Tag Archives: peanut butter

PB BANANA BITES

Snacks don’t need to be complicated.  One day last week my kids came home from school and were greeted by the snack you see pictured above.  Both my son and daughter loved it!  They were so excited by how “fancy” these PB Banana Bites were and I was so excited about how easy it was to prepare.

Simply spoon some peanut butter (approx 2 Tbs. per large banana) into a piping bag and pipe away.  I find that this is a less messy and much less time consuming way to make this snack than my old method…spooning PB onto each piece of banana.

My kids also love to eat this snack with almond and cashew butter.  A super special decadent treat for them is to make this snack with Justin’s line of chocolate nut butters…yum!  I love to use their Chocolate Hazelnut Butter as a vegan Nutella substitute.

For more info on Justin’s product line click here.

Justin’s image courtesy of sixtimestheyum.com

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Filed under Gluten Free, Kid Friendly, Nuts, Product Reviews, Raw, Recipes, Snacks, Vegan, Vegetarian

PB and C COOKIE DOUGH BITES

*** I recently added this to the Secret Recipe Club’s Cookie Party ***

There was once a time when I would buy Pillsbury cookie dough and eat the whole unbaked sleeve myself (gasp!)!!!  Something tells me that didn’t help any of the medical conditions I was experiencing.

I know we all grew-up eating raw cookie dough, but I need to confess that now the idea of eating cookie dough made with raw eggs makes me cringe…can anyone say salmonella?  This cookie dough can be eaten without worry since there are no eggs in the dough.

Do you know what else isn’t in the dough?  Butter.  I have created a healthy cookie dough recipe for those (like me) who have a fondness for eating raw dough.  I do however want to point out that this is a dessert and isn’t meant to be eaten in one sitting (although it would be a heck of a lot better for you to eat this whole batch than a whole batch of conventional cookie dough).  Enjoy!

INGREDIENTS – Makes 30-32 cookie bites

1 cup organic peanut butter

3/4 cup blanched almond flour

1/2 cup pitted Medjool dates

1/4 cup flax meal

1/4 cup vegan carob chips

2 Tbs. water

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Mash together the pitted dates and peanut butter.  I wear a latex-free glove and mash them together with my hands.  The dates will not break down completely.

Pour the almond flour and flax meal over the date/peanut butter mixture and combine well.  You can mash it together with your hands or with a pastry cutter.  Add the water and mix well to combine.  Add the carob chips and combine.

Place the mixture in the fridge for 30 minutes to firm-up.

Use a small scoop and shape the dough into balls.

Store the completed cookie dough bites in the refrigerator.  I store mine in a mason jar.

For a printable version of this recipe click here.

*** I am sure this recipe would work well in a food processor as well.

Secret Recipe Club Cookie Party

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Filed under Dessert, Gluten Free, Nuts, Raw, Recipes, Vegan, Vegetarian

SWEET VALENTINE – Raw Chocolate Peanut Butter Molten Cake

Raw Chocolate Peanut Butter Molten Cake

Raw Chocolate Peanut Butter Molten Cake

In daily life we really do want to minimize / eliminate sweets, but who can resist a little chocolate on Valentine’s Day?  Make this raw molten cake with peanut butter lava for your honey and I guarantee they will be feeling the love.  This is sooooooo yum!

INGREDIENTS – Makes 6 individual molten cakes

Cake

2 cups raw pecans (best result if frozen)

2/3 cup raw agave

1/2 cup raw cacao powder

1/2 cup coconut flour

Filling

1 Tbs. organic peanut butter for each cake

Toppings

Fun Fresh Foods chocolate agave nectar 

powdered sugar for dusting

fresh sliced bananas

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Take the frozen pecans and place them in the food processor (I use a Cuisinart I purchased at Costco).  Turn on the processor and process until the nuts become meal.  Do not process too long or it will turn into nut butter.

Frozen Raw Pecans

Frozen Raw Pecans

Process Into a Meal

Process Into Meal

Pour the raw agave into the nuts while processing.  The nuts and agave will turn into batter.

Batter

Batter

Add the raw cacao and process to incorporate.  The processor will begin working very hard…you may have to stop and scrape down the bowl. 

Add the Cacao Powder

Add the Cacao Powder

Scrape Down the Sides

Scrape Down the Sides

When well mixed, take the batter out and transfer it to a bowl.  Wearing latex-type gloves (to avoid sticking), mix in the coconut flour with your hands.

Transfer to a Bowl

Transfer to a Bowl

Add the Coconut Flour

Add the Coconut Flour

Use Hands to Incorporate

Use Hands to Incorporate

Line your mini cake molds with saran wrap.

Mini Bundt Molds

Mini Bundt Molds

Line With Plastic Wrap

Line With Plastic Wrap

Once mixed well, use a 2 Tbs. ice cream scoop to fill each of the 6 molds.  Wrap the remaining cacao batter in Saran Wrap and place it as well as the filled molds in the fridge for 30 minutes to harden.

Scoop in Batter

Scoop in Batter

Wrap-up Remaining Batter and Chill

Wrap-up Remaining Batter and Chill

Once hardened take the molds out and wearing gloves press the batter into the molds making a well in the middle.  Make sure you spread the cacao mixture as evenly as possible so it dehydrates evenly.  Fill the wells with 1 Tbs. of organic peanut butter (or chocolate sauce). 

Press Into Molds Evenly Then Create Wells

Press Into Molds Evenly Then Create Wells

Add Filling (Peanut Butter or Chocolate)

Add Filling (Peanut Butter or Chocolate)

Take the remaining batter that was in plastic wrap out of the fridge and pinch off enough (approx. 1 Tbs.) to make a disc that will cover the bottom of each PB filled mold.  Gently press the disc onto the bottom of the filled cakes.

Shape Disc for Bottom

Shape Disc for Bottom

Ready to Chill Again

Ready to Chill Again

Put the cakes in the fridge for another hour to harden.  Keep the cakes in the fridge until 2 hours before you plan on serving them.

2 hours before serving time place the cakes on your dehydrator’s mesh tray and dehydrate for 2 hours (It takes longer than that for the Excalibur dehydrator get to 115°, so rest assured those enzymes will still be alive and kicking).

Place on Mesh Dehydrator Trays

Place on Mesh Dehydrator Trays

Dehydrated Cakes

Dehydrated Cakes

When the 2 hours is up you will notice that the cakes are no longer shiny, they will look matte as if they have been cooked.  Top each cake with some chocolate sauce, a very thin sprinkling of organic powdered sugar, and sliced bananas.  Serve IMMEDIATELY since these cakes are best warm…it will allow the peanut butter to ooze out when cut into.

Raw Chocolate Peanut Butter Molten Cake

Raw Chocolate Peanut Butter Molten Cake

I also made an all chocolate version using the Fun Fresh Foods chocolate agave nectar as the filling…topped with powdered sugar and strawberries!

Raw Chocolate Molten Cake

Raw Chocolate Molten Cake

For a printable version of this recipe click here.

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Filed under Dessert, Gluten Free, Holiday, Nuts, Raw, Recipes, Vegan, Vegetarian

PEANUT BUTTER CRISP BARS

Peanut Butter Crisp Bars

Peanut Butter Crisp Bars

These bars are favorites in our house for the occasional treat…my nephew ate three of them the last time I made them and was going for a fourth when I had to rain on his parade and say “NO MORE” (while inside I was secretly jumping for joy that they were such a hit!).  Since they are sweetened with brown rice syrup, they are technically healthier than other bars, but please remember that they are still treats.

INGREDIENTS

2/3 cup brown rice syrup

2/3 cup peanut butter (or other nut butter)

2 Tbs. coconut oil

4 cups Arrowhead Mills puffed cereal (I used puffed millet and rice)

1/3 cup shredded coconut

1/3 cup carob chips (or vegan chocolate chips)

1/3 cup chopped nuts

cinnamon to taste (optional…I left it out this time)

Ingredients

Ingredients

Lightly grease a bread pan or casserole.  You can really use any pan you’d like.  If you like to have thicker bars, use a smaller pan.  I chose to use a large casserole so I would have thinner bars.

Grease the Dish

Grease the Dish

Pour the puffed cereal into a large mixing bowl.

In a saucepan combine the rice syrup, nut butter, coconut oil, and cinnamon (if using).  Whisk the ingredients together on low-medium heat until everything melts together to form a sauce.  You do not need to bring the sauce to a boil, simply warm it.

Coconut Oil, Nut Butter, & Brown Rice Syrup

Coconut Oil, Nut Butter, & Brown Rice Syrup

Sauce

Sauce

Pour the sauce over the puffed cereal and stir to combine.

Pour Sauce into Puffed Cereal

Pour Sauce into Puffed Cereal

Mix to Combine

Mix to Combine

Once evenly combined, add the shredded coconut and combine well.

Add Coconut & Mix

Add Coconut & Mix

Next, add the nuts and do the same.

Add Nuts & Mix

Add Nuts & Mix

Finally, add the carob chips and combine well (the mixture should be cooled enough by this point to prevent the carob chips from melting).

Add Carob Chips & Mix

Add Carob Chips & Mix

Pour the mixture into the greased casserole and press firmly to pack it in evenly throughout the casserole.

Pour into Casserole

Pour into Casserole

Press Firmly & Evenly

Press Firmly & Evenly

Place the casserole into the refrigerator for 30 minutes to firm-up.

Refrigerate to Firm

Refrigerate to Firm

Once firm, cut into bars.  I often make a large batch and wrap each bar separately for storage in the freezer.

Peanut Butter Crisp Bars

Peanut Butter Crisp Bars

For a printable version of this recipe click here.

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Filed under Dessert, Gluten Free, Recipes, Vegan, Vegetarian