Nuts For Chocolate Granola Bars

You can ALWAYS have chocolate for breakfast, especially when it looks this good!

Whoever said healthy food had to be boring?!

Well, whoever said it was very very wrong! You won’t find me eating anything bland or tasteless here.

If you’ve ever had a Kind Bar and/or a Chewy Quaker Granola Bar than you will be able to imagine combining those two flavors and getting THIS magnificent bar.

I’m truly nuts about these granola bars!

See what I did there… nuts.

Hahaha, sometimes I like to think I’m funny.

These bars are the perfect combination of chewy and crunchy, as well as sweet and salty. You can’t go wrong!

I mean come on…

Chewy chocolate granola bars with crunchy nuts and sweet honey?!

This granola bar is what dreams are made of!

Nuts For Chocolate Granola Bars

Ingredients:

  • 2 tbsp chia seeds
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/3 cup pistachios
  • 1/2 cup almonds
  • 1 cup puffed rice cereal
  • 1 1/2 tsp cinnamon
  • 1/2 cup Enjoy Life chocolate chips
  • 1/3 cup dried cranberries
  • 1/2 cup quick oats
  • 1 tbsp pure vanilla
  • 1/4 cup raw unfiltered honey
  • 1/2 cup brown rice syrup

How to make…

Step 1: In a large bowl combine all the dry ingredients. This includes the chia seeds, pumpkin seeds, cashews, sunflower seeds, pistachios, almonds, puffed rice cereal, cinnamon, dark chocolate chips, dried cranberries, and quick oats. Set aside.

Step 2: In a saucepan on high heat bring all wet ingredients to a boil. This includes the vanilla, honey, and brown rice syrup.

Step 3: Once the wet ingredients have come to a boil quickly remove it from the heat as it hardens quickly.

Step 4: Pour the hot mixture over the dry ingredients you set aside previously folding it in until all the dry ingredients are completely covered and the chocolate chips have mostly melted.

Step 5: Transfer the mixture into an 8×8 baking dish lined with parchment paper. You’ll want extra parchment paper hanging over the sides of the pan because this will make the bars easier to take out.

Step 6: Press the mixture down firmly and allow to cool for 40+ minutes at room temp or 25+ minutes in the fridge if you can’t wait!

Step 7: Remove the granola bar mixture by holding the parchment paper and placing on your counter top or any flat surface.

Step 8: Cut the mixture into whatever size granola bars you desire.

Enjoy!!

Grab a bar before they’re gone!

Almond Joy Energy Balls

A chewy chocolaty bite sized snack that gives you energy for hours!

Ever get in that mid day slump?

Yeahh, me too.

Usually by 2 pm you can find me by the nearest coffee maker brewing my 2nd or 3rd cup of coffee. Not my best habit, I know.

But lately I’ve been really into making a quick snack and enjoying it with my afternoon cup of coffee.

This week I came up with THESE and I think it might be the best thing I’ve ever done.

ALMOND JOY ENERGY BALLS!

Chocolate, almonds, AND coconut.

Yes, please!

Almond Joy Energy Balls

Ingredients:

  • 1 cup unsalted almonds
  • 10 pitted medjool dates
  • 1/2 tsp pink salt
  • 2 tbsp ground flax seed
  • 3 tbsp 100% cacao
  • 1 tsp pure vanilla
  • 1 tbsp raw unfiltered honey
  • 1/2 cup unsweetened shredded coconut

How to make…

Step 1: In a food processor add the dates and almonds until finely chopped.

Step 2: Add in the remaining ingredients except the shredded coconut and blend until they’re completely combined.

Step 3: Refrigerate mixture for 20-30 minutes.

Step 4: Roll mixture into balls about 1 inch by 1 inch.

Step 5: Fill a small bowl with the shredded coconut and then cover the energy balls in the coconut.

Step 6: Keep in an airtight container in the fridge for 5-7 days.

Enjoy!!


Perfect Peanut Butter Cookies (DF, GF)

Pure peanut butter BLISS!

I finally got around to making one of my favorite childhood desserts and they do not disappoint.

PEANUT BUTTER COOKIES!

Um… YES, please!

My favorite thing about peanut butter cookies is how simple yet delicious they are.

Made with wholesome ingredients these cookies will satisfy every peanut butter craving you’ve ever had.

Soft, sweet, and salty. These cookies really are perfect!

All you’ll need is a glass of milk to go with them (almond for me, please)!

Perfect Peanut Butter Cookies

Ingredients:

  • 1 1/4 c all natural creamy peanut butter
  • 1 egg
  • 1/4 c raw unfiltered honey
  • 1 1/2 tsp pure vanilla
  • 2 tbsp coconut flour
  • 4 tbsp coconut sugar + extra
  • 1 tsp baking powder

How to make…

Step 1: Preheat the oven to 325 degrees.

Step 2: In a small bowl mix together all dry ingredients. This includes the coconut flour, coconut sugar, and baking powder.

Step 3: In a separate slightly larger mixing bowl combine all the wet ingredients. This includes the peanut butter, honey, egg, and vanilla.

Step 4: Slowly fold the dry mixture into the wet mixture until completely combined.

Step 5: Roll the dough into cookie sized balls placing them about an inch away from each other on the baking sheet.

Step 6: Press each cookie down with a fork first vertically and then horizontally.

Step 7: Sprinkle each cookie with the extra coconut sugar.

Step 8: Bake for 10-12 minutes or until the bottoms are golden brown.

Step 9: Let cool and store cookies in an airtight container.

Enjoy!!

I mean how PERFECT do these look?! *drooling*

Edible Chickpea Chocolate Chip Cookie Dough

Edible Chickpea Chocolate Chip Cookie Dough

Ingredients:

  • 8 tbsp oat flour (gluten-free)
  • 4 tbsp maple syrup
  • 4 tbsp cashew butter
  • 6 tbsp mini chocolate chips (dairy-free)
  • 2 tbsp almond milk
  • 1/4 tsp pink salt
  • 1 tsp pure vanilla extract
  • 1 cup chickpeas
  • 1 tbsp coconut sugar

How to make…

Step 1: In a small mixing bowl combine the oat flour, coconut sugar, and pink salt.

Step 2: In a food processor blend together the chickpeas, maple syrup, cashew butter, almond milk, and vanilla extract.

Step 3: Combine the dry and wet ingredients. Stir in the chocolate chips.

Step 4: Put the cookie dough in an airtight container and refrigerate for 30+ minutes.

Enjoy babes!!


The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies 

Ingredients: 

  • 1 egg
  • 3/4 cup all natural creamy almond butter
  • 2 tbsp avocado oil
  • 2 tbsp unsweetened vanilla almond milk
  • 2 tsp pure vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 tsp pink salt
  • 1 tsp baking soda
  • 6 tbsp coconut flour
  • 3/4 cup Enjoy Life mini dairy-free chocolate chips

How to make…

Step 1: Preheat the oven to 350 degrees.

Step 2: In a large mixing bowl combine all the wet ingredients. 

Step 3: In a small mixing bowl combine all the dry ingredients. 

Step 4: Add a small amount of the dry mixture to the wet mixture at a time folding in the dry ingredients with the wet ingredients until the dough is formed. 

Step 5: Fold in the chocolate chips.

Step 6: Chill the dough in the refrigerator for 30 minutes. 

Step 7: Grease or line your cookie sheet. 

Step 8: Place 2 tbsp sized cookies on the cookie sheet about 1 1/2- 2 inches apart. 

Step 9: Bake at 350 degrees for 8-10 minutes.

Enjoy babes!!

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PB Banana Nut Muffins (Vegan, DF, GF)

You babes already know my obsession with banana bread and how much I LOVE the flavor combination of peanut butter with banana, but these babies take my love of PB and banana to a whole nother level!

I’ve been so busy lately, eating my banana bread in the car wasn’t the easiest task. I wanted to make something more portable without compromising the flavor.

These muffins are perfect for breakfast on the go, I can attest to that!

If you need a healthy breakfast idea, this is a great option! It is full of healthy fats, fiber, and a good amount of protein to start the day.

Not to mention, it’s also vegan, dairy-free, and gluten-free.

*I personally don’t subscribe to any diet but I thought I’d include recipes that can serve everyone that are equally delicious.*

Let’s get to the recipe!

PB Banana Nut Muffins

Ingredients:

  • 2 brown spotted bananas
  • 1/2 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 1/3 cup all natural creamy peanut butter
  • 2 tbsp flax meal
  • 6 tbsp water
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp pink salt
  • 1 1/2 cups gluten-free oat flour
  • 1/3 cup coconut sugar
  • 1 cup walnuts

How to make…

Step 1: Preheat the oven to 350 degrees and grease a muffin tin.

Step 2: In a large mixing bowl cream together the bananas, vanilla, almond milk, and peanut butter. Set aside.

Step 3: In a small-sized mixing bowl stir together the flax meal and water. Put this mixture in the fridge for 15 minutes or until it thickens to an egg consistency.

Step 4: In a medium-sized mixing bowl combine the remaining ingredients. This includes baking powder, baking soda, pink salt, oat flour, coconut sugar, and cinnamon.

Step 5: Add the flax egg to the wet ingredients, mix well.

Step 6: Combine the wet ingredients with the dry ingredients. Once thoroughly combined add the walnuts.

Step 7: Add the mixture to the greased muffin tin. (It made about 12-16 muffins.)

Step 8: Bake for 15-20 minutes or until a fork comes out clean, and the tops are golden brown.

Enjoy babes!!