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Peanut Butter Cups…Inside Out!

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I love chocolate peanut butter thingies that you find over Easter…just not a big fan of the ingredient list.

I’ve tried to create something ‘post worthy’ the past two years, but no luck.

I’m SO excited to share these with you. They are SO delish!

What you’ll need for six cups…

6tbsp of melted cacao butter
6tbsp of raw, smooth peanut butter
1tbsp of agave, coconut nectar or maple syrup
a pinch of vanilla powder (or the bean)

Gently melt the cacao butter and whisk in the remainder of the ingredients.

Pour a bit of it into the bottom of six silicon muffin cups and place them into the freezer.

For the chocolate…

about 30g of raw, dark chocolate
1tsp of coconut oil
a pinch of himalayan salt

Melt a bit of raw dark chocolate (or make your own) and add in the coconut oil and salt. Give it a good stir and pour a bit of that onto the PB base…back into the freezer they go.

Five or ten minutes later… drizzle the last layer of the peanut butter mixture to finish it off.

Store them in the freezer until your ready to share.  :)

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Haystacks!

Haystacks!

Chocolate. Banana. Coconut. Haystacks.

Raw, simple and delicious!

Yes, please!

We’re moving in a few days and being the organized individual that I am I packed the entire kitchen, except for camping dishes.

I was missing the kitchen this morning and decided to open a few boxes to gather what I needed to create. This is what we came up with.

These are so simple and a great little treat if you’re in the mood for something sweet and healthy.

Toss into your food processor…

1 banana
1/4c of raw cacao powder
1/2c of coconut oil
a pinch of vanilla powder

Process until smooth and then add in one cup of unsweetened shredded coconut.

Pulse a couple of times until it’s all combined and transfer the mixture to a bowl.

Add in another half a cup of coconut, mix well and you’re done.

Use your fingers, pinch a bit of the mixture and place them on a parchment line cookie sheet. We made eighteen of them.

Into the fridge or freezer for about half an hour… just until the coconut oil hardens and then all you have to do is enjoy one!

They’re creamy, chocolatey, chewy and sweet…and without any sweetener! Yay!

Store in the fridge.

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Raw Nutella!

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Process one cup of hazelnuts in your food processor until they’re crumbly.

Add in a quarter cup of raw cacao powder and process until combined.

Then, add in a two tablespoons of water (maybe a splash more) and one tablespoon of agave.

Process until smooth and voila!

Creamy, raw nutella!

Note: you can also use melted dark chocolate… about fifty grams would do the trick, but more wouldn’t hurt.

Enjoy, friends!

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Vegan Cheez Bits!

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A quarter cup of Earth Balance soy free ‘butter’, one cup of Daiya ‘cheese’ (any flavor will do), one cup of spelt flour, half a teaspoon of turmeric, half a teaspoon of sea salt and two tablespoons plus one teaspoon of cold water.

THIS is what you need to make our version of vegan cheez-bits.

I have to say that I have never tried the original, but these are pretty darn tasty and I bet they will disappear from the lunchbox.

Place the Earth Balance into your food processor with your Daiya cheese and process until combined.

Add in the dry ingredients and process again.

Add in the water and mix for another five seconds.

Put the mixture into a bowl and get your hands in there. Squish is all about and form into a disc. Place it in the fridge for thirty minutes and then you’re ready to roll…literally. Roll the dough out fairly thin and slice into strips and then squares with a pastry cutter. Bake on a parchment lined cookie sheet in a 350 degree oven for fifteen minutes. Turn the oven off and leave then in there to crisp up for another thirty minutes while the oven cools off.

Store in an air tight container (or in the freezer) and enjoy!

YUM!

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Banana Pistachio Cardamom Ice Cream!

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No words.

Seriously delicious.

All you need for two…

  • 2 large bananas
  • 6tbsp of homemade almond milk
  • 1tbsp of agave or the sweetener of your choice
  • 1tbsp of raw pistachios
  • a pinch of ground cardamom

Slice your bananas and place them into the freezer for at least four hours…today we left ours for eight.

Once they are frozen, place them into the food processor with the remainder of the ingredients and process until smooth.

Serve right away or store in the freezer.

Top with a few pistachios and enjoy!

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