Breakfast to go! Apple wheels with peanut butter, sprinkled with dried cherries, blueberries, cranberries, chopped dates, rolled oats, shredded coconut, hemp hearts, pecans, almonds and cinnamon! The only thing that could make this better is chocolate! Alas, we have a chocolate chip thief in our house…
Chewy “cookie dough” bars with chocolate peanut butter marbled swirls. Refined sugar free! An au naturel sweet treat! I made these last night and had one with a cup of coffee this morning. Oooooh my lawwwdy. I need to make these every week!
8 soft pitted dates
1/4 cup almonds
1/2 cup pecans
1 cup rolled oats
1/2 tsp cinnamon
*pulse all ingredients in a blender or food processor until combined. Press evenly into a small dish lined with parchment paper.
Marbled Chocolate and PB
2 tbsp coco powder (and PB)
1 tbsp mesquite powder
1 tbsp coconut butter
* mix in a small bowl/ heat if needed to melt coconut butter.
Same recipe is used for PB…just use 2 tbsp peanut butter instead of coco powder. Drizzle each topping over the pressed cookie dough. Swirl with a spoon and place in the freezer for 1 hour.
15 soft pitted dates
1 cup shredded coconut
Blend pitted dates, peanut butter and water in a food processor until the mixture turns into a coarse paste. You may need to add more water depending on the brand of peanut butter you use (some pb’s are drier than others).Add peanuts, salt and chocolate chips to the food processor. Pulse a few times to incorporate the ingredients and break the peanuts into smaller pieces.Take spoonfuls of the mixer and roll into 2-inch balls. Roll each ball in finely shredded coconut and place on a plate.Refrigerate for 20 minutes or until ready to serve.
Mmmm my breakfast game was on point this morning… overnight vanilla hemp mylk steel cut oats topped with cinnamon chia seed pudding, fresh strawberry “jam” and peanut butter swirls with black and blueberries. Husband approved…”the best pb & j bowl ever!”
2 cups rolled oats
2 cups pacific foods vanilla hemp mylk
1 tsp maple syrup (or agave)
*Combine in a bowl and let sit in the fridge overnight
Cinnamon Chia Seeds
2 tbsp. chia seeds
1 cup mylk of your choice
1 tsp cinnamon
1 tsp. agave
*Combine in a cup. Stir and let sit in the fridge overnight
1 tsp. agave
*Blend in a blender until smooth
1 tbsp. peanut butter
1/2 tsp. coconut oil
*Heat in a small cup. Stir until smooth.
I’m not a vegan (as you can see from many of my other recipes), but lately I’ve have been experimenting with healthier options. I think I nailed this one! I wouldn’t feel right keeping this to myself so I had to should share it with you guys! It will improve your life…or at least put a satisfied smile on your face. I even like these better than Reese’s Peanut Butter Cups! Whaaaaat!? It’s true. They are super easy to make and taste amazing + you’ll feel less guilty indulging in these little treats because they are all natural with no preservative. Without further ado, I give you Vegan Chocolate Nut Butter Caramel Cups With Sea Salt.
Makes about 8 (2 inches round 1 inch thick each)
1 cup vegan chocolate chips
2 tsp. coconut oil
Nut butter caramel:
2 tbsp. nut butter (any kind will do…I like peanut)
8 soft pitted dates
1 tsp. coconut oil
1 tbsp. water
pinch of sea salt
-Place the chocolate chips and coconut oil in a microwavable cup for 30 seconds to 1 minute. Stir to incorporate the oil into the chocolate. You’ll want the consistency of the chocolate to pour off your spoon in a thick stream (not too runny or it won’t set up)
-Spoon a bit of the chocolate into your mini nonstick muffin cups, just enough to cover the bottom of each cup. Then place the tin in the freezer. Any leftover chocolate can be set aside and used later.
-Now start the nut butter caramel! Place the nut butter (cashew, almond, peanut or whatever you like), soft pitted dates, coconut oil, water and sea salt in a blender or food processor. Blend until the the ingredients turn into a fine paste.
-Take the frozen chocolate tin out of the freezer and distribute the nut butter caramel evenly among the cups. Press the paste firmly into the mold to avoid any gaps between the layers. Make sure to pat the tops so they are level and flat.
-Reheat the leftover chocolate and pour it over the cups. Give the tin a few taps on the counter to level the chocolate. Sprinkle with a sea salt flakes.
-Place in the fridge or freezer until the chocolate has set. * To release the treats from the mini muffin tin, hold the bottom of the tin over a flame for 5 seconds on each cup. Take a thin knife and run it along the edge of each circle. They should pop right out. Serve at room temp