No Bake Almond Butter Bars (Creamy & Crunchy!)

 Sometimes you just strike gold. Almond butter, for example, is gold. Ok... well some may argue with me on that, but you can't say that almond butter isn't AMAZING.... and this is coming from a die hard supporter of peanut butter. I am always looking for more ways to eat almond butter and peanut butter (on fruit, in baked goods, on toast, off a spoon... or even Joey from Friends famous "Peanut butter fingers"). I found this recipe from The Toasted Pine Nut while stalking her drool-inducing instagram account. The original recipe is waaaaay good, and it's so easy to tweak to suit your tastebuds. I subbed creamy almond butter in place of peanut butter and omitted the sweetener. You can use any nut butter you please and toss in whatever crunchy bits you desire. Plus, you only need one bowl, and no baking required! Yes, please.

No Bake Almond Butter Bars
Adapted from The Toasted Pine Nut Creamy Crunchy Peanut Butter Bars

Ingredients:

1 cup raw unsalted creamy or crunchy almond butter (I use Trader Joe's)
3 T. coconut oil, melted
1/2 t. vanilla extract
1/4 cup unsweetened coconut shreds (reserve some to sprinkle on top)
1/2 cup dark chocolate chips
1/4 cup hemp seeds (reserve some to sprinkle on top)
1 cup chopped pecans (reserve some to sprinkle on top)
Himalayan Pink Sea Salt (reserve for sprinkling)

Directions:

Line a bread loaf pan with parchment paper and set aside. In a medium microwave safe bowl, melt the coconut oil if needed. Using a wire whisk, whisk in the peanut butter and vanilla. Mix in coconut shreds, dark chocolate chips, hemp seeds and pecans. Spread evenly into your prepared bread pan. Sprinkle reserved topping over the top and sprinkle with Himalayan Pink Sea Salt. Place in the freezer for 30 minutes to an hour or until set. Once solid, remove by using the parchment paper to lift out of the pan. Cut into bars and store in a ziplock bag in the fridge or freezer.

Enjoy!

xoxo

Flourless, Refined Sugar Free Brownie Donuts

OHmyglob. OHMYGL..... Ok you get it. These donuts are what dreams are made of! I'm not exaggerating. Moist, dense, satisfiying...check. Sinful chocolate flavor...check. Flourless?? Refined sugar free??? What??????? Yes. And they're glazed too. Uh huh, uh huh. Also, if you count hemp seeds as sprinkles, then these are sprinkled, baby! What's the catch? There isn't one, unless you don't like donuts, chocolate, almond butter or happiness.

Ingredients:

1 cup natural unsalted creamy or crunchy almond butter
1 ripe banana, mashed
2 tblsp. organic cacao
1 tsp. baking soda
2 tblsp. pure grade A or B maple
2 tblsp. unsweetened vanilla almond milk
1/2 tsp. vanilla

Glaze:
1/4 cup dark chocolate (chips or chopped)
1 tblsp. coconut oil

Directions:

Preheat the oven to 350 degrees. Prepare a donut pan by greasing with coconut oil or non-stick spray. Use an electric mixer to mash the banana. Add in the almond butter and whisk until smooth. Add in maple, almond milk and vanilla and mix until combined. In a small, separate bowl mix together cacao and baking powder. Whisk into the wet ingredients just until combined. Spoon the batter into your prepared pan and bake for 12-16 minutes or until the donuts spring back when touched. Remove from the donut pan and transfer to a cooling rack until completely cooled. While the donuts cool, melt dark chocolate chips or chopped chocolate (I use Trader Joe's 72% dark) and coconut oil in the micro for 30 seconds at a time until melted smooth when stirred. Dip your donuts face first into the chocolate glaze and place on parchment paper. Allow the chocolate to set before serving.

I sprinkled a few with hemp seed for a little extra nutritional boost! Try topping them with coconut flakes, nuts, whatever you want!

xoxo

Feel Good Double Chocolate Chunk Cookies (Vegan & Gluten Free!)

Wow. Well then. Ok... I guess it doesn't really matter what the reason is that you may be feeling like you NEED a cookie today, but it doesn't mean that you have to stuff your face with crap that will inevitably make you feel worse long after the initial shock, and the sugar high, wears off. I've begun to realize that the answer to a bad day (week, month, year) is a lot of self-reflection, self-care and CHOCOLATE (well, duh)! When you're working with good quality, dark and dreamy chocolate, that whole "too much of a good thing" saying turns into a whole lot of blah blah blah (my hands are over my ears, chocolate is in my mouth, and I CAN'T HEAR YOU!) I never claimed to be mature, ok? Let's just get that straight. Ha! So, anywho... I made some super yummy, guilt-free double chocolate chip cookies and they are ah-maz-ing. Oh, and did I mention that they are gluten free, flourless, Vegan, refined sugar free, and gooey as heck? Yeahh babe. Get at me.

Double Chocolate Chunk Cookies
Adapted from Oh She Glows

Ingredients:

1 tablespoon ground flax mixed with 3 tablespoons warm water
1/4 cup soft, but not melted coconut oil
1/4 cup raw creamy almond butter (I used Trader Joes) 
2/3 cup unpacked coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 tablespoons organic cacoa powder (can sub regular cocoa)
1 1/2 cups gluten-free oat flour
4 large squares of dark chocolate, melted (I used Trader Joes 1lb. 72% bar)
A good amount of chopped dark chocolate (I eyeballed it)

Directions: Preheat the oven to 350 degrees. Mix the flax seed with warm water and let stand for at least one minute. Add in remaining wet ingredients and sugar and whisk until creamy. Heat chocolate until just melted, about 30 seconds. Whisk into the wet ingredients. Grind 1 1/2 cups of oats into a flour and place in a separate bowl. Mix in the remaining dry ingredients and add into the wet ingredients. Fold in the chocolate chunks. Roll the dough into 1 inch balls and bake on a silpat mat or parchment lined cookie sheet for 8 minutes. Remove from oven and let stand at least one minute before transferring to a wire rack. Eat while gooey, or cooled. Can't go wrong here, friends.

xoxo

Banana Bread Granola

I love baking, especially around the holidays. All of the usual festive treats are great, but sometimes I like to switch things up by baking something on the healthier side. Granola is one of my all time favorite snack foods, and it can actually be pretty good for you. Don't be fooled, though... some of those pre-packaged, store bought granola cereals are packed with sugar, and basically qualify as a dessert food. Making granola at home is a lot more wholesome and healthy, while still maintaining that dessert-like appeal! I was pleasantly surprised to find that granola is super easy to make, and only takes a few, quality ingredients. I almost always have some sweet, ripe bananas around, so I was so excited when I found this recipe for Banana Bread Granola from the magical miss Minimalist Baker (love her recipes!). Who doesn't love the smell of warm, freshly-baked banana bread? This granola will fill your entire home with the sweetness of this all-time-favorite comfort food.

Ingredients:
slightly adapted from The Minimalist Baker

3 cups old fashioned oats
1 cup of mixed nuts: I used pecans, almonds and hazelnuts
3 Tbsp coconut sugar
1/2 tsp sea salt
1/2 Tbsp cinnamon
1/2 Tbsp flax seed
1/2 Tbsp chia seed
1/4 cup coconut oil
1/3 cup honey (can sub maple if vegan)
1 tsp vanilla bean paste (extract works well too)
1 medium ripe banana, mashed (~1/2 cup)

Preheat oven to 350. Mix the oats, cinnamon, coconut sugar, salt, flaxseed/chia and nuts together in a large bowl, and toss together. In a small saucepan over low heat, warm the coconut oil, honey and vanilla until everything is melted together. Remove from heat and whisk in banana puree until combined. Pour over the dry ingredients and mix well, ensuring that the mixture is well coated.
Spread the mixture evenly onto one large or two small baking sheets (if you pile the granola onto the sheet, it won't bake evenly and may result in a chewy granola). Bake for 23-28 minutes or until golden brown. Note: For a more clumpy granola, don’t toss the granola while baking. If you prefer a more crumbly granola, stir the granola on the baking sheet halfway through baking to break up the clumps. Once the granola has browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet before transferring to an airtight container.

Granola can be enjoyed with milk, yogurt or by the fist-fulls!

xoxo