Posts tagged ‘nut/seed butter’
Chocolate and peanut butter is my go-to combo when I am craving a dessert or a sweet treat. I’ve been known to take a big spoonful of nut butter and sprinkle chocolate chips for a pick-me-up or slather a generous helping of peanut butter over a chocolate bar when I am craving a Reese’s cup. I’ll happily admit that…and the fact that this gal loves her chocolate. No shame here 🙂
When I came across these beauties from Brown-Eyed Baker, I knew I needed to make an allergy-friendly version! They almost have a Halloween-ish feel to them as well with the colors and the pretzels – so HAPPY HALLOWEEN…and what better way to celebrate than with a treat?!
These bars are inspired by Ben and Jerry’s Chubby Hubby ice cream, which I used to adore. A sweet and salty combo will win me over every time when having to choose between an overly sweet option. There’s something about the contrast that really reels me in. I’ll sprinkle a bit of sea salt over most desserts for that little “extra something” almost every time.
A more bitter dark chocolate is always my favorite but if a sweeter chocolate is your preference, that can certainly be substituted. If you have a peanut or nut allergy or avoid legumes, use sunflower seed butter (which tastes the most like peanut butter) or substitute your favorite nut butter such as hazelnut, almond or cashew butter for a different flavor. I’ve been loving on collagen lately so I’ve been coming up with ways to incorporate it into different recipes (read about health benefits here); however for a vegan or vegetarian version, feel free to omit since it doesn’t effect the flavor.
These come together pretty quickly once you melt the chocolate. I had a bit of difficulty (and frustration since I wanted them to look pretty) when cutting these bars. so I imagine making individual portions in mini silicone muffin cups with mini pretzel twists would be even easier! I find the straight pretzel sticks in the cut bars pretty fun and aesthetically appealing but they are a pain if you’re looking for clean cuts. If you are anything like me, these won’t last long 🙂 Chubby Hubby Collagen Bars (inspired by Brown-Eyed Baker’s recipe)
Gluten-free, Vegan & Vegetarian option, Refined Sugar free Option, Dairy-free, Soy-free, Egg-free, Nut-free Option, No-Bake
10 oz bag Enjoy Life chocolate chips (or your favorite dairy-free chocolate or homemade chocolate)
2 cups gluten-free pretzel sticks (or gluten-free mini pretzel twists if making individual cups)
2 Tbsp coconut oil, melted (can use butter or ghee if not dairy-free)
2/3 cup all-natural creamy peanut butter (or favorite nut or seed butter if needed for allergy reasons)
1/3 cup coconut palm sugar, powdered or 4 Tbsp honey or agave (do not use honey if strict vegan)
3 scoops Vital Protein collagen peptides (blue lid — omit for vegetarian or vegan)
1. Line a 8×8 pan with aluminum foil or parchment paper and set aside (or you can make individual cups by using mini muffin silicone molds)
2. Place half of the chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Pour the chocolate into an even layer in the prepared pan (or divide evenly among mini silicone cups).
3. Gently place the pretzel sticks in an even layer on top of the melted chocolate, I broke them in half but this isn’t necessary. Place the pan in the refrigerator while you prepare the next layer.
4. Whisk together the melted oil and peanut butter, then whisk in the sweetener and collagen until completely smooth. Spread in an even layer over top of the pretzels.
5. Melt the remaining half of the chocolate using the same method as in step #2. Pour the melted chocolate over the peanut butter layer and use an offset spatula to spread in an even layer. Return to the pan to the refrigerator until set, about 30 minutes. Cut into bars and serve.
Leftovers should be stored in an airtight container in the refrigerator for up to 2 weeks. Makes 16 bars
These no-bake oat fudge bites are no exception…and it combines two of my all-time favorites — chocolate and peanut butter — along with my new oat obsession for an easy, quick and satisfying treat that’s healthy enough to eat for breakfast! Yes, chocolate for breakfast is way-ok in my book 🙂
You can make bars instead of the individual cups if you’d prefer to slice and serve. I tend to lean towards mini versions of everything – if you can’t tell from my Chunky Monkey Frozen “Cupcakes”, No Bake Mini Chocolate Pudding Tarts and Blackberry Banana Coconut Muffin Bites . The bar version is even quicker since you don’t have to divide up the crust/topping and chocolate layer into individual portions.
Funny story when I was making these…it was late…like real late at night. (Quick disclaimer: when it’s past midnight, I go on auto-pilot and I don’t always pay attention to little things.) I reached into the cabinet to get my vanilla bean sea salt flakes to crumble and sprinkle over these fudge bites…but I was only paying half attention to what I grabbed. It was a small bag, dark in color and I thought I read “vanilla bean salt” on the bag. Nope. it was Mexican dried oregano…hmmm, so a couple of these little dudes got a savory sprinkle, oopsi! I even tried to use my tweezers to remove the oregano, ha!
The sea salt isn’t required but it certainly adds that “wow factor” in my mind! Just don’t use oregano and I think you’ll love these filling and fudge oat treats! 🙂 If you can’t tolerate nuts, feel free to substitute coconut butter for an equally delicious option!
No-Bake Two-Bite Oat Fudge Bars
Gluten-free, Dairy-free, Soy-free, Egg-free, No-Bake, Vegan, Vegetarian, Nut-free option, Refined sugar-free
For the “Crust and Topping”
1 1/4 cup pitted dates
2 cups + 1/2 cup gluten-free quick oats
1/8 tsp vanilla bean powder
3 Tbsp (or more) non-dairy milk (or coconut oil for richer option)
For the Fudge layer
3 1/2 oz allergen-friendly dark chocolate chips or chopped bar (Enjoy life chips, homemade chocolate, Lily’s for sugar-free etc)*
3 Tbsp chunky or creamy peanut butter, nut butter or seed butter (for nut free, use coconut butter)
1 tsp coconut oil
1/8 tsp sea salt (I used vanilla bean sea salt flakes)
- In a food processor, add dates and process until a ball is formed.
- Add in 2 cups of oats and vanilla and process until powdery and combined. It will look dry. Drizzle in milk or oil and process until mixture forms a dough.
- Add in remaining 1/2 cup oats and pulse a few times (this will make the dough have a nice texture with the pulverized and whole rolled oats). Remove from food processor and refrigerate for atleast 30 minutes to firm up.
- Remove from fridge and either press all but heaping 1/2 cup of dough into a parchment lined loaf pan OR press roughly 1 1/2 Tbsp (large spoon) of dough into silicone mini muffin pans until forms a little flattened disc or crust.
- In a small saucepan over low heat, combine chocolate chips/chopped chocolate bar and coconut oil. Stir often until almost melted then add in peanut/nut/seed butter or coconut butter and stir until completely melted.
- For loaf pan/bar preparation, pour chocolate over date mixture. For mini-muffin pan preparation, pour about 1 1/2 Tbsp of chocolate mixture over each crust.
- Crumble the remaining 1/2 cup dough over the chocolate mixture evenly. Sprinkle with sea salt (if desired but I love how it brings out the chocolate flavor). Refrigerate until chocolate firms up, slice into bars (with loaf pan variation) or pop out the fudge bites and enjoy!!!
Makes 15-17 bites
If you cannot tolerate chocolate, carob chips or a chopped carob bar can be used as well! Just watch out for added dairy…so homemade carob bark is always a good allergen-friendly option (just omit the mint in my recipe)!
ABC…easy as 1-2-3…that’s what this salad and dressing is! If you have these three ingredients on hand, you can whip a quick dressing up in less than a minute, and there’s no need for a blender, just a simple whisk (or a fork if you must!).
A for Almond butter (or your favorite nut or seed butter)
B for Braggs liquid aminos (or coconut aminos for Paleo, Whole30 and/or soy-free)
C for Apple Cider Vinegar
For the salad itself, choose your favorite chopped greens along with some crunchy cabbage for the base. Toss in your preference of veggies, such a sliced grape tomatoes, diced bell pepper and chopped celery and there you have it! You can top it off with your favorite nuts and/or seeds, diced apple or coconut chips for some extra crunch and flavor.
This dressing is simple but SO good! For a touch of sweetness, either add a drizzle of maple syrup or agave or a spoonful of date paste. If you are looking for a quick lunch or light dinner, this is it! You can substitute the greens for chopped kale or swiss chard and keep it in the fridge for longer since it will hold up as opposed to wilt.
Toss this dressing into a cup of cooked quinoa or brown rice to make it more filling or add your favorite protein for a hearty main course. I served this salad with grilled salmon burgers the other night, and it was a lovely combination or smoky, sweet, salty and tart. If you like sweeter dressings, dial down the amount of vinegar you use and use two drizzles of maple or agave.
ABC Cabbage Salad
Grain-free, Gluten-free, Dairy-free, Nut-free Option, Vegetarian, Vegan, Sugar-free, Egg-free, Keto-friendly, Paleo-friendly option
For the Dressing:
2 Tbsp almond butter or your favorite nut or seed butter*
2-3 tsp Bragg’s liquid aminos (or coconut aminos or gluten-free tamari)
1 -2 Tbsp apple cider vinegar
water to thin, if needed
Optional – for a sweeter dressing, drizzle in a teaspoon or so of agave, honey or maple syrup or date paste to taste. For a lower carb option, add a couple drops of liquid stevia
For the Salad:
1 handful of chopped purple cabbage
2 handfuls of chopped greens
5-6 grape tomatoes, halved or quartered
1/2 cup bell pepper, diced
2 stalks celery, diced
1/3 cup alfalfa sprouts
Or whichever salad ingredients you enjoy, this recipe is flexible!
Ideas for crunchy toppings
Chopped nuts or seeds
Makes 1 large salad or 2 smaller salads
- For the dressing: whisk almond butter/nut butter through vinegar in a small bowl until smooth. If it’s too thick, you can thin with a drizzle of water. I like my dressing on the acidic side so feel free to adjust to taste. Feel free to add in a
- For the salad: Combine all salad ingredients in a bowl. Toss with salad dressing until combined, if you like a lightly dressed salad drizzle a little at a time (leftover dressing can be saved). Sprinkle with topping options if desired and serve!
*The choice or nut or seed butter will determine the flavor or your dressing. I’ve tried this with peanut butter, sunflower seed butter and cashew butter along with the almond butter. A roasted nut/seed butter has a lovely depth of flavor that adds to the dressing. If you use a salted version, you may want to adjust the Bragg’s/aminos to your taste. If you use sunflower seed butter, it’s not as sweet as the almond/peanut/cashew options so adding a little sweetener will balance out the flavors nicely! This dressing is flexible so adapt it to suite your taste buds and your tummy!
Chocolate turtle candies take me back to my childhood, and they remind me of my parents and most definitely my Papa. These chocolate caramel goodies are packed with buttery pecans and they transport me to family memories and holidays. They are our family go-to for Christmas stockings and are often included in gifts…and when turtles are in a variety chocolate box, they are the first to be picked.
This version of our family favorite is not only free of refined sugars, it’s dairy-free, vegan, paleo-friendly and dare I say even better than the classic? Gasp! My grandpa would roll over in his grave if he heard me say that. Maybe it’s due to the fact that these candies are packed with healthy ingredients (and a short list at that!), but these homemade treats are the perfect ending to a meal or a fabulous afternoon pick-me-up, and they will make my tummy happy as well!
I found this recipe at Anne’s delightful blog, Simple and Savory while browsing her site for this month’s Secret Recipe Club assignment. Anne is “my type of people”, she’s a holistic health coach, and is a huge advocate for making your own food as a key to health. You can find vegan, dairy free, gluten-free, and Paleo and all sorts of recipes on her site! I had a blast searching through her recipes and though I ultimately chose her Chocolate Turtle Candy, I have tagged many for future experimentation including Anne’s Roasted Vegetables with Cashew Cheese Dip, Hasselback Pork Tenderloin and her Gluten-free Irish Soda Bread.
For the turtles, I swapped out Sunbutter (sunflower seed butter) for the peanut butter since that’s what I had on hand, and opted for pecans as my nut choice. I prefer a contrast of bitter and sweet when it comes to chocolate so I used a 90% chocolate bar chopped up and it contrasted beautifully with the sweet dates. Lastly, I sprinkled a little sea salt flakes over the chocolate coating for that extra pow, and goodness these are scrumptious! No doubt that this recipe is a keeper, thanks Anne for the inspiration!
Salted Chocolate Turtle Candy (lightly adapted from Simple and Savory)
Gluten-free, Grain-free, Vegan, Dairy-free, Peanut-free, Paleo-friendly, Egg-free, Refined sugar-free, Soy-free, No-bake
3/4 cup walnut or pecan halves
12 medjool dates
1/2 Tbsp nut or seed butter (I used sunflower seed butter)
8 oz dark chocolate, chopped (homemade, or your favorite chocolate bar, or can use unsweetened if you really like the contrast of bitter and sweet with dates)
1/2 Tbsp coconut oil
sea salt flakes
- Place dates in the food processor and process for 1 1/2 to 2 minutes; until they form a ball (you may have to stop and scrap the sides down).
- Add the nut/seed butter to dates and process for 30 seconds until combined.
- Remove date mixture from food processor and refrigerate atleast 30 minutes.
- Place pecan of walnut halves in a circle (about 3 pieces) on a parchment-lined cookie sheet.
- Remove date mixture from the fridge and roll into balls about 1/2 inch to 3/4 inch in diameter and slightly flatten (see photo above). Flatten on top of the nut halves and refrigerate while chocolate is melting.
- In a double broiler, heat chocolate and coconut oil over low, stirring until melted.
- Remove chocolate from heat and spoon over the date and nut clusters. Sprinkle with sea salt and place back in fridge to harden. Enjoy and devour!! 🙂