Tag Archives: peanut butter

Homemade Larabars

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14

 

Up until recently, Larabars were a staple in this house! Recent information regarding Prop 37 (GMO labeling of foods) came to my attention and made me change my mind. Do you know Larabar is owned by General Mills and they have contributed $520,000 to defeat proposition 37? Yowzas! Sounds guilty of using GMO foods to me!

Well, it’s time to make my own Larabars then! These are pretty easy and you can make a variety of flavors. Both our kids LOVE them! Everyone at my Crossfit gym loved them too 😉 The Key Lime Pie was the favorite flavor!

Homemade Larabars

I made Key Lime Pie and Almond Cookie flavors but plan on making more. More recipes posted below photos. Enjoy!

Key Lime Pie

  • 1/2 cup raw cashews
  • 1/2 cup Seedless/Pitted whole Dates
  • dash of sea salt (optional)
  • Zest of 1 lime
  • 1/2 tbsp lime juice
  • 1/3 cup shredded coconut

Almond Cookie

  • 1/3 cup Seedless/Pitted whole Dates
  • 1/2 cup raw almonds
  • dash of sea salt (optional)
  • 1/4 tsp vanilla

Place the dates and fruit (depending on flavor) in a food processor. Blend until it becomes like a paste. Transfer blended dates and fruit (if using) to a bowl.

Add the nuts to the processor and pulse until chopped fairly small (but not too much, not nut flour. You want texture). Add the nuts, along with the sea salt, to the bowl with the fruit/date paste. Use your fingers to knead the nuts into the paste.

Next you can spread the mixture out onto a plate covered in cling wrap. Using your hands mold the mixture into individual bars. Wrap each separately in plastic wrap or in small ziplocks. It is a good idea to refrigerate the bars after making to maintain freshness and let the form set (try to let them set in the fridge for 20 minutes before you eat one).

* I also like to just roll these into ball shapes and use them as “power balls” for on the go, perfect for my kiddos! You can also use a cookie cutter to make them into cute shapes. I cut them into little squares too.

*If you find your Larabars are a bit crumby add a couple tbsp of warm water and process again.

Process dates into a paste. Add fruit to this mixture if you’re using a fruit recipe.

Process nuts into smaller pieces

Here’s my almond batch

Knead the mixture together, spread “dough” onto plastic wrap on line a glass dish with plastic wrap and press into the dish

Key Lime Pie

Almond Cookie

Peanut Butter and Jam

  • 1/4 cup cherries
  • 1/4 cup Seedless/Pitted whole Dates
  • 1/2 cup raw peanuts
  • 1 tbsp creamy natural peanut butter
  • Pinch of sea salt
Cashew Cookie
  • 3/4 cup Seedless/Pitted whole Dates
  • 1/2 cup whole raw unsalted cashews
  • a dash of sea salt
Blueberry Muffin
  • 1/4 cup dried blueberries
  • 1/4 cup Seedless/Pitted whole Dates
  • ½ cup cashews
  • 1/2 tsp finely grated lemon zest
  • 1/4 tsp cinnamon
  • dash of ground ginger (optional but good)
Chocolate Coconut Macaroon
  • 1/3 cup cashews
  • 1/4 cup Seedless/Pitted whole Dates
  • 3 tbsp dark chocolate
  • 1/8 tsp salt
  • 1/4 cup shredded coconut
Cherry Pie
  • 1/4 cup Dried Cherries
  • 1/4 cup Seedless/Pitted whole Dates
  • 1/3 cup almonds (unsalted)
  • 2 tsp cinnamon
Pecan Pie
  • 1/2 cup Seedless/Pitted whole Dates
  • 1/4 cup almonds
  • 1/4 cup pecans
  • 1/4 tsp vanilla
Cookie Dough
  • 1/2 cup Salted Cashews
  • 1/3 cup Seedless/Pitted whole Dates
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 1 tbsp Organic Chocolate Chips
Peanut Butter Cookie (You could do almond butter and almonds)
  • 1/2 cup Seedless/Pitted whole Dates
  • 1/4 cup cashews
  • 1 tbsp natural peanut butter
  • 1/4 tsp cinnamon
  • 1/4 cup peanuts
Peanut Butter & Jam
  • 1/4 cup cherries
  • 1/4 cup Seedless/Pitted whole Dates
  • 1/2 cup raw peanuts
  • 1 tbsp creamy natural peanut butter
  • Pinch of sea salt

Chocolate Larabars

  • 1/2 C dates, pitted and roughly chopped
  • 1/2 C walnuts, chopped
  • 1 to 1 1/2 t cocoa powder (to taste – too much and the bars aren’t sweet at all)
  • 1/8 t vanilla extract

 

Peanut Butter Chocolate Chip Cookie Dough Bites

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15

I haven’t made any sweets for A LONG TIME (as you’ve noticed on the blog) so I figured it might be time to dabble in a little sweetness. These cookies are really good and really easy to make. I think they taste best when warm so make sure to warm up the leftovers before eating, if you prefer. I tried to bribe our daughter to go on the potty with these cookies and it worked! Well… it worked one time anyways. Potty training is rough!

These are grain-free, gluten-free, white sugar free, oil-free, flour free…. all sorts of FREE!!!

Peanut Butter Chocolate Chip Cookie Dough Bites

I found this recipe on Texanerin Baking site. I can’t wait to see what else she has in store!

Ingredients:
  • 1 1/2 cups canned or cooked chickpeas, well-rinsed and patted dry with a paper towel
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons natural peanut butter
  • 1/4 cup honey OR 1/8-1/4 cup agave, if you prefer
  • 1 teaspoon baking powder
  • a pinch of salt if your peanut butter doesn’t have salt in it
  • 1/2 cup vegan chocolate chips
Directions:
Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. Bake for 10-15 minutes. If you want them to look more like normal cookies, press down slightly before baking

Process ingredients until smooth, scrape sides along the way

Add chocolate chips, pulse a few times to combine

Roll into balls and place on cookie sheet to bake

Yummy!

Skinny Buckeyes

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1

I was trying to fight off a serious sweet tooth (it wasn’t working!) so I decided to make these… I figured it was a little bit of a compromise, considering they contain beans! They turned out really good, my hubby and toddler loved them!!

Skinny Buckeyes

This recipe is from Happy Healthy Mama. She has some really great recipes!

INGREDIENTS

* 1 1/2 cups cooked chickpeas (or 1-15 ounce can, rinsed and drained)

* 1 1/2 cups peanut butter

* 1/2 cup agave (original recipe called for honey but agave works too)

* 1 teaspoon vanilla

* 1/2 teaspoon salt

* 1 cup semi-sweet chocolate chips (I used dairy-free chips)

* 2 tablespoons coconut oil

* toothpicks

INSTRUCTIONS

1. In a food processor, process the chickpeas until they are completely broken down. Add the peanut butter, honey, vanilla, and salt and process until everything is well combined and forming a ball, about one minute.

2. Scoop the mixture with a rounded spoon (I used a 2 teaspoon size), roll into a ball, and place on a baking sheet lined with wax or parchment paper. Continue until you use all of the mixture; you should get approximately 48 balls.

3. Place in the freezer until firm, about 15 minutes.

4. Meanwhile, place your chocolate chips and coconut oil in a medium, microwave-safe bowl. Microwave for 30 seconds and then stir the mixture. Microwave another 30 seconds and stir again. If the chips are not completely melted yet, microwave in 5-10 second increments until totally smooth. {Alternatively, you can use the double boiler method to melt your chocolate. I always just use the microwave.}

5. When your peanut butter balls are firm enough, take them out of the freezer. Put a toothpick into the top of each ball and then using the pick as a handle, dip the ball into the chocolate. Leave a little circle open at the top to make traditional Buckeyes. I had a little chocolate leftover using this method, however, so if you want to cover the entire ball with chocolate, go ahead. Return the dipped balls to your tray.

6. Refrigerate until the chocolate is firm and you are ready to serve. If storing, store in the refrigerator.

Process chickpeas

Add other ingredients and process until it forms a ball

Roll into balls and place on parchment paper - freeze for 15 minutes

Heat coconut oil and chocolate chips

Dip the balls into the chocolate using the toothpicks - refrigerate until firm

Yummy!

 

Thai Chili Peanut Sauce

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0

I have the best husband! He is always willing to run to the store for me if I need anything, no matter how crazy the item is or how long the list. He went to Sprouts for me a few days ago AND took our toddler to give me a much-needed break. He brought home these Chili Peanuts and said he thought they looked good but they weren’t. He must have been hungry… Rule #1 of grocery shopping is not to go when you are hungry otherwise you end up with things like this.

I asked Melody of Melomeals: Vegan For $3.33 A Day what she would do with them (she is the recipe invention master!) and she suggested a peanut sauce. Great idea! I went through my fridge and cupboards and I found soba noodles, a leftover red pepper from making Red Lentil Thai Chili, cilantro, limes, fresh ginger, Morningstar Chick-n Strips, panang curry paste, half a can of coconut milk, leftover shredded carrots from making Carrot Breakfast Bread, snow peas and a fresh bag of organic spinach from my CSA delivery. Okay… time to invent something!

After adding, tasting and blending for what seemed like forever… my Chili Peanut Sauce came out pretty tasty! This sauce would go well with a bunch of things but I made it into a noodle dish with the red pepper, carrots, snap peas, spinach, Morningstar Chick-n Strips and soba noodles.

Thai Chili Peanut Sauce

Ingredients

* 1 cup chili peanuts

* 2 Tbsp panang chili paste – you could use any curry paste but the panang was really good!

* 1/2 – 3/4 cup coconut milk

* 2 Tbsp fresh ginger

* 3 cloves garlic

* 2 Tbsp fresh lime juice

* 1/4 cup cilantro

* 1-2 Tbsp maple syrup

* 2 Tbsp soy sauce

* 1 tsp Sriracha (optional)

* Big pinch of salt

Directions:

* Add all ingredients to high-powered blender (I used my VitaMix) and blend until smooth.

* Add more coconut milk if it’s too thick

* I’m pretty sure this would work in a food processor but I haven’t tried it yet. Next time.

For the noodle dish I added this sauce to:

* I cooked my soba noodles

* Sautéed 1 diced red pepper, 1 cup shredded carrots and 1 cup snow peas in a tiny bit of peanut oil

* I then added the Morningstar Chik-n Strips and cooked for about 3-4 minutes, stirring often

* Added 1 cup of sauce, then noodles and spinach (about 5-6 cups) and mixed with tongs, cooked on low heat until spinach wilted and sauce was covering all ingredients.

* I served this with Sriracha Hot Sauce, it really made the dish!! You could use regular whole wheat spaghetti for this too. Top with fresh cilantro and maybe a little lime juice, if you wish.

Simple Coconut, Ginger, Carrot Breakfast Bread (Sugar, Soy & Wheat Free)

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5

Since both my kids decided to nap at the same time today, I had a chance to make this breakfast bread recipe I’ve had my eye on for a few weeks. I’m always on the lookout for healthy but fast breakfast options for busy mornings and this works perfectly! I had leftover shredded carrots from making the Healthy Veggie Muffins a couple of days ago and Chipotle Split Pea Soup last night so this was a perfect way to use them up!

Breakfast bread with peanut butter, orange slices and a glass of almond milk… Yummy!! Toddler and hubby loved this and ate it throughout the day!

The original recipe is from… you guessed it! Melomeals: Vegan For $3.33 A Day, my all-time favorite recipe source and vegan food blog. I changed it up a bit over the past year, I make it often because it’s really good! If you haven’t explored her blog, PLEASE do so!!!

  • 2 cups old-fashioned oats
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 – 1/2 teaspoon Kal Stevia Powder (I use 1/4 tsp)
  • ¼ teaspoon cloves
  • ¼ teaspoon cardamom
  • ¼ teaspoon black pepper
  • 4 tablespoons fresh ginger
  • ¾ cup dried unsweetened coconut
  • 2 large carrots
  • 1 – 15 oz can of white beans and their liquid
  • 1/3 cup water
  • 2 tablespoons psyllium husk
  • 1/2 cup unsweetened applesauce – I like to use cinnamon
  • 1 tablespoon vinegar – I used apple cider vinegar
Pre-heat Oven to 375
1.       In a food processor, process oats into flour; place in mixing bowl with the rest of the dry ingredients.
2.       Next, pulse the ginger and carrots in the food processor until really broken up
3.       Add the beans, water, psyllium, applesauce and vinegar and puree until smooth
4.       Add to the dry ingredients
5.       Grease an 8 by 8 square pan and bake at 375 for 45 minutes.
6.       Let cool completely before serving
Oat “Flour”
Ginger & Carrots
Dry Mix
Putting it all together
Add wet to dry
Pour into pan and flatten

Easy Breakfast Bread!