DIY Chocolate-Nutty Raw Bars

These bars are simply delicious, raw, healthy and protein-packed.   I like to make a batch on Sunday, and then I get 8 on-the-go breakfast/snack bars for the week with NO preservatives or junk.  They're all-natural, nutty delicious goodness, just the way I like.   They're kinda like Larabars, without the high price tag, and with even more goodness inside.

Behold.....

Ingredients:

1 c dates 1 c almonds 2 T flax seeds 3 T coconut flakes 1/4 c pepitas 2 T cacao powder 6 T tahini 1 T raw honey 1/4 c rolled oats 1/4 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp sea salt 1 T sesame seeds

1/2 T bee pollen (optional...but I love the crunchy b-vitamin rich addition!)

1 T cacao nibs (optional)

Soak the flax seeds in an equal amount of water for about 5 minutes while gathering the rest of the ingredients together. In a food processor, combine first the nuts and the dates and pulse until a rough chop. Then add everything else in. Pulse and then blend until a nice consistency. I like to let it go for a couple minutes. Grab a pinch of the mixture and see if it's nice and sticky. If it's not, just blend a bit more.

I like to press into a 8x8 pyrex baking dish. Press with clean hands until level and evenly distributed. Cover and let chill for 1 hour or so. Then, cut into 8 or 9 bars. Wrap individually and keep in the fridge. They would technically last for quite a long time, I'd imagine since all ingredients are fairly dry. In my home though, they don't last longer than a week. :)

Per bar:

288 cal 17 g fat 39.6 g sodium 30 g carbs 7 g fiber 17 g sugar 8 g protein

Dark Chocolate Coconut Mousse {Dairy free}

A dark-chocolate lover and whole foodie's dream dessert.  I love this because I can feel good about eating; it's gluten free, dairy free and simple as hell.  I no longer announce upfront that this is made with avocados and not eggs because you can't even TELL. Serve it plain & simple, top with bananas or dress it up to be "fancy" as possible.  I have layered this pudding in a martini glass with fresh strawberries and homemade whipped cream for an extra special flare.

Dark Chocolate Coconut Mousse 

Ingredients:
1 c organic cocoa powder (quality makes all the difference in the world.  I use Frontier)
2 ripe avocados
1/3 c raw honey
1/2 c coconut milk
2 T coconut flakes (Let's Do Organic brand)
2 tsp pure vanilla extract
1 pinch sea salt
More coconut flakes, cacao nibs (Also Frontier) and a pinch of cocoa to top (optional)

Directions: 
Blend all, scraping down the sides a few times.  Top with toppings.

Optional:
Freeze for a couple of hours.  This makes for awesome ice cream substitute!

Super Easy Peanut Butter & Banana Cookies {Gluten Free}

Heading out for dinner at a girlfriend's house tonight, I wanted to make something pretty quick and relatively nourishing.    Here's what I came up with (of course after using a few recipes for inspiration).

Peanut Butter, Banana & Cacao Cookies {Gluten Free}
Prepped & Baked in <20 min!
{Makes 12 large or 24 small}

1 c crunchy organic peanut butter
1/2 c organic brown sugar
1.5 smashed ripe bananas
1 tsp baking soda

1 tsp vanilla
1 tsp cinnamon
1/2 c cacao nibs (or chocolate chips)


In a food processor, first puree bananas.  Next, add all ingredients (except cacao nibs) and pulse until blended well.  Fold in the nibs.  Spoon onto a lightly-greased, foil lined cookie sheet and bake at 350 degrees for 12 minutes.  THAT'S IT!

These turned out tasty!  I used less sugar than what other recipes called for, so these aren't too sweet. In fact, they'd be a good breakfast cookie.  They're soft, chewy, delicious and satisfying.   The cacao nibs are a crunchy superfood alternative to chocolate.

P.S. I am a FOOD RENEGADE!

http://www.foodrenegade.com/fight-back-friday-january-11th/