Almond Butter Rice Crisp Treats

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Talk about a high demand treat! My husband has been requesting these crisps for weeks & I finally decided to make a batch. Super simple to whip up – no cooking involved & it only took a few minutes to make! Oh yeah & did I mention chunky almond butter is involved!?!

Lets get to this amazingness…

  1. Line an 8×12 baking dish with parchment paper – set aside
  2. In a large pot over medium heat mix 3/4C chunky almond butter, 3/4C brown rice syrup & 1.5T Earth Balance original buttery spread – stir til combined
  3. Remove from heat & add 1.5T vanilla extract
  4. Stir in 5C + 1/4C gluten free rice crisps til all is combined
  5. Pour in prepared baking dish, spread evenly (press firmly with hand or back of spoon) then place in freezer for 5minutes
  6. While in freezer, melt 1C vegan chocolate chips in the microwave
  7. Remove baking dish from freezer, spread chocolate on treats & sprinkle shredded coconut on top

I decided to only coat half of the crisps with the chocolate glaze – but do whatever your lil’ heart desires!

Nutritional Info Per Square without Chocolate (Serves 24): 125 calories – 5 grams of fat – 17 carbs – 2.5 grams protein

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Chickpea Blondies

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While we were up in Montreal I made friends with a girl – more specifically a doctor – who literally answered all my medical questions admist my wine drinking!  Anywho…she mentioned a recipe that sounded too good to be true, a flourless chickpea blondie! Yum in the tum, I think I found a go to recipe! Thanks Doctor K.!

Lets get to this delicious dessert…

  1. Preheat oven to 350degrees
  2. In a food processor combine: 1 15oz can of drained chickpeas, 1/2C raw almond butter, 1/3C maple syrup, 1 egg, 2t vanilla extract, 1/2t salt, 1/4t of both baking powder & baking soda
  3. Blend until batter is smooth & then fold in 1/2C of dark chocolate chips
  4. Spread batter evenly in a 8×8 greased pan & bake for 20minutes
  5. Cool pan for 20minutes on a wire rack

Add a dash sea salt, sprinkle on powdered sugar & serve with a scoop of vanilla soy ice cream!

*For storage I sliced mine up & froze them, no defrosting needed!

Nutritional Info Per Serving (Serves 16): 125 calories – 7 grams of fat – 12 carbs – 4 grams of protein

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Almond Joy Bar for the Birthday Girl!

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HAPPY 1st BIRTHDAY to a lil joy in my life, Julia! In honor of the birthday gal I decided to make an almond joy bar 🙂

  1. In a blender add 1C unsweetened shredded coconut – blend until it resembles flour, remove & set aside
  2. In the same blender add 2C unsweetened shredded coconut & blend on high speed till it resembles butter (sort of). This sounds weird and I was skeptical, but it really does turn into a sticky, buttery consistency!
  3. Once you have ‘butter’ consistency add 1/2C coconut nectar, 1/2t salt, 1T vanilla, 4T almond butter & 6T water to the blender
  4. Process til smooth & then add coconut flour from step #1 – blend
  5. Pour mixture into bowl & add: 1C chopped dark chocolate, 1C chopped raw almonds & 1/2C unsweetened shredded coconut – mix with hands
  6. Spread out on parchment lined pan into a rectangle 1/2inch thick
  7. Stick in fridge til firm (about an hour)

Cut these babies up & serve! If you are making & want to store stick in tupperware, layer with parchment paper & pop in freezer.

Nutritional Info Per Serving (Serves 16): 175 calories – 12 grams of fat – 14 carbs – 3 grams of protein

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Three Taste Noodles

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Okay, so what is this mess of a pic above? Pure goodness, thats what! I swear…do not be scared of the ingredient list. It is a mis-match of salty, spicy & sweet and turns out to be the perfect combination!

On to the weird but amazing concoction…

  1. With a vegetable peeler make long thin strips from 2 large summer squash & put strips in bowl (skin & all)
  2. In a side bowl mix: 2T almond butter, 2T Braggs Amino Acid, 1T chopped fresh basil leaves, 1T fresh minced rosemary & 2t curry powder – stir until all is blended well
  3. Then slice up 1 small jar of anchovy filets that are packed in oil (Trust me, super tasty!) & 3/4C pitted kalamata olives to the squash bowl
  4. Combine liquid bowl into the squash bowl & mix with hands – get messy & make sure the juice gets over every little last piece

Serve immediately or keep in an air tight container in the fridge. This will last several days & flavors keep on forming! And honestly this could be served as a summer side salad at a party or a just a main dish like I did it! Hope you enjoy.

Nutritional Info Per Serving (Serves 4): 150 calories – 11 grams of fat – 7 carbs – 5 grams of protein 

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