Chocolate Protein Bar Recipe
1 cup of Oatmeal
1 cup of Skim Milk
1 3/4 c Peanut Butter or any other nut butter
4 scoops of chocolate protein powder (your choice; I chose one lower in sugar)
1 tbsp Splenda Baking Sugar
1 tsp cinnamon to taste
1. Combine all ingredients into a bowl until well combined
2. Spread into 9X13 glass dish and place into the refrigerator for 8 hours
3. Cut into bars and wrap individually in plastic wrap for a quick after work out snack or part of a meal
I ended up having to bake mine because I used a smaller dish. I baked them at 350 for approximately 15 minutes and allowed to cool before cutting and wrapping. The bars were slightly crumblier than I wanted, so I definitely plan on using a larger dish and allowing them to sit in the refrigerator without baking.
Raw Pumpkin Truffles
24 dried pitted dates, halved
heaping 1/2 c of raw organic cashews
1 tbsp coconut oil
1 tbsp pumpkin puree
3/4 tbsp pumpkin pie spice
1/2 tbsp cinnamon
1. Combine dates and cashews into a food processor until they are chopped into small pieces.
2. Add the coconut oil, pumpkin puree, and spices and blend again until combined. (You should be able to manipulate the "dough" into small compact balls; if too crumbly you can add water and blend)
3. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate and hold for up to a month. Voila!
34 medjool dates
2 c walnut pieces
2 tbsp raw cocoa powder
1 1/4 tbsp coconut oil
1/2 tbsp water
1/2 tsp peppermint extract
1. Cut dates and half and pit as necessary.
2. Combine walnut pieces and dates in food processor and pulse until combined and chopped into small pieces.
3. Add coconut oil, cocoa powder, water, and peppermint extract. Continue to pulse mixture blends together. (The mixture should easily form into balls without being too dry. You can add more water if mixture is too dry.)
4. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate for at least 2 hours to allow to set. Store in the refrigerator or in an airtight container.
(For an extra dose of peppermint and overall look, you can roll the chilled balls into crushed peppermint candy, although it would no longer be considered raw using this technique.)
- 1 cup raw almonds
- 12 fresh mejdool dates (cut in half and pitted) **if using sun maid pitted dates you would need 24**
- 1/2 tsp pure almond extract
- 2 tbsp unsweetened raw cocoa powder
- 1 tbsp coconut oil (unrefined)
- 1 tbsp water
1. Combine almonds and dates in food processor until finely chopped and uniform.
2. Add almond extract, cocoa powder, coconut oil, and water and pulse until combined. The mixture should hold together without being too dry. Add additional water if needed
3. Press mixture into small dish and baked for about 10 minutes at 350.
4. Remove from oven and let stand in fridge for at least 2 hours before cutting into squares.
5. Store in air tight container
(makes 10-12 bars)
3 cups oats
2 cups pre-mixed PB2
2 cups chocolate protein powder
2 cups pure honey or maple syrup
1. Combine honey or maple syrup and PB2. Microwave on high for 90 seconds and mix thoroughly.
2. Add oats and protein powder and mix until combined. Mixture will be very thick.
3. Press mixture into 9x13 dish, cover with foil or plastic wrap and refrigerate overnight.
1 cup uncooked quinoa
1 cup rolled oats
1/2 cup PB2 already mixed
1/4 cup ambe agave nectar
1/2 cup pure honey
1/2 cup dried blueberries (I like to dehydrate my own fruit to eliminate added sugars)
1/2 cup raw almonds
1 tbsp avocado oil
1. Preheat oven to 350 degrees.
2. Place 1 cup quinoa and 1 cup oats on baking sheet and toast for 10 minutes.
3. Meanwhile combine peanut butter, honey, agave nectar, and oil in microwave safe bowl; microwave on high for about 90 seconds or until easily combined with spoon.
4. Add toasted oats and quinoa, blueberries, and almonds to peanut butter mixture.
5. Press into greased square baking dish and cook about 20 minutes. Let cook 1-2 hours before cutting.
6. Store in airtight container for an easy snack.
Raw Peppermint Mocha Truffles
34 medjool dates
2 c walnut pieces
2 tbsp raw cocoa powder
1 1/4 tbsp coconut oil
1/2 tbsp water
1/2 tsp peppermint extract
1. Cut dates and half and pit as necessary.
2. Combine walnut pieces and dates in food processor and pulse until combined and chopped into small pieces.
3. Add coconut oil, cocoa powder, water, and peppermint extract. Continue to pulse mixture blends together. (The mixture should easily form into balls without being too dry. You can add more water if mixture is too dry.)
4. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate for at least 2 hours to allow to set. Store in the refrigerator or in an airtight container.
(For an extra dose of peppermint and overall look, you can roll the chilled balls into crushed peppermint candy, although it would no longer be considered raw using this technique.)
Raw Inspired Chocolate Almond Brownies
- 1 cup raw almonds
- 12 fresh mejdool dates (cut in half and pitted) **if using sun maid pitted dates you would need 24**
- 1/2 tsp pure almond extract
- 2 tbsp unsweetened raw cocoa powder
- 1 tbsp coconut oil (unrefined)
- 1 tbsp water
1. Combine almonds and dates in food processor until finely chopped and uniform.
2. Add almond extract, cocoa powder, coconut oil, and water and pulse until combined. The mixture should hold together without being too dry. Add additional water if needed
3. Press mixture into small dish and baked for about 10 minutes at 350.
4. Remove from oven and let stand in fridge for at least 2 hours before cutting into squares.
5. Store in air tight container
PB2 Protein Bars
3 cups oats
2 cups pre-mixed PB2
2 cups chocolate protein powder
2 cups pure honey or maple syrup
1. Combine honey or maple syrup and PB2. Microwave on high for 90 seconds and mix thoroughly.
2. Add oats and protein powder and mix until combined. Mixture will be very thick.
3. Press mixture into 9x13 dish, cover with foil or plastic wrap and refrigerate overnight.
Blueberry Quinoa Protein Bar
1 cup rolled oats
1/2 cup PB2 already mixed
1/4 cup ambe agave nectar
1/2 cup pure honey
1/2 cup dried blueberries (I like to dehydrate my own fruit to eliminate added sugars)
1/2 cup raw almonds
1 tbsp avocado oil
1. Preheat oven to 350 degrees.
2. Place 1 cup quinoa and 1 cup oats on baking sheet and toast for 10 minutes.
3. Meanwhile combine peanut butter, honey, agave nectar, and oil in microwave safe bowl; microwave on high for about 90 seconds or until easily combined with spoon.
4. Add toasted oats and quinoa, blueberries, and almonds to peanut butter mixture.
5. Press into greased square baking dish and cook about 20 minutes. Let cook 1-2 hours before cutting.
6. Store in airtight container for an easy snack.
Gluten Free Low Sugar Brownie Bread
1/4 c raw cocoa powder
1/2 tsp cinnamon
1/4 c melted organic unrefined coconut oil
1 mashed ripe banana
1/2 c amber agave nectar
1 egg
1/2 tsp pure vanilla extract
1 tsp baking powder
1/4 tsp pink Himalayan salt
1 3/4 c finely ground almonds
1. Preheat oven to 375 degrees and grease baking dish
2. Place approximately 4 cups (may need additional or fewer) raw almonds and place in food processor; grind until finely ground (almost flour like in texture and should make approximately 2 cups)
3. Combine oil, banana, and nectar and blend until light and fluffy.
4. Add egg and vanilla and mix until evenly combined
5. Combine dry ingredients in small bowl and add to wet ingredients.
6. Place batter in greased pan approximately 20-25 minutes or until you can insert a toothpick and take it out without residue.
Gluten Free Pistachio Chocolate Brownies
1 ripe avocado
1 tsp gluten free baking powder
1/4 cup unsweetened almond milk
2 eggs
3 tbsp cocoa powder
1/8 c agave nectar
1 1/2 tsp pure vanilla extract
1/8 tsp pink Himalayan salt
1/4 cup salted pistachios
1/4 cup raw cocoa nibs
1. Preheat oven to 350 and spray square baking dish.
2. Puree avocado in food processor until smooth and creamy texture achieved (process may take a couple of minutes).
3. Pulse pistachios and raw cocoa nibs until finely chopped; set aside.
4. Add pureed avocado, agave nectar, vanilla, and eggs in mixing bowl and mix. Add almond milk until evenly combined.
5. Add cocoa powder, salt, baking powder, and half of pistachio mixture to wet ingredients and mix until combined.
6. Pour mixture in baking dish and bake at 350 degrees for approximately 20 minutes.
7. Remove from oven and top with remaining pistachio mixture.
1 ripe avocado
1 tsp gluten free baking powder
1/4 cup unsweetened almond milk
2 eggs
3 tbsp cocoa powder
1/8 c agave nectar
1 1/2 tsp pure vanilla extract
1/8 tsp pink Himalayan salt
1/4 cup salted pistachios
1/4 cup raw cocoa nibs
1. Preheat oven to 350 and spray square baking dish.
2. Puree avocado in food processor until smooth and creamy texture achieved (process may take a couple of minutes).
3. Pulse pistachios and raw cocoa nibs until finely chopped; set aside.
4. Add pureed avocado, agave nectar, vanilla, and eggs in mixing bowl and mix. Add almond milk until evenly combined.
5. Add cocoa powder, salt, baking powder, and half of pistachio mixture to wet ingredients and mix until combined.
6. Pour mixture in baking dish and bake at 350 degrees for approximately 20 minutes.
7. Remove from oven and top with remaining pistachio mixture.
No comments:
Post a Comment