Coco-Nutty Snack Bars

Coco-Nutty Snack Bars

I’ve got a special treat for you today.

It’s a healthy snack bar recipe that’s perfect for a mid-morning or mid-afternoon pick-me-up.

Not only does it taste great, but it’s vegan, gluten-free, and low in sugar!

They will keep for several weeks in an airtight container (if they last that long).

Note: the trickiest part of this recipe is actually how sticky the “batter” is. That’s because it’s not really a batter, as it’s made almost entirely of nuts and seeds. 

I recommend using a rubber spatula to mix it as well as spread it out in the pan before baking.

Feel free to mix up the kinds of nuts, seeds, and nut butters you use. You really can’t go wrong.

Coco-Nutty Snack Bars

  • 1 cup (125 g) chopped pecans or almonds
  • ⅔ cup (66 g) unsweetened shredded coconut
  • ¼ cup (36 g) pumpkin seeds
  • ¼ cup (36 g) chia or flaxseed (ground)
  • ¼ tsp Himalayan salt 
  • 1 tbsp coconut sugar
  • 2 tbsp melted coconut oil
  • 1-2 tbsp natural nut butter (either peanut, almond, or other flavor) 
  • 3 tbsp honey or maple syrup

Preheat the oven to 325°F (162ºC). Line an 8-inch (20 cm) square pan with parchment paper.

Place the first 5 ingredients in a large bowl and mix well.

In a separate bowl, whisk together the remaining ingredients. Pour over the nut mixture and stir together well.

Pour the resulting batter into a prepared baking pan. It will be sticky and hard to maneuver, but press it down into an even layer that covers the bottom of the pan.

Bake for 25 minutes.

When done, let cool for about 45 minutes. Slice into 16 bars. Remove the bars and let cool for another 30 minutes on a cooling rack. Store in an airtight container.

Hope you enjoy these! 

Overnight Cherry Coconut Chia Pudding

Overnight Cherry Coconut Chia Pudding

Overnight Cherry Coconut Chia Pudding

Ingredients:

3 tablespoons of chia seeds
1 cup coconut milk (you also can use almond or other nut milk if you’d like)
1 cup chopped cherries (frozen or fresh, your choice!)
1 tablespoon (to taste) of honey (optional)
Dash of vanilla
½ teaspoon cinnamon

Place all ingredients in a glass container and stir well. Cover the container and place it in the refrigerator overnight.

When it’s time to eat, place serving in a bowl and garnish with an optional teaspoon of almond slivers.

Cake Batter Chia pudding with Coconut Whipped Cream

Cake Batter Chia pudding with Coconut Whipped Cream

Cake Batter Chia Pudding with Coconut Whipped Cream (serves 2-3)

 

INGREDIENTS:

– 6 tablespoons chia seeds18

– 1 cup unsweetened non-dairy milk (plus more for blending)

– 6-8 medjool dates, pitted + well-chopped

– 1/4 cup almond butter

– 1/4 cup gluten-free rolled oats

– 1 1/2 tablespoons cacao nibs

– 1 teaspoon pure vanilla extract

– 1/4 teaspoon almond extract

 

For the topping:

– 1 can full-fat coconut milk, refrigerated overnight

– 2-4 teaspoons pure maple syrup

– 1/2 – 1 teaspoon pure vanilla extract

 

INSTRUCTIONS:

– Stir chia seeds with the milk in a bowl and add the dates, almond butter, and oats. Cover and place in the fridge for at least 2 hours (3-4 hrs preferred or overnight).

– Scoop the mixture in your blender with the cacao nibs, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract. Add a splash of milk and blend until fully smooth and creamy. Add more milk as needed (slowly) to keep the pudding as thick as possible.

– Taste and add 1/2 teaspoon more vanilla extract if desired and few more small drops of almond extract. For more sweetness blend in more chopped dates (soaked for easier blending). Refrigerate in a sealed container until chilled.

-While chilling, open the can of coconut milk and scrape off the solid white layer (about 1/2 way into the can). Avoid scooping any of the liquid. Place in a metal mixing bowl and beat with 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract until fluffy. Add more maple + vanilla if desired. Chill until ready to use and whisk before serving.

-Serve pudding with coconut whipped cream on top and sprinkling of cacao beans.

– Keep extra sealed in the fridge for 3-4 days. [Credit: EdiblePerspective.com]