- 2 1/2 cups old fashioned rolled oats
- 1 cup unsweetened coconut flakes
- 4 T cocoa powder
- 1 T ground flaxseed
- 1 cup natural peanut butter (or any nut butter)
- 1/2 cup raw cinnamon honey [or regular raw honey (+ cinnamon if you please)]
- 1/2 cup coconut oil
- 2 t vanilla extract
- Take a 2-cup glass measuring cup, and fill it with coconut oil, melting it slightly in the microwave, until you reach the 1/2 cup mark. Add honey until you reach the 1 cup mark. Add peanut butter until you reach the 2 cup mark.
- Pour this mixture into a medium pot on medium heat, and stir until well combined.
- Meanwhile, mix the oats, coconut flakes, cocoa powder and flaxseed.
- Take the pot off of the stove and add the dry ingredients and the vanilla. Stir until combined.
- Drop heaping tablespoons of the mixture onto a cookie sheet lined with a silpat or equivalent.
- Freeze for 15 minutes, and then remove from cookie sheet, and store in a tupperware container in the freezer.
- You can eat them right out of the freezer, or let them thaw for 10 minutes before serving.
Feel free to make substitutions to suit your tastes/what you have on hand. It would be hard to screw these up!
Adapted from Dr. Axe
Snow day! I just walked to the local Organic Market and bought ingredients for my black bean brownie recipe I’ve been working on.
- 1 – 15 oz can of black beans, rinsed and drained
- 1/2 of a large extra ripe avocado
- 2 large pastured eggs
- 1 teaspoon coconut oil
- 2/3 cup organic raw cacao powder (or unsweetened cocoa powder if unavailable)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 cup organic turbinado sugar (or light brown sugar if unavailable)
- 1 t molasses
- 1/2 t cinnamon
- 1/4 cup mini dark chocolate chips
- Preheat oven to 350º F and grease an 8×8 baking pan with coconut oil.
- Put everything except chocolate chips into a food processor and pulse until well combined.
- Stir in chocolate chips.
- Pour batter into pan and bake for about 30 minutes, or until a toothpick comes out clean and the top begins to crack open.
- Cool pan on a wire rack, and then cut into 16 even squares.
- Refrigerate and enjoy throughout the week as a delicious and healthier chocolately dessert!!
I made these to bring to work for my dad’s birthday tomorrow. I am debating whether or not to disclose the ingredients, or just to present them as “brownies”. We’ll see! 😉
- 1 1/2 cups old-fashioned oats (make sure gluten free if allergic)
- 1/3 cup cashews, chopped
- 1 T ground flax seed
- 3/4 cup natural peanut butter
- 3 T honey or maple syrup
- 1/4 t ground cinnamon
- 3/4 cup (packed) grated carrot
- 1/3 cup raisins
- Thoroughly combine all ingredients in a large bowl.
- Form into comfortably sized balls, and refrigerate for at least one hour.
- Store in an airtight container for up to a week. If there are leftovers, pop them in the freezer to enjoy any time at a moment’s notice!
I love these little guys. They are perfectly satisfying when you feel like a quick, healthy snack. Forget processed granola bars! These are the real deal.
Adapted from Cookin’ Canuck
I am more of a savoury girl than a sweet one. I would choose sushi over a cookie, or beef jerky over a brownie almost every day (chocolate wins out when I am on my period). BUT THESE MAGICAL BLONDIES ARE A FORCE TO BE RECKONED WITH. The main ingredients are chickpeas and peanut butter, blended with honey and chocolate chips. One could argue that they are the perfect balance of savoury and sweet.
It is important that you make them with the highest quality of ingredients. No JIF peanut butter, no 2.99 “honey” bears, please. Please. Since they are not exactly inexpensive to make, I usually reserve them for intimate potlucks or small family gatherings (or just to keep around the house for Grant and I).
Kayla’s Chickpea Blondies
- coconut oil cooking spray
- 2 cans of garbanzo beans, drained
- 1 cup of natural peanut butter
- 2/3 cup of real honey
- 2 pastured eggs
- 1 T genuine vanilla extract
- 1 t sea salt
- 1/2 t baking soda
- 1/2 t baking powder
- 2/3 cup semi-sweet chocolate chips
- Preheat oven to 350* and spray a 13 x 9 x 2 pan with cooking spray.
- Combine all ingredients except chocolate chips in food processor.
- Fold in chocolate chips and spread most of the batter into the prepared pan.
- In a separate cupcake tin, fill 3-5 cups with batter to bake separately (this way you can taste one before the party, and have more waiting for you afterwards).
- Bake for 20-25 minutes or until toothpick comes out clean.
Note: To make vegan, leave out the eggs (or replace with flax eggs), replace the honey with maple syrup, and use vegan chocolate chips.
Bring these to your next potluck, and bring a few copies of the recipe to pass around 🙂
Adapted from Ambitious Kitchen
These look much more appetizing in space than they did on my plate.
You know that feeling when you try to go to bed and you can’t sleep because you are hungry? This is the perfect cure for that feeling! It can also be served as an appetizer, a dessert, a mid-morning or after-school snack. It is simple, requiring only 2 ingredients that you should already have in your pantry!
- medjool dates (Natural Delights are the best!)
- natural peanut butter (home made or make sure the ingredients list contains only peanuts and salt)
- Cut open your dates and remove the pits (very important!!!)
- Stuff with peanut butter.
- Watch your hunger pangs disappear!