No-Bake Peanut Butter Cups

Post by Megan Stulberg

Peanut butter and chocolate has been my favourite taste combination for *literally* (read this in a Chris Traeger voice) as long as I can remember. Seriously! I always got my mum to buy them in bulk around Halloween so I could eat all the extra ones after trick-or-treaters came and went. Now that I’m a fully functioning adult member of society, however, I’ve come up with a healthier version out of necessity.

Get cho’ fix! These babies are gluten-free, vegan and no-bake. You can easily make them raw, too, by switching peanut butter to almond butter.

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INGREDIENTS:

  • 1 cup smooth peanut butter, melted or room temperature
  • 1/2 cup + 2 tbsp melted coconut oil
  • 1/2 cup raw cacao powder
  • 1/4 cup pure maple syrup or agave nectar
  • 1 tsp Himalayan salt

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DIRECTIONS:

  1. Line muffin tray with paper baking cups.
  2. Use a high-speed food processor or blender to combine 1/2 cup coconut oil, 1/4 cup pure maple syrup and 1/2 cup raw cacao powder together until a liquid consistency is reached. If you don’t have a food processor or a blender, use a microwave instead: stop to whisk together every 30 minutes to prevent burning, then keep melting.
  3. Spoon 1 heaping tbsp chocolate batter into bottom of muffin cups so they’re approximately 1/4 of the way full. You should have about half of the mixture left.
  4. Set muffin tray aside in freezer for time being.
  5. In medium mixing bowl, “whip” the peanut butter together with 2 tbsp coconut oil and a touch of salt until as smooth as possible. If you have to…you can pop this in the microwave as well. Shhhh.
  6. Once the chocolate layer is frozen solid (or at least firm), Place a dollop of peanut butter on top of each. It will spread out to the edges, flatten then put baking tray bake in freezer.
  7. Wait for peanut butter layer to set. This should take about 30 minutes.
  8. Pour all remaining liquid chocolate on top of the peanut butter layer to finish off the cups.
  9. Let set in freezer overnight to set.Makes approximately 6 servings. Serve directly from freezer – they should be chilled when serving as they melt easily and you can still bite into them when they’re cold.
    Enjoy!

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Trail mix bars (GF, vegan, raw, no-bake, refined sugar-free, grain-free)

By contributor Megan Stulberg

I’m constantly on-the-go and as a result, end up eating at least one or two snack/protein bars a day. I always opt for the healthiest brand available but I’m trying to eliminate ingredients like tapioca syrup and puffed rice crisps from my diet entirely. So, I tried making my own grain-free bars instead!

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Ingredients…

  • 1 cup pitted parnoosh dates
  • 1 cup raw almonds
  • 1/4 cup agave
  • 1/4 cup pumpkin seeds
  • 1/4 cup cacao nibs
  • 2 tbsp raw sunflower seeds
  • 2 tbsp black chia seeds
  • 2 tbsp goji berries
  • 1 tbsp hemp seeds 11063106_10155317497640133_426344933_n 10807047_10155317497555133_941330506_n-1Directions…
  • 1) In a food processor or high-speed blender, thoroughly combine dates, almonds and agave.
  • 2) Pour mixture into separate bowl. Add goji berries, cacao nibs and various seeds. Stir together with a large spoon until incorporated.
  • 3) Line small baking sheet or large plate with plastic wrap.
  • 4) Scoop 1 or 2 large spoonfuls of mixture onto sheet. Use hands to mold into rectangular bar shape.
  • 5) Repeat step 4 with rest of mixture.
  • 6) Place sheet in freezer for 4 hours, then move to fridge for 1 hour before serving. Once the bars have set, wrap each individually in plastic wrap for storage and travel.

Makes approximately 8 bars.