I haven’t made this recipe for a little over a year. And there is a very good reason…I can’t NOT eat these.
Yes, it’s true. Self-control practically goes out the window when I make these bars and a year ago I was making them WAY too often and enjoying WAY too many. One of the problems is that everyone else around me loved them too so I had no excuse NOT to make them for every and any social function. And even worse I never would give out the recipe because there was that tiny little recipe hoarder voice in me that said “these are good…like, really, really, REALLY good and one day you may went to sell them in your amazing vegan bakery so do not, I repeat DO NOT give away the recipe”.
I listened to that voice for a long time but over the past year I’ve realized that sharing is caring and who am I kidding, I’m not getting up at 3 in the morning, every morning, for the rest of my life to bake and sell anything!
So, I was really excited to make these again not only to eat but also for the blog! They are so stinking easy because you basically put everything in a high powered blender and blend! And of course they are vegan, gluten-free, refined sugar-free, no oil and no eggs! Does it get much better?! Don’t be put off by the chickpeas–they make these bars SO creamy and moist it’s unbelievable. And they cut way down on the fat and calories while adding a good amount of protein and fiber!
I started writing this post and thought “ugh, anooooother banana bread recipe” and really thought twice about posting it. But then I went and did a quick little search to find out how many banana bread recipes I’ve actually blogged about and to my surprise it was only four! Ok, ok not bad…and they all happen to be quite different. A good mix of naughty (see here and here) and nice (this one and that one). And this particular recipe was different because it had BLUEBERRIES mixed in soooo…totes different. 😀
I can honestly say I’ve never even had banana bread with blueberries mixed in let alone made it but dang I was tired of plain, ‘ole banana bread and needed to mix things up a little and since we’ve got bags upon bags of frozen blueberries I decided those things were going in! And I have to say I’m not only addicted but wish I’d been putting blueberries in my banana bread way sooner! So good! Juicy little bursts of blueberry goodness in super tender, moist banana bread. Yummmm.
I also love that this recipe is egg, oil and refined sugar free and TOTALLY PLANT BASED which we are all about around here. 😀
I’ll get right to the point–homemade COCONUT BLACKBERRY POPS. Dairy free. Refined sugar free. Full of cool, creamy, coconutty/blackberry deliciousness. Ridiculously easy, inexpensive and insanely good.
We made them. We ate them. We love them. You will too. PROMISE.
It’s fall which of course means pumpkin EVERYTHING. And I love it! Pumpkin has so many great uses in baking, especially when it comes to baking something HEALTHY. Sadly, I don’t have many healthy pumpkin recipes up to this point on my blog, but I do love this Pumpkin Spice Dessert Dip and just made these Fudgy Butternut Squash Brownies with PUMPKIN instead of the butternut squash and they were amazing!
So, I’m excited to add these Pumpkin and Dark Chocolate Energy Bites to the mix. These little gems are so tasty and so very good for you! I don’t mind giving these to my kids for breakfast one bit. They’ve got fiber, protein, good fats and some great nutrients! Oh and the best part…DARK CHOCOLATE. 😀
They only take a few minutes to whip up–give ’em a try!
I have so many recipes that I’ve done over the last year or so that were the healthy dessert and breakfast type I made for my family but never got around to blogging and I’m so excited to revisit and remake them in order to share with you all! I was OBSESSED with this granola recipe last fall and actually ended up giving out bags of it for Christmas with other homemade goodies such as handsoap, etc.
It was very well received and I plan on doing something similar this year for gifts! You can package it so pretty and this stuff lasts in an airtight container for a very long time! What I really love is how some of my favorite flavors combine in this…you’ve got fall with the cinnamon and nutmeg, a nice kick from the espresso powder and a hint of chocolate from the coffee beans! It’s just soooooo good! My kids LOVE it but for obvious reasons (hello, caffeine!) I limit their intake. 😀 It’s great over yogurt, with my Pumpkin Spice Dessert Dip or just in a bowl with some nice cold, almond milk!
½ c. Wheat Germ (I use ground flaxseed if I don't have wheat germ)
1 c. Fruit Juice Sweetened Dried Cranberries
1 c. Golden Raisins (or use another cup of dried cranberries)
½ c. Coconut Oil, melted
1 ½ c. Agave
3 T. Instant Espresso Powder (feel free to use more for more of the coffee flavor--I actually like about ⅓ cup!)
2 t. Cinnamon
½ t. Nutmeg
2 t. Sea Salt
2 T. Pure Vanilla Extract
1-2 c. Dark Chocolate Covered Coffee Beans (I get grain sweetened ones) or Dark Chocolate Chunks (preferably stevia sweetened, etc)
Preheat oven to 325 degrees. Spray two large baking sheets with non-stick cooking spray.
In a large bowl, combine the oats, coconut flakes, pecans, pistachios, pumpkin seeds, wheat germ, cranberries and golden raisins. Toss well.
In another medium bowl, combine melted coconut oil, agave, espresso powder, cinnamon, nutmeg, salt and vanilla. Whisk together until well combined.
Pour the coconut oil mixture over the dry oat mixture and stir to fully combine. I stir for at least 3-5 minutes to ensure everything is well coated.
Divide the granola between the two baking sheets and spread evenly. Bake for 25-30 minutes, stirring every 10 minutes so the granola will get evenly toasted.
Remove from the oven and let cool 5 minutes. After 5 minutes, spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measure cup so that you have a flat slab of granola.
Let the granola sit for one hour to cool and harden.
After an hour break the granola up into clusters and stir in chocolate covered coffee beans or dark chocolate chunks.
Apple picking this year was so fun now that the kids are a little older (2 and 4) and I loved all the healthy recipes I got to make. I mentioned before that I updated my mom’s AMAZING German Apple Cake to be super healthy, came up with these Salted Caramel Apple Pie Bars and got to have a little more fun with these Apple Cinnamon Fruit Leather Roll-Ups!
I had the idea to try to adapt my recipe for Dark Cherry Fruit Leather Roll-Ups into something apple-ish and it worked out fabulously! They were easy and delicious! Not to mention so much cheaper than buying them in the store!
I’m honestly not sure who loved them more in our house…the adults or the kids! I think you’ll love them too. 🙂
10 c. (about 9-10 medium) Chopped Apples (I used Fujis...no need to peel if you have a high speed blender)
¾ c. Water
⅓ c. Sucanat
¾ t. Cinnamon
Preheat oven to 170 degrees. Line two large baking sheets with parchment paper.
In a large saucepan, combine chopped apples and water and cook over medium-high heat until apples are tender and soft and easily pierced with a fork, about 8 minutes, stirring frequently.
Once soft, drain liquid and transfer apples to a high speed blender along with the sucanat and cinnamon.
Blend until apples are completely smooth.
Divide mixture evenly between the two baking sheets. Use an offset spatula or the back of a large wooden spoon to spread the mixture as evenly and thin as possible without the white of the parchment paper coming through. Spots that are not thin enough, may not cook/dry completely (which isn't a big deal..it will still be edible and delicious!).
Bake in the oven, rotating pans every hour for 5-6 hours or until just slightly tacky. Remove from oven and let air dry on the baking sheets for at least 8 hours.
With the parchment paper, lift and move the fruit leather sheets onto a cutting board. Using a pizza slicer (or sharp knife), cut the sheets into 6 strips each (for a total of 12 strips). Starting at the edge of one sheet gently peel the leather away from the parchment and roll up. Wrap a piece of parchment around each roll-up and secure with string or tape. Store in and air-tight container.
In the last week we’ve made not one but TWO trips to the apple orchard because they are just SO good right now and there are new varieties every day! Our first trip we picked tons of Jonathan and Grimes and the second time it was all about the Fujis!
So, needless to say we’ve been eating a LOT of apples. And of course I’ve done a little baking…I gave my mom’s German Apple Cake a healthy makeover and it turned out DELISH. But I think our favorite thing so far has been dehydrating apples and making dried apple slices! The kids can’t get enough. And the Jonathan’s are perfect for dehydrating because they’re actually super sweet with a little tartness. Yum!
So with all the dehydrating, I was super excited to stumble upon this recipe for Cinnamon Apple Pie Energy Bites that utilizes dried apples but I knew immediately I wanted to take the recipe a step further and make them into Salted Caramel Apple Pie Bars! And with a little adjusting of ingredients, that’s what I did and the results were DELICIOUS.
All the flavors of apple pie, a touch of salt, tiny chunks of almonds and dried apples, minimal ingredients and no added sugar, make these perfect for snacking or even breakfast! We love them!
1 ½ c. Dried Apples, finely chopped in food processor
1 ½ c. Raw, Toasted Almonds (you don't have to toast the almonds but I prefer the flavor it gives them)
1 ½ c. Medjool Dates, soaked in hot water for at least 30 minutes
5 t. Pure Vanilla Extract
1½ t. Cinnamon
1½ t. Apple Pie Spice
½-¾ t. Sea Salt
Line a 9x9 pan with foil or parchment paper
Blend almonds and dates in a high powered blender or food processor until a thick paste forms. You can get it as smooth as you like..I left a few bits and pieces of almonds in mine because I like the texture.
Transfer the almond/date mixture, along with all other ingredients to an electric mixer. Beat on low speed until everything is well combined and blended. Adjust spices, etc to taste.
Press into your lined pan and place in the refrigerator for a couple of hours to allow mixture to set. Remove from pan and cut.
Ok, so the title of this recipe would sound a LOT better if I had been able to use PUMPKIN* in these brownies instead of butternut squash but guess what? The store was out of canned pumpkin when I went! I’m really hoping this isn’t another one of those pumpkin shortage years but I’m getting a little nervous to be honest.
Nevertheless, I pressed on and substituted the canned butternut squash for the pumpkin in this recipe because let’s face it…they taste exactly the same! But people looooooove pumpkin. You don’t see a butternut squash spice latte at Starbucks do you? NO. Butternut squash scented candles? NO. It’s pumpkin…all. pumpkin.
However, I’m pleased to report that the butternut squash totally worked in this recipe and these brownies turned out AWESOME. The center was definitely more fudgy than the outer edges and to me they were slightly more cake-like (which is not a bad thing at all). But they were seriously to die for and I’ll just confess…we polished the pan off in probably 2 1/2 days. So proud!
These were also some of the easiest brownies I’ve made which is a huge bonus. Not to mention, dairy and refined sugar free! Feel free to use pumpkin or even sweet potato in these, instead of the butternut squash, because they’ll turn out fabulous no matter what.
I’ve been incorporating chickpea (garbanzo) flour into lots of things lately, mainly because it has a fairly neutral flavor once it’s been cooked and adds a good amount of protein and fiber to food. My favorite thing right now is to mix it into my kids oatmeal…they don’t even know it’s there! So when I saw these chia granola bars used it, I HAD to try them.
Aaaaaand…they turned out great! I was expecting a crunchier bar but mine remained soft which is ok because we still loved them. Looking back over the original recipe, I actually missed the step about pressing them down again after they have been baked so that might have been my problem with them not being crunchy!
They are slightly sweet, a tiny bit salty and quite yummy! Love the good fats, protein and fiber from the chickpea flour and chia seeds and the little crunch from the crispy rice cereal is perfect. Great for breakfast or a snack!
⅔ c. Chickpea Flour (also known as garbanzo bean flour)
3 T. Chia Seeds
1 t. Baking Soda
¾ t. Sea Salt
⅔ c. Agave
⅓ c. Melted Coconut Oil
¼ c. Sucanat
1 T. Pure Vanilla Extract
Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; spray with nonstick cooking spray.
In a large bowl, whisk oats, rice cereal, chickpea flour, chia seeds, baking soda, and salt. In a small bowl, whisk together agave, coconut oil, sucanant and vanilla until blended,
Add agave mixture to oat mixture, stirring until completely coated. Transfer mixture to prepared pan. Spray you hands with non-stick spray and press mixture down gently but firmly to compact into pan.
Bake in preheated oven for 20 to 25 minutes (I did 20) or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into bars. Move to a cooling rack to cool completely. Store in an airtight container.
I created this chocolate chip recipe for my daughter awhile ago and had completely forgot about it until recently when the ONE and only friend I had shared it with (I’m a recipe hoarder…I can’t help it!), said she had made them with her kids. So of course I immediately dug it out and got to work on making some.
I had actually forgot how GOOD these cookies are and why I gave them the title of Avery’s “favorite”….because they are addictive and you seriously can NOT eat just one! They’re soft, chewy and have a perfectly rich, buttery, slightly sweet flavor with ZERO butter or refined sugar and to top it off they are vegan with a little help from aquafaba (check out my first time using it here!)! Win-win-win!
I’m completely ashamed to say that are little family of four polished off all 16 of these in about 3 days! Thankfully they are “healthy” as cookies go and will be an every now and then treat from now on! As they should be. 😉
½ c. Palm Oil Shortening (I used Nutiva which is a blend of palm oils and coconut oil)
⅓ c. plus 1 T. Xylitol
⅓ c. plus 1 T. Agave
3 T. Aquafaba (chia/flax egg or normal egg would work also)
2 t. Pure Vanilla Extract
1⅓ c. Sprouted Spelt Flour
¼ c. Ground Flaxseed
¾ t. Baking Soda
¼ t. Sea Salt
¼ c. Thick Rolled Oats
½ c. Chocolate Dream Semi-Sweet Chocolate Chips
Preheat the oven to 350 degrees. Line two large baking pans with parchment paper.
In the bowl of an electric mixer, cream together the shortening, xylitol and agave on medium speed until light and fluffy. Turn mixer to low and add aquafaba and vanilla. Whisk together all the dry ingredients in a small bowl and slowly add to the wet ingredients until thoroughly incorporated. Mix in chocolate chips.
Scoop dough into 1½" balls and place 2 inches apart on the baking sheets. Bake for 7-9 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for about 5 minutes and then move to a cooling rack to cool completely. Store in an airtight container.
I’ve made a lot of protein bars in my day and every now and then I think, “hmm, these may be the best ones yet…” but that thought has never been 100% accurate until now. In my daughter’s words “these are the GOODEST. ONES. EVER!!!!”. And she should know, she’s tried a LOT. 🙂
The original version is peanut butter (I call them my homemade butterfingers because that’s what they taste like to me!) but I just tried the strawberry version again and I’m so excited with how amazing they turned out, I’m sharing that recipe first! Be on the look out for the peanut butter ones coming soon!
Surprise! It’s me. 🙂 Yep, I’m blogging again…a year later! I took a break to do a little something called bhsmealplans.com (ebook coming soon!) and while it was a great year of creating, testing and perfecting recipes, I’m ready to get back to blogging!
I decided to give the ‘ole blog a fresh new look (thanks to my super talented and creative hubby) and even a new direction…HEALTHY desserts! It’s my true passion and pretty much the only type of sweet anything that happens in this house most likely contains chia seeds, some kind of nut butter and agave. 😀 Whereas I used to never run out of butter, refined sugar and all-purpose flour, I don’t even keep those things stocked!
I’m super excited about the new direction for Desserted Planet and started to think about what recipe I’d debut my new-ish blog with but instead of agonizing FOREVER about the recipe I wanted to use, I decided to just do one that I make ALOT around here and my kids LOVE–Chocolate Hummus!
It’s super easy, great for dessert OR breakfast (yes we totally eat it for breakfast) and just good. Really, really good! So here you go, hope you try it and find it as incredibly yummy as we do!
I have been making almond milk for my one year old for the past couple of months. We are dairy free in our household for many reasons (ok, except for the occasional Andy’s treat), one being that almond milk has a TON more calcium than cow milk. I love the fact that you can not only make your own homemade almond milk which is FAR better than even the healthiest store bought kind, but you can also use the pulp that is left to make your own almond flour (or you might see it labeled as almond meal in the store). And it’s all so easy! But the downside is that if you have an almost toddler who drinks as much milk as mine (I say almost because she is ALMOST walking on her own and to me that is when she will no longer be a baby *tear*), you are making it ALL. THE. TIME. And it leaves you with almond flour coming out your ears!!! Thankfully, there are so many awesome recipes these days using almond flour. Many vegan and gluten-free recipes use almond flour so hopefully it won’t be any problem using all this stuff up!
I’ve baked with almond flour before and had amazing results. These Blueberry Almond Meal Muffins are still one of my favorite muffin recipes. When I came across this recipe for almond meal cookies with chocolate chips and coconut, I had to try them and they turned out so good. When I say so good I mean the kind of good that I can probably never make them again because my husband and I ate them in like, two days. All of them. Eeek.
They reminded me of a cross between a super soft, thick graham cracker cookie and an almond joy. I mean…kind of delicious. The ingredients are nutritious and if you can limit yourself to just one or two then you’ve got a perfectly suitable (and in my opinion better) substitution for a run of the mill chocolate chip cookie. So if you’ve never used almond flour before, I definitely recommend starting with this recipe!
⅓ c. Sucanat or Coconut Sugar (I used Sucanat and processed mine in my Vitamix dry attachment until it was finely ground)
1 Large Egg
3 T. Coconut Oil, melted
2 t. Pure Vanilla Extract
¼ c. Bittersweet/Dark Chocolate Chips (I would chop them next time for finer pieces..the big chips made it a bit difficult for the cookies to hold together)
Preheat oven to 375 degrees and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and coconut. In a small bowl whisk together egg, coconut oil and vanilla. Stir wet ingredients into dry until thoroughly incorporated. Stir in chocolate chips. Shape dough into 1½-inch balls, place on baking sheets and press down slightly with the palm of your hand.
Bake until edges begin to brown, 7-10 minutes (mine took 8), rotating pans and switching racks halfway through. Let cool completely on wire racks and store in an air-tight container.
Have you heard of dessert hummus? Sounds kind of gross, right? When you think of hummus you typically think savory, spicy, chickpea goodness served with veggies, crisp chips and deliciously soft, warm pita bread. You usually don’t think of dessert. But this recipe will forever change the way you view hummus! Because chickpeas have a fairly neutral flavor, they are a great base for MANY things (brownies, fudge, etc). Kind of like avocado…remember this awesome Chocolate Avocado Pudding made with avocados?! Yeah, it was awesome. But back to the hummus…in a word, this stuff ROCKS. You would never know it was made with BEANS and you definitely don’t have to tell people. I absolutely love that it is healthy and a perfect holiday treat. I served it with graham crackers, gluten-free cinnamon crisp cookies and tart fuji apples. I actually liked the apples best for dipping! That is when I was actually using something to dip it with and not just eating it with a spoon. Kind of addictive. But in a good way! Try this for your next holiday party just don’t mention the beans! 😉
Sometimes I think I like my healthy recipes better than my totally unhealthy ones…for instance, these No-Bake Energy Bars. One word-AMAZING. Easy and delicious, sweet but not too sweet, chewy and just yummy. Wholesome ingredients like oats and flaxseed and a little indulgence from the dark chocolate chips. Perfect pick me up in the afternoon when energy is at an all-time low. Now if I could only eat just one…
2 c. Dessicated Coconut Flakes (the unsweetened kind)
1 c. Ground Flaxseed (I used flaxseed meal)
⅓ c. Coconut Oil, melted
½ c. Organic Dark Chocolate Chips
Line a 9x13 pan with foil and lightly spray with non-stick cooking spray. In a large bowl, combine peanut butter, agave and vanilla until smooth. Add oats, coconut flakes and ground flaxseed and combine thoroughly. Stir in coconut oil. Stir in dark chocolate chips. Press evenly into bottom of pan. Refrigerate for at least 30-45 minutes until bars are firm. Invert onto a cutting board, peel away foil and cut into squares. Store in refrigerator.
So, who isn’t thinking about losing weight and looking hot in a two-piece right now?! I for sure am thinking about it more and more as the weather warms up and summer gets closer. And since I don’t have quite as much time to exercise right now (who knew babies could be so demanding?!) I am watching my diet like a hawk and definitely limiting my sugar intake. Which led me to this recipe for Coconut Mango Chia Seed Pudding. Did you know you could make pudding with chia seeds?? I love it! Once this mixture sets overnight, the chia seeds plump up and thicken and you’ve got cold, creamy, good-for-you pudding! I made mine with lite coconut milk but you could use almond milk if you’d like and even use a different fruit besides mango. Very versatile! And DELICIOUS. Great guilt-free treat!
I’ve mentioned in a previous post that Jeremy has been wanting me to come up with a homemade protein bar similar to a Cliff Bar or Larabar but of course cheaper and healthier. I tried one that I actually REALLY liked and could hardly keep my hands out of (you CAN get too much of a good thing) but he wasn’t really a fan so I moved onto this recipe from The Balanced Platter shared by my cupcake partner in crime, Robyn over at Gluten Free Crazy. And I can safely say we have a winner with this one! Jeremy loves it, I love it and everyone is getting crazy amounts of protein! It’s very chocolatey, very peanut buttery and soooooo yummy. They’re very rich so I cut them into small squares and keep them in the freezer, although they’d probably be fine in the refrigerator also. Great pick me up and healthy dessert option!
½ c. Cooked Quinoa (I had accidentally mixed my dry quinoa and couscous together so it was a mix of both which I really liked!)
½ c. Thick Rolled Oats
¼ c. Chia Seeds
1¼ c. Chunky, Organic Peanut Butter (or smooth)
¾ c. Agave
1½ Scoops Chocolate Protein Powder
¼ c. Unsweetened Cocoa
4 T. Pure Vanilla Extract
Line a 9x9 pan with foil, letting it hang over the edges creating "handles".
In a food processor, chop the dates into very small pieces. Add the almonds and sunflower seeds and process until a meal has formed. Place in the bowl of an electric mixer. Add the quinoa, oats and chia seeds to the food processor and process until a meal forms again. Add to the bowl of the electric mixer. Add the peanut butter, agave, protein powder, cocoa and vanilla to the bowl of the electric mixer and beat everything on low speed until it is well-blended and starts to clump together. Form into a ball and press evenly into the bottom of the 9x9 pan. Freeze for 1-2 hours until firm, lift out of the pan and place upside down on a cutting board. Peel away foil, turn bars over and cut into 1½" squares. Store in freezer.
If I told you this scrumptious looking Chocolate Fudge Tart was gluten free, dairy free, has ZERO refined sugar and is no-bake, would you believe me? Well, it’s totally true! I used this recipe from Deliciously Organic and modified it just a bit to my liking. What resulted was one of the richest, most delicious things I’ve ever had. If you like super dark chocolate and fudge, this is the recipe for you. And if you don’t like super dark chocolate and fudge…what’s wrong with you?!?!!
I love that the crust uses almond meal…it’s absolutely delicious in the recipe. Little confession though…I had to use half almond meal and half oat flour (which I just made by processing organic rolled oats in my processor) because I ran out of almond meal. It was still delicious and I might just make it that way from now on. As with all “healthy” treats, this one still has calories and sugar, just not the refined, overly processed junk. So use moderation but definitely feel free to indulge without guilt! Make it for someone you love this Valentine’s Day!
2½ c. Almond Meal (or half almond meal and half oat flour)
½ c. plus 1 T. Hershey Special Dark Cocoa Powder
¾ t. Sea Salt (I use pink Himalayan
⅓ c. Agave (or maple syrup, honey)
⅓ c. Coconut Oil, melted
3 c. Hershey Special Dark Cocoa Powder
1 t. Sea Salt (I use pink Himalayan)
2 c. Agave (or maple syrup, honey)
⅓ c. Coconut Oil, melted
Lightly oil or spray a 9-inch springform pan with non-stick cooking spray.
For the Crust
In a large bowl, whisk together the almond meal, cocoa powder and sea salt. Stir in the agave and coconut oil until large clumps form. Press into the bottom and up the sides of springform pan.
For the Chocolate Fudge Filling
In a large bowl, whisk together the cocoa powder and salt. With a large wooden spoon, stir in the agave and coconut oil. Mixture will get VERY thick. Pour into the crust and gently spread into an even layer. Freeze or refrigerate for about two hours, until firm. Cut into slices and serve immediately. (I actually froze mine overnight so it was a bit too firm when I took it out of the freezer. I had to let it sit and soften for about 30-45 minutes, just fyi.)
Today I have given a little makeover to one of my all-time favorite recipes–No-Bake Cookies! My mom’s recipe is seriously THE BEST. Yes, I do think that about many of her recipes. Because it’s true! I’ve had lots of other no-bake cookies and people have no idea there is an exact time they need to boil otherwise you get dry, crumbly, icky no-bakes. Such a shame. Luckily my mom’s recipe uses the perfect ingredients and method and they are no-fail every time.
Like I said, I gave them a makeover…a healthy makeover. I was curious if altering the recipe with alternative ingredients would yield the same delicious cookie I grew up loving and eating way too many of in one sitting. Off to experiment land I went! I wanted them to be dairy-free because we don’t drink cow’s milk or eat cow products in our household unless it’s organic butter or Greek yogurt, so I used almond milk and coconut oil. I knew it could be tricky because coconut oil will only firm up according to the temperature in your house so these cookies needed a little help in that department. You must keep them in the refrigerator or freezer after they are done or you’ll have a sticky mess! But we LOVE them cold, straight from the freezer.
Other changes I made were using a reduced amount of sucanat in place of the refined sugar. It gave the cookies an amazingly rich, dark chocolatey, fudge taste. I also used organic peanut butter and thick-rolled organic oats. Very small changes but they make a world of difference in the nutritional content of the finished product. Don’t get me wrong, you can’t eat five of these at once because they’re “healthy” or replace your daily fruit servings with a bunch of cookies! They still have sugar after all, just not refined, processed sugar. Which is a GOOD thing. These are still meant to be an indulgence, but one you can feel pretty good about. Jeremy and I both love them so much…maybe better than the original! Just don’t tell my mom!
1 c. Organic Peanut Butter (I use one that is only peanuts and sea salt)
Line two large baking sheets with foil.
In a large saucepan, combine sucanat, almond milk, cocoa and coconut oil over medium heat. Cook, stirring constantly and bring to a rolling boil. Boil for 1 minute and 15 seconds, stirring constantly. Remove from heat and stir in peanut butter and vanilla. Quickly stir in oats and drop by large spoonfuls onto the baking sheets. Let cool for 5-10 minutes and then place the pans in freezer for about 10 minutes to firm the cookies completely. Store in an air-tight container in the freezer or refrigerator (we like ours really cold from the freezer).
There was a time in my life when if you had told I could blend peanut butter and beans in a blender and get DESSERT out of the concoction, I’d have said you are CRAZY. But oh my how true it is. From brownies to cupcakes, beans are an absolute awesome way to make sweet stuff with less fat and tons more fiber! And you don’t have to compromise taste and texture to get the health benefits, which is nice.
When I came up with this recipe I was amazed how much it tasted like peanut butter fudge! So addictive and good. The short list of ingredients and simple instructions make it a win-win for a healthy, quick dessert! We love these things and I know you will too. Just trying to help you stick to those New Year’s resolutions!
1 c. Organic Peanut Butter (I used one that is only organic peanuts)
⅔ c. Agave (could also use honey)
Pinch of Sea Salt
½ c. Low-Sugar Granola (I used one that is sweetened only with organic apple juice. Try to find one that does not use refined sugar.)
Lightly spray a 9x9 pan with cooking spray.
In a food processor, process all ingredients except the granola until completely blended and smooth. Pour into the pan and spread evenly. Cover with foil and refrigerate for several hours or overnight.
Cut fudge into 1½" squares. Working quickly, shape into balls and roll in granola. Store in an air-tight container in the refrigerator.