Tag: no bake recipes

Easy Peanut Butter Oat Energy Bites {Video}

On February 18, 2016

In Clean Eating, Dairy-Free, Gluten-Free, How To, Vegan, Vegetarian

My coworkers are the best taste testers. When I’m experimenting with new recipes, they are the brave ones who often try them out and give me feedback before I post them on here.

So far, this is the feedback I’ve gotten about these tasty bites:

YUMMMMMM

Delicious

Such a good treat 🙂

Sooooooo good!

Making these Peanut Butter Oat Energy Bites is super simple, fun (and messy!), and they are easy to take and eat on the go. You can enjoy these as part of breakfast, a snack or even dessert!

Most oat energy bites have coconut in them, and I know a lot of people aren’t the biggest fans of coconut, so I thought I would do some tinkering to make this recipe coconut-free.

The subtle saltiness from the peanut butter, sweetness from the maple syrup, nuttiness from the flax seed and crunch from the cacao nibs make these treats fun to eat.

I made this video to show you exactly how to make them!

Because you really need to get in there and get your hands sticky and messy, if you have kids (or just want to feel like one!), this is a recipe you’ll want to try.

For the full list of ingredients (and more mouthwatering pics), see below.

PB Oat Bites Cover

No-Bake Peanut Butter Oat Balls

These delicious peanut butter oat balls make a great snack or part of your breakfast! I use cacao nibs instead of chocolate chips to keep the sugar content down, but you could also use mini chocolate chips if you’d like!

2 cups rolled oats (gluten-free)
1/2 cup hemp seeds
1/2 cup ground flax seed
1 cup natural peanut butter
2/3 cup honey (You can use 1/2 cup for a lower sugar count!)
2 teaspoons vanilla extract
1/2 cup raw cacao nibs (or mini dark chocolate chips)
Pinch fine grain sea salt

Set the peanut butter and honey at room temperature for about 15 minutes to warm up and for the PB to soften. If the peanut butter is too hard, you can also soften it by gently heating it in a small pot on the stove top with the honey.
Mix all ingredients in a bowl and stir with your hands to combine. It will be messy (but fun!).
To help the mixture “set,” put the dough in the fridge about an hour, so it is easier to work with. It’ll seem too wet, but don’t worry, that will make it easier to work with once it’s had time to come together. It’s easiest to start making the bites using a cookie scooper, but you can also shape them into balls using your hands and then gently roll them. Store them in a glass container in your fridge or freezer.

I use raw cacao nibs instead of chocolate chips because they add a nice crunch and don’t have all the sugar from chocolate chips.

No Bake Chocolate-Covered Cookie Dough Bites

By Rachel Druckenmiller

On June 11, 2014

In Dairy-Free, Products I Use, Recipes, Vegan

Nom nom (vegan) cookie dough!

When I was a kid, there was nothing better than licking the spoon from the batter bowl of a fresh batch of Nestle Toll House chocolate chip cookies. In my lifetime, I’ve probably eaten the equivalent of about 5 dozen cookies worth of cookie dough that way. SO yummy!

Think that eating healthy means “giving up” things like cookie dough? Think again!

I found a recipe for vegan (= dairy-free!) chocolate-covered cookie dough balls that I had to try. It sounded interesting, and I was really drawn in by the picture on the website, so I went for it!

Cookie dough balls scooped out and ready to set in the freezer

I shared these with my friend Michele the other day over lunch, and she loved them! She took one home to her 3-year-old son and said she will definitely be making them with him.

The main ingredient might be surprising, but somehow it works! Chocolate-Covered Katie (another super awesome blogger) is famous for her cookie dough dip, which was used as the inspiration for the filling in this recipe. Check her blog out, too, especially if you have a sweet tooth!

The chickpeas and almond butter in this recipe contain fiber, which helps control blood sugar, so they’re a better option than traditional cookie dough, which doesn’t have any fiber and can cause your blood sugar (and energy level) to spike and then crash. Focus on adding fiber to your sweet treats 🙂

No Bake Chocolate-Covered Cookie Dough Bites

Yup. These are pretty awesome. I’ll add a little more vanilla and salt next time.

Ingredients (see notes below*)

2 cups (16 ounces) cooked chickpeas (AKA garbanzo beans), rinsed and drained*
3 tablespoons raw organic honey* (use maple syrup for vegan-friendly option)
1 tablespoon coconut palm sugar*
1/8 teaspoon baking soda
4 tablespoons raw organic almond butter*
2 teaspoons vanilla extract
1/8 teaspoon sea salt
1.5 cups vegan chocolate chips*
I also melted about 1 tablespoon of coconut oil with the chocolate chips to create more of a chocolate shell 🙂

Click here for the full recipe from MindBodyGreen! The recipe calls for a double boiler, which I don’t have, so even though it’s not ideal, I microwaved the chocolate chips for 30 seconds at a time with the coconut oil, until they were melted. Definitely putting a double boiler on my wish list!

Ingredient Notes*

For chickpeas, I use the Eden brand canned ones for convenience.
Raw honey still has lots of enzymes and other health-promoting components intact, while regular honey does not. You can still use regular honey if that’s what you have on hand. Raw honey is worth trying though! Great flavor and healthy 🙂
You can find coconut palm sugar online (Vitacost, Amazon) or at MOMs, Whole Foods, Wegmans or Home Goods.
Don’t have almond butter? Sub in peanut butter for half or all of the almond butter for a different taste. Allergic to nuts? Use sunbutter made from sunflower seeds.
I use the Enjoy Life brand of mini chocolate chips because they’re dairy/nut/soy/gluten-free.