Fudgy Almond Bars

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We don’t eat sweets very often, so when we do indulge, it had better be delicious! These certainly were! Yum! 😀

 

Fudgy Almond Bars

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Here’s what you need:

CRUST

  • 1 1/2 cups walnuts
  • 1/4 cup coconut flakes
  • 8 large dates (pits removed)
  • Pinch salt

ALMOND LAYER

  • 1 cup almond butter (or sub other nut or seed butter)
  • 1 tablespoon pure maple syrup
  • Pinch salt

GANACHE

  • 1 bag of vegan dark chocolate chips (at least 70% cocoa) (I used HEB Organics 70% dark chocolate chips in the 10 oz bag)
  • 1 can coconut milk (with about 2 tablespoons of the water poured out)
  • 1 tablespoon cocoa powder

Here’s what you do:

Crust

  • Place all ingredients in food processor and pulse until you have a coarse mixture that holds together when you mash it.
  • Empty mixture into 8×8 dish that has been lined with parchment paper. Pack down until it’s evenly placed on the bottom of the dish.

Almond Layer

  • Add all ingredients in a small bowl and stir together.
  • Empty out onto the top of the crust and spread evenly.
  • Place in freezer.

Ganache

  • This will make more than what’s needed for the top of the bars (unless you want an insanely thick layer of ganache!). You can save the rest to eat on its own!
  • Place chocolate chips in a large glass bowl.
  • Heat coconut milk in a sauce pan on top of the stove until it just starts to boil.
  • Pour on top of the chocolate chips and allow to sit for about 5 minutes.
  • Add cocoa powder.
  • Whisk all of the ingredients together until creamy smooth.
  • Place in the refrigerator for about 10-15 minutes to let it start setting.
  • Remove the crust/almond layer mixture from the freezer and add ganache on top (use as much or as little as you like.), spreading it out smooth.
  • Return to the freezer and let sit for about 30 minutes, or until the ganache is firm.
  • Cut into 12 squares, serve and enjoy.

**You can keep them either in the freezer or the fridge, depending on which you like better. If kept in the freezer, you can actually just pick them up and eat them. If kept in the fridge, you’ll need a fork. 😉

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Super Fudge Protein Brownies

FudgeBrownies

When you’re trying to eat clean, super chocolately, gooey, delicious brownies are probably something you think are off limits. That’s where you’re wrong! Ditch the box and make your own. These are a delightful treat, filled with protein and no nonsense ingredients. It’s not permission to eat the whole pan in one go, though…remember…moderation!

Here’s what you’ll need:

  • 3/4 Cup Whole Wheat Pastry Flour
  • 1/4 Cup Vanilla Protein Powder
  • 3/4 Cup Unsweetened Cocoa Powder
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/2 Cup Coconut Sugar
  • 2 Squares of Dark Chocolate (at least 70%), chopped into pieces
  • 2 Eggs
  • 2 T. Coconut Oil
  • 1/4 Cup Peanut Butter (make sure it only contains peanuts!)
  • 1/4 Cup Almond Milk
  • 1/4 Cup Pecans (optional)

Here’s what you’ll do:

  • Preheat oven to 350.
  • Grease 8×8 baking dish with non-stick spray.
  • Mix all ingredients together in a medium sized bowl. If the batter is too thick, add additional milk by tablespoonfuls until it reaches a better consistency (not runny, but moist enough to where all of the ingredients are mixed together nicely).
  • Pour until baking dish. Using a knife, spread it evenly into the dish.
  • Bake 20-25 minutes or until the top is somewhat crispy.
  • Let cool for 10-15 minutes before cutting.

Enjoy!

Healthier Apple Crumble

AppleCrumble

So, my husband became a Citizen of the United States last week, YAY! It’s been a long process since his arrival from South Africa, so we are extremely happy to have this chapter behind us! Since America and Apple desserts seem to go hand in hand, I was in the kitchen on Sunday experimenting with healthier ways to create a delicious Apple Crumble, and I think I succeeded! It’s not too sweet, is full of fiber and fills the house with the most incredible aroma!

Here’s what you’ll need:

Filling

  • 5 Medium Sized Apples – Cut into chunks (I left the peel on.) (All I had on hand was Red Delicious, but any apple would do.)
  • Zest of 1 Orange
  • Juice of 1 Orange
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • 1/8 Cup Honey, Pure Maple Syrup or Agave
  • 3 tsp. Cinnamon
  • 2 tsp. Nutmeg
  • 1 T. Cornstarch

Topping

  • ½ Cup Oats
  • ½ Cup Nuts (I used mixed which included pecans, almonds, cashews, brazil nuts & pistachios.)
  • ¾ Cup Ezekial 4:9 Almond Cereal
  • ¼ Cup Coconut Sugar
  • ¼ Cup Coconut Oil
  • 1/8 Cup Chopped Pecans

Here’s what you’ll do:

  • Preheat oven to 350.
  • Grease 9x9in. baking dish with non-stick cooking spray.
  • In a medium sized bowl, toss all of the filling ingredients together and add to baking dish.
  • In a food processor, pulse the oats, nuts and coconut sugar, just until it’s a course mixture.
  • Add the Ezekial Cereal to a bowl, then mix in your oat/nut mixture and the coconut oil.
  • Add additional coconut oil by teaspoonful if needed, until the topping clumps together.
  • Sprinkle the topping over the apple filling.
  • Top with the chopped pecans.
  • Bake for 30 minutes while covered with foil.
  • Bake another 30-40 minutes after removing the foil, or until the apples are soft.
  • Enjoy!

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