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!


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


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.


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 peanut butter fudge layer:

1 cup creamy peanut butter

1/4 cup coconut sugar

1/4 cup coconut oil

1/6 tsp vanilla extract

Pinch of sea salt

Recipe for jelly layer :

1/2 tbsp chia seeds

1 cup fresh or frozen raspberries

3 tbsp coconut oil

Bit of water to blend


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, 3 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.

If you have heart shaped molds you can utilize those instead of cookie cutters.


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!


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 tsp 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!