixed in some chocolate chips and left some out for topping I also left out some strawberries for topping. Add to a baking dish this is only for one serving so double if you need more. A small baking dish works well. Place in the oven and bake for 25 to 30 minutes. Carefully take out of the oven and let cool before you dig on in!

Enjoy!

Peanut Butter, Banana, Cacao Fudge ( Plant Based)

When I’m craving a piece of chocolate I will figure out a way to make a healthy version. Last night I couldn’t stop thinking about chocolate. Typically I mix a nut butter with some dates and cacao and coconut oil for a quick fix, but I only had a tiny amount of peanut butter left.

So my creative food prep brain lit up and I thought why not turn bananas into fudge. Sometime I question my ideas thinking they might be a bit bazaar, but I went for it.

Oh boy am I happy about this creation. What’s not to love about chocolate, bananas, and peanut butter?!?

I hope you enjoy these as much as I did!

Recipe:

3 ripe bananas

1/3 cup cacao powder or cocoa just adjust to taste

3 to 4 tbsp peanut butter ( or go nuts and use more I had a very limited amount of peanut butter left)

1/4 to 1/3 cup coconut oil

1/6 tsp vanilla extract ( optional)

Directions:

Add all ingredients to blender and blend to combine

If you don’t have a blender mash banana in a bowl mix everything well add in coconut oil and whisk.

I froze mine overnight.

Enjoy!

Raw Banana Coconut Flour Cupcakes with a Cacao, Date, Peanut Butter Frosting ( Gluten Free, Plant Based )

Two reasons I wanted a cupcake for breakfast. Reason one in celebration of my sisters 40th Birthday, reason two because these are healthy and I wanted to use my adulting card and have a cupcake for breakfast.

My sister will not be partaking in these due to them being raw, vegan. One day she’ll get the courage to try my food creations, or at least I hope!

These are super easy to make took about 10 minutes. All you need is a bowl and a high speed blender.

So if you get a craving for a cupcake make it a healthy indulgence! We all are aware I’m not the best gluten free vegan baker, so raw treats for the win!

Recipe for icing :

1/2 cup soft medjool dates

2 tablespoons creamy peanut butter

1 heaping tablespoon cacao powder

1/4 teaspoon vanilla extract or one vanilla bean

1 tablespoon coconut oil

Non dairy milk to blend ( I used almond milk)

Directions:

Add all ingredients to high speed blender and add in a bit of milk at a time to get a creamy icing consistency. Refrigerate once prepared.

Recipe for cupcakes :

1 large ripe banana

1 cup raw organic coconut flour

1/3 cup coconut sugar

1/4 cup shredded coconut

1/4 teaspoon vanilla extract or 1 vanilla bean

Direction :

Add banana to a mixing bowl and mash with a fork. Add in all the other ingredients and mix to combine. I ended up having to mix it once combined with my hands which got it to a formed cupcake dough. Once well combined add to cupcake tins. Top with frosting then refrigerate for 30 minutes.

Enjoy!

Tropical Lemonade Slushee ( Plant Based)

Happy vegan moment! Found an unopened bag of tropical frozen fruit in my freezer so obviously a slushee was in order.

To think growing I craved and indulged on a sugary processed slushee. Yuck to those and yummy to this healthy version!

Recipe:

2 cups frozen mixed tropical fruit blend ( strawberries, pineapple, papaya, and mango )

1/3 cup organic lemon juice

3.5 cups filtered water

Directions:

Add all ingredients to your blender and blend until well combined. Don’t over blend or you’ll have a liquid drink not a slushee.

Enjoy!

Baked Chocolate Chip Banana Bread Quinoa ( Plant Based, Gluten Free)

It’s about that time to go food shopping which tends to put my food prep brain in a creative mode needing to use up whatever I do have.

I had leftover quinoa and wanted something quick and easy for a late breakfast. So I whipped up this ridiculously delicious creation.

Oh how I love baked bananas and this yummy creation made them even better!

Recipe:

1 large ripe banana

1 cup quinoa

1/4 cup almond milk

3 tbsp coconut sugar or sweetener of choice just adjust to taste

1/4 teaspoon vanilla extract

2 to 3 dashes cinnamon

Chocolate chips for topping

Directions:

Cool quinoa according to package directions. In a mixing bowl add in everything except the banana and chocolate chips. Mix well to combine. In a baking dish layer the bottom with banana slices then top with quinoa mix then layer with banana slices. Bake for 15 minutes at 350 degrees. Carefully take out of the oven and top with chocolate chips. Let cool and dig on in!

Enjoy!