Peanut Butter Granola Bars

I’m always on the hunt for easy snacks to make that are perfect for grabbing on the go or packing for lunches for work. So naturally, granola bars seem like a fairly obvious snack to make.

And I must say, these granola bars not only curb any sort of peanut butter cravings I have but they are also super healthy!

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I also had quite a bit of fun packaging these bars. 🙂

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Peanut Butter Granola Bars

Adapted from Five Heart Home

Makes 8-10 granola bars

  • 1 cup peanut butter
  • 1/2 cup agave nectar
  • 1/2 cup coconut oil
  • 2 1/2 cups oats
  • 1/2 cup flax seed
  • 1/2 cup hemp seed
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon

In a small/medium sized pot add the peanut butter, agave and coconut oil and cook on medium/low heat until all melted and smooth, stirring occasionally.

Once blended and smooth, remove pot from heat and stir in the oats, flax seed, hemp seed, vanilla extract and cinnamon.

Next, pour the mixture into an 8×8 square baking dish, spreading the mixture evenly around the dish and press down firmly.

Pop in the freezer for 2-3 hours or until firm to the touch.

Once bars are firm enough, slice bars into desired size and store in the fridge.

*I would suggest wrapping each bar in wax paper to keep them from sticking to eachother.*

Enjoy!

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Pumpkin Almond Freezer Fudge

So as it turns out, pumpkin and almond are an excellent combination.

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And this recipe literally took me less than 5 minutes to throw together. And quick and easy recipes are my favourite. 🙂

Pumpkin Almond Freezer Fudge

Adapted from Purely Twins

  • 1 cup pumpkin puree
  • 1/2 cup almond butter
  • 1/4 cup agave nectar
  • 2-3 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Add all the ingredients to a food processor or blender or blend until smooth.

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Pour the mixture into a lined loaf pan and place in the freezer for 4-6 hours.

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Once firm, cut and enjoy.

Easy as that!

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Seriously.

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Store in the freezer to ensure freshness and firmness.

Nutrition information per piece (in a 30 piece recipe):

  • Calories: 37
  • Fat: 2.3g
  • Sodium: 0.9mg
  • Carbohydrates: 3.7g
  • Fiber: 0.7g
  • Sugar: 2.3g
  • Vitamin A: 36% DV
  • Vitamin E: 4.2% DV

I love a good, healthy treat and this sure hits the spot!

Happy Friday and have a great weekend!

 

Vegan Chocolate Pie

This is hands down the most chocolatey pie I’ve ever eaten.

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Chocolate explosion would another way to describe it. 🙂

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Best of all its healthy!

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Vegan Chocolate Pie

Adapted from The Food Network

  • 1 1/2 cups vegan chocolate chips
  • 1/3 cup Kahlua
  • 1 tbsp agave nectar
  • 1 tsp vanilla
  • 453g (1 pound) firm tofu

In a medium-large sized saucepan on medium heat, add the chocolate chips, Kahlua and vanilla, stirring constantly. Make sure to watch it carefully to avoid the chocolate burning!

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Once the mixture is smooth and melted, pour into a food processor. Add the tofu and agave and mix until smooth.

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Pour the pie mixture into a pie crust and smooth out.

I made a graham crust by combining ground cracker crumbs and butter together for my pie, but any pie crust will work for this recipe.

Stick in the fridge and allow it to set for 2-3 hours or until firm.

Serve and enjoy!

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Nutritional information per slice (in an eight slice serving):

  • Calories: 327
  • Fat: 17.6g
  • Sodium: 7.9mg
  • Carbohydrates: 40.1g
  • Fiber: 3.5g
  • Sugar: 27.4g
  • Protein: 7.7g
  • Calcium: 38% DV
  • Iron: 8.2% DV
  • Alcohol: 1.7g

Have a great weekend!

 

Chocolate & Nut Energy Bars

Something I have been really enjoying after an intense workout at the gym are energy bars. So considering the amount I have been eating lately, it only made sense to try making some from scratch.

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And they are fabulous!

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Chocolate & Nut Energy Bars

Adapted from The Road Not Processed

Dry:

  • 1/4 cup peanuts
  • 1/4 cup + 2 tbsp shredded unsweetened coconut
  • 1/4 cup sliced almonds
  • 1/3 cup hemp seeds
  • 1/4 cup dates, chopped and pitted

Wet:

  • 1/3 cup agave nectar
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract

Additional mix-in ingredients:

  • 1/2 cup kamut flour
  • 2 tbsp carob powder
  • 2 tbsp chia seeds

Combine dry ingredients in a food processor or blender and process until combined.

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Pour processed dry ingredients into a bowl and set aside.

Next, put the wet ingredients into the food processor and mix.

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Pour the wet mixture into the bowl with the dry ingredients and mix together.

Slowly add in the additional mix in ingredients (kamut flour, carob powder and chia seeds) and stir until combined and sticky.

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Press the mixture into a loaf pan, ensuring it is packed and flattened down.

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Place and fridge and let them set until they have hardened. This recipe makes about 6 bars.

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Nutritional information per bar:

  • Calories: 372
  • Fat: 23.8g
  • Sodium: 38.1mg
  • Carbohydrates: 36.2g
  • Fiber: 7.6g
  • Sugar: 19.6g
  • Protein: 8g
  • Iron: 17% DV

Enjoy!

 

Frozen Chocolate, Peanut Butter and Banana Pie

Chocolate. Peanut Butter. Banana. All together. In a pie. Heavenly.

But perhaps the best thing about this pie is that it is no bake. A delicious, frozen pie perfect for those hot days. Or any day, really :).

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And bonus points: it is made with healthy ingredients!

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Frozen Chocolate, Peanut Butter and Banana Pie

Recipe adapted from Chocolate Covered KatieAlmost Fearless Kitchen and Choosing Raw

Crust:

  • 2 tbsp coconut oil
  • 2 tbsp cocoa powder
  • 1/2 cup almonds
  • 1/2 cup shredded coconut
  • 10 small dates

Chocolate Filling:

  • 2 ripe avocados, chopped
  • 2 tbsp almond milk
  • 2 tbsp cocoa powder
  • 3-4 tbsp agave nectar

Peanut Butter & Banana Filling:

  • 2 large bananas
  • 1/3 cup peanut butter
  • 1/4 tsp vanilla extract

First off, you need to make your crust. Add all of the crust ingredients together in a food processor and blend until combined. Press into a pie pan and set aside.

Next, clean out your food processor and allow it to dry. Then add your chocolate filling ingredients (avocado, milk, cocoa powder and agave) in the food processor and blend until smooth.

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Pour the chocolate filling into the pie crust and smooth. Stick in the freezer for at least 2-4 hours. You want the layer to harden up.

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Then, cut up the bananas and place on a baking sheet. Stick in the freezer for 1-2 hours.

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Once the bananas have frozen, add them to a food processor, along with the peanut butter and vanilla extract and mix until smooth.

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Pour the banana layer over the frozen chocolate layer and smooth out. Freeze for at least 2-4 hours.

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I opted to drizzle my cake in melted chocolate, but you can omit this if you wish.

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Cut and serve!

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Here is the nutritional information for one slice in an eight slice serving:

  • Calories: 363
  • Fat: 24g
  • Sodium: 38mg
  • Carbohydrates: 33g
  • Fiber: 8.5g
  • Sugar: 13g
  • Vitamin B6: 14% DV
  • Vitamin C: 27% DV

Does anyone have a favourite kind of pie? Feel free to comment below 🙂

Warm Weather Snacks and No-Bake Treats

So, as anticipated, the weekend was lovely and warm. A little too warm for staying indoors for me. As I mentioned before, with no A/C, my place is unbearably hot when the weather starts to rise.

I tried my best to make food that required no baking.

First I finally tried banana soft serve.

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Which was so simple and perfect for the hot weather.

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I also treated myself to some Baskin Robbins mango sorbet, which was divine.

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Aside from frozen treats, I also indulged in microwave mug cakes.

Here is the cinnamon roll cake (without icing)

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and I also tried the chocolate peanut butter mug cake (without the mousse.)

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I also thought I would share some links of some no-bake recipes I love from other fantastic bloggers:

Have a good one and enjoy the gorgeous weather!

 

Easy Pasta Salad and an Open Call for No-Bake Recipes

I was looking to whip up a quick and easy lunch and was craving a pasta salad. So I whipped up some pasta, added some of my favourite veggies and salad dressing and voila! A quick lunch!

“Green Goodness” Chilled Pasta Salad

  • 2 cups penne pasta
  • 1 whole avocado
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 cup baby spinach
  • 1/2 cup cucumber
  • 1/2-1/3 cup italian dressing

First, cook the pasta on high for about 10-15 minutes or until soft. I usually add a pinch of salt to prevent the pasta from sticking to the pot.

While the pasta is cooking, cut up the vegetables into small chucks. Add more or less as desired.

Once the pasta is done, drain it and pour into a medium-large container. Add the veggies and the dressing and stir until combined.

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Stick it in the fridge to chill. Give it at least 30-45 minutes in the fridge before eating to allow it to chill.

Here is the nutrition information I put together for one cup of this recipe (the recipe I made was about 6 cups all together):

  •  Calories: 207
  • Carbohydrates: 26g
  • Fiber: 3g
  • Sodium: 5mg

It also packs in an amazing 33% Folate, 41% Vitamin C, 25% Vitamin K!

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I made a large enough portion that it lasted me a few lunches (perfect for a quick pre-made lunch to take to work!)

Considering the upcoming weather forecast, I foresee myself trying a lot of no-bake recipes for next little while. (I have no A/C in my place, so on a hot day when I’m baking, the oven warms the place up between 30-35 degrees.)

Any recommendations for no-bake or raw recipes? 🙂