Blueberry Crumble Bars - 7 Vegan Ingredients

2/7/2016 0 Comments

These little bars are downright heavenly. Blueberries rest on a crust and are adorned with crumbles. When baked, cooled and refrigerated overnight they come out perfectly creating the most desirable bars around. We shared these at a get together and was told "these are delicious!" and they were the most popular dessert!

Look at those beauties, can you resist? They are made with almond flour and gluten-free oats for a gluten-free spin, are completely vegan, pretty simple to put together and each time they turn out fabulously. Plus, half the amount of sweetener is used and it isn't refined sugar. I've yet to have a batch that hasn't been raved over! This recipe was inspired from my cookbook. I have a few other varieties in store brewing in my mind and can't wait to share soon. With love, Christa

Ingredients:

1 Cup Almond Flour
1 Cup Rolled Oats (if allergic: Certified Gluten-Free)
1/4 tsp Baking Soda
1/8 tsp Sea Salt
1/2 Cup Coconut Oil, Softened
1/4 Cup Agave Syrup
3/4 Cup Blueberry Puree
1/4 Cup Blueberries

Peaceful Preparation:

Preheat the oven to 350 degrees F. Grease a pan, I used a loaf pan. Line with foil and grease or parchment paper.
Combine the almond flour, rolled oats, baking soda and sea salt together in a medium size bowl.
Add the coconut oil and agave syrup. Mix together an then with your hands, fully incorporate until a crumbly mixture is formed.
Press a loose 2 cups in the base of the prepared pan, reserving the balance for topping.
Puree fresh or defrosted frozen blueberries in a food processor until you have 3/4 cup puree. Spread the puree on the crust within 1/4 inch of the edge. Add the remaining 1/4 cup blueberries on top.
Sprinkle the remaining oat mixture on top, lightly pressing into the puree. Bake for 40 minutes, until golden. Allow to cool completely. Refrigerate until firm, preferably overnight. The next day cut into bars and serve.

Tips & Tricks:

Use coconut butter for oil-free. Try fruit puree for oil-free like banana, I have and it works well!
Use your favorite sweetener like coconut sugar, brown sugar, raw sugar, maple syrup or pass and try raisins or date paste. You can double the sugar for sweeter bars. I have done them both ways.
Use your favorite filling.

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Chocolate Raspberry Bars

1/15/2016 0 Comments

Be happy for this moment. This moment is your life.
Omar Khayyam

As you bite into layers or chocolate with a creamy raspberry center and a sweet almond date crust instant happiness is found. With absolutely no sugar used you can feel good about having this dessert. This dessert was inspired by the sweet and beautiful coconut raspberry hearts taken up a notch with a yummy crust and chocolate topping. This would be a fun dessert to make and enjoy over the weekend and is even okay to enjoy on a cleanse, at least it is in my book. Have a great weekend!

Total Time: 2 + Hrs Freeze | Prep Time: 25 Minutes | Servings: 8 Bars
206 Calories Per Bar

Crust:

1 Cup Raw Almonds
1/2 Cup Pitted Dates (Soaked for 1+ hr to soften if needed)
Pinch Salt

Raspberry Center:

1 Cup Dried Shredded Coconut (unsweetened is preferred)
1 Cup Fresh or Frozen Raspberries
1/2 Cup Banana Puree
1/2 tsp Pure Vanilla Extract
Pinch of Sea Salt

Chocolate:

2 Tbsp Coconut Oil - Melted
2 Tbsp Cacao or Cocoa Powder
2 Tbsp Coconut Milk
Stevia to sweeten

For a sweeter chocolate, agave or your favorite syrup can be used instead of stevia.

Toppings:

Fresh Raspberries
Cacao Nibs
Coconut Flakes

Peaceful Preparation:

Prepare a square or rectangular pan (I used a loaf pan) by lining with parchment or wax paper.
Combine the crust ingredients in a food processor and pulse until well combined and sticky. Press into the prepared pan.
Combine the raspberry center ingredients in a blender. Blend, scrape down sides and repeat until completely smooth. Pour on top of the crust. Top with fresh raspberries.
Mix the chocolate ingredients together in a small bowl. Taste, adjust with sugar-free sweetener like stevia or additional coconut milk as needed. Spoon the chocolate, on top of the raspberry center, in-between the raspberries. Sprinkle with coconut flakes and cacao nibs or chocolate chips.
Freeze until firm, slice into bars and enjoy! Defrosting for 5-10 minutes can help. I served ours with fresh raspberries and jam, we also enjoyed it with nicecream.

6 PointsPlus - WW
9 SmartPoints - WW

Tip: Cut the bar in half for half the calories and points. We often did, it also extends the life of the dessert, a double win!

Note: Sugar stems from natural plant-based foods and no refined sugar or syrups is used.

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Transcendent Raspberry Cream Bars [Raw + Vegan]

12/17/2015 0 Comments

Take your senses to their maximum with layers of divine flavors for a must have experience. Transcendent Raspberry Cream Bars have a base made of amaranth that is mixed with dates, agave, vanilla, and a pinch of sea salt for a grounding, earthy, sweet yet salty base. Topped with homemade raspberry chia jam, sweet cashew frosting and fresh raspberries it creates an exceptionally beautiful dessert and protein bar in one! These are sweet, creamy, delicious, fantastic, light and layered with flavors bursting in each bite you take. Enjoy these positively delightful dessert bars!

Servings: 6 Bars

Amaranth Base

1 1/2 Cups Puffed Amaranth
1 Cup Medjool Dates - Pitted
3 Tbsp Agave
1 tsp Vanilla
Pinch of Sea Salt

Raspberry Jam

1 Cup Raspberries
1 Tbsp. Chia Seeds
Opt: 1/2 Tbsp Agave
Opt: Dash of Apple Cider Vinegar

Combine the ingredients together in a food processor, taste, adjust as needed. Create the night before so the chia seeds thicken the jam.

Sweet Cashew Frosting:

1/2 Cup Cashews (Soaked 4 + hrs, drained and rinsed)
2 Tbsp. Agave
1/4 Cup Cashew Milk (Coconut or creamy dairy-free milk)
Pinch Sea Salt

Top With:

18 Fresh Raspberries

Loving Preparation:

Combine the amaranth base ingredients together in a food processor. Pulse, press down, and process until combined and sticks together when pressed.
Spread 1/2 Cup raspberry jam on top.
Combine the sweet cashew frosting ingredients in a food processor. Pour on top of the jam, lightly spread.
Top with fresh raspberries, three in a row for maximum raspberries per slice.
Refrigerate overnight, covered. Cut into 6 bars and serve!

Notes:

Use your favorite berry or jam.

Happy Holidays!

Love,
Christa

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Gluten-Free Energy Bars

11/17/2015 0 Comments

These gluten-free bars are heavenly. Roasted peanut butter, dates, cranberries, raisins, cashews, coconut flakes, chia seeds, puffed amaranth and more create a power-packed protein bar, free of gluten. These are perfect to take with you on the go. No refrigeration is required. Store in a Tupperware or individually wrap, pack them in a lunch, eat them in the office or before going to Teotihuacan like we did! :) It provided us with enough fuel to climb to the top of the Pyramid of the Moon and the Pyramid of the Sun, how is that for an energy bar. I put these bars to the ultimate test. I made them the day before we left, packed them in a Tupperware once they were cool. They held together without refrigeration, being jolted around and each time provided a savory treat that was good for us. Breakfast, snack or dessert - all good options for these bars. A lot of granola bars contain a lot of honey or agave, these have an exceptionally low amount, enjoy!

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 8 Bars

Healthy Ingredients:

1 1/4 Cup Puffed Amaranth
1/8 Cup Coconut Flakes
1/4 Cup Cashews (replace with seed or dried fruit for nut-free)
1/4 Cup Cranberries
1/4 Cup Raisins
1 Tbsp. Chia Seeds (good for Thyroid!)
8 Medjool Dates
2 Tbsp Water
1/4 Cup Roasted Peanut Butter (Almond, Sunflower for nut-free, Cashew..your favorite)
1/8 Cup Agave
1 tsp Vanilla
Top with: 1 tbsp. peanut butter (or fav) and a sprinkle of coconut flakes

Peaceful Preparation:

Preheat the oven to 350 degrees.
Mix the dry ingredients together in a medium size bowl. (Puffed amaranth, coconut flakes, cashews, cranberries, raisins and chia seeds.)
Combine the pitted dates and water in a food processor, pulse until a smooth paste is made.
Heat the wet ingredients (date paste, peanut butter, agave and vanilla) together in a small pot over low heat for 3-5 minutes, to thicken. Mix the wet into the dry, use wet clean hands or preferred tool.
Spread the mixture into a greased bread pan or one lined with parchment paper. Use a spatula to flatten out.
Top with 1 tbsp. Peanut Butter and a sprinkle of coconut flakes.
Bake at 350 degrees for 25 minutes. Remove from oven, cool for 5 minutes, remove from pan. Once cool, cut and serve or store as preferred. Wrapped individually or kept in an airtight container. Enjoy!!

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Tropical Granola Bar Hearts ~ Raw & Vegan

2/14/2015 0 Comments

Enjoy a taste of the tropics with mango infused granola bars that are full of healthy ingredients bound to make your heart shine this Valentines Day! With an oil and oil-free option you can choose how you'd like to prepare these treats. They are raw and vegan, vibrating with health leading to a more vibrant you! These were designed with tender, love and care with hand selected ingredients to create a bar with protein, fruit and a little bit of salt and sweet. Pecans, cashews, puffed amaranth, oats, mango, dates, cinnamon and raisins with sweetener are combined together and dehydrated making a delicious treat for on the go or around the home.

Ingredients:

1 cup - Dates (+ hot water to soak)
3/4 cup - Pecans
3/4 cup - Cashews
1 cup - Puffed Amaranth
1 cup - Gluten-Free Oats (I used Bob's Red Mill brand)
1 tbsp - Cinnamon
Dash - Salt
1/4 Cup Coconut or Olive Oil (*Oil Free: Nut Butter or Mashed Banana)
1/4 cup - Agave (Brown Rice Syrup, Maple Syrup..)
1 cup - Raisins
1 cup - Freshly Chopped Mango

Directions:

Soak 1 cup dates in hot water, set aside and soak until soft. About 10 minutes.
In a food processor combine the pecans and cashews and pulse until it forms small chunks.
Pour the pecan and cashew mixture into a large bowl. Mix in the puffed amaranth, oats, cinnamon and salt. Stir to incorporate.
Drain the soaked dates (reserving water if you please for a smoothie) saving a tbsp or two or liquid and pulse the dates in a food processor until a date paste is formed.
Add the date paste, oil (or oil free option), agave and stir into the dry mixture until well combined. Fold in the raisins and mango.
Grab a tray from your dehydrator, line with parchment paper, place your heart shaped cookie cutters on the dehydrator tray. Scoop and press the granola mixture into the cookie cutters until full, press down firmly. I filled 4 cookie cutters in various sizes descending from large to small, and then put the balance in 5 cupcake liners until they were about 1/2 way full.
Place in a dehydrator overnight at 105 degrees F. In the morning, remove the cookie cutter and cupcake liners and dehyrdate for another 2-3 hours until desired consistency. I left them slightly soft and stored them in the fridge. They make a great snack for on the go moments, a quick breakfast or after meal treat! Serve with a little agave on top or chocolate sauce for an extra special treat! Enjoy!!!

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Sweet Potato Blondies - Vegan + Gluten-Free

12/7/2014 0 Comments

This dessert is so moist and decadent it's hard to believe it has sweet potatoes in it! It is so good we had it for dessert last night and breakfast this morning with a latte. :)

These are shockingly scrumptious and almost fudge like. A blond brownie with ingredients picked with lots of love. It is hard not to go back for more. I personally love the corner pieces.

The ingredients and flavor couldn't be more timely for the upcoming winter. If you can share... it would be a great treat for all to enjoy! We'll surely be making more and until then I'll be dreaming of them.

Total Time: 35 Minutes | Prep Time: 15 Minutes | Cook Time: 20 Minutes | Servings: 12-15+ Bars

Ingredients:

1 cup gluten-free all purpose baking flour (Like Hodgson Mill or homemade)
1 tsp baking powder
1/4 tsp baking soda
1 tsp sea salt
1/4 cup coconut butter*
1/2 cup coconut palm sugar
1/4 cup mashed banana or 1/4 cup mashed sweet potato
1/3 cup almond butter or preferred nut/seed butter
1 cup peeled, cooked and mashed sweet potatoes (about 1 large sweet potato)*
1/4 cup hot water
4 medjool dates
2 tbsp vanilla extract
1/4 tsp cinnamon
oil to coat the pan or use parchment paper
OPT: 10 cacao butter wafers - chopped or chocolate chips/chunks!

Peaceful Preparation:

Preheat the oven to 350 degrees, lightly grease a 9 x 13 pan or use parchment paper.
Place the gluten-free flour, baking powder, baking soda and sea salt in a large bowl and mix well.
In a small bowl combine the melted coconut butter and palm sugar and mix well. Add the mashed banana, almond butter, mashed sweet potato and mix. Blend the hot water and medjool dates in a food processor or blender and add to the wet ingredients along with the vanilla and cinnamon. Mix until smooth and creamy.
Slowly incorporate the wet to the dry and mix well until thoroughly combined.
Transfer to the prepared 9 x 13 pan. I found once it was in the pan, placing plastic wrap over my hand and gently spreading out the dough made it smooth and easy to work with. Opt to top or mix in the cacao butter pieces for hints of white chocolate or chocolate chips. I've done both, and neither, it's all good. Bake 18-20 minutes until a toothpick comes out with a little bit of crumbs. Let it cool for 10 minutes and dig in!

Notes:

Boil the sweet potato or steam for 20 minutes and then mash. It is also wonderful with a baked and mashed sweet potato.
Coconut butter is easier on your digestive system than coconut oil as it contains the fibers, both work well in this recipe.
Coconut Palm Sugar is the boiled and dehydrated sap of the Coconut Palm with a lower glycemic index score of 35 vs. table sugar at 65 to 70. I LOVE the brown sugar taste the coconut palm sugar added to this treat. You could substitute this for agave or dried fruit. I did not test this but based on my experience I think it would work.
Adapted and Inspired from: The Tolerant Vegan

From my kitchen to yours,
Christa

UPDATE 2016: I re-made these in a 9 x 13 pan after feedback, and they are perfect! The recipe has been updated to reflect this. In this version I subbed the mashed banana with more mashed sweet potato, used coconut oil as I didn't have the butter, and was out of cacao wafers so passed and added chocolate chips to half. They were GORGEOUS! Baked quicker than 20 minutes, were the consistency of a perfect brownie yet blonde. My husband and I LOVE THESE!!! They are incredibly hard not to eat. The 9 x 13 yields much more bars so it is technically less calories! Yeah! Enjoy!

0 Comments

Vegola Granola Bars

9/5/2014 0 Comments

Happy Friday! Today marks Vegan Mofo Day 5! It's not common for me to appear in your inbox daily but it's been kind of fun really. New recipes for us all to try, our freezer is full of go to treats, our bellies happy and our spirits high! They say sharing is caring after all.

Thousands of candles can be lighted from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared.
Buddha

For day 5 I wanted to create something sweet, healthy, wholesome, plant based yet kid and husband friendly. I opted for a vegan granola bar, or Vegola Granola Bar!

Thank you Jerry for the creative name! He has a way with words and is so much fun to live with. On our walks we like to identify what foods can be eaten. Fortunately we found mother earths sweetest gifts - DATES!

Like keeps getting sweeter, I have a quick snack for those "on the go" moments or even those lazy day recovery weekends.

I love to keep protein bars around for us. They are especially handy when working a 9-5. Convenient, a good source of nutrition and yummy!

With bananas, apples, oats, puffed amaranth, almonds, prunes and dates mixed within this wholesome bar you can feel good about eating and sharing them! Plus, they make the perfect Back To School Snack! :)

No oil, no syrups, or refined sugar here. The recipe makes 18 bars at less than 180 calories per bar and are lip smacking “I’ll just have one more” good!

Now, let's mash, mix, bake and practice our vegan alchemy!

PREP TIME: 15 minutes Bake Time: 25 - 35 minutes Serves: 18

Per Serving:

Calories: 176
Fats: 7.2g
Protein: 4.6g
Carbohydrates: 25.1 g

vegan, gluten-free, soy-free, refined sugar-free, dairy-free

Loving Preparation:

Preheat oven to 350 degrees Fahrenheit
Mix together almond butter, mashed bananas and cinnamon.
In a large bowl combine the dry ingredients.
Chop the prunes and dates, or pulse in a food processor until chunky. Mix in with the dry ingredients, add the almond butter and use your hands to work together until mixed well.
Cut the green apple into bite sized chunks and incorporate into the mixture.
Place in a lightly oiled or parchment lined 8X8 or two loaf pans, pressing ingredients down tightly. Moisten hands with water to assist.
Bake at 350 for 25-35 minutes, until the edges are golden brown.
Let set for 15 minutes on a cooling rack and cut into 18 bars. Wet knife in-between to prevent sticking if needed.
Wrap individually for on the go snacks, leave on the counter, place in fridge or even freeze for future snack-opportunities!

To keep the body in good health is a duty... otherwise we shall not be able to keep our mind strong and clear.
Buddha

From my heart and kitchen to yours! Best wishes for a great weekend!

Love Love Love,
Christa

0 Comments

The Perfect Bar

5/21/2013 0 Comments

Saturday we ventured to the farmer's market with Jerry's son. It was so much fun. I love seeing all the vendors, the creativity, the fresh fruits, vegetables, flowers and the buzz of it all. By the afternoon I was fully loaded and inspired!

I was making a crust for a new dessert and my food processor stopped on me. I thought c'mon just a little more, but when I looked down, I noticed it was just the right consistency and I finally created the perfect bar! YES! I've been trying to create the ultimate whole-foods protein bar that is healthy and delicious and I just so happened to stumble upon it, love at last.

I decided to set the dessert aside and take advantage of the moment. I pressed them into shape, had a few bites to "taste" and went to heaven! I froze the balance and they were even better frozen!

Ingredients:

1/4 cup raw cashews
1/4 cup raw almonds
2 tbsp flax seeds
1/2 cup dried pitted dates
1/2 cup jumbo raisins
2 tbsp homemade almond butter
1 tbsp rice syrup
1-2 tbsp filtered water

Directions:

Place all of the ingredients in a food processor
Mix, push down the sides to mix thoroughly until well combined and desired consistency
Shape into bars
Keep on counter in a Tupperware, in the fridge or freezer

Have fun with it! Use your favorite nuts, seeds and dried fruits! I can't wait to make more. Mine are already gone and I'm itching to make my next batch!

Peace & Love,
Christa
xo

0 Comments

Fresh Fig Bars

7/27/2012 0 Comments

I can honestly say I had never tried fresh figs until I made this dessert. I'm so silly and didn't think to buy dried figs for fig newtons so instead I made a fresh fig bar! It turned out absolutely delicious. Jerry went wild for them! I made them Wednesday and they're already gone! I can't wait to get some more fresh and dried figs to try other variations. Enjoy. ;)

Filling:

1 package fresh black figs
2 fresh squeezed lemons - small or 1 normal
1/4 cup cranberries
Dash of water
2 tbsp agave

Crust / Topping:

1 cup oats
1 cup ground oats
sea salt - 1/4 tsp or a few grinds
1/4 tsp baking powder
1/4 cup water
1/8 cup + oil
2 scoops soy vanilla protein powder
1/8 cup agave
1/8 cup coconut nectar

Directions:

Preheat to 375
Grease a 8" pie dish or whatever you have handy. :)
Combine ingredients for filling in blender until it forms a thick consistency.
Grind oats in food processor, combine other ingredients. Mix well.
Place 1/2-3/4 of the crust mixture on greased pan and press out with hands until the dish is covered.
Pour the topping mixture (I used a spatula) over the crust.
Take the rest of the oat mixture and crumble on top. Pour a dash of agave on top.
Bake 30 min.
Let it cool completely (if possible), cut into squares and dive in! Serve with coconut ice cream for a sensational experience!

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Blueberry Crumble Bars - 7 Vegan Ingredients

Chocolate Raspberry Bars

Transcendent Raspberry Cream Bars [Raw + Vegan]

Gluten-Free Energy Bars

Tropical Granola Bar Hearts ~ Raw & Vegan

Sweet Potato Blondies - Vegan + Gluten-Free

Vegola Granola Bars

The Perfect Bar

Fresh Fig Bars

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