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!





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



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.*



Peanut Butter with Cinnamon

I’ve really wanted to try making a nut butter from scratch and believe me when I say this, it is the easiest thing you will make all day.


Peanut butter and cinnamon are two of my favourite things, so it only seemed natural to combine them. 🙂


I kept eating spoonfuls of it while trying to photograph it. I just couldn’t help myself!


Peanut Butter with Cinnamon

  • 1 cup roasted peanuts (either buy them roasted or roast them yourself)
  • 1 tsp cinnamon

Pour the peanuts into a high powered food processor and blend for 6-10 minutes.


It will start out chunky and eventually smooth- just give it some time.



When finally smooth, add the cinnamon and blend some more!


Once fully blended, pour the peanut butter into a airtight container and store in the fridge (or enjoy immediately…)

The peanut butter should last about 2-4 weeks in the fridge, but make sure to mix it a bit before eating.


This recipe makes a generous 1/2 cup of peanut butter.

Nutrition information (per tbsp):

  • Calories: 107.5
  • Fat: 9g
  • Sodium: 1.1g
  • Carbohydrates: 4.1g
  • Fiber: 1.6g
  • Sugar: 0.7g
  • Protein: 4.3g

Have a great weekend!

Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter. Together in a cupcake. Divine.



These are some of the tastiest cupcakes, and a must try if you are a peanut butter lover like me. 🙂


Chocolate Peanut Butter Cupcakes

Adapted from TLC Cooking

  • 1/3 cup vegan butter
  • 1/3 cup peanut butter
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar
  • 2 “flax eggs” (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 1 tsp vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1 1/2 tsp baking soda
  • pinch of sea salt
  • 1 1/4 cups almond milk
  • 2 tbsp cocoa powder


  • 1/2 cup cocoa powder
  • 3 cups icing sugar
  • 1/3 cup vegan butter
  • 1 tsp vanilla
  • 1/3 cup almond butter

Preheat the oven to 350 degrees.

In a large bowl, mix together the butter and peanut butter with a mixer to ensure it is creamy.

Once smooth and combined, mix in the sugar.


Then add the flax eggs and vanilla.


Next, add the flour alternatively with the milk, making sure you begin and end with adding the four. Add the baking powder and salt. Mix until smooth.



Once smooth, pour the batter into muffin cups.

Place in the oven for 22-25 minutes, or until a toothpick inserted into the cupcakes comes out clean.

Once cooked, remove from the oven and allow to cool.

When cupcakes are fully cooled, you can ice then however you wish!

I added all the icing ingredients together into a large bowl and mixed until smooth. I piped a decorating bag full of icing and used a large star tip to decorate the cupcakes.





Nutrition information per cupcake in a 12 cupcake recipe (without icing):

  • Calories: 189
  • Fat: 8.4g
  • Sodium: 149mg
  • Carbohydrates: 27.6g
  • Fiber: 3.2g
  • Sugar: 13g
  • Protein: 4.6g

Per cupcake with 2 tbsp icing:

  • Calories: 286
  • Fat: 11g
  • Sodium: 174.7mg
  • Carbohydrates: 46.7g
  • Fiber: 3.9g
  • Sugar: 30.6g
  • Protein: 5g 

What is everybody’s favourite flavour of cupcake?

Have a great day!

Chocolate Cookies with Peanut Butter Middles

Chocolate outside with a peanut butter center. It is kind of like a reese cup, but in the form of a cookie!


And it is the best cookie I have yet to taste.


Chocolate Cookies with Peanut Butter Middles

Adapted from

  • 1/2 cup + 1/4 cup whole wheat flour
  • 1/4 cup carob powder
  • 1/4 tsp baking soda
  • pinch of sea salt
  • 1/4 cup vegan butter
  • 3 tbsp cane sugar
  • 3 tbsp brown sugar
  • 2 tbsp peanut butter
  • 1/2 tsp vanilla extract
  • Half a “flax egg” (1/2 tbsp ground flax + 1 1/2 tbsp warm water)


  • 1/4 cup peanut butter
  • 1/4 cup icing sugar

In a medium sized bowl, mix together the flour, carob powder, salt and baking soda. Stir to combine and set aside.


In a medium to large sized bowl, mix together the butter, brown sugar, cane sugar, peanut butter and vanilla extract. Add the flax egg mixture and blend until smooth.


Then, add the flour mixture that you set aside and blend. The dough will become crumbly in texture. Once crumbly, set aside.


In a small bowl, mix together the filling ingredients (icing sugar and peanut butter) until mixture becomes crumbly.


Take a chunk of the chocolate dough and roll into a ball. Then slightly flatten in the centre with your thumb.


Then, take some of the peanut butter filling dough and roll into a ball.

Place the peanut butter filling ball in the center of the chocolate cookie dough ball. Pinch the chocolate dough closed around the peanut butter filling until the filling no longer shows.



Place cookie on a lined cookie sheet and flatten slightly.


Bake for 8-9 minutes.


Remove from the oven and allow to cool on a cookie rack.

So good.



Nutrition information per cookie in a 10 cookie batch:

  • Calories: 174
  • Fat: 9.5g
  • Sodium: 116mg
  • Carbohydrates: 21g
  • Sugar: 12.6g 

On another note, I had my first go at making a fondant cake yesterday for my mother’s birthday.


I’m quite pleased with how it turned out. 🙂


Have a great day!

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 :).


And bonus points: it is made with healthy ingredients!


Frozen Chocolate, Peanut Butter and Banana Pie

Recipe adapted from Chocolate Covered KatieAlmost Fearless Kitchen and Choosing Raw


  • 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.


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.


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


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


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




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






Cut and serve!



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 🙂

Everything Granola Squares

The best thing about making granola bars is how versatile it is. You can just pick and choose what you want to put into the bars. So I decided to try making granola squares that packed in lots of my favourite things, and I must say, I am quite happy with how they turned out.



Soft, yet they have a nice crunch to them. Perfecto!

Everything Granola Squares

Adapted from Honest Cooking

  • 2 cups oats
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup almonds
  • 1/4 cup flax seed
  • 1/4 cup chia seed
  • 3/4 cup corn flakes
  • 1/4 cup vegan chocolate chips
  • 1/2 cup raisins
  • 1/3 cup peanut butter
  • 1/4 cup + 2 tbsp coconut oil
  • 1/4 cup agave nectar
  • 1 tbsp water

Preheat the oven to 350 degrees and line a 8×8 square pan with wax or parchament paper.

Blend 1/3 of the oats in a blender until ground.

Next, take the almonds and chop or place in blender for a few seconds to break it up into smaller pieces. Do the same with the chocolate chips. You can skip this step if you prefer to leave the almonds and chocolate chips whole.

In a medium sized bowl, mix together the oats, ground oats, brown sugar, salt, cinnamon and nutmeg.

Then add in the almonds, flax seeds, chia seeds, corn flakes, chocolate chips and raisins.


In a small-medium sized bowl, whisk together the coconut oil, agave, peanut butter and water until combined and smooth.


Merge the wet ingredients with the dry ingredients and mix until fully combined.


Pour the granola mixture into the pan and press firmly and evenly into the pan.


Bake for 30-35 minutes or until lightly browned on the top.

Let the granola cool for at least 20 minutes before cutting.

Cut into squares and serve!




Here is the nutrition information for the squares (per squares in a 16 pc serving):

  • Calories: 239
  • Fat: 13g
  • Sodium: 75mg
  • Carbohydrates: 31g
  • Fiber: 4g
  • Sugar: 19g
  • Iron: 10%
  • Vitamin E: 8%

I hope everyone had a lovely weekend! Mine was spent like this:





Have a great Monday!