Peanut Butter Coconut Granola

Peanut Butter Coconut Granola

 

  • 8 cups rolled oats
  • 2 cups flaked unsweetened coconut
  • 2 cups almonds, chopped
  • 1/2 cup coconut oil
  • 1 cup peanut butter
  • 1/2 cup honey
  • 1/4 cup sucanat (or brown sugar)
  • 1/2 tsp salt

Stir together the oats, coconut, and almonds in a large bowl. Warm the coconut oil in a saucepan over medium heat, then add remaining ingredients and stir until blended. Pour over the oat mixture and combine. Line two large baking sheets with parchment paper. Spread the granola evenly on the trays. Bake at 340 degrees for 15-18 minutes, or until golden, stirring every several minutes.  When cool, sprinkle with chocolate chips if desired.

Adapted from Minimalist Baker

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Skinny Chunky Monkey Cookies

  • 3 ripe bananas
  • 2 cups old-fashioned oats
  • 1/4 cup creamy peanut butter
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsweetened applesauce
  • 2-4 tablespoons honey (depending on how sweet you like it)
  • dash of cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips (optional)

Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes (these cookies retain their shape and don’t spread out on the cookie sheet, so keep that in mind).

Recipe from Six Sisters’ Stuff

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Sir Ben’s Cheesecake

Chocolate Chip Cheesecake

Easy and delicious!

  • 2 sticks cream cheese, softened
  • 1/2 cup honey granules (or sugar)
  • 2 eggs
  • 1 batch Chocolate Chippers dough (or two [18 oz.] tubes of chocolate chip cookie dough)

Cream the cream cheese, honey granules, and eggs until smooth. Grease a 9″ x 13″ baking dish. Press half the cookie dough into the pan. Spread the cream cheese mixture over top. Crumble the remaining dough on top and lightly press into the cream cheese. Bake at 350 degrees for 35 minutes or until set. Allow to cool, and then refrigerate. Serve & enjoy! 🙂

Adapted from Most Requested Recipes

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Healthy Hot Chocolate

Ingredients:

  • 2 cup unsweetened almond milk  (I use vanilla almond milk)
  • 2 Tbsp carob powder (or cocoa powder)
  • 1 Tbsp maple syrup (or to taste)
  • Splash of vanilla extract
  • Pinch of Sea Salt (optional)

Directions:

Whisk all ingredients together in a saucepan. Warm over medium-low heat until desired temperature. Be careful not to let it boil, or you will destroy the enzymes, and thus some of its nutrients.

This recipe was shared with us by a friend. Thanks, Ruth!

Makes about 2 servings

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Avocado Chocolate Pudding

  • 1 avocado, pealed
  • 2 frozen banana, cut into slices
  • 2 Tbs coco powder
  • 3 Tbs maple syrup
  • 1 tbs milk
  • pinch sea salt

Combine all ingredients in a processor and blend until smooth; serve.

Adapted from Millennial Kitchen

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Irresistible Double Chocolate Cookies

Black beans are the secret ingredient in these moist, cake-like cookies.

Black beans are the secret ingredient in these moist, cake-like cookies.

  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1/4 cup coconut oil, melted
  • 1 cup honey
  • 2 eggs
  • 1 Tbs vanilla
  • 2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 3/4 tsp salt (or 1/2 tsp if not using organic beans)
  • 3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

From Blog of Joy

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Matzo Candy

Matzo Candy

An unleavened, dairy-free, and delicious Passover treat

Ingredients:

  • 3-4 salted matzo squares (I used 3 1/2)
  • 2 Tbs coconut oil
  • 1/4 cup honey
  • 1/2 tsp vanilla
  • 1/2 cup semi-sweet mini chocolate chips, divided
  • 1/4 cup roasted peanuts

Directions:

  1. Heat the coconut oil in a saucepan over medium-low heat until melted. Stir in the honey and vanilla until combined.
  2. Line a large, rimmed baking sheet with parchment paper. Arrange the matzo squares on the tray, breaking them as needed to fit.
  3. Coat both sides of each matzo piece in the honey mixture and place on the parchment paper.
  4. Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray and the matzo golden. Be careful not to overcook.
  5. Sprinkle 1/4 cup of chocolate chips (or more!) on the matzo pieces. Let sit for 5 minutes. Spread the melted chocolate evenly on the matzo.
  6. Sprinkle with remaining 1/4 cup of chocolate chips and peanuts if desired. (I like to spread the chocolate chips around a bit to coat them in the melted chocolate and then sprinkle on the peanuts.)
  7. Place in the freezer or refrigerator until the chocolate is hardened.
  8. Break in pieces and store in the refrigerator.

From Blog of Joy

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Mountain Fudge Sandwich Cookies

IMG_5750

Yield: about 24 small sandwich cookies

Cookies:

1 cup spelt flour (or whole wheat flour)
3/4 cup walnut meal (raw walnuts, processed until fine to chunky)
1 tsp salt
1/2 cup honey granules
2 tsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp almond extract
1/4  almond milk
1/3 cup melted coconut oil

Combine all the cookie ingredients in a large mixing bowl. Fold until a wet ball forms. Place bowl in the fridge to chill for 15-20 minutes. Shape the dough into small balls and place them an inch or so apart on baking trays. Flatten the cookies with your palm or a spatula. Bake at 350 degrees for 8-10 minutes. Allow the cookies to cool on the tray.

Fudge Filling:

3/4 cup semi-sweet chocolate chips
2 Tbsp almond milk
1/4 cup coconut oil
pinch of salt

Melt the ingredients in a saucepan over medium low heat. Stir until smooth. Chill the fudge in the refrigerator until thickened. Slather the fudge filling on a cooled cookie (you can chill the cookies for easier assembly). Place another cookie on top. Continue until all the cookies are prepared. Store the cookies in the freezer.

Adapted from Healthy. Happy. Life.

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Chocolate Cheesecake Pie

Ingredients:

1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup sucanat (or brown sugar)
1/4 cup cocoa powder
1 tsp vanilla extract
9″ whole wheat pie crust, cooked and cooled

Directions:

With a mixer, whip the cream until soft peaks form.  Mix in cream cheese, sucanat, cocoa powder, and vanilla extract until well combined and smooth. Pour into a prepared pie crust. Chill at least 2 hours before serving.

From Heavenly Homemakers

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Double Chocolate Muffins

IMG_4544

These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1 heaping Tbsp of ground flaxseed (or more flour)
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 large ripe banana (or 1 1/2 small bananas)
  • 1/2 cup coconut oil, melted
  • 1/2 cup vanilla almond milk
  • 1/2 cup sucanat (or 3/4 cup for dessert muffins)
  • 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
  • 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

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