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Peanut Butter & Chocolate Snack Bites

These little snack bites are a little twist to my original Peanut Butter Snack Bites. the chopped chocolate chips add a little crunch to the bite. they taste just a good as the original, just a little bit different.

  • 1/2 c peanut butter
  • 3/4 c oat flour
  • 1/4 c Date Paste
  • 1 tsp vanilla powder
  • 1/3 c dark chocolate chips, chopped

In a large bowl combine all the ingredients. Stir until thoroughly mixed together. Form into  walnut size balls.

Chill the snack bites in the refrigerator to firm up. Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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JB’s Lemon Tahini Dressing

This is an all-purpose dressing for bowls, salads, roasted vegetables, whatever your mind can think of. It has the perfect balance of creamy, acid and sweet. It can be made in a jar with just a few shakes.

Combine all the ingredients into a mason jar. Seal jar with lid and shake vigorously. If needed, add more water to thin out the dressing.

This should last at least a week in the refrigerator, if it lasts that long.

Drizzle. Eat. Enjoy.

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Macadamia & Coconut Chocolate Chip Bites

These little bites are just about perfect. They are a little sweet, but not too sweet. They have chocolate – enough said about that. And, a hint of coconut. They are a yummy little treat that can be packed in the lunch box or as an afternoon snack.

  • 1 1/2 c  GF rolled oats
  • 1 c GF oat flour
  • 1/2 c unsweetened coconut, shredded, toasted
  • 1/4 c macadamia nuts, roasted, chopped
  • 1/4 c dark chocolate chips, chopped
  • 1/4 tsp salt
  • 1/3c + 2 tbsp Date Paste
  • 6 tbsp plant milk

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Note: Toasting the coconut and the nuts brings out their flavors. I toasted the coconut and nuts in the oven as it was preheating. Make sure you keep an eye on them, because they can burn easily.

Combine all the ingredients into a large bowl and thoroughly mix the ingredients together.

Form the mixture into golf ball size bites. Place the bites onto prepared baking sheet.

Bake for 12 minutes. The bites should be golden.

Note: These little bites will not rise or change shape in the baking process.

Share. Eat. Enjoy.

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Healthier Chocolate Hazelnut Spread

This Chocolate Hazelnut Spread is divine and decadent. It is light and airy and irresistible. Most Chocolate Hazelnut Spreads use whole hazelnuts that need roasting, coconut oil, sugar and other ingredients I do not want to eat. Mine is much simpler (only 6 ingredients) and delicious.

I did not have hazelnuts when I made this, but I did have hazelnut flour/meal. It worked perfectly. WARNING: This is definitely an indulgence so do not go overboard. I  know it will be hard, but you can do it.

Uses for the Chocolate Hazelnut Spread are numerous: fruit dip, added to smoothies, crepe filling, spread onto waffles and to make truffles. Oh my, so many options.

  • 1 c hazelnut flour/meal
  • 1 tsp pure vanilla
  • 1/2 tsp salt
  • 2/3 c dark chocolate chips, melted
  • 3/4 c plant milk
  • 1/2 c Date Paste

Combine all the ingredients into a high-speed blender. Blend on the nut butter setting. You may need to stop and scrape the sides down. Just start over. This actually only took about 3 minutes to blend.

Taste for sweetness and adjust as needed.

Share. Eat. Enjoy.

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Peanut Butter Snack Bites

I made these for a client, which they almost did not receive. I tasted the dough and I almost kept them for myself. They are that good. I like the creaminess of the inside and the crunch of the peanut coating. They are simple to make. You might want to double up the recipe, because they go fast.

  • 1/2 c peanut butter
  • 3/4 c oat flour
  • 1/4 c Date Paste
  • 1 tsp vanilla powder
  • 1/3 c peanuts, chopped

In a large bowl combine the peanut butter, oat flour, Date Paste and vanilla powder. Thoroughly mix all the ingredients in the bowl. Form into golf ball size balls. Roll the balls into the chopped peanuts.

Chill the Peanut Butter Snack Bites in the refrigerator to firm up.

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Serve. Eat. Enjoy.

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Pecan & Chocolate Chip Bars

These bars are perfect for a grab-n-go breakfast, but also for a snack anytime of the day. So go ahead and put one in the lunch box, or carry one in your purse for when you get the hungries.

By the way, this is a one bowl recipe.

  • 1 1/2 c gluten-free rolled oats
  • 1 1/4 c gluten-free oat flour
  • 1/4 c pecans, chopped
  • 3 tbsp dark chocolate chips, chopped
  •  1 1/4 tsp Baking Spice Blend
  • 1/4 tsp salt
  • 1/3 c + 2 tbsp Date Paste
  • 6 tbsp macadamia milk (or any other plant milk)

Preheat oven to 350 degrees. Line an 8×8-inch baking dish with parchment paper.

Combine all the ingredients into a large bowl and stir until well combined. Press oat mixture into the prepared baking dish. Press the dough with a spatula into an even layer.

Using a sharp knife score the dough into 8 pieces.

bake until the bars are golden on the edges, about 20 minutes. Remove from oven and let cool in dish.

Following the scored lines, use a sharp knife to cut the bars. Store in a sealable container in the refrigerator.

Note: You can make the oat flour be processing it into a food processor or spice/coffee grinder.

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Serve. Eat. Enjoy.

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Peanut Butter and Chocolate Oat Bites

I made these little bites for a quick snack for a client. They are simple to make, all in one bowl. This recipe makes 20 individual bites. Be careful they are slightly addictive.

  • 2 c gluten-free oats
  • 1/2-3/4 c chunky natural peanut butter
  • 1/4 c Date Paste
  • 1/2 c dark chocolate chips, chopped
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder

Combine all the ingredients into a large bowl. Thoroughly mix the ingredients until they are well combined. Form the mixture into little balls. Freeze the little balls for about 10 minutes to set and firm up. Then you can store them in a sealable container in the refrigerator.

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Share. Eat. Enjoy.

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Cranberry Orange Pumpkin Mini Muffins

I made these muffins for a client that has a number of food restrictions. They turned out perfect. What else I liked is that they were all made in a food processor for easy clean up. The hint of orange smells divine.

These muffins would be great for a brunch, snack, and breakfast. They really are good for anytime.

First Blend:

  • 1 large banana, very ripe
  • 1/2 cup of blended orange segments
  • 1/2 orange, zested

Preheat oven to 350 degrees Process the banana, orange and orange zest until smooth and creamy.

Second Blend:

  • 1 c pumpkin puree
  • 1/2 c Date Paste
  • 1 tbsp flax seeds, ground
  • 2 tsp Baking Spice Blend
  • 2 tsp pure vanilla extract
  • 1 1/2 c gluten-free rolled oats
  • 1/8 cup pecans
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Add all the following ingredients to the food processor: pumpkin puree, Date Paste, flax seeds, Baking Spice Blend, pure vanilla extract, pecans, baking soda, and baking powder. Blend until all the ingredients are well incorporated.

Stir-In:

  • 1/2 c cranberries, frozen or fresh

Stir in the cranberries into the batter. Spoon batter into prepared mini muffin pans. Bake for 17-20 minutes.

Note: Want bigger muffins? You can use regular size (12 well) muffin tines and bake them for 35-40 minutes. This recipe makes 24 mini muffins.

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Pumpkin Streusel Muffins

I love pumpkin season, streusel and muffins so I decided to combine the three to give you this incredibly light muffin. You can even feel the lightness of the muffin as you spoon it into the tins. Usually streusel has butter, but I use almond butter instead to keep in the WFPB realm. I used Date Paste instead of sugar and a couple of other substitutions to increase the nutritional value and keep it in our line of eating.

These muffins would be great for Christmas morning or as part of a brunch for New Year’s Day. It is so nice to feel like you are indulging, but it is really just the normal healthy way you eat.

Streusel:

Preheat oven to 350 degrees.

Mix together the streusel ingredients in a small bowl and set aside.

Dry Ingredients:

Add all the dry ingredients into a food processor and process until the oats have turned into a flour and all the ingredients are well blended.

Wet Ingredients:

  • 1 c pumpkin puree
  • 2/3 c Date Paste
  • 1/4 c maple syrup
  • 1/4 c apple cider vinegar
  • 1/4 c almond yogurt (I like Kite Hill)
  • 1/4 c almond milk, unsweetened, vanilla
  • 1 tsp vanilla extract

Add all the wet ingredients to a stand mixer and mix until they are well incorporated.

Add the dry ingredients to the wet and mix slowly. That way you will not be covered with the flour mixture. Gradually increase speed until all the ingredients are completely combined.

Note: Until I figure out a way to keep the muffins from sticking to the tin I still spray the tin with a cooking spray. Let me know if you have an idea for this little problem.

Evenly distribute batter into the prepared muffin wells. Spoon about a tablespoon of streusel on top of each of the muffins.

Bake for about 25-30 minutes.

Let cool about 10 minutes in the tin and then remove from muffin wells. You do not want the muffins to get soggy from sitting in the tin.

Serve. Eat. Enjoy.

Note: The first batch of these were not quite sweet enough, yet it did not stop us from eating them. They are that good. So adjustment of just a little maple syrup will add a little more sweetness. If you prefer something less sweet you can skip the maple syrup and it will be still so delicious.

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Chocolate Ganache Torte

This is a no cook recipe that will send chocolate lovers into bliss. The first time I made this I used raw cacao. It was good, but a little bitter. The next time around I used half raw cacao and half cocoa powder. That was the prefect mix. I suggest you do a taste test before you pour the chocolate into the crust. that way you can adjust the sweetness to your liking.

Crust:

  • 1 1/2 c raw pecans
  • 3 tbsp maple sugar
  • 1/2 tsp Himalayan salt (optional)
  • 1 tsp Baking Spice Blend
  • 3 tbsp almond butter

Combine all the ingredients into a food processor. Process until the mixture is the texture of a graham cracker crust.

Press the crust evenly into a 9-inch fluted tart pan. Refrigerate while you make the filling.

Filling:

  • 1/2 c raw almond butter
  • 1/2 c Date Paste
  • 1/4 – 1/2 c maple syrup
  • 4 tbsp coconut manna
  • 1 1/2 tbsp coconut aminos
  • 1 tbsp of vanilla bean paste, or extract, or a vanilla bean with the caviar scraped out
  • 1/2 c raw cacao
  • 1/2 c cocoa powder
  • 1/4 – 1 c water as needed for blending

Combine all the ingredients into a food processor. Process until mixture is creamy. Scrape down the sides of the food processor and process just a little bit longer to make sure all the cocoa and cacao are completely incorporated.

Pour into crust and spread evenly with an offset spatula. Chill in the refrigerator for 20 to 60 minutes.

To Cut: Dip a knife into a cup of hot water. Wipe the knife dry and proceed to cut. Repeat with every slice.

Serve with a fruit coulis to cut some of the richness of the Torte.