Energy Bars, or Dessert Balls, or whatever!

Hands down these are my new favorite indulgence for the weekend…
All of these fabulous recipes are from Chocolate Covered Katie! :)

Samoa Bars
1 1/2 cups pitted dates, packed
6 TBLS shredded coconut
1 tsp vanilla
3 TBLS chocolate chips, or carob chips

Put all the ingredients together in your food processor, and blend.
Line an loaf pan with foil (or wax paper) and, using another piece of foil on top, press the bars as hard as possible. Refrigerate for an hour or so, then cut into bars and individually wrap for on the go snacks!

Fudge Bars
1 cup almonds
1 and 1/3 cups pitted dates
1 tsp pure vanilla extract
3 tbsp cocoa powder
3 tbsp chocolate chips

Blend all the ingredients, using a food processor. Form into bars. It might help to put dough in a ziplock bag and close the bag, then shape into a bar.

Cookie Dough Babies
1 cup pitted dates
3TBLS chocolate chips or carob chips
1/2 cup cashews or almonds
1 tsp pure vanilla extract

Blend the everything in a food processor.
Roll into tight balls, store in a jar in the fridge.

Gluten-Free Peanut Butter Treat

Although excessively wordy, this recipe intrigued me, so I shortened it to a legible process:

Peanut Butter Energy Bars, makes 12
2 cups Rice Crispies (the gluten free brown rice crispies)
1 cup Oat Flour (packed) grind oats in a food processor until all the oats have turned into a flour texture.
1/2 cup mini Chocolate Chips, or regular, or carob chips
Sprinkles, to make them look ‘fun’
2 teaspoons Vanilla Extract
1/3 cup Creamy Peanut Butter
2/3 cup Honey
Step 1: Combine all your dry ingredients in a medium sized bowl.
Step 2: Combine all the wet ingredients in a large bowl. Mix until you get a thin paste.
Step 3: Pour your dry ingredients into your wet ingredients. Mix until there are no dry ingredients that haven’t been covered by the paste.
Step 4: Take a 8×8 pan, line it with wax paper, or foil, and make the lining twice the size of the pan, (you are going to need to fold it over the top of the bars). Spread it out evenly into pan.
Step 5: Fold the extra wax paper over the top of the batter and smoosh, smoosh, SMOOSH, the more you crush the bars down, the better they hold together.
Step 6: Place in the fridge for about 30 Minutes. Lift up the top of the wax paper (or foil) and cut into squares! Store each individual bar in wax paper or plastic wrap in the fridge!

…and they turned out so wonderful we immediately made a second batch!! And a couple days later made a third batch!

You can find the original recipe here at: Sam Loves Baking

Carob, Hello Again!

Chocolate is an addictive substance that we are working on removing from our life. Carob, which comes from a fruit, has nicely stepped in to fill the gap. I grew up with this yummy flavor, because in my family we substituted carob powder in most recipes that called for cocoa powder, including brownies! So when looking into eating more raw foods I heard carob and thought ‘Yum! I remember you!’ Carob chips are super yummy in trail mix too!

So this weekend, we made an Amazing carob shake, and I was going to take a picture, however it was soooooo tasty that it didn’t last long enough. The funny thing is we loved it so much we immediately made a second batch and I failed to take a picture again, it was just that yummy!!

Banana Blueberry Carob Shake
3 ripe bananas (must be spotty)
1 cup of frozen blueberries
1 cup of vanilla almond milk
1 TBLS carob powder
Blend and enjoy! It was fantastic!!

I got this carob, in photo, from whole foods. This brand is not raw powder, however raw powder is available if you have the money to order it online :)